Key Lime Pie

Carb. per serving 17 g

Servings 8 (1 wedge each)

Prep 30 minutes   Bake 8 minutes

Chill 4 hours 30 minutes

• 1½ cups small pretzel twists (2 ounces; about 34)
• 2 tablespoons sliced almonds, toasted
• 3 tablespoons butter, melted
• 1 4-serving-size package sugar-free, low-calorie lime-flavor gelatin or regular lime-flavor gelatin
• 1 cup boiling water
• 2 6-ounce cartons low-fat Key lime pie-flavor yogurt
• ½ of an 8-ounce container frozen light whipped dessert topping, thawed
• 1 teaspoon finely shredded lime peel
•   Shredded lime peel and/or Key lime slices (optional)

1. Preheat oven to 350°F. For crust, in a food processor combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

2. For filling, place gelatin in a medium bowl. Add the boiling water and stir until gelatin is dissolved (about 2 minutes). Cover and chill about 30 minutes or until mixture is partially set (the consistency of unbeaten egg whites). Fold in yogurt, whipped topping, and the 1 teaspoon lime peel. Pour into cooled crust. Cover and chill for at least 4 hours.

3. To serve, cut into eight wedges. If desired, top wedges with additional shredded lime peel and/or Key lime slices.

Per serving: 153 cal., 7 g total fat (5 g sat. fat), 13 mg chol., 180 mg sodium, 17 g carb. (0 g fiber, 10 g sugars), 3 g pro. Exchanges: 0.5 starch, 0.5 carb., 1.5 fat.