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This key lime pie has less sugar and less fat than traditional recipes call for, so have an extra slice (or two!).
1 store-bought, reduced-fat graham cracker crust
3 ounces sugar-free lime gelatin
1/4 cup boiling water
8 ounces fat-free whipped topping
12 ounces key lime pie-flavored yogurt
In a large bowl, mix gelatin and boiling water and stir until gelatin is dissolved.
Using a wire whisk, stir in yogurt. Then, stir in whipped topping.
Spoon mixture into graham cracker crust and spread evenly.
Refrigerate pie for at least 2 hours or until set and serve.