¾ cup Catania Worldwide Persian seedless lime juice
1½ cups graham cracker crumbs, crushed (about 12 squares)
3 tbsp sugar
¾ stick butter (about ⅓ cup)
3 egg whites, beaten
2 cans sweetened condensed milk (14 oz)
1 tbsp Persian lime zest
⅓ cup nonfat Greek yogurt
Prep Time: 15 min
Cook Time: 15-28 min
Servings: 12 cupcakes
1 Preheat oven to 350° F then crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin. Add sugar and butter and mix into the crushed graham cracker.
2 Press 1 tbsp graham cracker mixture into the bottom of a cupcake liner, evenly and coating the entire bottom. Optional: Bake for 8 minutes to harden the mixture.
3 In a sperate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and Greek yogurt. Mix well.
4 Fill cupcake liners about ¾ of the way full with the mixture. Bake for 12-15 minutes at 350° F and cool.
5 Top with whipped cream and garnish with lime zest and slices of lime if desired. Store in the refrigerator.
Tip: To make as a cake, use a greased 9" cake pan and cook for an extra 5 minutes.
To learn more about Catania Worldwide, visit www.cataniaworldwide.com
