Lemon Lime Pie
| Crust: | |
| ¾ Cup | Macadamia Nuts |
| ¾ Cup | Almonds, blanched & slivered |
| 2 Tbsp | Granulated Splenda |
| 3 Tbsp | Butter, melted |
| Filling: | |
| 8 Oz | Cream Cheese |
| 1 Cup | Greek Yogurt |
| 1 Cup | Sour Cream |
| ½ tsp. | Crystal Light Lemonade Drink Mix |
| 1 Cup | Heavy Cream |
| ½ tsp | Vanilla |
| 2 Tbsp | Granulated Splenda |
| 1 Med | Lime, zested and juiced |
| 1 Envelope | Unflavored Gelatin |
| 1-2 Drops | Green Food Coloring |
To make the crust, grind macadamias and almonds in a food processor with the splenda. When nuts resemble a fine meal, add melted butter and process for another three seconds. Pour nut crumbs into a pie pan and distribute the crumbs over the bottom and sides of the pan. Tamp the crumbs in place gently with a flat bottomed glass. Place crust in freezer to firm.
Remove the zest from the lime and then squeeze out the juice through a mesh seive. Place juice in small sauce pan and set aside.
Beat cream cheese with green food coloring until soft. Beat in Greek yogurt, sour cream and Crystal Light Lemonade Drink Mix.
Sprinkle unflavored gelatin over lime juice and heat over low heat until gelatin is disolved. Set aside to cool.
In another bowl whip the whipping cream with the vanilla and the Splenda until whipped cream doubles in bulk and can hold it's shape.
Fold whipped cream, lime juice and one half of the lime zest into the cream cheese mixture. Fold until well incorporated.
Pour the filling into the crust and refrigerate until firm.
If desired you can garnish with more sweetened whipped cream and the remaining zest.