Key Lime Pie Sugar Free Recipes

Steps:

• In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.

Steps:

• Use a food processor to turn cookies into crumbs. Combine crumbs with melted butter and press mixture into the botom of a pie plate.
• Combine gelatin and milk in a pot on the stove. Whisk while cooking over low heat until gelatin is dissolved.
• Pour whipping cream into a blender and blend until thick and fluffy. Pour into small bowl and stir in 1 tsp Spenda. Cover and refrigerate.
• In the blender, combine yogurt, cream cheese, lime juice, and zest in blender until smooth. Add gelatin and remaining Splenda. Blend an additional 15 seconds.
• Pour into crust and refrigerate the pie for 3 hours or overnight for best results. Top with whipped cream to serve.

Steps:

• 1. Microwave water on high for 45 seconds to 1 1/2 minutes, or until boiling. Whisk in gelatin until dissolved.
• 2. In large bowl mix gelatin mixture, cream cheese, and lime juice.
• 3. Fold in Cool Whip. Spread in crust and refrigerate until set. ~ENJOY

Steps:

• In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
• In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
• In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.