Recipe of Lemon Chiffon Pie - Food Recipes

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Title: Lemon Chiffon Pie
Categories : Desserts, Diabetic, Low-fat/cal
Serving size: 8 servings 3 tb Margarine 3 tb Sugar 3/4 c Graham wafer crumbs 1/2 ts Lemon peel, grated 1/4 ts Cinnamon 1/8 ts Salt 1/4 ts Nutmeg 1/4 c Lemon juice 1/8 ts Allspice 1/2 c Sweetener equiv. to sugar 1 tb Unflavored gelatine (1 pkg) 1/3 c Powdered skim milk 1/2 c Water 1/3 c Ice water 2 Eggs, separated 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