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Ooh - this surprised me - I just made it for us but this would be good enough for company! I used key lime yogurt and the 2/3 cup was conveniently the exact amount in a small 8 oz container. When I stirred in the gelatin it was clumpy so I put the whole mixture in the blender which removed the lumps and made it nice and creamy. This was just perfect with Macaroon Pie Crust in lieu of a graham cracker crust. Thank you for sharing this recipe...I doubt I'll ever make the kind with egg yolks again!