Headed to Key West this summer? Me neither. I still crave a slice of key lime pie more than a little often these days (I go weak at the knees for pucker-y tart desserts). Instead of making an entire pie for one (worth the effort for me, though not a great exercise in portion control), I go for the single-serve cup version: easy, no bake, portable, and perfectly spoonable. The blueprint: whipped Greek yogurt, fresh lime curd, crushed gingersnap cookies, and a little lime zest. You can sweeten the yogurt with a little honey if the tart on tang is too much, or swap for plain or frozen low-fat yogurt.
Key Lime Pie in a Cup
6 tablespoons sugar
1/2 teaspoon fresh lime rind
1/3 cup fresh lime juice
1 tablespoon cornstarch
3 large egg yolks, lightly beaten
1 tablespoon unsalted butter
2/3 cup plain fat-free Greek yogurt
10 gingersnap cookies, crushed
1. Combine sugar, rind, juice, cornstarch, and yolks in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly with a whisk until thickened. Stir in butter. Strain through a fine mesh sieve into a bowl; discard solids. Place a piece of plastic wrap on the surface of the curd. Refrigerate until completely cool. Stir yogurt with a whisk to lighten. Layer yogurt, curd, and crushed cookies in 2 small mason jars or juice glasses. Garnish with lime rind, if desired. SERVES 2.
See More Desserts in a Cup:
from Simmer and Boil http://ift.tt/1NLTV13 via Continued
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