Recipe: Key Lime Yogurt Pie (using fat free cream cheese)

KEY LIME YOGURT PIE

2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz (half of an 8-oz package) fat-free cream cheese, softened
3 containers (6 oz each) Yoplait Light Thick & Creamy Key lime pie yogurt
1/2 cup frozen reduced-fat whipped topping, thawed
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)

In 1-quart saucepan, mix water and lime juice; sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.

Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Makes 8 servings
Adapted from source: Yoplait Yogurt