Having company over and need the perfect dessert? Try this amazing key lime pie and everyone will fawn over your baking for years to come!
1/3 Cup to 1/2 C lime juice
1 Cup finely chopped almonds
1 pkg (8 oz.) cream cheese softened
1 envelope unflavored gelatin
3 Tsp melted butter
2 Tsp Splenda
1 3/4 Cup cream or half and half
1/2 Cup Splenda
Combine almonds, butter, and 1 teaspoon of Splenda in a 7 inch springform pan. Pat down bottom and sides of pan evenly.
Sprinkle gelatin over 1/2 cup of cream in a small saucepan. Let stand 3 minutes. Cook over low heat, stirring continuously, until gelatin is dissolved. Beat cream cheese in small mixing bowl until fluffy; beat in remaining cream and gelatin mixture. Mix in lime juice and 3 1/2 teaspoons of Splenda. Refrigerate pie until set, about 2 hours.
4 carbs per serving.
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on Tuesday, August 1st, 2006 at 1:15 pm and is filed under Atkins Dieters Favorite Recipes, Low Carb Desserts, Atkins Diet Maintenance, Phase 2: OWL, Pre-Maintenance.
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Having company over and need the perfect dessert? Try this amazing key lime pie and everyone will fawn over your baking for years to come!
1/3 Cup to 1/2 C lime juice
1 Cup finely chopped almonds
1 pkg (8 oz.) cream cheese softened
1 envelope unflavored gelatin
3 Tsp melted butter
2 Tsp Splenda
1 3/4 Cup cream or half and half
1/2 Cup Splenda
Combine almonds, butter, and 1 teaspoon of Splenda in a 7 inch springform pan. Pat down bottom and sides of pan evenly.
Sprinkle gelatin over 1/2 cup of cream in a small saucepan. Let stand 3 minutes. Cook over low heat, stirring continuously, until gelatin is dissolved. Beat cream cheese in small mixing bowl until fluffy; beat in remaining cream and gelatin mixture. Mix in lime juice and 3 1/2 teaspoons of Splenda. Refrigerate pie until set, about 2 hours.
4 carbs per serving.
This entry was posted
on Tuesday, August 1st, 2006 at 1:15 pm and is filed under Atkins Dieters Favorite Recipes, Low Carb Desserts, Atkins Diet Maintenance, Phase 2: OWL, Pre-Maintenance.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
August 2nd, 2006 at 3:52 am
Where does all the Splenda get used in the Key Lime pie? The recipe lists 2 tsp plus 1/2 cup. But the method only asks for 1 tsp in the crust and 3 1/2 tsp in the filling.
August 3rd, 2006 at 12:02 am
Hi Mark
I’m from South Africa. Over here we don’t have products like Splenda; Atkins bake mix and what does “twin” mean in your upside down sticky buns receipe? (brown sugar twin). Do you have any suggestions that I can use as an alternative?
I love trying out new receipes, but these “problems” are getting the better of me!!
Love to hear from you.
August 7th, 2006 at 1:09 am
Hi Mark
I am also from South Africa and struggling with obtaining ingredients mentioned in your recipes. I would like to know what to use in place of Atkins bake mix, Splenda, half-and-half, string cheese, jicama, spaghetti squash, etc.
Would it be possible for you to give me Hester’s e-mail address as I would like to know how she copes with the Atkins plan and if she can offer any support to me.
Waiting to hear from you.
August 10th, 2006 at 11:36 am
I need to know about the splenda in this recipe. Where does all the Splenda get used in the Key Lime pie? The recipe lists 2 tsp plus 1/2 cup. But the method only asks for 1 tsp in the crust and 3 1/2 tsp in the filling.
August 10th, 2006 at 12:09 pm
Hi Mark,
How many servings does this recipe yield? Awaiting our response.
August 16th, 2006 at 3:24 am
Hi Mark,
could you also send me the answers of Jen, Joan, Hester, Angella and Carmella’s questions please.
Thanks again for the nice recipes I receive every week.
Pieter
August 21st, 2006 at 11:15 pm
There are valid questions posted. Why have you not answered them?
Please do. I have the same questions.
Thank you.