Lemon chiffon pie (mcmaster)

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Margarine
¾ cup Graham wafer crumbs
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Allspice
1 tablespoon Unflavored gelatine (1 pkg)
½ cup Water
2 Eggs, separated
3 tablespoons Sugar
½ teaspoon Lemon peel, grated
⅛ teaspoon Salt
¼ cup Lemon juice
½ cup Sweetener equiv. to sugar
⅓ cup Powdered skim milk
⅓ cup Ice water
1 tablespoon Lemon juice

Directions

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 ½ c water. Allow to soften.

In a separate bowl, combine egg yolks, sugar, lemon peel, salt and ¼ 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 ⅛ 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

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