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Frozen key lime pie

An impressive centrepiece dessert that’s great for summer shindigs


Serves 8


Ready in about 30 minutes, plus freezing

8 ginger biscuits, crushed

40g Flora Light, melted

11.5g sachet Hartley’s Lemon & Lime Sugar Free Jelly crystals

12g sachet powdered gelatin

180g pack extra-light soft cheese

450g tub fat-free natural yogurt, mixed with vanilla extract to taste

Juice of 2 limes, plus grated zest to decorate

1 level tbsp sweetener

Few drops of green food colouring (optional)

1 Line a 22cm springform cake tin with baking paper. Put the biscuits in a bowl and stir in the melted spread to coat. Spoon into the tin and spread into an even layer by pressing down firmly with the back of the spoon. Cover with cling film and freeze until needed.

2 Meanwhile, put the jelly crystals in a measuring jug. Pour in 200ml boiling water, then add the powdered gelatine and stir until dissolved. Set aside to cool.

3 Put the soft cheese, yogurt, lime juice, sweetener and the cooled jelly in a food processor and blend until smooth. Stir in a few drops of food colouring, if you like, then pour the mixture evenly over the biscuit base and return to the freezer for 4-5 hours, or until set.

4 When almost ready to serve, remove the pie from the tin, discard the baking paper and transfer to a serving plate. Chill for 10-15 minutes to soften slightly, scatter over the lime zest, then slice into 8 wedges.

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About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.