1	cup	graham cracker crumbs
3	tbsp.	melted margarine
2	tbsp.	any sugar substitute, preferred is Splenda
1 1/4	oz.	envelope unflavored gelatin
1 3/4	cup	skim milk
8	oz.	(1) package reduced fat cream cheese, softened
1/3	cup	to 1/2 cup fresh key lime juice
1/2	cup	Splenda
		mint spriga

Combine Graham Cracker crumbs, margarine and 2 tablespoons Splenda in bottom of 7-inch springform pan; pat evenly on bottom and 1/2 inch pu the sides of the pan.

Sprinkle gelatin over 1/2 cup of the milk in a small saucepan, let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese until fluffy in small bowl.

Beat in remaining 1 1/4 cups milk and the gelatin mixture. Mix in lime juice and 1/2 cup Splenda. Refrigerate pie until set, about 2 hours.

To serve: Loosen side of pie from pan with small spatula and remove side of pan. Place pan on serving plate; garnish with lime slices and mint.

Makes 8 servings

Nutritional Information:

Serving size 1/8 pie (45 degree slice)

Calories 150; Saturated Fat 3g, Protein 10g