Cookin’ with Carolyn Fluffy Key Lime Pie

Fluffy Key Lime Pie
1/4 cup boiling water
1 pkg. (0.3 oz.) sugar-free lime gelatin
2 cartons ( 6 oz. each) Key lime yogurt
1 carton (8 oz.) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (6 oz.)
In a large bowl, add boiling water to gelatin; stir 2 min. to completely dissolve.Whisk in yogurt. Fold in whipped topping. Pour into crust. Refrigerate, covered, until set, about 2 hours. 8 servings.
Asiago Mashed Cauliflower
1 medium head cauliflower,cut into 1-in. pieces
1 tsp. sea salt, divided
4 oz. cream cheese, softened
1/2 cup shredded Asiago cheese
2 Tbsp. unsalted butter
2 Tbsp. coarsely chopped fresh parsley
1/4 tsp. pepper
Place cauliflower and 1/2 tsp. sea salt in a large saucepan; add water to cover. Bring to a boil. Cook covered, until very tender, 12-15 min. Drain; cool slightly. Transfer to a food processor. Add the cream cheese, butter, parsley, pepper and remaining sea salt. Process until blended. Yield: 4 servings.

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