2 tablespoons cold water
1 tablespoon fresh lime juice
1 1/2 teaspoons unflavored gelatin
4 oz fat-free cream cheese, softened
18 oz each lime pie yogurt
1/2 cup frozen reduced-fat whipped topping
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust
1. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute.
2. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
3. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
4. Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.