12 Days of Christmas - Key Lime Pie

For the base:

• Sugar free or gluten free cookies of your choice
• 150g organic butter - melted

For the filling:

• 1 scoop (30g) Bulk Nutrients Protein Matrix in Limited Edition Key Lime Pie flavour
• 150g smooth lite cream cheese
• 250g smooth ricotta
• 1 teaspoon vanilla essence
• 2 tablespoons natural sweetener of choice
• 1 teaspoon gelatine - dissolved in 1 tablespoon of boiling water
• Zest and juice of 2 limes

For the base:

1. Line a spring foam pan with baking paper.
2. In a food processor, crush the biscuits to a fine powder.
3. Add the butter and mix to form a soft dough.
4. Press into the cake tin and place in the fridge to chill.

For the filling:

1. In the food processor, place all filling ingredients and blend well until smooth.
2. Pour over the base and place in the fridge to set. This is best left overnight.
3. This can be stored for up to one week in the fridge.
4. Does not freeze well.