LIGHT AND HOME-MADE START TO THE YEAR WITH KIRSTIE
& COOKING ARTICLE
Watch the following video for a step by step guide
on how to produce a delicious yet light Key Lime Pie
Kirstie Allsopp cooks Light Key
loves all things homemade, especially when it comes
to treating her family and friends to scrumptious
desserts and puddings. This year she has created a
series of quick and easy dessert recipes, made with
Carnation - perfect for putting a smile on your loved
With all the food excesses of Christmas, everyone
wants to cut back come the New Year. But just because
its January and youre watching the calories
you dont need to miss out.
Kirstie has created a lighter version of the classic
Key Lime Pie, so tasty; you wont be able to
tell its lower in fat. Plus its so easy
to make that even the busiest of mums can whip it
up in no time.
With zesty lime and luscious condensed milk this
is a lovely light and refreshing dessert which doesnt
skimp on creaminess.
In the following video, she shows you just how simple
to make this Key Lime Pie really is. So what are you
waiting for? Grab your apron and mixing bowl and make
this homemade dessert guaranteed to make your loved
KEY LIME PIE
"This recipe is a light version of our
classic at 30% less fat! Slice through a gorgeous meringue
top into a limey custard and a biscuit base. Sharp,
sweet and delicious!"
55g (2oz) reduced fat spread
140g (5oz) light digestive biscuits, crushed
3 eggs, separated
405g can Carnation Condensed Milk Light
Zest and juice of 3 limes
85g (3oz) caster sugar
the margarine and add to the crushed biscuits.
into an 18cm (7 inch) flan or cake tin to form an
the oven to 180°C / 160°C fan ovens / Gas
the egg yolks together with the condensed milk for
1 minute then stir in the lime zest and juice.
the mixture over the biscuit base and bake for 15
- 20 minutes until set.
to cool then remove from the tin and transfer the
pie onto a baking sheet.
a clean whisk, beat the egg whites to stiff peaks
form then fold in the caster sugar.
the meringue onto the pie and spread out, making peaks
as you go.
for a further 5 - 6 minutes until browned.
to cool or chill before serving.
substituting the 3 limes for 2 lemons for a zesty
lemon meringue pie or you could add a mixture of both!
If you want to make this dessert in advance for best
results stop at point 4, cool and refrigerate until
needed. When nearly ready to serve, whisk up the meringue
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