| previous | next |
Title: Lemon Chiffon Pie (Mcmaster)
Categories: Dessert Lowfat Diabetic Pie Canadian
Yield: 8 Servings
| 3 | tb | Margarine |
| 3/4 | c | Graham wafer crumbs |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Allspice |
| 1 | tb | Unflavored gelatine (1 pkg) |
| 1/2 | c | Water |
| 2 | Eggs, separated | |
| 3 | tb | Sugar |
| 1/2 | ts | Lemon peel, grated |
| 1/8 | ts | Salt |
| 1/4 | c | Lemon juice |
| 1/2 | c | Sweetener equiv. to sugar |
| 1/3 | c | Powdered skim milk |
| 1/3 | c | Ice water |
| 1 | tb | Lemon juice |
Melt margarine in a pie plate at high for 30-45 sec. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3-5 min, watching carefully to prevent scorching. Allow to cool before filling.
In a large measure, sprinkle gelatin on 1/2 c water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 c lemon juice. Microwave at medium for 5-8 min until mixture comes to a boil stirring every 2 min. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened.
Beat egg whites, powdered milk, ice water and 1 tb lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.
Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein, 5 g fat, 115 calories
Source: More Choice, The Canadian Diabetes Microwave Cookbook by Catha McMaster & Charlotte Empringham 1991
Shared by Elizabeth Rodier July 1993
| previous | next |