Gluten Free Key Lime Yogurt Pie Recipes

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GLUTEN-FREE KEY LIME YOGURT PIE



Gluten-Free Key Lime Yogurt Pie image

Fresh lime juice and Key lime yogurt gives a refreshingly tangy taste to a cool pie that's gluten free!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 8

Number Of Ingredients 12

1 cup Bisquick™ Gluten Free mix
5 tablespoons cold butter
3 tablespoons water
2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup Cool Whip frozen whipped topping, thawed
2 teaspoons grated lime peel
Whipped topping, if desired
Grated lime peel, if desired

Steps:

  • Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
  • Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
  • In 1-quart saucepan, mix 2 tablespoons cold water and the lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
  • Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours. Garnish with whipped topping and grated lime peel. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 8 g, TransFat 0 g

NO-BAKE KEY LIME YOGURT PIE



No-Bake Key Lime Yogurt Pie image

This cool and creamy custard pie is too good to reserve only for times of indulgence. At least that's how we feel, and it's the reason we developed this lower-calorie recipe. Its limey flavor comes from the inclusion of juice, zest and one secret shortcut ingredient: Yoplait® Light Thick & Creamy Key lime pie yogurt. Adding in yogurt, along with fat-free cream cheese and Cool Whip lite, helped us recreate the trademark creamy texture and rich flavor of this pie, while avoiding the higher-calorie evaporated milk and whipped cream used in the traditional recipe. The result of these smart swaps is a 200-calorie treat that's earned approval from well over 100 of your fellow home cooks.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 8

2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half of 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2 cup Cool Whip lite frozen whipped topping, thawed
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)

Steps:

  • In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
  • Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 13 g, TransFat 1 1/2 g

GLUTEN-FREE KEY LIME PIE



Gluten-Free Key Lime Pie image

Quick, easy, tasty, and gluten-free Key lime pie!

Provided by Rick Kleinhans (kokodiablo)

Time 4h5m

Yield 8

Number Of Ingredients 9

2 cups gluten-free graham cracker crumbs
½ cup unsalted butter, melted
¼ cup white sugar
1 (14 ounce) can sweetened condensed milk
3 large egg yolks
½ cup Key lime juice
½ cup heavy cream
1 tablespoon white sugar
1 medium Key lime, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs, melted butter, and sugar for crust in a bowl until combined. Press into the bottom of a 9-inch pie pan.
  • Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool; leave oven on.
  • Whisk condensed milk and egg yolks together in a large bowl until combined. Gently stir in Key lime juice, being careful not to overstir and create bubbles. Pour into the cooled crust.
  • Return pie to the oven and bake until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 15 minutes. Remove from the oven and set on a wire rack. Allow to cool at room temperature for about 1 hour. Refrigerate until completely chilled, at least 2 hours.
  • Just before serving, beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until medium peaks form. Dollop cream on top of the chilled pie and garnish with lime slices.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 51.5 g, Cholesterol 144.4 mg, Fat 27.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 16.5 g, Sodium 221.7 mg, Sugar 34.9 g

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