This signature dessert is equally tangy and sweet, with a smooth fluffy texture. Serve it on chilled plates, garnished with more lime peel.

• For crust, combine crushed graham crackers and melted butter in a small bowl. Press into bottom and up sides of a 9″ pie plate; place in freezer.

• For filling, in medium saucepan combine juice concentrate with gelatin; let stand for 5 minutes. Stir in the sugar; place over low heat, and cook, stirring frequently, until gelatin and sugar dissolve.

• Pour into medium bowl and add lime zest, lime juice, and vanilla; stir well. Cover and chill until mixture is consistency of unbeaten egg whites, about 30 minutes.

• Whip chilled mixture until fluffy. Add yogurt and beat again until smooth. Pour into prepared pie crust, cover, and chill until firm, about 4 to 5 hours.

Unflavored Gelatin

Don't confuse unflavored gelatin, which comes in small packets of about 1 tablespoon, with the preflavored kind containing sugar. Using unflavored gelatin lets you avoid artificial colors and flavors and lets you add the amount of sugar you want to your desserts. Follow the recipe instructions exactly for best results.