Bobbi’s Skinni Key Lime Pie (sugar and fat free)

Bobbi’s Skinni Key Lime Pie (sugar and fat free)

Key Lime Pie is my ultimate weakness. This has been my favorite desert since I was a little chef in my Grandma’s kitchen. There is just something about this tart and creamy desert that is just so GOOD! I’ve tried the Key Lime yogurt, but that really doesn’t take care of the craving for me. So, I have created the ultimate low calorie mini Key Lime pie that checks all of the boxes on the cravings checklist!

Ingredients

1.       ½ cup lime juice (fresh is always good, but the bottle works just great)

2.       ½ cup skim milk

3.       4 tablespoons Splenda

4.       1 package of Sugar Free Instant Vanilla Pudding

5.       1 package of unflavored gelatin

6.       1 cup boiling water

7.       ¼ cup ice (about 2-3 cubes)

8.       24 Graham Cracker Lil’s Squares (a square has 2 sections)

9.       1 container Fat Free Cool Whip

10.   1 lime and lime zest (optional)

Directions

1.       Boil the cup of water. (I put mine in a glass bowl in the microwave for about 3 minutes).

2.       Stir in the package of unflavored gelatin. Allow the cool down for a couple of minutes.

3.       Add the ice cubes and stir into the gelatin mixture. Mix until the ice cubes have dissolved.

4.       Place this mixture in the refrigerator until it has cooled and you are ready to add it to the pudding.

5.       In another bowl, pour the milk and lime juice, and stir.

6.       Gradually, while continuously mixing, add the vanilla pudding.

7.       Once the pudding is mixed well, i.e. no lumps, add in the Splenda. If you have lime zest, now is the time to add it.

8.       Add the cooled gelatin to the pudding.

9.       If the mixture is watery, place it in the refrigerator to firm up. Don’t let it get to firm, just not too watery.

10.   Place a Graham cracker square into each of the mini muffin pan slots.

11.   Add about a tablespoon of the pudding mixture to the pan slots. (If the cracker floats up to the top, just take your finger and press it down to the bottom of the pan and it will stick).

12.   Place the pan into the refrigerator. Once the key lime is firm, add the cool whip (about 1 tablespoon).

13.   Place back into the refrigerator or freezer, until ready to serve. It will take about an hour or two.

14.   Slice the limes into thin slices, and then quarter each of the slices. This part is optional, and just for décor.

15.   Using a spoon is the best way to get the mini Key Lime pies out of the pan.

16.   Serve and enjoy these delicious indulgences!

*Each mini Key Lime is only 30 calories! My mom asked how many she could eat and still be healthy. I say between 3-4!

 *I named this Bobbi’s Key Lime after my grandmother, one of my namesakes, because this was one of the deserts we always made when I would visit. I was always her little sous-chef in the kitchen growing up, and she is who I get my love of cooking from. Of course I have deviated from the original recipe, but this one tastes just as good!

 These are the Graham Crackers Lil' Squares that I used. They are so cute and a great alternative to the normal crust for the Key Lime Pie. The Lil' Squares are only 4.5 calories each, so these are great snack as well!