SMALL NO-BAKE LOW-FAT CHOCOLATE LIME CREAM PIE, low sugar, make ahead

Small households shouldn't be deprived of creamy scrumptious desserts 

Heavenly scents of lime, deeply creamy, darkly chocolate but lower in fat 
'Really lovely base; I'd have liked more lime.' 'Gorgeous!' 

This impressive Skinnier Chocolate and Lime Cream Pie from 67's kitchen is an American-diner-style indulgence but with lower fat and sugar.

Replacing double cream with whipping cream and some cream cheese with 0-fat yoghurt means damage to health is limited but pleasure remains high.  

There is no baking involved in Chocolate Lime Cream Pie but there will be melting of chocolate and butter.  Both the base and the filling can be made the night before.

If serving away from home, paper plates and spoons are a must.

Cost: £3.00'ish
Serves: 2-3 greedy people

Ingred:
   70gms/2.4oz chocolate biscuits bashed till well crumbled or coarsely processed (67 used leftover chocolate shortbread but store-bought chocolate digestives or cheap as chips Bourbon biscuits - 35p at M&S - with icing removed are fine)
     20g/10z gm melted butter

   25g/scant 1oz whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   60gm/2.1 gm 0-fat Greek yoghurt (Total/Fage preferred) OR any 0-fat plain yoghurt strained 4 hours or overnight 

   25gm/1oz white baking chocolate, melted
   1/4 tsp vanilla extract
   fine zest of 2 large limes
   2-3 tbsp lime juice OR 1 tbsp lime juice plus 1/2 generous tbsp orange liquor 
    
   125 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

These steps can be prepared the night before:

1. Grease or line with greaseproof paper a 6in/15cm round or rectangular pan
2. Place cookies in a strong plastic bag; bash with rolling pin to form a rubble of crushed and fine crumbs;  mix with enough melted butter to hold together without being wet; spread over the base of the tin; level with the bottom of a measuring cup (the layer won't be overly thick). Refrigerate 
3. Remove skin and membranes from lime segments; halve, cover, refrigerate.
4. Melt white chocolate in a heat-proof bowl over but not touching simmering water; cool to room temperature 
5. Using electric beaters or a whisk, blend cream cheese, yoghurt and lime zest; add melted white chocolate & beat until chocolate is well distributed 
6. Add lime juice; beat lightly
7. Whip cream to soft peaks; stir through cheesecake mix; refrigerate separately from base
8. When ready to assemble, taste cheesecake mix; add more lime juice if needed
9. Pour lime cream over base; level; scatter over pieces of lime; refrigerate until serving time; If transporting, place in its tin in a a cool box, if possible
10. Cut into slices  just before serving 
11. Note: Gorgeous as it is, the pie is fragile -- use a fish slice to transfer dessert to plates; serve with a spoon

Comments:

'Really lovely base.  I'm keen on citrus so wouldn't have minded more lime juice.' Manageress, launderette
'Absolutely gorgeous!' Senior butcher

Tips: 

• the first portion may crumble - consider this cook's privilege
• the biscuit base is deliberately thin to reduce calories; if a thicker base is preferred add an extra 40gm/1.4oz biscuits & 7gm/0.25oz melted butter to base 
• For a change, use plain chocolate digestives for the base

More no-bake desserts on NavBar: Recipes II/Desserts nr bottom ...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.