Lemon Cream Pie (diabetic)

---------- Recipe via Meal-Master (tm) v8.02

Title: LEMON CREAM PIE (DIABETIC)
Categories: Pies, Low-cal
Yield: 8 servings

---------------------------CRUST---------------------------
1 c Flour, all purpose
1/4 c Diet margarine
3 tb -Cold water

-----------------------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

--------------------------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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