This is a simple version of a light key lime pie. If you want all the taste but not all the calories than this one is for you
1 cup finely crushed graham crackers
3 T. light margarine, melted
½ c. fresh key lime juice
3 T. lime zest divided
1 envelope KNOX Unflavored Gelatin
3 pkg. (8 oz. each) PHILADELPHIA fat free Cream Cheese, softened
¾ c. splenda baking sugar
No nutrition information available
Preheat oven to 350 degrees. For the crust mix graham cracker crumbs and margarine press firmly onto bottom of 9-inch pie pan. Bake for ten minutes. Sprinkle gelatin over cold lime juice in small saucepan. Let stand 1 to 2 minutes. Cook on low heat 5 minutes until gelatin is completely dissolved, stirring occasionally. Beat cream cheese and sugar in a stand mixer on medium speed until well blended. Gradually add gelatin mixture and 2 tablespoons of zest mixing until blended. Refrigerate until thickened about 2 hours.
4 Eggland’s best egg whites
¼ teaspoon. cream of tarter
¼ c. splenda for baking
In a Cuisinart stand mixer on high beat egg whites and cream of tarter until it forms a soft peak. Slowly add sugar and mix until forms stiff peaks and is glossy. Remove pie from refrigerator and mound meringue on top. Place under broiler for about 1 ½ minutes just too barely brown the meringue sprinkle the remaining zest on top and serve.