Key-Lime-Pie-Nutrasweet

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Servings: 8 Difficulty: Advanced
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A tangy, no-bake cheesecake-style pie sweetened with NutraSweet for a lighter dessert option.
Key Lime Pie (Nutrasweet recipe image
Key Lime Pie (Nutrasweet recipe image
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Key-Lime-Pie-Nutrasweet

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 296.0

Description

This refreshing Key Lime Pie offers a tangy twist on classic cheesecake, perfect for those watching their sugar intake. Made with reduced-fat cream cheese and NutraSweet, it delivers a creamy, smooth texture with a bright citrus flavor. The graham cracker crust provides a satisfying crunch, while the lime-infused filling sets perfectly in the refrigerator. It&# 226;€™s an ideal dessert for summer gatherings, diabetic-friendly menus, or any time you crave a light, zesty treat. Simple to assemble and requiring no baking, this pie is as easy to make as it is delicious to eat.

Ingredients

Directions

  1. Preheat oven to 350°F (177°C) (optional, to melt margarine easily) or melt margarine in microwave.
  2. In a small bowl, combine graham cracker crumbs, melted margarine, and 2 tablespoons of NutraSweet Spoonful.
  3. Press the crumb mixture firmly onto the bottom and halfway up the sides of a 7-inch springform pan.
  4. In a small saucepan, sprinkle unflavored gelatin over 1/2 cup of skim milk. Let stand for 2 to 3 minutes to bloom.
  5. Place the saucepan over low heat and stir constantly until the gelatin is completely dissolved. Remove from heat.
  6. In a medium bowl, beat the softened reduced-fat cream cheese until smooth and fluffy.
  7. Add the remaining 1 1/4 cups of skim milk and the dissolved gelatin mixture to the cream cheese. Beat until well combined.
  8. Mix in the fresh lime juice and the remaining 1/2 cup of NutraSweet Spoonful. Stir until uniform.
  9. Pour the filling into the prepared crust.
  10. Refrigerate the pie for at least 2 hours, or until the filling is completely set.
  11. Run a small spatula around the edge of the pie to loosen it from the pan.
  12. Remove the side of the springform pan and transfer the pie to a serving plate.
  13. Garnish with lime slices and mint sprigs before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 296.0kcal
% Daily Value *
Total Fat 10.3g16%
Saturated Fat 3.4g17%
Cholesterol 28.8mg10%
Sodium 986.8mg42%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.0g0%
Sugars 5.9g
Protein 49.2g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use fresh lime juice rather than bottled. The acidity helps set the gelatin and enhances the tangy profile.

If you prefer a firmer crust, you can bake the crust for 10 minutes at 350°F before adding the filling, then let it cool completely.

Store leftovers in the refrigerator for up to 3 days. Cover with plastic wrap to prevent absorbing other odors.

For a dairy-free variation, substitute the skim milk with unsweetened almond milk and the cream cheese with a vegan cream cheese alternative.

Ensure the gelatin is fully dissolved to avoid grainy texture in the final pie.

Keywords: key lime pie, no bake pie, sugar free, diabetic friendly, low sugar dessert, cream cheese pie, graham cracker crust, lime dessert, nutra sweet recipe, refrigerator pie, summer dessert, light cheesecake, citrus pie, vegetarian dessert, easy pie, gelatin pie, skillet dessert, fresh lime, reduced fat, make ahead dessert
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