* * * Decadent Day * * *
Key Lime Pie from the real Florida Keys was quite a treat. With the first tart and creamy bite, I knew it was destined for Tracy Cooks it Right. Mine would taste just as rich but secretly be much lighter.
Taste testers confirmed this pie to be every bit as decadent as the "real thing." Normally a pie serves eight, but one-tenth is a satisfying portion. It is quick to make and provides a sparkly citrus ending to any meal. Key limes were plentiful in southern Florida, but not so in southern California. You can substitute bottled key lime juice or regular limes if necessary.
Key Lime Pie
6 full graham crackers, crushed
2 tablespoons butter or trans fat free margarine, melted
2 tablespoons water
8 ounces Neufchatel (light cream) cheese, room temperature
1 (14-ounce) can fat free sweetened condensed milk
1 (6-ounce) carton lowfat key lime-flavored yogurt
1/2 cup freshly squeezed key lime or regular lime juice, or bottled, if necessary
1 teaspoon freshly grated lime zest
Whipped topping, optional
Preheat oven to 350°F. Combine crushed graham crackers, butter or margarine, and water. Mix well, then press evenly into bottom and halfway up sides of 9-inch pie plate. Bake 7 minutes until just beginning to brown. Remove from oven and set aside to cool.
In mixing bowl, beat Neufchatel and sweetened condensed milk 3 minutes on high speed, scraping down sides of bowl occasionally. Add yogurt and lime juice and again beat 3 minutes on high speed. Pour into cooled crust and sprinkle with lime zest. Chill 3 hours or longer before serving. Garnish with whipped topping, if desired. Makes 10 slices, 7 points plus and 246 calories each.