Greek yogurt gives this pie a creamy texture; don’t substitute for it.
Ingredients :
- 8 low-fat graham crackers, broken into rough pieces
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- 4 ounces 1/3-less-fat cream cheese (neufchatel), softened
- 1 tablespoon grated lime zest plus 3/4 cup juice (6 limes)
- 1 1/4 teaspoons unflavored gelatin
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/2 cup 0% Greek yogurt
- 1 teaspoon vanilla extract
Directions:
Adjust oven rack to middle position and heat oven to 350 degrees F. Process graham crackers and sugar in food processor to fine crumbs. Add melted 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. Let cool completely.
Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipeout food processor and process condensed milk, yogurt and remaining cream cheese until smooth, about 1 minute. With processor running, pour in gelatin mixture, remaining lime juice, lime zest and vanilla and process until thoroughly combined.
Transfer mixture to cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve.
