Key Lime Pie Makeover!
Recipe by Alyssa Luning
Nutrition Facts per Serving: 170 calories, 6 grams fat, 0 gram saturated fat, 42 grams carbohydrates, 4 gram fiber, 21 gram sugar (all naturally-occurring sugars, zero added sugar), 8 grams protein
Key- Lime Pie
one 9-inch pie; 8 slices
2 Large egg whites
1 large egg white
1, 12-oz can fat-free evaporated milk
1 cup Swerve sweetener
1 Tbsp xanthan gum
½ cup fresh or bottled key lime juice
Preheat oven to 350 degrees. In the bowl of a stand mixer or by hand, whisk first 2 egg whites until they hold stiff peaks. In a large mixing bowl, whisk together the 1 egg white, evaporated milk and swerve.
While whisking, gradually add the xanthan gum. Gently fold the egg whites into the mixture, adding 1/3 of it at a time. Gently spread the mixture in the almond graham crust and bake until set in the center (~20minutes). Brown under the broiler just until the top turns golden. Allow to cool at least 2 hours before serving.
Serve in a bowl, topped with whipped topping.
Almond “graham” crust
Makes one 9-inch crust
3/4 cup raw almonds
½ cup pitted dates
2 tbsp honey
1 tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1/3-1/2 cup water (depending on processor)
Combine ingredients in a food processor. Add water as necessary. Mixture should stick together.
With wet hands, place the crust around the edges and center of a sprayed pie pan. Bake for ~20 minutes or until the edges begin to brown. Cool before pouring in filling.