Reduced Guilt Key Lime Pie

Five years ago, I dedicated an entire month to pies on my blog.
I made so many pies that month it's amazing I didn't gain tons of weight.
Please remember that all posts are from 2011, but here are five of my favorites:
Lemon Meringue Pie
Mini Pumpkin Pies
Dutch Apple Pie
Chocolate Cherry Pie
Turkey Pot Pie

With all the pies I made, it's amazing I never made a Key Lime Pie.
I changed that recently though and made one,
but decided to try to make it just a tad healthier!

The Goods:

Graham Crackers

Brown Sugar

Salt

White Chocolate Chips

Butter

Reduced Fat Greek Yogurt

Key Limes

Eggs

Fat-Free Sweetened Condensed Milk

Whipped Cream

Crush your graham crackers in a gallon bag using a rolling pin.

In a medium bowl, combine 1 cup graham cracker crumbs,

1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate.

Add 2 tablespoons melted butter and toss until evenly moistened.

Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes.

Cool completely on a wire rack.

While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 

1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 

3 large egg yolks and (1) 14 ounce can sweetened condensed milk.

Pour mixture into crust and bake at 350 degrees for about 14 minutes.

Cool pie completely on wire rack. 

Chill at least 2 hours before cutting. 

And of course, serve with whipped cream!

Reduced Guilt Key Lime Pie

Adapted from Cooking Light

For the Crust:

1 Cup Graham Cracker Crumbs

1 Tablespoon Brown Sugar

1/8 Teaspoon Salt

1 Ounce White Chocolate Chips

2 Tablespoons Butter

For the Filling:

1/2 Cup Reduced Fat Greek Yogurt

1/2 Cyo Key Limes

3 Large Egg Yolks

1 (14 Ounce) Fat-Free Sweetened Condensed Milk

1. Crush your graham crackers in a gallon bag using a rolling pin.
2. In a medium bowl, combine 1 cup graham cracker crumbs, 1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate. Add 2 tablespoons melted butter and toss until evenly moistened.
3. Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes. Cool completely on wire rack.
4. While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 3 large egg yolks and (1) 14 ounce can sweetened condensed milk.
5. Pour mixture into crust and bake at 350 degrees for about 14 minutes. Cool pie completely on wire rack. Chill at least 2 hours before cutting. 

Grilled S'mores!

Summer will be gone in less than a week.

And while I'm REALLY excited for Fall,

(Hello boots, scarves and sweaters!!!),

I'm going to miss a few things about Summer.

And one of those things is s'mores!

Of course you can make s'mores year-round,

but there's just something about the hot Summer months

that just make it perfect for s'more making!!!

I even started my Summer making them Memorial Day weekend at the beach.

Now if you're like me and crave s'more year round,

I have a super easy solution for you!

Having a nice bonfire to roast your marshmallow is nice,

but it's not a necessity for s'more making.

I bought a grill this Summer and was grilling everything possible.

I quickly realized I didn't need a bonfire to make s'more,

and could use my newly purchased grill instead.

You don't get the same effect as sitting around a fire, but they're just as tasty!!!

The Goods:

Large Marshmallows*

Chocolate Bars

Graham Crackers

*I purchased S'mores specific marshmallows with HIGH hopes,

but sadly they didn't roast as easily as regular large marshmallows.

The weight distribution seemed off or something.

Get all your ingredients prepped before starting to roast your marshmallows.

My grill has easily removable plates,

so I took them off to get closer to the flame.

Roast the marshmallows on a stick like usual.

Once your marshmallow is golden brown and gooey,

 sandwich between two graham crackers and some chocolate.

Take a bite of the deliciousness,

 getting marshmallow all over your face,

and enjoy this yummy treat!

Blueberry Lemon Bars

I've said it before, and I'm sure I'll say it again,
but I love pretty much anything with lemon in it.
Savory eats, sweet treats and drinks with lemon are all my jam.
So when I found this recipe, it quickly went on my list of things to make.

Not only did it sound amazing,
but it seemed like a cinch to make too.
I don't think a week went by before I whipped one up,
and it was completely devoured in just two days!!!

Keep reading to see how I made these yummy Blueberry Lemon Bars!

The Goods:

Graham Crackers

Butter

Granulated Sugar

Lemons

Eggs

Sweetened Condensed Milk

Blueberries

Put your graham crackers in a large zipper bag

and then begin to crush them to make crumbs.

I used an entire pack and had more than enough.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest.

Mix with a fork until everything is combined and crumbs are moistened. 

Press the mixture into a greased 8x8 pan and bake for about 10 minutes.

It make take a little longer depending on your oven.

Remove from oven and cool completely.

While the crust is cooling, it's time to make the filling!

In a large bowl, add the entire can of sweetened condensed milk and 2 egg yolks.

Whisk those together until combined. 

Next add the lemon zest and lemon juice.

Stir the mixture to incorporate the zest and juice.

Finally, add the blueberries to the lemon filling...

And gently fold in your fresh blueberries.

Pour the filling over the cooled crust and bake at 350 for about 15 minutes.

Filling should be set and not jiggle at all.  

Remove from the oven and let cool for at least an hour.

Do your best to be patient because this helps the bars set.

Finally, cut the bars into squares to be devoured by your friends!

You can tell I was a little inpatient and did cut the bars a bit too early.

Don't be like me and wait until the bars are fully set!

They still tasted absolutely amazing, 

but weren't as pretty as I'd like if I'm being honest.

Lemon Blueberry Bars

Inspired by Moms Need To Know

For the Crust:

1 1/2 Cup Graham Cracker Crumbs

8 Tablespoons Butter, Melted

1/4 Cup Granulated Sugar

3 Teaspoons Lemon Zest

For the Filling:

2 Egg Yolks

1 (14 Ounce) Can Sweetened Condensed Milk

1/2 Cup Fresh Lemon Juice

1 Teaspoon Lemon Zest

1 Cup Fresh Blueberries

1. Put your graham crackers in a large zipper bag and begin to crush them to make crumbs.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar and lemon zest. Mix with a fork until everything is combined and crumbs are moistened. 
3. Press the mixture into a greased 8X8 pan and bake at 350 for about 10 minutes. It make take a little longer depending on your oven. Remove from oven and cool completely.
4. In a large bowl, add the entire can of sweetened condensed milk and 2 egg yolks. Whisk until combined.
5. Next add the lemon zest and lemon juice and then stir to incorporate both.
6. Finally, add the blueberries to the lemon filling and gently fold them in.
7. Pour the filling over the cooled crust and bake for about 15 minutes. The filling should be set and not giggle at all.  
8. Remove from the oven and let cool for at least an hour. Do your best to be patient because this helps the bars set.
9. Finally, cut the bars into squares to be devoured by your friends