Jamie says: Happy Thanksgiving! I attended a Thanksgiving potluck dinner this weekend where everyone brought a dish and dressed up as pilgrims and Indians. It was a lot of fun and the food was delicious. I had been thinking about making a graham cracker crust for weeks now, so I decided this was the perfect time to try. I found a recipe for a blueberry pie and used the graham cracker crust recipe as a guide. I really enjoyed the Publix fat free light key lime pie yogurt I tried recently, so I was inspired to make a healthier key lime pie by substituting key lime pie filling for this tasty yogurt. The filling was thinner than a typical key lime pie because I used yogurt, but I think it was worth it. I received a lot of complements, so I guess my experimental pie turned out quite well! Here’s the recipe:
Preheat oven to 325°F. Toast 1 cup walnuts in oven for about 6 minutes or until lightly toasted. Coarsely chop walnuts. Finely crush 10 graham cracker sheets (= 20 squares) in a ziplock bag. Whisk 2 large egg whites in a medium sized bowl until frothy. Add chopped walnuts, graham cracker crumbs, 2 tablespoons Smart Balance Omega 3 spread, 2 tablespoons canola oil, and a pinch of salt to egg whites. Blend until smooth. Press mixture into the bottom and sides of a 9-inch pie pan. Bake for 18 minutes. Allow to cool completely. Pour 3 six ounce containers of fat free light key lime pie yogurt (Publix brand) into the pie crust and spread evenly. Keep refrigerated until ready to serve.
Nutrition note: Simple substitutions can add up. To reduce the amount of calories and saturated fat in a recipe, try using a heart-healthy spread with no trans fats (like Smart Balance spread) instead of butter.