Key Lime Pie

Crust:
1.25 cup low fat graham cracker crumbs
4 TBSP veggie oil spread
1TBSP sugar
1/8 tsp salt

Filling:
1/3 cup cold water
1 envelope unflavored gelatin
22 key limes or 4-5 regular limes
1 can (14 oz) fat free sweetened condensed milk
1.5 cups plain fat free yogurt

Crust: Preheat oven to 375. In 9 inch pie plate, mix crumbs with veggie oil spread, sugar, salt. With hands, press onto bottom and up sides of pie plate. Bake 10-12 minutes, until golden. Cool until ready to fill

Filling: In saucepan, add water and gelatin. Let stand 2 mins to soften, then cook on low to dissolve, stirring. Squeeze 1/2 cup juice from limes (if using regular limes, also grate 2 tsp lime zest). In a bowl, whisk lime juice, milk, yogurt (and peel, if applicable). Whisk in gelatin mixture. Spoon filling into crust. Cover and refrigerate at least 2 hours to set.

235 cal/serving
5g fat
0g fiber
**When I made it I used vanilla yogurt and a pre-made Keebler crust. Came out good.