Saturday, June 4, 2011

Key Lime Pie in a Cup / Key Lime Pie


Thanks to Michelle Haines in Virginia for this recipe!

(Note from Lois: Those who prefer more sweetness could simply add more organic sugar or honey.  Be sure never to give honey to babies under one year of age, because it may cause botulism, which can be deadly.)

24 oz. Plain Yogurt
Juice of 2 small limes
Zest of 1 lime
2 Tbsp. organic sugar or honey

Oh my goodness is it good! If you want it thicker, use strained or Greek yogurt. Tossing in a little chopped mint is good too. Putting this mixture into an ice cream maker, and topping with berries, even better!

(Additional Note from Lois: Since receiving this recipe from Michelle, I made a variation of this recipe for my husband's birthday this week.  He loved it and so did I!  It was sugar free except for the sugar in the graham crackers.)

Crust and Topping:
1 box graham crackers, crushed in food processor
1 stick real butter
1/2 tsp. powdered stevia

Mix these three ingredients together with a pastry blender.  Press half of a little over half into the bottom of a pan.  I used the shallow round French White Corning dish.


Mix all together in food processor and pour over graham cracker bottom.
24 oz. plain Greek yogurt
Juice from 2 limes
Zest of 1 lime
1 tsp. powdered stevia
1 (8 oz.) pkg. cream cheese 

Sprinkle the remaining graham cracker mixture over top of the filling.  Just before ready to serve, top with freshly sliced strawberries and a few sprigs of peppermint leaves.