Key Lime Pie Parfaits

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
Key limes are smaller, rounder, and have a yellower flesh than traditional limes. If you can find Key limes, use them in this dish to add a sweet-tartness.

Yield:

8 servings (serving size: 1 parfait)

Recipe from

Nutritional Information

Calories 258
Caloriesfromfat 17 %
Fat 5 g
Satfat 2.1 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 7.1 g
Carbohydrate 47 g
Fiber 0.4 g
Cholesterol 65 mg
Iron 0.6 mg
Sodium 149 mg
Calcium 161 mg

Ingredients

1/2 cup fresh lime juice
1/4 cup sugar
1/4 teaspoon grated lime rind
2 large eggs
1 (14-ounce) can fat-free sweetened condensed milk
1 1/2 cups canned whipped light cream (such as Reddi-wip)
1 cup graham cracker crumbs (about 8 cookie sheets)
Grated lime rind (optional)

Preparation

Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth; pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.

Spoon 1 tablespoon whipped cream into each of 8 (8-ounce) glasses; top each serving with 1 tablespoon crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoon whipped cream; sprinkle with lime rind, if desired. Serve immediately.

Note:

August 2004