Ginger-Lime Torte
Prep time10 min
Total time5hr 0min
ServingsMakes 12 servings.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 250 |
| % Daily Value* | |
| Total fat 14g | |
| Saturated fat 9g | |
| Cholesterol 35mg | |
| Sodium 340mg | |
| Carbohydrate 27g | |
| Dietary fiber 0g | |
| Total sugars 19g | |
| Protein 4g | |
| Vitamin A | 15 %DV |
| Vitamin C | 2 %DV |
| Calcium | 8 %DV |
| Iron | 4 %DV |
