Key Lime Pie
(1 9-inch pie, 8 servings)
Crust
1 cup all-purpose flour
2 packets Sweet One
1/8 teaspoon salt
1/4 cup cold margarine
3-4 tablespoons cold orange juice
Preheat oven to 425F. In medium-size bowl, stir together flour, 2 packets Sweet One and salt. With pastry blender or 2 knives used scissor fashion, cut in margarine until mixture resembles course crumbs. With fork, stir in orange juice, 1 tablespoon at a time, until mixture just holds together. Shape dough into a ball. On lightly floured surface with floured rolling pin, roll out dough to a 10-inch circle. Fit into a 9-inch pie plate. Fold overhang under; make fluted edge. With fork, prick crust all over. Fit a piece of aluminum foil over crust, covering edges; fill crust with uncooked rice or dry beans and bake 10 minutes. Remove foil with beans or rice and continue baking 5 to 10 minutes or until golden. Cool on wire rack.
Filling
1/4 cup granulated sugar
6 packets Sweet One, divided
1 tablespoon cornstarch
1/3 cup lime juice
1/3 cup water
1 large egg yolk
1 tablespoon grated lime peel
1 envelope unflavored gelatin
1-1/4 cups skim milk, divided
1 teaspoon vanilla extract
1/3 cup heavy cream, whipped
Lime slices for garnish
In top of double boiler, combine sugar, 4 packets Sweet One and cornstarch. Gradually whisk in lime juice, water, egg yolk and lime peel until well blended. Over simmering water, cook, whisking constantly, 5 minutes or until thickened. Refrigerate 30 minutes or until chilled.
In small saucepan, sprinkle gelatin over 1/4 cup skim milk to soften; over low heat, cook until gelatin dissolves completely. Pour into large bowl; add remaining 1 cup milk, vanilla and remaining 2 packets Sweet One. Refrigerate 15 minutes or until mixture begins to gel.
Beat chilled gelatin mixture until light and fluffy. Fold in whipped heavy cream. Fold chilled lime mixture into gelatin until well blended. Spoon into prepared crust. Refrigerate until firm. Garnish with lime slices, if desired.
Per serving (1/8 pie): 205 calories, 4 g protein, 24 g carbohydrate, 10 g fat, 4 g saturated fat, 41 mg cholesterol, 139 mg sodium.
Diabetic exchanges: 1 starch, 1/2 fruit, 2 fat
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