Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Long twisted spoon for stirring and layering cocktails
Temperature-controlled proofing box — bread, yogurt, tempeh
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Long twisted spoon for stirring and layering cocktails
Temperature-controlled proofing box — bread, yogurt, tempeh
You're reading one of recipes available free. Full library with Gastronome.
Spray an 8" X 8" baking dish with cooking spray. Crush graham crackers (reserving 2 tablespoons). Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well. Press mixture onto bottom of baking dish. Combine 1 1/2 cups Splenda and lime juice in a heavy saucepan and bring mixture to a boil. Reduce heat and cook about 5 minutes or until the mixture is reduced by half. Remove from heat and cool. Stir yogurt into saucepan and fold in whipped topping. Spoon mixture over graham cracker crust and sprinkle with reserved crumbs. Cover and freeze at least 4 hours or until firm. Let stand at room temperature before cutting.