Key Lime Pie (Low sugar, fat free)

20 Feb

Crust:
12 Tbsp. oat bran (can use gluten free)
6 tsp. splenda brown sugar
1/2 tsp. cinnamon
6 tsp. warm water
Mix with fork until well integrated and little pea sized bits. Press evenly into bottom and sides of large pie pan. Bake at 350 for 5 minutes. Allow to cool.

Filling:
2 (8 oz) tubs fat free coolwhip
2 (8 oz) Philidelphia fat free cream cheese at room temp
1/4 -1/2 C. Splenda to taste
2 tsp. lemon juice
12 packets of True Lime
zest from one lime

Whisk cream cheese with electric beater with sweetener, lemon juice and true lime, then add coolwhip. Fill pie crust, smooth, then top with lime zest. Put in freezer and let harden. Cover. Unthaw in fridge for two hours or so prior to serving. I also use this recipie to make individual “pies in a jar,” baking the crust in 4 oz. canning jars, putting filling in and then lid and freezing for those individual treats later.

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