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Healing Kitchen

Key Lime Pie
Frances Gluck from Del Ray Beach, Florida, did not really believe that her Key lime pie could be updated for healthier eating. But that was because she did not know that sweetened condensed milk, the main ingredient in the filling, now comes in a fat-free version. Instead of four whole eggs, we made a fine filling with just one whole egg and two egg whites (all the fat and cholesterol is in the yolks). The store-bought graham-cracker crust Fran had always used was also high in fat; but it takes just a few minutes to make a crumb crust from scratch, using olive oil instead of solid fat and stirring in some toasted wheat germ for a nutrition boost. The "remodeled" pie has less than half the fat of the original, and just one-sixth the amount of saturated fat.

PER SERVING
BEFORE
AFTER
Calories
441
333
Dietary fiber (g)
0.5
1.2
Total fat (g)
16
6.2
Saturated fat (g)
6
1
Cholesterol (mg)
129
31
Sodium (mg)
287
184

Ingredients

    Crust:  1 cup graham cracker crumbs (from about 9 rectangular crackers)  1/3 cup toasted wheat germ  2 tablespoons sugar  2 tablespoons extra-light olive oil

    Filling:

     1 can (14 ounces) fat-free sweetened condensed milk  1 whole large egg  2 large egg whites  1-1/2 teaspoons grated lime zest  2/3 cup fresh lime juice (or Key lime juice)
1. Make the crust: Preheat oven to 350°F. In 9-inch pie plate, stir together graham cracker crumbs, wheat germ, and sugar. In small bowl, stir together oil and 3 tablespoons of water and mix until combined. Pour oil mixture over graham cracker crumb mixture and with a fork, stir to coat. With moistened fingers, press crumb mixture onto the bottom and sides of pan. Bake crust 15 minutes or until set. Leave oven on. Cool crust on a wire rack.

2. For the filling: In medium bowl, with electric mixer, beat whole egg, egg whites and lime zest until fluffy. Beat in condensed milk until combined. Beat in lime juice until thick.

3. Pour lime mixture into crust. Bake 10 minutes or until set. Cool on a wire rack; refrigerate. Serve chilled.

Makes 8 servings

Author: the Healing Kitchen staff
Date Published: 04/16/2000
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