So Much For Updating Regularly, Eh? - Merritt's Meals and other Morsels Blog at Allrecipes.com - 89423

Merritt's Meals and other Morsels

So much for updating regularly, eh? 
 
Apr. 14, 2009 12:07 pm 
Updated: Apr. 16, 2009 12:37 pm
Been a busy beaver the last couple months, heh.

So, I was discussing the topic of healthy (low fat/cholesterol, at least) desserts the other day.  Key lime pie is one of my favorites.  Is it even possible make a healthy key lime pie?
 
Comments
Apr. 14, 2009 12:45 pm
There are a few good recipes for key lime pie without the eagle brand milk. Specifically, a blog post by philocrites has a good recipe. You can make a crust with a lower amount of butter or something..
 
Apr. 14, 2009 12:49 pm
Dude...limes=fruit=healthy, right?
 
Apr. 14, 2009 1:39 pm
If you use the sweetened condensed version, maybe try the fat free sweetened condensed milk? I've used it for seven layer bars, etc and it worked fine....wouldn't exactly be low cal... Christina - thanks for reminding me about philocrates' recipe! I had forgotten all about that!
 
Apr. 14, 2009 1:42 pm
Yes! I haven't tried his recipe yet, but it must be more low cal without the sweetened condensed milk! I want to try it. Maybe tonight...?
 
Suzey 
Apr. 16, 2009 12:37 pm
I make a sugar-free key lime pie for H2. I use 1 8-oz package low-fat cream cheese softened, 1/3 cup splenda, 1/3 cup key lime juice, and 1 8-oz container light (or sugar-free) cool whip. Cream splenda with softened cream cheese. Add key lime juice and mix until creamy. Fold in cool whip. Put into prepared pie shell. I normally make a pecan crust (1/2 cup finely chopped pecans, 4 tablespoons melted butter or margarine and 1/4 cup whole wheat flour; combine well and press into 8 inch pie pan; bake at 350 degrees for 15 minutes, or until lightly golden brown. Cool before filling.)
 
 
 
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Merrittorious

Home Town
Seattle, Washington, USA
Living In
Bainbridge Island, Washington, USA

Member Since
Apr. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet

Hobbies
Camping, Biking, Walking, Photography, Reading Books, Music

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About Me
So, the cat's out of the bag on the AR Recipe Buzz: I'm one of the AllRecipes "techie" guys. I do deployment engineering. I'm 39, from Seattle, and have a 14-year old son who is in a punk band. I've been working in the software/tech sector for about fifteen years. I live on an island, I ride my bike (onto a ferry boat) to work every day. I love cooking almost as much as I do eating. I'm getting married in August to my sweetie, Lindsay.
My favorite things to cook
Thanksgiving dinner, semi-traditional. I like getting creative and foodie with it. Like prosciutto- and herb-crusted roast turkey, port wine cranberry reduction, and butternut squash gratin. Mmmm. Oh! Oh! Oh! I got my butternut squash gratin recipe published on Allrecipes! Check it out: http://allrecipes.com/Recipe/Merritts-Butternut-Squash-Gratin/Detail.aspx The last two Thanksgivings, the hosts have deep fried, so I'm starting to go through withdrawal on my prosciutto bird...
My favorite family cooking traditions
Let's see, my mom used to make sh*t on a shingle, milktoast (milquetoast?), and mac n' cheese. Oh wait, these are supposed to be favorites? Uhhhhh... Fondue! To her credit, she also made a flank steak that I really liked.
My cooking triumphs
Thanksgiving!
My cooking tragedies
One time after spending an hour or two peeling and cubing ruby yams (for port wine candied yams) and butternut squash (for butternut squash gratin), I mixed them up and added garlic, rosemary, thyme to the yams while browning them. Thankfully I discovered my mistake before wasting $15 worth of white cheddar and gruyere. Also, once I roasted $20 worth of chantrelles and criminis (light drizzle of olive oil, fresh herbs and coarse salt/pepper) for a side dish to bring to a friend's house, and dropped the whole sheet onto my fir-needle covered driveway. I passed it off as rosemary. :-o Also, never use purple potatoes for gnocchi. They look like death.
 
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