Thursday, October 6, 2011
key Lime Pie
Hey foodie peeps! Hope your day has been a good one. Mine has been and you want to know why? I tried to use my new stand mixed and I thought it was broken. One of the beaters would not turn. Well, when all else fails get out the instruction booklet. Guess what? I had the beaters and dough hooks in the wrong holes. Talk about laugh out loud! Not only did I get that to working, but I received my meat grinder today by mail also. YIPEE. Now I can make my fur-kids some treats and use ground meat that I grind myself. Plus I can now grind my own hamburger out of what beef I wish and know it's lean. Sure don't take much to make me smile does it?
Anyway, thought I'd post this for the afternoon. Hope you enjoy!
1 cup graham cracker crumbs
3 tablespoons melted margarine
2 tablespoons equal
1 envelope ( 1/4 oz) unflavored gelatin
1 3/4 cups skim milk, divided
1 package (8 oz.) reduced fat cream cheese, softened
1/3 to 1/2 cup fresh lime juice
1/2 cup equal
Combine graham cracker crumbs, margarine and 2 tablespoons equal in bottom of 7 inch springform pan; pat evenly on bottom and 1/2 inch up side of pan.
Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy, beat in remaining 1 1/4 cups milk and gelatin mixture. Mix in lime juice and 1/2 cup equal. Refrigerate pie until set, about 2 hours.
To serve, loosen side of pie from pan with small spatual and remove side of pan. Place pie on serving plate. Refrigerate leftovers.