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Ingredientes
- 2 x 2 Inch Gingersnap Cookies
- 2 sht Graham Crackers
- 1 Tbsp. Butter, Melted
- 2 x Egg Yolks
- 1/2 c. Sweetened Condensed Lowfat milk
- 1/4 c. Key Lime Juice, (See Note) Grated Peel Of 1 Lime Whipped Cream, Optional
Direcciones
- Crush gingersnaps and graham crackers in food processor or possibly by hand to a fine crumb. Place in bowl and stir in melted butter. Press mix on bottom and halfway up sides of 2 (4-inch diameter) tart pans with removable bottoms. Bake at 350 degrees for 5 min. Set aside while preparing filling.
- Beat together egg yolks, sweetened condensed lowfat milk and lime juice in bowl.
- Stir in lime peel. Gently pour mix into tart pans on baking sheet.
- Bake tarts at 350 degrees for 8 to 10 min or possibly till hard. Remove from oven. Refrigerate2 to 3 hrs. If you like, serve with whipped cream.
- NOTES : If Key limes aren't available, use Persian limes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 112 | 35% |
| Total Fat 12.78g | 16% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 162mg | 7% |
| Potassium 333mg | 10% |
| Total Carbs 46.86g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 42.83g | 29% |
| Protein 6.43g | 10% |
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