HEALTHY KEY LIME PIE
Ever dreamt of a Healthy Key Lime Pie without the healthy taste? Your prayers have been answered! It's tart and sweet, rich and creamy, and healthy and delicious! You'd never know this pie recipe is low in sugar, low fat, high protein, and gluten free.
Provided by Jessica | Desserts with Benefits
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, stir together all of the ingredients. Press the mixture into a 9.5" pie dish. Bake for 13 minutes, or until fragrant and firm. Let cool while you make the filling.
- In a large bowl, whisk together the condensed milk and egg yolks. Whisk in the corn starch, then whisk in the yogurt and lime zest.
- Last, whisk in the lime juice. It will look curdled at first, but just whisk it vigorously and it will become smooth. Mixture should be very thick, like pudding. Scoop the mixture into the crust and bake for ~16 minutes, or until set (when you move the pan, the center should jiggle slightly but stay in place, like jello)
- Let cool for ~2 hours, then cover and refrigerate overnight. Slice, serve, and enjoy!
Nutrition Facts : ServingSize 1 serving = 1/10th slice, Calories 250 kcal, Carbohydrate 37 g, Protein 10 g, Fat 7 g, SaturatedFat 2.5 g, Cholesterol 85 mg, Sodium 290 mg, Fiber 2 g, Sugar 17 g
LOW FAT EASY KEY LIME PIE
This easy low fat Key Lime Pie recipe needs to be made ahead of time. Sit back and dream of being in Key West with this slice of Florida heaven,
Provided by Maria From Staying Close Home
Categories RECIPES
Time 4h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°
- .Beat eggs and egg whites at medium speed of a mixer until well-blended. Gradually add juice, rind, and milk to egg mixture, beating until well-blended.
- Spoon mixture into crust, and bake at 350° for 20 minutes or until almost set (the center will not be firm but will set up as it chills).
- Cool pie on a wire rack. Cover loosely, and chill 4 hours.
- Before serving: Spread whipped topping evenly over filling.
Nutrition Facts : Calories 188 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 148 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
REDUCED-FAT KEY LIME PIE
You can adjust this recipe to have even lower fat, or use all full-fat ingredients. I use regular sugar and one can of full-fat condensed milk, but you could use Splenda and use non-fat milk for both cans. You could also use egg substitute rather than whole eggs. However, I wouldn't go any lower than reduced-fat sour cream, the non-fat is too thin and runny for a topping. And do NOT attempt this with bottled lime juice - blech. This was originally an Emeril recipe that I tweaked to be low-fat.
Provided by Stella8037
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Crush graham crackers in a ziptop bag with a rolling pin, or use a food processor.
- Mix in sugar and butter (it's easiest to do this with your hands.).
- Press crumb mixture into a pie plate.
- Bake for 8-10 minutes or until crust is golden brown, and allow to cool to room temperature.
- Reduce oven to 325.
- Combine condensed milk, lime juice, and eggs - pour into cooled crust.
- Bake for 15 minutes.
- Allow to chill at least 2 hours, overnight is better.
- Combine sour cream and confectioner's sugar, spread over the top of the chilled pie.
- Garnish with lime zest if desired.
- If you use a 9-inch pie plate, you might have a little crust mixture and filling leftover - I usually make mini-pies in ramekins with this so I don't waste the lime-y goodness! For those, I bake the crust 6 minutes and the filling 8-10 minutes.
Nutrition Facts : Calories 383.1, Fat 16.5, SaturatedFat 9.3, Cholesterol 90.4, Sodium 219.7, Carbohydrate 53.3, Fiber 0.6, Sugar 42.8, Protein 7.7
HEALTHY KEY LIME PIE
This healthy key lime pie has a buttery crust and is topped with a rich and creamy lime filling! No sugar needed, it uses simple ingredients and is sure to impress!
Provided by Arman
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 170C/325F. Lightly grease an 8-inch springform pan and set aside.
- In a bowl, add your crushed cookies, sweetener, and melted butter and mix until combined. Transfer into the pan and press into place.
- Add your filling ingredients into a blender and blend until smooth. Transfer on top of the crust and place in the oven. Bake the pie for 45-55 minutes, or until the middle is set.
- Remove the pie from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
- Once the pie is chilled, prepare the whipped topping. Scoop out the cream portion of the coconut milk and add it into a mixing bowl. Add the sweetener and lime extract and beat until soft peaks form. Spread over the top of the pie and slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 145 kcal, Carbohydrate 7 g, Protein 8 g, Fat 16 g, Sodium 177 mg, Fiber 1 g
PINEBERRY KEY LIME PIE RECIPE BY TASTY
Here's what you need: pineberries, granulated sugar, vanilla extract, honey, cornstarch, graham crackers, light brown sugar, melted butter, lime juice, lime zest, plain greek yogurt, sweetened condensed milk, vanilla extract, salt, heavy whipping cream, confectioners sugar, vanilla extract, lime zest
Provided by Ladii & Darien Bermudez
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F.
- In a food processor add the graham crackers, melted butter, and light brown sugar. Pulse until well-combined.
- Flatten into a pie mold and bake at 375°F for 10 minutes. Once it's done, take it out and let it cool. (Lower the temperature of the oven to 350°)
- In a small saucepan, sauté the Diced Pineberries. Add the sugar, honey, vanilla extract, and flour. Let it simmer. Once it's a smooth thick sauce, take it off the stove and let it cool.
- In a separate medium bowl, combine Greek yogurt, Keylime juice, key lime zest, vanilla extract, sweetened condensed milk, salt, and Pineberry mixture. Mix until smooth.
- Pour the mixture into the cooled pie crust and bake for 15 minutes at 350°. Take it out once it's set and the middle jiggles a bit. Chill it in the fridge for 3-4 hours.
- In a mixer combine heavy whipping cream, sugar, vanilla extract, and lime zest. Mix until fully whipped and fluffy.
- Top the pie with the whipped cream, decorate, and serve.
Nutrition Facts : Calories 668 calories, Carbohydrate 85 grams, Fat 35 grams, Fiber 1 gram, Protein 10 grams, Sugar 76 grams
REDUCED-FAT ICEBOX KEY LIME PIE
Greek yogurt giver this pie a creamy texture; make sure you don't substitute for it. You will never know this is Reduced-Fat.
Provided by Londonsbk
Categories Pie
Time 30m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- MAKE CRUST: Adjust over rack to middle position and heat oven to 350 degrees. Process graham crackers and sugar in food processor to fine crumbs. Add butter and 2 tablespoons cream cheese and pulse until combined. Press crumbs into bottom and sides of 9 inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.
- MAKE FILLING: Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about five minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remaining cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.
- CHILL PIE: Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.
Nutrition Facts : Calories 84.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 18.4, Sodium 60.8, Carbohydrate 5.2, Fiber 0.1, Sugar 3.6, Protein 2.6
NELLIE'S LOW-FAT KEY LIME PIE
From "The Original Nellie & Joe's Famous Key West Lime Juice" bottle label. A nice lighter version of the famous pie. No baking required. Cook time is chill time.
Provided by BecR2400
Categories Pie
Time 8h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over water and let soften for 2 minutes, then whisk into lime mixture.
- Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.
Nutrition Facts : Calories 168.7, Fat 7.5, SaturatedFat 1.6, Cholesterol 0.4, Sodium 190.5, Carbohydrate 22.3, Fiber 0.5, Sugar 13.3, Protein 4
KEY LIME BARS (LOW FAT)
Make and share this Key Lime Bars (Low Fat) recipe from Food.com.
Provided by cookiemakinmama
Categories Cheesecake
Time 40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.
- Press crumb mixture into pan. Briefly spray cooking spray on top, and press again.
- In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
- Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.
NO-BAKE SKINNY KEY LIME PIE
This No-Bake Skinny Key Lime Pie is easy to make and much lower in calories than traditional key lime pie! This pie makes a delicious and satisfying lime dessert!
Provided by Kasey
Categories Desserts
Time 4h10m
Number Of Ingredients 6
Steps:
- Microwave 1/4 cup of water for about 1 minute until boiling. Whisk the lime jello powder into the boiling water until completely dissolved.
- Whisk the yogurt into the lime jello until well combined.
- Fold in the cool whip until the filling is smooth.
- Pour the filling into the graham cracker crust and smooth over the top. Refrigerate pie for at least 4 hours until set.
- Optional: garnish pie with lime zest and lime twists
Nutrition Facts : Calories 187 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice (1/10 of pie), Sodium 130 milligrams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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LOW FODMAP “KEY” LIME PIE - FODMAP EVERYDAY
From fodmapeveryday.com
5/5 (2)Servings 12Cuisine AmericanCategory Dessert
- Making The Lactose-Free Sweetened Condensed Milk: Thoroughly whisk together the sweetened condensed milk with 12 Lacteeze drops. Cover with plastic wrap and let sit overnight. Test with glucose testing strips and proceed if you get proper results.
- Make The Crust: Position rack in center of oven. Preheat oven to 375°F (190°C). Coat the inside of a 9-inch (23 cm) ovenproof glass pie plate with nonstick spray; set aside. Grind the cookies to a fine, even texture in a food processor using a metal blade. Combine in a bowl with melted butter. Press into the prepared pie plate in an even layer. Bake for about 8 to 10 minutes or until dry and crisp and light golden brown. Lower oven to 350°F (180°C).
- Meanwhile, make the filling. Whisk the egg yolks, lime juice and zest into the prepared sweetened condensed milk. Pour this mixture into the pre-baked crust and bake for about 15 minutes or until filling is set but still faintly jiggly in the center. Cool on rack until barely warm, then refrigerate for at least 4 hours or overnight.
- Make the topping by beating the cream and confectioners’ sugar until stiff peaks form; do not overbeat. Use piping bag and star tip to make 12 rosettes around the outer edge and one in the middle. Garnish with thin limes slices, if using. Serve immediately or the pie may be refrigerated for up to 1 day at this point. Serve chilled.
KEY LIME PIE FAT BOMBS - REAL BALANCED
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5/5 (3)Total Time 1 hrCategory DessertCalories 153 per serving
- To a large saucepan over medium heat, bring water to a boil. Add cashews and boil until softened, about 12 minutes. Drain water and transfer softened cashews to food processor.
- Remove mixing bowl from freezer and form mixture into balls. Place formed fat bombs on a parchment paper-lined plate. Transfer plate to freezer for 20 additional minutes to solidify fat bombs. Remove plate from freezer and enjoy!
HEALTHY MINI KEY LIME PIES RECIPE - HUNGRY-GIRL
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Servings 5Total Time 1 hrCategory Dessert RecipesCalories 102 per serving
- In a medium bowl, combine all ingredients except fillo shells and graham crackers. Stir until uniform.
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Cuisine AmericanCategory Dessert
- In a medium bowl whisk egg whites until foamy. Add the rest of the ingredients and mix until well combined.
- Press the crumb mixture into a round pan and bake at 350 for 20 minutes or until golden brown around the edges. Allow the crust to cool at least 30 minutes before making the filling.
- In a small bowl combine water and gelatin, stir with a spoon and allow gelatin to bloom, about 5 minutes. Heat in microwave for 15 seconds or until fully dissolved.
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- Preheat oven to 300 degrees. Liberally coat bottom and sides of 9-inch springform pan with nonstick cooking spray.
- In a food processor, pulse sesame seeds and shredded coconut until ground. Transfer mixture to mixing bowl and add melted butter, monk fruit sweetener, and salt. Using a spoon, mix all ingredients until well-combined.
- Spoon crust mixture into a prepared springform pan and, using your fingers, press mixture into even layer across base and up sides of pan to form crust. Transfer pan to oven to bake until edges are golden brown, about 20-25 minutes, before removing pan from oven and allowing to cool.
- Meanwhile, in a mixing bowl, blend all filling ingredients together using an electric mixer or high-speed blender. Taste mixture and add additional powdered monk fruit sweetener based on sweetness and tartness preference.
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5/5 (4)Total Time 8 hrsCategory Healthy Lime RecipesCalories 341 per serving
- Place graham cracker crumbs, butter and oil in a medium bowl. Blend with your fingertips until thoroughly combined. Press the mixture in an even layer on the bottom and sides of the pie plate. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
- To prepare filling: Whisk condensed milk, yogurt, lime zest and juice in a medium bowl. Stir water and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the gelatin mixture, then whisk into the lime mixture. Set that bowl over a larger bowl of ice water, stirring occasionally, until it begins to thicken, 15 to 20 minutes. Scrape the filling into the pie shell and refrigerate until chilled and set, at least 4 hours and up to 1 day.
- To prepare meringue & finish pie: Position oven rack about 6 inches below the broiler; preheat broiler.
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4.5/5 (14)Calories 290 per servingServings 8
- Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, and top with whipped topping. Garnish, if desired.
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