✤6 sheets graham crackers (3.5 oz)
✤3 tbsp (21g) cold whipped butter
✤2 tbsp (24g) sugar
✤1½ tsp gelatin
✤1/2 cup fresh key lime juice
✤6 oz low-fat cream cheese
✤1 cup (~227g) low-fat plain yogurt
✤1/2 cup (96g) sugar
✤1 tbsp grated lime zest
❖For the crust: Place graham crackers, butter & 2 tbsp sugar into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until the texture resembles coarse meal. Press mixture evenly into an 8-inch pie dish and up the sides. Refrigerate 30 min.
❖Preheat oven to 375°F (190°C).
❖Bake crust until edges are golden, about 8-10 min. Cool on wire rack entirely before filling.
❖In a small bowl, combine 2 tbsp of the lime juice with the gelatin and stir. Warm the remaining 6 tbsp juice in microwave for 30-45 sec, then quickly mix well into gelatin mix to dissolve.
❖In a large mixing bowl using a hand or stand mixer, mix the cream cheese, yogurt, 1/2 cup sugar & lime zest well. Add juice mix and blend well until fully incorporated. Pour into crust and chill thoroughly, at least 1 hour.
