Key Lime Pie is such a delicious treat – the mix of creamy filling with the tart lime is just perfect. But most versions of this American treat are packed with sugar and a little too indulgent to enjoy frequently. This twist on Key Lime Pie makes it lower in sugar and carbs, gluten-free and packed with the omega-3 benefits of Zooki Lime. Unlike a traditional Key Lime Pie this recipe doesn’t use crushed biscuits for the base, instead it uses blitzed oats which means it’s far lower GI but still tasty with a hint of crunch which lasts. The lack of biscuits significantly cuts the sugar and fat content of the overall dish too and means this dessert has no trans-fats and is low GI. But most importantly delicious!
For the base:
220g oats (gluten free if needed)
6 tablespoons melted butter
1 tablespoon honey
For the topping:
250g full-fat cream cheese
2 limes, zest and juice
300ml double cream
6 teaspoons Zooki
First prepare the base. Preheat oven to 180 °C/ 350 °F / Gas 4.
Blitz the oats until they made a course flour. Add the butter and honey and mix well. Pour into a 9inch / 25cm loose bottom flan tin. Using the back of a spoon pat down the mixture so it’s firm and even across the base.
Bake in the oven for 15mins, it should be dry and only just browning. Allow to cool. To prepare the topping combine the lime zest and juice with the stevia and cream cheese.
In a separate bowl whip the cream until stiff and fold into the lime and cream cheese mixture. Then add the Zooki and fold through the cream mix.
Spread over the base until even and chill for 4 hrs, preferably overnight.