Dieters rejoice as many favorite dessert recipes are developed in fat-free variations. Key lime pie has long been a menu staple at many restaurants. It combines a cool, creamy texture with tart and sweet undertones, complemented by a light and crumbly graham cracker crust. Fat-free key lime pie offers all the flavor of the original minus the fat. Try this variation for a sweet twist on an after dinner classic.
About Key Lime Pie
It is no surprise that key lime pie originated in Key West, Florida. The original residents who developed the sweet and tart dessert did not have access to fresh milk. This is why canned milk is used. The original recipe was not cooked, but rather set and thickened by the acidity of the lime juice. This method is not recommended today because uncooked eggs carry the potential for salmonella.
What Makes It Fat Free?
This is a relatively simple pie, containing few ingredients. You can make the most of each ingredient by choosing fat-free, low-calorie options instead of their bulkier counterparts. All pre-made graham cracker pie crusts are not created equal. Check the nutrition facts on the back of the product to make sure you are getting what you want. Selecting fat-free condensed sweetened milk is also important as every teaspoon of original sweetened condensed milk has 1.5 g of fat.
Variations
The original pie recipe calls for 3 eggs. You can substitute Egg Beaters for regular eggs for a no-fat, lower-calorie, no-cholesterol alternative. Egg Beaters can be purchased refrigerated or frozen in 4 oz., 8 oz., 16 oz. and 32 oz. containers.
To make a lemon pie, simply substitute fresh lemon juice for the key lime juice. Adding fresh lemon or lime zest to the mixture will intensify the lemon or lime flavor and make for a more robust pie.
Fat-Free Key Lime Pie Recipe
This is a fat-free rendition of traditional key lime pie. It makes one pie containing eight slices. Preheat the oven to 375 degrees F. Beat 3/4 cup of Egg Beaters Original, 1/3 cup of key lime juice and one can of fat-free sweetened condensed milk with a mixer until it increases in volume. Pour the mixture into a prepared graham cracker pie crust. Bake the pie for 10 minutes. After baking, the pie should cool in a refrigerator for two hours. Top the entire pie, or individual pieces, with fat-free whipped topping for a delicious, guilt-free dessert.
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