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Key Lime Pie Recipe - South Beach Diet Recipe (Phase 2)



For Crust:

  • 3 whole egg whites
  • 1/8 teaspoon Cream of Tartar
  • 2/3 Cup Splenda

For Filling:

  • 1 package Gelatin Unflavored
  • 1/4 Cup Water
  • 1/2 Cup Splenda
  • 1/4 teaspoon salt
  • 1/2 Cup Key Lime juice (fresh or bottled)
  • 4 egg yolks
  • 1 teaspoon lime peel grated
  • 1 container Cool whip Fat free


For Crust:

  • Preheat oven to 300 F. Spray a 9-inch pie plate with cooking spray and set aside.
  • In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy.
  • Gradually beat in 2/3 cup of sugar substitute until stiff peaks form.
  • Spread 1-1/3 cups of meringue in bottom and halfway up sides of prepared pan.
  • Using pastry bag, pipe remaining meringue in a decorative border around edges.
  • Bake until lightly browned, about 40 minutes. Cool on a wire rack.

For filling:

  • Dissolve the gelatin in water; set aside.
  • Measure a 1/2 cup sugar substitute and salt into a saucepan over medium heat.
  • Gradually stir in the lime juice. Stir in the beaten egg yolks and cook until thick.
  • Remove from heat and stir in the gelatin mixture. Cool to room temperature.
  • Add grated lime peel. Fold the container of FF Cool Whip into the lime/gelatin mixture.
  • Mound into cooled meringue crust.
  • May be topped with additional FF Cool Whip and slivered toasted almonds.


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