Dreams Come True

After chewing Extra Key Lime Pie sugar free gum, and slurping on the sugar free Key Lime Creme Slurpee, I needed to come up with a recipe for a real one! I did a lot of investigating on this classic treat, because I’ve never actually had it!

Getting a crust for this bad boy, was no worry, but the filling… thats where I hit a wall. In my head, my sister is the Key Lime Pie Guru, and uses condensed milk. Other recipes use whipped cream, yogurts, cream cheese, egg, and cornstarch, to name a few ingredients. Now, where should I begin?

The topping was inspired by these meringues.

Sublime Key Lime Bundo PieWP_003365

serves 8

The Crust:

  • 1 cup Fiber One Original bran cereal
  • 2 sheets (8 crackers) low-fat honey graham crackers (thats 4 squares)
  • 3 tbsp. granulated Splenda
  • 1/4 cup Brummel & Brown yogurt spread, or another light butter spread
  • 2 Tbsp water

The Filling:

  • 1/4 tsp lime zest
  • 1/2 cup water
  • 3 limes, at least (1/4 cup juice needed)
  • 1 4 serving box sugar free, fat free lime jello mix
  • 1/2 cup cold water
  • 3/4 cup OIKOs plain Greek yogurt
  • 1 1/4 cup fat free Cool Whip, thawed

The Topping:

  • 1/2 cup fat free cool whip, thawed
  • 1 Tbsp sugar free fat free white chocolate pudding mix
  • 1 Tbsp shredded coconut (all I had was sweetened), toasted
  • 3/4 tsp lime zest

Preheat oven to 350 degrees.

Begin the filling by juicing two limes to produce  about 1/4 cup, and combine with 1/2 cup water, and   1/4 tsp lime zest in a small pot, over medium heat, with box of gelatin. Stir until completely dissolved and transfer pot into ice bath. Continue to stir to release heat. Gradually fold into yogurt and refrigerate for at least 2 hours, giving it the occasional stir.

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WP_003366Combine butter with water and microwave until just melted. Place cereal and graham crackers in a food processor and grind. Transfer to a bowl, and add Splenda. Add the melted watered butter to the bowl of sweetened crumbs and mix thoroughly. Spray a pie pan heavily with nonstick spray and evenly distribute the crust mixture along the bottom and sides of the pie pan. Press firmly to form the crust. Bake for 10 minutes. Set aside to cool.

While the crust is in the oven and the filling is setting, combine Cool Whip and white chocolate pudding mix in a bowl. Transfer mix into a zip lock plastic bag or piping bag and refrigerate.

Once lime mix has cooled, whisk in the Cool Whip until the congealed yogurt and whipped cream are one thick, smooth filling. Pour into cooled crust and use the back of a spoon or spatula to evenly spread. Refrigerate for at least 1 hour.

Spray a skillet with nonstick spray and toast the coconut over medium heat, tossing continuously. (The aroma, alone, is enough to put you on cloud 9). Set aside to cool.

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Pipe the sweet white chocolate Cool Whip onto cooled and settled pie and garnish with lime zest and toasted coconut. Slice and enjoy!

But, Sammy! Theres so much topping left! What should I do? Either keep on decorating of take my lead and eat it with a spoon and fruit!

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Nutrition (1 slice, 1/8 of the pie):

Calories: 106, Fat: 3.1g, Sat. Fat: 0.7g, Cholesterol: 0mg, Sodium: 175mg, Carbs: 17.3g, Fiber: 2.4g, Sugar: 3.5g, Protein: 3.1g

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This pie was so light and tart! It is the perfect summer treat! Everyone enjoyed it… Well, they must have because it went pretty quickly!

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I was really excited about Frank enjoying it. He is usually my brutal critic, which I appreciate (and despise). He said I didn’t need to change anything! Yay! I am particularly proud of this recipes for two reasons.

1. I have only had 1 bite of Key Lime Pie before in my life.

2. I had a dream, jumped out of bed, wrote down what I had dreamed about, and that dream turned into this pie! (I guess my mind is still working when I sleep).

Back on Track

My last post was a bit all over the place. It was very manic-depressive. I’m sorry about that… like I said, “PMS… What a bitch!” Darn mood swings…

Set backs happen. How will I deal with it?

Listening to my body cues

“Theres scrapple in the fridge,” dad said to me as he left for work. I spent the night at dad house, last night, to complete our awesome DDDD (Daddy-Daughter Date Day). I wasn’t sure if I was hungry this morning, so I made a big cup of coffee to see if I was actually hungry or just thirsty. My large mug did a great job of curbing my appetite! I enjoyed the french vanilla coffee, while catching up on Spice Goddess. I love that show! Bal is really pleasant and bubbly and passionate about her native spices and traditions! Plus, I’ve really been interested in Indian cooking techniques, foods, and spices, and found a few things she made that I can’t wait to try my hands at!

Resuming my normal meals

Following the show and ignoring my inner scrapple-lover, I headed back to my mom’s house, where I enjoyed a refreshing Banana Cream Dannon Light & Fit Greek yogurt Blend, sprinkled with 1/2 tsp Chocolate PB2, and about 6 broken fat free pretzel sticks. I enjoyed the sweet and salty crunch that my PMS craves, and loved that it was filling and healthy.

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For a mid-day snack, a 90 calorie Fiber One Lemon bar did the trick, as did a mug of peppermint tea.

WP_003195Today it National Hot Dog Day! I’m a little excited about this because I’ve really been wanting hot dogs and baked beans! Ironically, I had planned on taking this as a meal to work tomorrow night, but no sense in denying this “holiday”! I pulled out a Hebrew National 97% fat free frank and a small can of fat free baked beans and ate mine in a bowl topped with chopped onion.

WP_003202Frank wanted it sandwich-style.

Go to Zumba

Following dinner, I had a bit of unsweetened applesauce and met my girlfriend, Maggie, at Zumba. I did not attend Zumba at all last week, and it makes me feel lost. I need it in my life. I also enjoy leading Zumba, as I did a few dances tonight. I love to look at their faces and I love knowing that my enthusiasm can power them through a workout, too!

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It was one humid hour, tonight! The AC is broke! We were drenched in sweat after the first dance. We looked like steamed lobsters by the end of the class. But, boy, were we feeling great!

Surround myself with positivety

Why else is today special? Not just because its National Hot Dog Day… Not just because its National Vanilla Ice Cream Day…. But because its Frank’s 56th Birthday! Before I left for Zumba, I whipped up a cake mug for him! Yay, Hungry-girl, for teaching me about cake mugs! I made a Raspberry Chocolate Chip Cake mug (recipe below).

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Zumba releases endorphins, which makes me happy. As does being with my friends. After sweating it out, I met Barry to do a little grocery shopping for the house, took a shower, and am currently in the midst of attempting some sleep. Surround yourself with positive people, places, events, and you’ll be positive too! Things just start to fall into place.

I typically do not eat after Zumba, but PMS was rearing its head. The entire trip to ShopRite I was thinking about peanut M&Ms. I resisted. We swung by 7 Eleven on the way home to down another bottle of water and while I was there, a light bulb went off! Special K Chocolatey Pretzel cereal bar! 90 calories, salty, sweet, crunchy…. Perfect!

Raspberry Chip Cake Mug

3 Tbsp yellow moist cake mix

1 Tbsp liquid egg substitute

1 1/2 Tbsp water

1/2 Tbsp Nestle mini semi-sweet morsels, or semi-sweet morsels, chopped

5 raspberries, sliced in half

2 Tbsp fat free Cool Whip, thawed

1/2 tsp sugar free, fat free Chocolate pudding mix

Combine everything except cool whip and pudding mix, and mix well. Spray mug or ramekin with nonstick cooking spray and pour cake mix in. Microwave for 1 minute and 15 seconds, or so*. Allow mug to cool, as it will be hot! Meanwhile, combine cool whip and pudding mix. Spread over cooled cake mug and enjoy!

*Microwaving chocolate chips is tricky business, as they tend to burn.

Calories: 179,  Fat: 3.1g, Sat. Fat: 1.9g, Cholesterol: 0mg, Sodium: 270mg, Carbs: 35.2g, Fiber: 0g, Sugar: 18.9g, Protein: 3g

Idea: White Chocolate Chips, instead!

Happy Birthday, Frank!

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