Ingredients
-
2 cups sugar-free shortbread cookies
-
2 tablespoons light butter, melted
-
1/4 ounce unflavored gelatin
-
1 1/4 cups skim milk, at room temperature
-
1/2 cup lime juice
-
1 tablespoon lime zest
-
1/4 cup Splenda granular
-
1/2 cup whipping cream
-
1 teaspoon Splenda granular
-
4 ounces light non-fat vanilla yogurt, at room temperature
-
8 ounces reduced-fat cream cheese, at room temperature
Instructions
- 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.