Here’s a tasty, low fat tread that can easily be converted to gluten-free dessert!

KEY LIME CHEESE CAKE

2  8 oz. cartons of key lime nonfat yogurt
1  3 oz. pkg.  lime jello  (sugar free works well)
8 oz. cool whip
graham cracker pie crust  (gluten-free graham crackers)

Dissolve jello in 1/4 cup boiling water and allow to cool but not set.  When cool, whip and fold in yogurt.  Then whip in cool whip.  Pour into pie crust.

*For added richness, blend in 4 oz.  softened cream cheese to cool jello, then add yogurt and cool whip.