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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
5/31/08 11:25 A

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Sorry about that, fixed it! I really didn't care for this recipe though, to tell you the truth.



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5/31/08 11:07 A

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hi,

How much lime juice?
What kind of pie crust?
Msrilyn

 
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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
5/30/08 4:17 P

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Blender Key Lime Pie
JoAnna M. Lund

Sure, it would be nice if we could all fly off to Key West on a moment's notice to gobble down that island's renowned lime pie. Since we can't, why not take a culinary journey instead by blending up this tart and creamy pie? Can't you just feel that sunshine on your shoulders?
Serves 8

3/4 cup boiling water
1 (4-serving) package JELL-O sugar-free lime gelatin
1 tablespoon lime juice
3/4 cup cold water
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 1/3 cups Carnation Nonfat Dry Milk Powder
2 tablespoons Splenda Granular
1 (6-ounce) Keebler graham cracker piecrust
1/2 cup Cool Whip Lite
Thin lime slices (optional)

In a blender container, combine boiling water, dry gelatin, and lime juice. Cover and process on HIGH for 20 seconds or until mixture is well blended. Add cold water, dry pudding mix, dry milk powder, and Splenda. Re-cover and process on BLEND for 30 seconds or until mixture is smooth. Pour mixture evenly into piecrust. Refrigerate for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite and a lime slice.

Each serving equals:
HE: 1/2 Bread, 1/2 Skim Milk, 3/4 Slider, 17 Optional Calories
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174 Calories, 6gm Fat, 6gm Protein, 24gm Carbohydrate,
389mg Sodium, 139mg Calcium, 1gm Fiber
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DIAEBTIC: 1 1/2 Starch, 1 Fat or 1 Starch, 1 Fat, 1/2 Skim Milk

"Heart Smart Healthy Exchanges Cookbook pg. 236 or Healthy Exchanges Food Newsletter, June 1995, pg. 11."

Edited by: MAGNOLIAHONEY at: 5/31/2008 (11:22)

 current weight: 185.0 
 
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