| 1 | Sprinkle gelatin over lime juice and let it stand for i minute. |
| 2 | Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. |
| 3 | Refrigerate about 45 minutes or until slightly thickened. |
| 4 | Combine milk and vanilla and freeze 30 minutes. |
| 5 | Remove from freezer and whip at high speed until stiff. |
| 6 | Stir lime juice and food coloring into whipped milk. |
| 7 | (save remaining ?lime for garnish). |
| 8 | Slowly blend gelatin mixture into whipped milk. |
| 9 | Spoon pie filling into crust. |
| 10 | Chill until firm. |
| 11 | Garnish with lime zest and lime slices. |
| 12 | Cut into 8 even portions and serve 1 portion per serving. |
| 13 | Nutritive value per serving: 111 calories; 14 gm. |
| 14 | Cholesterol; 4 gm. |
| 15 | Protein; 5 gm. |
| 16 | Fat; 130 mg. |
| 17 | Sodium food exchanges per serving: 1 bread, 1 fat low-sodium diets: use salt-free crust |
