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No-Bake Key Lime Yogurt Pie

 127 Ratings
23 Comments
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 8
  • Save
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    11K

Key lime yogurt, fresh lime peel and juice give a refreshing tangy taste to a cool pie with less than 200 calories a serving!

Ingredients

2
tablespoons cold water
1
tablespoon fresh lime juice
1 1/2
teaspoons unflavored gelatin
4
oz (half of 8-oz package) fat-free cream cheese, softened
3
containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2
cup Cool Whip™ lite frozen whipped topping, thawed
2
teaspoons grated lime peel
1
reduced-fat graham cracker crumb crust (6 oz)

Directions

  • 1 In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
  • 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
  • 3 Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Expert Tips

Research shows that eating 3 daily servings of low-fat calcium-rich dairy foods like yogurt can play an important role in weight loss plans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
6%
Trans Fat
1 1/2g
Cholesterol
0mg
0%
Sodium
240mg
10%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
13g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license. Trademarks referred to herein are the properties of their respective owners.

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