This pie is mild however rich-tasting, and could also be made ahead — good for any event! Use bottled Key lime juice (it’s easier than discovering latest Key limes.) And choose cookies with no trans fats, like these chocolate wafer crisps. The pasteurized packaged egg whites, obtainable at your market, defend in the direction of salmonella.
2 packets skinny, crisp, chocolate wafers
Refrigerated butter-flavored cooking spray
1 packet unflavored gelatin
4 ounces fat-free cream cheese
½ cup reduced-fat ricotta cheese
¼ cup Key lime juice
½ cup sugar substitute
Grated zest of 1 lime
½ cup plus 1 tablespoon pasteurized egg whites
⅛ teaspoon cream of tartar
- Course of the wafers in a meals processor until you may need a uniform, fantastic crumb. Set 1 tablespoon aside for garnish. Generously coat a 9-inch pie pan with cooking spray. Sprinkle the crumbs over the pan, rotating the pan until the edges and bottom are lined and press gently proper right into a crust alongside along with your fingers if very important.
- In a small saucepan, sprinkle the gelatin over ¼ cup chilly water and let stand for 1 minute. Stir over low heat until dissolved, about 5 minutes. Put apart.
- Place the cream cheese, ricotta, lime juice, sugar substitute and half of the zest in a meals processor. Course of until well-blended. Add the gelatin and course of for a variety of seconds to incorporate.
- In a medium bowl, beat the egg whites with the cream of tartar until they sort stiff peaks. Gently fold the lime and cheese mixture into the egg whites. Pour into the prepared pie pan, swirling the best in a decorative methodology. Refrigerate for about 2 hours, until chilly and set. Garnish the rim of the pie with the reserved zest and chocolate crumbs.
Makes eight servings
Vitality: 80 (15% power from fat)
Full fat: 1.5g
Saturated fat: 0.5g
Dietary fiber: 0g
Ldl ldl cholesterol: 5mg
From The Cleveland Clinic Healthful Coronary coronary heart Life-style Info and Cookbook