Tonia’s Kitchen, a nationally syndicated radio show, is where food and wine lovers explore, practice and grow. Listeners hear Tonia talk with top chefs, groundbreaking cookbook authors, fellow foodies and experts in the worlds of wine and gastronomy. Aspiring kitchen masters are invited to have a seat at the table in Tonia's Kitchen where they'll learn that, whatever they cook, taste and nutrition go hand-in-hand and they'll be taken beyond everyday ingredients!
Wednesday, April 7, 2021
A Small Taste of Key Lime, With Big Flavor
The mini comes from the size, but the mighty comes from the flavor. Marlene Koch, who wrote the new cookbook Eat What You Love Restaurant Favorites came by Tonia's Kitchen to talk about her recipe for Key Lime Cheesecake Cupcakes. One difference you might find from regular Key Lime Pies, these are only 155 per serving, a fraction of what you get from a slice of pie from a restaurant. It's a perfect time for this dessert, as the key limes are in season!
Take a peek at a steakhouse dessert tray, and chances are sitting prettily between the chocolate and cheesecake, you’ll find citrusy, little key lime pie cups. Their popularity should come as no surprise because it’s hard to pass up such a tempting offering. Tart, sweet, and refreshing—they are also the perfect size after a big dinner. What most diners don’t know is that these “mini” treats often have mega-calories. With only 155 calories, and less than a teaspoon of added sugar each, my no-bake key lime beauties are the perfect finish to your at-home steakhouse dinner.
MAKES 4 SERVINGS
6 tablespoons finely crushed graham crackers
3 tablespoons granulated sweetener, divided
1 tablespoon butter, melted
¼ cup key lime juice
1 ½ teaspoons granulated sugar
¾ teaspoon unflavored gelatin powder
¼ cup light tub-style cream cheese, softened
½ cup plain nonfat Greek yogurt
1–2 drops green food coloring (optional)
Grated zest of 1 lime
½ cup plus 6 tablespoons light whipped topping, divided
Fresh berries for garnish (optional)
1. In a small bowl, stir together the graham cracker crumbs, 1 tablespoon sweetener, and butter. Stir in about 1 teaspoon water, or just enough for crumbs to hold shape when pressed together. Lightly press into four 6-ounce glass cups, using about 2 tablespoons each. Set aside.
2. In a small microwave-safe bowl, combine lime juice and sugar. Sprinkle gelatin on top and let sit 5 minutes. Microwave for 20 seconds on high, stir, and set aside.
3. In a medium bowl, with an electric mixer on low speed, beat cream cheese, yogurt, food coloring, if desired, remaining 2 tablespoons sweetener, and key lime juice mixture until smooth. Fold in lime zest and ½ cup whipped topping.
4. Spoon the filling on top of crumbs. Chill for at least 1 hour or until filling sets. To serve, top each with 1 ½ tablespoons topping and fresh berries, if desired.
DARE TO COMPARE: With 570 calories, 23 grams of fat, and 66 grams of sugar, a Key Lime Pie Mini Parfait at Outback Steakhouse has 4X the calories (and points), 5X the carbohydrates and 6X times the sugar of these delectable pie cups.
NUTRITION INFORMATION PER SERVING (1 KEY LIME CUP): Calories 155 | Carbohydrate 15 g (Sugars 10 g) | Total Fat 8 g (Sat Fat 5 g) | Protein 9 g | Fiber 0 g | Sodium 85 mg | Food Exchanges: 1 Carbohydrate, 1 Fat | Weight Watcher Smart Point Comparison: 7