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September 2001 Issue
Cream Lime Pie
by Ronda L. Halpin
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The last thing most people are thinking about as kids go back to school and schedules get filled to their breaking points is dessert. However, you can make dessert and eat it too without sacrificing too much time or effort. The key is making quick and easy desserts.

This month's recipe is a perfect example. Not only is it an excellent dessert, the recipe makes enough filling for two pies, so you can make one and freeze the leftover filling for another pie at a later time. All you need to do is make sure that you've got enough room in your refrigerator for a delicious pie that's not likely to last too long. Enjoy!

 

Cream Lime Pie

  • 1 can fat-free sweetened condensed milk
  • 1 c. fat-free sour cream
  • 1/3 c. lime juice
  • Green food coloring (optional)
  • 8 oz. reduced fat whipped topping, thawed
  • 1 prepared graham cracker crust
  • Toasted coconut (optional)
In a large bowl, blend the sweetened condensed milk, sour cream and lime juice until well combined. If desired, add enough food coloring to create a light green color. Fold in the whipped topping and pour half of the filling into the prepared crust. (You can freeze the remaining filling and thaw for use later.) Chill for at least 2 hours before serving. If desired, sprinkle with toasted coconut before serving.
  • Yields: 8 servings
  • Preparation Time: 10 minutes plus chilling time
 



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