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Pastel green makes this dessert especially nice at Easter or St. Patrick's Day.  Low carb and low calorie, it is a great dessert for sharing all year long.

Serves: 1/8 of pie


1 1/2 cups small pretzel twists, (2 oz, about 34)

2 Tbsp sliced almonds, toasted

3 Tbsp butter, melted

1 four-serving size package sugar free, low calorie lime flavor gelatin

1 cup boiling water

2 low fat Key lime or Key lime pie flavored yogurt, 6 oz each

1/2 8 oz container frozen light whipped topping, thawed

1 tsp finely shredded lime peel

finely shredded lime peel and/or raspberries as garnish (optional)



1. Preheat oven to 350 degrees. 

2. For crust, in a food processor combine the pretzels and sliced almonds; cover and process until finely crushed.  Add butter; cover and process until combined.

3. Press pretzel mixture onto the bottom and up the sides of a 9 inch pie plate.

4. Bake crust for 8-10 minutes or until lightly browned.  Cool on a wire rack.

5. Place gelatin in medium bowl.  Add the boiling water and stir until gelatin is dissolved (about 2 minutes).  Cover and chill about 30 minutes or until partially set (consistency of unbeaten egg whites).

6. Fold yogurt and whipped topping and 1 tsp lime peel into the gelatin.

7. Pour into cooled crush.  Chill at least 4 hours.  If desired, garnish with additional lime peel or fresh raspberries before serving.