Title: Low-Fat Key Lime Pie
Categories: Pie Dessert Blank
Yield: 1 Pie

5		Egg yolks
14	oz	Can sweetened condensed milk zero fat in the green can
5	oz	Key Lime Juice
1/2	ts	Cream of Tartar
1		9" pie crust

Beat egg yolks until thick and light in color. Add sweetened condensed milk, mix slowly; then add 1/2 of the lime juice and the cream of tartar. Blend gently. Then add the rest of the lime juice, blend well. : Pour into crust and bake in a preheated oven at 325-degrees for 10 to 15 minutes or until the center is firm and dry to the touch. Cool and freeze; then add your favourite lowfat topping or meringue.

: To keep the crust low-fat, look for lower-fat pre-made crusts or give this a try - : 1-1/4 c all purpose flour : 1/4 tsp salt : 2 Tablespoons sugar (or 1 T sugar + 1-1/2 packet artificial sweetener) : 3 Tablespoons Lower fat margarine (you must be careful here, not all low fat margarines can be used in baking with any success. Look for 4.5 fat grams per T and carefully read the label about use in baking) : 4-5 Tablespoons ice-cold water : Preheat oven to 475-degrees. Mix together all of the ingredients. Stir with a fork until thoroughly mixed, but don't over-mix. Shape into a ball and place between two pieces of waxed paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan. Spray pan with non-fat cooking spray. Drape pastry into pan and finish edges as you like. Bake according to directions above. You need to watch the edges while baking - if they start getting too brown, place aluminum foil over the edges. : The Key Lime Pie recipe is compliments of Tom Mallory, Graphic Artist Extraordinaire. The crust is adapted from the Butter Busters(r) Cookbook, by Pam Mycoskie.

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