A (mid-March) summer treat!
Is everyone enjoying this extremely unseasonable weather we’ve been experiencing in Southern Ontario lately? I know that I have been, even if it’s really just a horrible tease since I’m sure that in a week it will be back to 5 degrees, but I’ll take it while it lasts!
This wonderful sunshine and warmth that we’ve been having has really put me into a summery mood and I’ve started checking out summer time recipes and getting ideas for the garden and patio. I decided to try out one of said recipes for dessert tonight and I must say that it was very good. It’s a Key Lime Yogurt Pie, and it must be good because the Mr. isn’t a fan of citrus desserts but he happily ate a piece and told me a couple of times how good it was :)
I found the recipe via Pinterest (shocking, I know!) and the original link can be found here. I modified it only slightly since I couldn’t find the Yoplait yogurt that the recipe calls for, but I did find Oikos Greek yogurt in Key Lime, so my version is probably higher in calories and fat than the original, but I had to work with what I could find! I also used a bit more whipped topping than the original recipe. So that being said, here’s my slightly altered version:
Key Lime Yogurt Pie
2 tbsp. cold water
1 tbsp. fresh lime juice
1 1/2 tsp. unflavored gelatin
4 oz. (1/2 cup) fat-free cream cheese, softened
4 containers (100g each) Oikos Key Lime Greek yogurt
1 cup frozen reduced-fat whipped topping (thawed)
2 tsp. grated lime peel
1 graham cracker crumb crust (pre-made or make your own if feeling ambitious!)
In a small 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. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add lime juice mixture and yogurt; beat on low speed until well blended. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.
Makes 8 servings
I also drizzled each piece with a bit of honey when serving it to sweeten it up a bit, and it looks pretty that way too! I served with a dollop of the thawed whipped topping and there you go!!