Key Lime Pie, Deconstructed

This is a perfect summer dessert, and it's easy enough for a kid to make. It's so easy I almost don't want to post it and give away my secret! OK, it's not the traditional recipe. But it has very little fat and cholesterol, so it's my kind of dessert. In winter I'd make a graham-cracker/gingersnap crust, but on a horribly hot and humid day, why bother? This serves 4-6.

• zest of 2 limes
• 1/2 cup freshly squeezed lime juice. I've used key limes, but it took 16 of them and my wrists were killing me by the time I finished squeezing 32 half-limes. This took 3 good juicy ones at room temperature.
• 1 can sweetened condensed milk (use low-fat if you can find it, and you can cut the calories & sat. fat)
• 2 ginger snaps per serving

Zest the limes before cutting in half and juicing. In a non-reactive bowl whisk the lime juice, zest and milk. Pour into small serving dishes or espresso/cappuccino cups. Stack or cover with plastic wrap and refrigerate at least 4 hours or freeze at least 2 hours.

When getting ready to serve, break up ginger snaps and sprinkle on top. If you want to be fancy, reduce them to crumbs and spread on top so the little cups look like cappuccino.