Kaz's Key Lime Pie
1 x 9g sachet diet lime jelly
2 teaspoons gelatine
200ml boiling water
1 teaspoon butter
1 teaspoon boiling water
10 gingernut biscuits
1 x 250g tub low fat smooth ricotta cheese
125ml low fat unsweetened plain yoghurt
2 tablespoons light sour cream (I use the extra light)
1 teaspoon lemon zest
1 x 425g can pie apples
4 teaspoons caster sugar
1. Dissolve diet jelly and gelatine in 200ml boiling water. Cool.
2. Melt butter in the teaspoon of boiling water. Crush gingernuts into crumbs and place in a small mixing bowl. Add the butter to the biscuits and work through until the crumbs are moistened (should not be sticky) Spray a pie dish with cooking spray and press the crumbs to form a base. Place into the freezer until required.
3. Blend together the cottage cheese, yoghurt, sour cream, zest, cooled jelly liquid, apples and sugar. Pour over the crumb base (pouring over the back of a spoon will help prevent the crumbs lifting). Place in the fridge and set for approximately 2 hours. Serve with Light Dairy whip if desired.
Can substitute the lime jelly for any other flavour. this is a lovely light dish and is great in the summer months served after a BBQ or just a dessert dish in general!!
Nutritional Info per serve:
2.4g sat fat
Or 1 Dairy and 90 Optionals on the WLN Program
This recipe taken from The Complete 28 Day Planner by Karen Hobbs