I don't know about you, but at the beginning of each year, I decide that this is going to be my year to exercise, lose weight, and work even harder at my writing.
To that end, I went to the YMCA today and starting my water walking again, and tonight I am limping around the house like a hundred-year-old granny. :) Do you have an exercise schedule and keep at it? I have resolved to get to the Y or use the treadmill at home four times a week this year. No excuses! I have also resolved to avoid making heavy, high-calorie meals and desserts. It's only January 5th, but I have high hopes! :)
Here is a very quick, light dessert, if you are thinking the same thing. There are lots of versions of this recipe floating around, super fast and easy!
EMILY'S KEY LIME PIE
OREO CRUST
25 Oreo Cookies —sugar-free (or regular) Don’t remove the white filling.
5 tablespoons butter melted.
Finely crush your cookies using a food processor or a rolling pin. Stir in melted butter and press crumbs into the bottom and sides of a 9" pie plate. Chill for about a half hour, then fill. For a crunchier crust, bake 8 minutes at 350°F and cool completely before filling. For fewer calories, skip the butter and press the crushed cookies into the pan as-is, though they won't have as much structure.
2 pkg sugar-free lime gelatin
1/2 cup boiling water
24 oz key lime yogurt low fat (I listed total ounces here as the little containers vary in ounces)
16 oz frozen whipped topping --choose sugar-free or fat-free, thawed
Dissolve gelatin in boiling water.
Blend into the yogurt, then fold in the whipped topping. Pour into crust.
Note that if you use a purchased graham cracker crust, this will probably fill two of them unless you cut the recipe in half.
Refrigerate for at least two hours
Best wishes to you all for a happy, healthy and successful year in 2019!
Roxanne Rustand
