Diabetic Lemon Cream Pie
1 cup Flour, all purpose
1/4 cup Diet margarine
3 tbsp. Cold water
3 Egg yolks
1 tbsp. Cornstarch
1 Unflavored gelatin; envelope
3/4 cup Lemon juice
3/4 cup Boiling water
1 tbsp. Lemon rind; grated
1 tbsp. Diet margarine
Sugar substitute;* Equivalent to 1/2 cup sugar
2 Egg whites
1 Low calorie whipped topping mix; - 1 packet
1/2 cup 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-in. circle, line 9-in. pie plate. Trim edges.
Cover pastry with 9-in. circle of waxed paper; prick holes through paper and
pastry with fork. Weigh down with dried beans or rice; bake in 350ºF. oven 10
minutes. Remove beans and paper; bake 15 to 20 minutes or until lightly browned.
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
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.
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
172 calories, 19 g carbohydrate, 5 g protein, 8 g total fat