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.