Key Lime Yogurt Bars Splenda Food

KEY LIME YOGURT BARS (SPLENDA)

Steps:

• Spray an 8" X 8" baking dish with cooking spray.
• Crush graham crackers (reserving 2 tablespoons).
• Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well.
• Press mixture onto bottom of baking dish.
• Combine 1 1/2 cups Splenda and lime juice in a heavy saucepan and bring mixture to a boil.
• Reduce heat and cook about 5 minutes or until the mixture is reduced by half.
• Remove from heat and cool.
• Stir yogurt into saucepan and fold in whipped topping.
• Spoon mixture over graham cracker crust and sprinkle with reserved crumbs.
• Cover and freeze at least 4 hours or until firm.
• Let stand at room temperature before cutting.

KEY LIME BARS

Steps:

• Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.

HEALTHY SINGLE-SERVE KEY LIME PIE YOGURT

Steps:

• Mix all the ingredients together well, then serve and enjoy.
• Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.

KEY LIME BARS

Steps:

• For CRUST: Mix 1 cup butter, 1/2 cup confectioners' sugar & 2 cups of flour and pat into a 9x12-inch pan.
• Bake at 350 degrees for 20 minutes.
• Watch carefully! Beat together the eggs, sugar, and lime juice. Add the 4 Tbsp flour, salt, and baking powder.
• Mix and pour on top of the crust. Bake at 350 degrees for 25 minutes.
• Sprinkle the top with confectioners' sugar and cut into bars.

KEY LIME YOGURT BARS

Steps:

• Spray an 8x8-inch square pan with vegetable cooking spray. Set aside. Crush graham crackers, reserving 2 tablespoons. Combine graham cracker crumbs, 1/4 cup Splenda Granular, cinnamon and margarine, mixing well. Firmly, press mixture evenly on bottom of prepared pan; set aside.
• Combine 1-1/2 cups Splenda and lime juice in a heavy saucepan. Bring mixture to a boil. Reduce heat and cook about 5 minutes or until mixture is reduced by half. Set aside to cool.
• Stir yogurt into Splenda and lime mixture; fold in whipped topping. Spoon mixture over graham cracker crust; sprinkle with reserved graham cracker crumbs. Cover and freeze at least 4 hours or until firm. Let stand at room temperature 10 minutes before cutting into bars.

KEY LIME PIE (SUGAR FREE - SPLENDA)

Steps:

• Use a food processor to turn cookies into crumbs. Combine crumbs with melted butter and press mixture into the botom of a pie plate.
• Combine gelatin and milk in a pot on the stove. Whisk while cooking over low heat until gelatin is dissolved.
• Pour whipping cream into a blender and blend until thick and fluffy. Pour into small bowl and stir in 1 tsp Spenda. Cover and refrigerate.
• In the blender, combine yogurt, cream cheese, lime juice, and zest in blender until smooth. Add gelatin and remaining Splenda. Blend an additional 15 seconds.
• Pour into crust and refrigerate the pie for 3 hours or overnight for best results. Top with whipped cream to serve.