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Ginger-Lime Torte

Ginger-Lime Torte

Prep time10 min
Total time5hr 0min
ServingsMakes 12 servings.
  • ½ cup boiling water
  • 1 pkg. (3 oz.) lime gelatin
  • 1 cup cold water
  • 25 NABISCO Ginger Snaps, finely crushed
  • ¼ cup (1/2 stick) butter or margarine, melted
  • 2 Tbsp. sugar
  • 2 tubs (8 oz. each) reduced-fat cream cheese spread
  • 2½ cups thawed frozen lite whipped topping, divided
  • 1 Tbsp. lime zest
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool completely. Meanwhile, mix ginger snap crumbs, butter and sugar; press onto bottom of 9-inch springform pan.
  • Beat reduced-fat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin until well blended. Refrigerate 15 to 20 min. or until slightly thickened. Whisk in 2 cups whipped topping and zest. Pour over crust.
  • Refrigerate 4 hours or until firm. Top with remaining whipped topping just before serving.
Recipe Tips
  • Better For You
    Save 60 calories and 8 grams of fat per serving by preparing with fat-free cream cheese product and frozen fat-free whipped topping.
  • How to Crush Gingersnaps
    Place gingersnaps in food processor; cover. Process until finely crushed.
  • Special Extra
    Garnish with lime zest strips just before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 14g 
   Saturated fat 9g 
Cholesterol 35mg 
Sodium 340mg 
Carbohydrate 27g 
   Dietary fiber 0g 
   Total sugars 19g 
Protein 4g 
Vitamin A15 %DV
Vitamin C2 %DV
Calcium8 %DV
Iron4 %DV

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