Lemon Chiffon Pie Mcmaster
Ingredients| 3 tbsp margarine 3/4 cup graham wafer crumbs 1/4 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp allspice 1 tbsp unflavored gelatine (1 pkg) 1/2 cup water 2 eggs, separated 3 tbsp sugar 1/2 tsp lemon peel, grated 1/8 tsp salt 1/4 cup lemon juice 1/2 cup sweetener equiv. to sugar 1/3 cup powdered skim milk 1/3 cup ice water 1 tbsp lemon juice |
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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
Servings:
8
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