Key Lime Pie

235 calories per serving

Total time 20 minutes plus chilling

Makes 10 Servings

1¼ cups low-fat graham cracker crumbs

4 Tbsp. trans fat-free vegetable oil spread (60% to 70% oil)

1 Tbsp. sugar

¹/₈ tsp. salt

1 envelope unflavored gelatin

22 Key limes or 4 to 5 regular limes

1 can (14 oz.) fat-free sweetened condensed milk

1½ cups plain fat-free yogurt

1.    Preheat oven to 375°F. In 9-inch glass pie plate, mix crumbs with vegetable oil spread, sugar, and salt to moisten. With hands, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, or until golden. Cool until ready to fill.

2.    Meanwhile, to 1-quart saucepan, add ¹/₃ cup cold water; sprinkle with gelatin. Let stand 2 minutes to soften gelatin. Cook on low to dissolve, stirring. Remove from heat.

3.    From Key limes, squeeze ½ cup juice (if using regular limes, also grate 2 teaspoons peel). In bowl, whisk lime juice, milk, and yogurt (and peel, if applicable). Whisk in gelatin mixture.

4.    Spoon filling into crust. Cover; refrigerate at least 2 hours to set.

Each serving about 7 g protein, 42 g carbohydrate, 5 g total fat, (1 g saturated), 0 g fiber, 6 mg cholesterol, 185 mg sodium.