Recipe by Cooking Light magazine
"This topless, baked dessert must be cooled completely before adding the final whipped cream, lemon, and mint garnish."
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reduced-fat vanilla wafers
stick margarine or butter, softened
grated lemon rind
fresh lemon juice
fresh lime juice
1 (14 ounce) can
low-fat sweetened condensed milk
reduced-calorie whipped topping, thawed and divided
lemon rind strips
mint leaves (optional)
This was okay, but not great. The color and flavor were both a little off - slightly grey and quite astringent. Not up to the usual standards of Cooking Light. In all, it seemed like a lot of hassle for a not-so-great result.
i make this recipe whenever we have company. it's quick and easy and always gets rave reviews. i do cheat a little, i buy a graham cracker crust and that saves a lot of the hassle. i also add an extra tablespoon or two of the lime juice to make it more tart.
Wonderful! Like key lime pie but without all the fat. No one knew it was low-fat! The crust is a little different, using egg-white instead of butter made it more crunchy but everyone approved. I just spread the whipped topping all over the top and grated a little lemon and lime zest to finish it off. Great presentation and tasted heavenly. Definite "keeper"!
I have used this recipe for years and everyone always loves it and nobody ever knows it's lowfat. It's always turned out great everytime.
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