Ingredients

60g low fat spread

140g reduced fat digestive biscuits, crushed

405g can light condensed milk

Finely grated zest of 3 limes

1/3 cup of lime juice

3 tablespoons caster sugar

Method

Melt the low fat spread in a medium saucepan and add the biscuits crumbs, stirring to coat them all.  Tip the coated crumbs into a 23cm pie dish, pressing them over the bake. Chill in the fridge for 15 minutes.

Beat the cream cheese and the codensed milk together. Slowly add the lime juice followed by the sugar and lime zest.

Pour into the chilled biscuit base and chill for at least 2 hours.

Notes

To make an easy dessert pour the lime filling into cocktail glasses and chill for a few hours. Just before serving top with crushed digestive or ginger nut biscuits. These can also be made into smaller individual pies.