I recently bought a thick book of low-calorie recipes and it’s been fun to dig in and make some new things.  This week, we had a “Fat Tuesday” pot luck of the station, so I decided to make one of the dessert recipes I’d been dying to try.  Key lime pie is my favorite–and this turned out awesome.  Our sweet administrative assistant at the station told me it was the best key lime pie she’d ever had!  So I wanted to share the recipe so you can all taste this sweet, fluffy, guilt-free pie!  (Courtesy Better Homes & Gardens, the ultimate low-calorie book)

1 1/2 cups small , low fat pretzel twists

2 tablespoons sliced almonds

3 tablespoons butter, melted

1, 3 oz. package sugar-free/low-calorie lime flavored gelatin

1 cup boiling water

2, 6 oz. low fat key lime pie yogurt containers

8 oz. container fat free or low fat whipped dessert topping

(1 fresh lime, optional)

1) Preheat oven to 350.  For crust, mix pretzels and almonds until finely crushed in a food chopper or processor   Put this mixture on the bottom of a pie plate.  Pour over the melted butter and press into the crust mix to make an even crust on the bottom of the pie plate.  Bake 8-10 minutes, remove from oven to cool.

2) For filling, place gelatin in medium bowl.  Add the boiling water.  Stir about two minutes or until gelatin dissolves.  Cover and chill about 30 minutes.  In a mixer, fold in yogurt, whipped topping, with the gelatin.

3) Pour filling into cooled pie crust.  Chill at least 4 hours.

If desired, garnish with lime slices and finely shredded lime peel.

Enjoy!  After all, there are only about 150 calories a slice–compared to almost 400 calories in a traditional slice of key lime pie!

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