1 reduced-fat graham cracker pie crust 3/4 cup Key lime juice 1 envelope unflavored gelatin (0.25 ounces) 2 packages (8 ounces each) fat-free cream cheese, softened 1/4 cup fat-free milk 1 teaspoon vanilla 1 1/2 cups sugar substitute (made from maltodextrin and sucralose) 1 tub (8 ounces) light whipped topping, divided use 1 1/4 teaspoons lime zest, divided use 4 drops green food coloring
1. In a small saucepan, heat lime juice over medium heat. Sprinkle gelatin into saucepan stirring constantly until gelatin is dissolved, approximately 3 minutes. 2. In a large mixing bowl, combine cream cheese, milk, vanilla and sugar substitute. Fold in 1/2 the whipped topping. Add lime mixture, 1 teaspoon zest and food coloring, blend well. Pour into crust. Sprinkle with remaining zest. Chill for 4 hours or until set. 3. Garnish with remaining whipped topping, as desired and serve.