Creamy Vanilla Lemon/Lime Yogurt Cheesecake Pie

This Creamy Vanilla Lemon/Lime Yogurt Cheesecake Pie seems just right for the health conscious crowd... It's name is so long because of all the different flavors and textures you get in every bite. It LOOKS like cheesecake and just right for a light dessert... breakfast even! All sweet and smooth with a little tang and that graham cracker-ish crust. It TASTES like those great Key Lime pies from South Florida with their lemon/lime goodness - BUT it's all good for you! Made with Greek Yogurt, a little lite cream cheese and Fiber One Cereal!


Creamy Vanilla Lemon/Lime Yogurt Cheesecake Pie

Nutrition Facts
Serves 8

Amount Per Serving
Calories 184
Total Fat 11.3g
Saturated Fat 7.0g
Trans Fat 0.0g
Cholesterol 30mg
Sodium 178mg
Total Carbohydrates 16.7g
Effective Carbohydrates 9.6g
Dietary Fiber 7.1g
Sugars 4.0g
Protein 11.0g


Crust:
2 cups Fiber One original bran cereal
1/4 cup melted butter
1 Tbsp Splenda granular
1 tsp vanilla extract

Filling:
1 Tbsp cold water
1 Tbsp fresh lime juice
1 1/2 tsp powder unflavored gelatin
4 oz. Neufchatel cheese (or Cream Cheese or no fat cream cheese)
1 small sleeve Crystal Light Lemonade mix
3 cups Greek yogurt
1 tsp vanilla extract
1 Tbsp grated lime zest
1/2 cup whipped topping (thawed)

Preheat oven to 350 F.

Finely crush the bran cereal in a food processor until it resembles graham cracker crumbs.
In a medium bowl, mix crust ingredients until blended.
Press mixture evenly and firmly in bottom and up sides of a 9" pie plate.
Bake for 10 - 12 minutes or until firm. cool completely, about an hour

In a 1 qt. sauce pan, mix water and lime juice.
Sprinkle gelatin on lime/water mixture and let stand for 1 -2 minutes.
Heat over low heat until gelatin is dissolved.
Cool slightly about 2 minutes.

In a medium bowl, beat neufchatel (cream cheese) with an electric mixer on medium speed until smooth.
Add yogurt, extract and lime juice/gelatin mixture and beat until smooth and well blended.
Fold in whipped topping and lime zest.
Spoon onto crust.
Refrigerate until set - about 2-3 hours

Serve with a lime wedge or a dollop of whipped cream (topping)

Cook's Notes: You might be able to squeeze a little fat from the recipe by reducing the amount of butter in the crust - or leave out the crust COMPLETELY!
Taste the filling mixture before adding to crust so you can adjust the sweetness to your taste. I liked the TANG I got, but you may want yours a little sweeter.

Options:
1. On the lime one use Margarita Crystal Light
2. Use Orange Crystal Light with OJ and orange zest
3. Use Lemonade Crystal Light and add frozen raspberries

---dave---
The Bariatric Food Dude