This pie is light yet rich-tasting, and can be made ahead — great for any party! Use bottled Key lime juice (it’s easier than finding fresh Key limes.) And choose cookies with no trans fats, like these chocolate wafer crisps. The pasteurized packaged egg whites, available at your market, protect against salmonella.
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2 packets thin, crisp, chocolate wafers
Refrigerated butter-flavored cooking spray
1 packet unflavored gelatin
4 ounces fat-free cream cheese
½ cup reduced-fat ricotta cheese
¼ cup Key lime juice
½ cup sugar substitute
Grated zest of 1 lime
½ cup plus 1 tablespoon pasteurized egg whites
⅛ teaspoon cream of tartar
- Process the wafers in a food processor until you have a uniform, fine crumb. Set 1 tablespoon aside for garnish. Generously coat a 9-inch pie pan with cooking spray. Sprinkle the crumbs over the pan, rotating the pan until the sides and bottom are covered and press gently into a crust with your fingers if necessary.
- In a small saucepan, sprinkle the gelatin over ¼ cup cold water and let stand for 1 minute. Stir over low heat until dissolved, about 5 minutes. Set aside.
- Place the cream cheese, ricotta, lime juice, sugar substitute and half of the zest in a food processor. Process until well-blended. Add the gelatin and process for a few seconds to incorporate.
- In a medium bowl, beat the egg whites with the cream of tartar until they form stiff peaks. Gently fold the lime and cheese mixture into the egg whites. Pour into the prepared pie pan, swirling the top in a decorative manner. Refrigerate for about 2 hours, until cold and set. Garnish the rim of the pie with the reserved zest and chocolate crumbs.
Makes 8 servings
Calories: 80 (15% calories from fat)
Total fat: 1.5g
Saturated fat: 0.5g
Dietary fiber: 0g
From The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook