Poley's Famous Key Lime Cheesecake

• Print

Thursday, January 01, 2004

Categories:

Dessert

Yield:

8 servings

Ingredients:

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

Directions:

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.

Nutrition Facts:

208 calories, 27g carbohydrate, 10g protein, 6g fat, 3g saturated fat, 0.6g fiber, 5mg cholesterol, 402mg sodium

Source:

Original recipe by Amanda Howell, modifications by Rachel Cly, RD, LD