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Ingredientes
- 2 tsp Unflavored gelatin
- 1/2 c. Bottled Rose's lime juice
- 1 whl large egg
- 1 lrg Egg yolk, reserve white for meringues, below
- 14 ounce Fat-free sweetened condensed lowfat milk
- 1/4 c. Evaporated skim lowfat milk, well chilled
- 1 tsp Grated lime zest, optional
- 1 c. Low-fat graham cracker crumbs
- 1/4 tsp Grnd cinnamon
- 3 Tbsp. Softened light butter
- 1 lrg Egg white, from above
- 1 pch Salt
- 4 Tbsp. Sugar
- 1/4 tsp Vanilla
- 10 x Extra-thin fresh lime slices, for garnish
Direcciones
- 1. Pie: In small bowl sprinkle gelatin over lime juice. Let stand till softened, 5 min. Stir to dissolve gelatin.
- 2. In large heat resistant bowl beat whole egg and yolk with electric mixer till thick and lemon colored, about 5 min. Add in gelatin mix and condensed lowfat milk. Beat on low speed just to mix.
- 3. In medium saucepan bring 2 c. water to simmer over medium-high heat.
- Place bowl with egg mix over saucepan, making sure water does not touch bottom of bowl. Stir egg mix over simmering water till heated through and thickened, about 10 min. Don't let egg mix boil.
- 4. Remove bowl from over saucepan. Cold mix in bowl. Chill just till mix begins to set. Beat again with mixer at high speed till light and creamy.
- 5. In small bowl, beat chilled evaporated skim lowfat milk with electric mixer till double in volume. Fold into gelatin mix with lime zest, if using, till thoroughly combined.
- 6. Pour mix into pie crust. Chill till set.
- 7. Meringues: Preheat oven to 275 oF. Cover baking sheet with wax paper or possibly parchment paper. In medium bowl beat egg white and salt till stiff peaks form. Beat in 3 Tbsp. of the sugar gradually till very stiff. Mix in remaining Tbsp. sugar and vanilla.
- 8. Spoon meringue mix into a sealable plastic bag. Seal. Snip about 1/4 inch diagonally from one bottom corner. Squeeze bag gently over prepared baking sheet to force out small dollops of meringue, 3/4 inch in diameter.
- Make dollops till mix is all used, about 10.
- 9. Bake meringues 40 min till dry to touch and lightly colored. With spatula, lift meringues from paper while still hot. Store in airtight container at room temperature or possibly freeze tightly in sealed freezer bag. Use as desired.
- 10. To serve, arrange lime slices around pie. Top each lime slice with a meringue.
- Crumb Pie Crust: In a small bowl or possibly food processor, thoroughly mix 1 c. low-fat graham-cracker crumbs and 1/4 tsp. grnd cinnamon. Fold in 3 Tbsp. softened light butter till well incorporated. Coat 9-inch pie plate with nonstick butter-flavored cooking spray. Press crumb mix over bottom and up side of a plate. Bake in 375 oF oven for about 8 min or possibly till hard and lightly colored.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 99 | 32% |
| Total Fat 11.19g | 14% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 269mg | 11% |
| Potassium 239mg | 7% |
| Total Carbs 46.69g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 33.15g | 22% |
| Protein 6.84g | 11% |
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