Lime Yogurt Pie
Lime Yogurt Pie


Lime Yogurt Pie

Crust:
1 1/4 cup graham cracker crumbs
2 Tbsp melted butter or margarine

Mix crust ingredients together, and press into a 9" pie pan or
springform pan. Place in freezer.

Filling:
1/2 cup apple juice concentrate
1 envelope gelatin --or 2 Tbsp agar-agar flakes or 1 Tbsp granulated
agar-agar
1/3 cup sugar
1 Tbsp lime zest
1/3 cup lime juice
1/4 tsp vanilla
1.5 cup lowfat (or nonfat) plain yogurt

In a sauce pan, with no heat (yet), dissolve gelatin (or agar-agar) in
the apple juice concentrate.
Add the sugar, and dissolve over low heat.
Place (2) in a bowl, stir in 2 tsp of the lime zest, lime juice and
vanilla. Place in fridge till thickened to raw egg white-like
consistency. Whip till fluffy. Stir in yogurt and whip again.
Pour the mixture into the partially frozen prepared crust. Sprinkle
with remaining 1 tsp of lime zest. Chill in fridge till firm, at least 3
hours.
If using a springform pan, run a thin knife around the edge of the pan,
push up from the bottom, and place the pie on a platter.

Source: <http://www.iwaruna.com/orca/food/sweets/lime_ypie.html>





Lime Yogurt Pie

1 small box lime gelatin
2 (6 ounce) containers key lime pie yogurt
1 (8 ounce) container frozen whipped topping, thawed
1 (9-inch) graham cracker crust

In a bowl, combine gelatin powder and yogurt. Fold in whipped topping.
Spread into crust. Refrigerate for at least 20 minutes before servings.

Yields 6 to 8 servings.

Source: <http://www.recipegoldmine.com/jellopie/jello377.html> 19JUL2005



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