KEY LIME PIE

1 teaspoon gelatin; unflavored

2 teaspoons cold water

1/2 cup fresh lime juice

2 regular-sized egg yolks

1 (14oz.) can sweetened, condensed milk; fat-free

1 Graham Cracker Crust (SEE RECIPE ON "DESSERTS" PAGE)

3 egg whites; at room temperature

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/3 cup sugar

5 lime slices; optional

FOR GRAHAM CRACKER CRUST:

1. Prepare 1 Graham Cracker Crust per directions on this page. Set aside.

TO MAKE KEY LIME PIE:

1. Preheat oven to 325 degrees.

2. Sprinkle gelatin over cold water in a small bowl; set aside. Combine lime juice and egg yolks in a small havy saucepan; cook over medium-low heat 10 minutes or until slightly thick and ver hot (180 degrees), stirring constantly (DO NOT BOIL!). Add softened gelatin to lime juice mixture; cook 1 minute, stirring until the gelatin dissolves. Place pan in a large, ice-filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature (do not allow gelatin mixture to set). Strain gelatin mixture into a medium bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mixture will be very thick); spoon mixture into Graham Cracker Crust; spread evenly.

3. Beat egg whites, cream of tartar and salt at high speed of mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust.

4. Bake for 25 minutes; let cool 1 hour on a wire rack. Chill 3 hours or until set. Cut with a sharp knife dipped in hot water. Garnish with lime slices, if desired.

Yields 8 servings (Serving size = 1 wedge)

CALORIES: 290; PROTEIN: 8g; FAT: 4g; CARBS: 65g; FIBER: 0g; CHOL: 61mg; IRON: 1mg; SODIUM: 230mg; CALC: 118mg.

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