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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dessert is in addition to the Mocha Pudding Cake and can be made up to three days ahead of time. It was a big hit at all our gatherings. Ingredients:
44 reduced-fat vanilla wafers |
3 tablespoons sugar |
2 tablespoons stick margarine or butter, softened |
1 large egg white |
cooking spray |
1 tablespoon grated lemon rind |
6 tablespoons fresh lemon juice |
2 tablespoons fresh lime juice |
3 large eggs |
1 (14-ounce) can low-fat sweetened condensed milk |
1 cup frozen reduced-calorie whipped topping, thawed and divided |
10 lemon rind strips (optional) |
mint leaves (optional) |
Directions:
1. Preheat oven to 325°.
2. Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.
3. Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Cool on a wire rack.
4. Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.
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