1 cup graham cracker crumbs
3 tbsp melted margarine
2 tbsp nutrasweet spoonful
1 package 1/4 oz. - unflavored gelatin
1 3/4 cup skim milk
1 package 8 oz. reduced fat cream cheese, sof, tened
1/3 to 1/2 cup fresh lime juice
1/2 cup nutrasweet spoonful
1 lime slices
1 mint sprigs
Directions
SOURCE: The NutraSweet Spoonful Recipe Collection
cookbook, copyright 1992 The NutraSweet Company.
Combine graham cracker crumbs, margarine and 2 tbsp.
NutraSweet Spoonful in bottom of 7-inch springform
pan; pat evenly on sides and 1/2 inch up the side of
the pan.
Sprinkle gelatin over 1/2 cup of the milk in small
saucepan; let stand 2 to 3 minutes. Cook over low
heat, stirring constantly, until gelatin is dissolved.
Beat cream cheese until fluffy in small bowl; beat in
remaining 1 1/4 cups milk and the gelatin mixture.
Mix in lime juice and 1/2 cup NutraSweet Spoonful. **
Refrigerate pie until set, about 2 hours.
To serve, loosen side of pie from pan with small
spatula and remove side of pan. Place pie on serving
plate; garnish with lime slices and mint.
Makes 8 servings. Serving size 1/8 pie.
NUTRITIONAL INFORMATION: Calories - 150, Protein -
6 g, Carbohydrates - 11 g, Total Fat - 10 g, Saturated
Fat - 3 g, Cholesterol - 16 mg, Fiber - Trace, Sodium
~ 231 mg.
DIABETIC FOOD EXCHANGE: 1 starch and 2 fat.
** PERSONAL NOTE - this was typed as it came from
the cookbook - only they left out to then pour the
filling into the springform pan on top of the crust.
Servings: 8 servings
Key Lime Pie - Diet Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Diet; Pie
The History of Recipes
Experts have tracked the existance of recipes back into history, at least as far back as early Egypt, and possibly even further than that. However, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to academics is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into starters, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and parsley. During the next few centuries, the rich families of the West tried to lay on the most exotic meals, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cooking publications were increasing in popularity mostly as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Key Lime Pie Diet recipe.
