Lemon cream pie (diabetic)
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Lemon cream pie (diabetic)
  Lemon    Pie    Diabetic    Creams  
Last updated 6/12/2012 1:21:57 AM. Recipe ID 54361. Report a problem with this recipe.
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      Title: Lemon cream pie (diabetic)
 Categories: Pies, Low-cal
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Flour, all purpose
    1/4 c  Diet margarine
      3 tb -Cold water

MMMMM-----------------------LEMON CUSTARD----------------------------
      3    Egg yolks
      1 tb Cornstarch
      1    Unflavored gelatin;envelope
    3/4 c  Lemon juice
    3/4 c  -Boiling water
      1 tb Lemon rind;grated
      1 tb Diet margarine
           Sugar substitute;*
           -Equivalent to 1/2 cup sugar

MMMMM--------------------------TOPPING-------------------------------
      2    Egg whites
      1    Low calorie whipped topping;
           - 1 packet
    1/2 c  Skim milk
      1    Lemon; thinly sliced
 
  * 1/2 cup sugar = 12 packets MOST sugar substitute, where 1 packet =
  2 tsp sugar. "Bulk" sugar substitute usually is 1 tsp = 1 tsp sugar,
  most liquid sugar substitute are sweeter; with 1/2 tsp = 1 tsp sugar
  CHECK THE PACKAGE LABEL BEFORE MEASURING: CRUST: In food processor ,
  combine flour and margarine; process with on-off motion till coarse
  crumbs. Add water and blend until mixture forms a ball. Roll out on a
  floured surface to 12 inch circle, line 9 inch pie plate. Trim edges.
  Cover pastry with 9 inch circle of waxed paper; prick holes through
  paper and pastry with fork. Weigh down with dried beans or rice; bake
  in 350F oven 10 minutes. Remove beans and paper; bake 15 to 20
  minutes or until lightly browned. Let cool. CUSTARD: In food
  processor or blender, blend egg yolks, cornstarch, gelatin and lemon
  juice; add boiling water and blend thoroughly. Blend in lemon rind
  and margarine. Pour in small pan and heat to boiling, stirring
  constantly, until thickened. Let cool; slightly; stir in sweetener.
  Pour in pie crust. Chill for 2 hours. TOPPING: In bowl, beat egg
  whites until stiff, but not dry, peaks forms. Prepare whipped topping
  according to package directions, substituting milk for water. Gently
  fold in egg whites. Spread over chilled custard. Garnish with lemon
  slices. Serve immediately. SERVES: 8 FOOD CHOICE VALUE PER SERVING
  (CANADIAN DIABETES ASSOCIATION) Each serving 1/9 of recipe
      1/2    Protein choice
        1    Starchy choice
      1/2    Fruits & Vegetables Choice
    1 1/2    Fats & Oils Choice
  
       19 g  carbohydrate
        5 g  protein
        8 g  total fat
      172    calories
 




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Recipe ID 54361 (Apr 03, 2005)

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