I have never made a key lime dessert myself. But anytime I see it on a restaurant menu something comes over me and forces me to order a slice of key lime pie. I should probably have the doctor look into that.
These looked like they would be a piece of cake to make. However I didn’t have any of the key lime cooler cookies it called for and I didn’t have any mini nilla wafers so I used what I had on hand and made a Graham cracker crust mix.
Everything was so easy but once I put these in the oven for the stated amount of time, they were still too liquidy, or so I thought, so I put them back in. This caused them to fall in the middle and not look attractive at all. But the end product was so delightful. I topped them with Lite Cool Whip and drizzled some chocolate on some of them. I’ll definitely make them again.
If you’ll excuse me, I’m off to have another bite.
Key Lime Tarts (Recipe adapted from Paula Deen)
Reduced fat Graham crackers
8 ounces cream cheese, softened
1/2 cup sugar
2 Tbsp key lime juice
1 tsp key lime zest
Lite Cool Whip
Preheat oven to 350 degrees F.
Place the Graham crackers in a Ziploc baggie, seal and whack away to make them into crumbs. Place them in a bowl. Melt the butter then add it gradually to the crumbs and mix together.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place a dollop of the Graham cracker mix in the bottom of each muffin tin and press down to form a crust. Bake for 8-10 minutes.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. Place in refrigerator for at least four hours.
Top with a dollop of lite cool whip.