8 low-fat graham crackers, broken into rough pieces
1 tablespoon sugar
3 tablespoons unsalted butter, melted
4 ounces Neufchatel (1/3 less fat) cream cheese, softened
¾ cup juice and 2 tablespoons grated zest from 6 limes
1½ teaspoons unflavored gelatin
1 (14-ounce) can fat-free sweetened condensed milk
½ cup fat-free Greek yogurt (see note)
1 teaspoon vanilla extract
MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Grind graham crackers and sugar in food processor to fine crumbs. Add butter and 1 tablespoon cream cheese and pulse until combined. Press crumbs into bottom and sides of 9-inch pie plate. Bake until lightly browned and set, 12 to 14 minutes. Cool completely.
MAKE FILLING Combine 3 tablespoons lime juice and gelatin in small bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Wipe out food processor and process condensed milk, yogurt, and remaining cream cheese until smooth, about 1 minute. With machine running, pour in gelatin mixture, remaining lime juice, zest, and vanilla and process until thoroughly combined.
CHILL PIE Scrape mixture into cooled pie shell and smooth top. Cover with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. Serve
GOAL: They may seem cool, refreshing and light, but in fact most icebox key lime pies are loaded with fat and calories from full-fat cream cheese, sweetened condensed milk, and buttery graham cracker crusts. We judiciously pick and choose among reduced fat and fat-free ingredients to replicate the cool, creamy texture and bright lime pucker of the original—with just half the calories and one-third the fat. (Plus we come up with a neat trick to slim down the crust.)
Thick and creamy Greek yogurt should not be replaced with thinner regular yogurt