This pie is light yet rich-tasting,and can be made ahead — awesome for any gathering! Utilize packaged Key lime squeeze (it's less demanding than finding new Key limes.) And pick treats with no trans fats, similar to these chocolate wafer crisps. The sanitized bundled egg whites, accessible at your market, ensure against salmonella.
Fixings
2 bundles thin, fresh, chocolate wafers
Refrigerated spread enhanced cooking splash
1 parcel unflavored gelatin
4 ounces sans fat cream cheddar
½ glass decreased fat ricotta cheddar
¼ glass Key lime juice
½ container sugar substitute
Ground get-up-and-go of 1 lime
½ container in addition to 1 tablespoon purified egg whites
? teaspoon cream of tartar
Bearings
Process the wafers in a nourishment processor until the point when you have a uniform, fine morsel. Put 1 tablespoon aside for decorate. Liberally coat a 9-inch pie dish with cooking shower. Sprinkle the scraps over the dish, turning the skillet until the point that the sides and base are secured, and press tenderly into an outside layer with your fingers if important.
In a little pot, sprinkle the gelatin over ¼ container frosty water and let remain for 1 minute. Mix over low warmth until broke down, around 5 minutes. Put aside.
In a medium bowl, beat the egg whites with the cream of tartar until the point when they frame solid pinnacles. Tenderly crease the lime and cheddar blend into the egg whites. Fill the readied pie skillet, twirling the best in a beautiful way. Refrigerate for around 2 hours, until frosty and set. Embellishment the edge of the pie with the saved pizzazz and chocolate scraps.
Sustenance data
Makes 8 servings
Per serving:
Calories: 80 (15% calories from fat)
Add up to fat: 1.5g
Soaked fat: 0.5g
Protein: 8g
Starches: 9g
Dietary fiber: 0g
Cholesterol: 5mg
Potassium: 160mg
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