Lemon Chiffon Pie, Diabetic |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
A great summer dessert that will save on fat, sugar and guilt! I prefer to make the filling alone and have it as a light chiffon pudding in small glasses. Ingredients:
1 cup fat-free evaporated milk (250 ml) |
1 (7 g) envelope unflavoured gelatin |
1/2 cup water (125 ml) |
3 tablespoons fresh lemon juice (45 ml) |
3/4 cup splenda sugar substitute (180 ml) |
3/4 teaspoon grated lemon rind (4 ml) |
1/4 teaspoon lemon extract (1 ml) (optional) |
9 inches graham cracker crust (23 cm) (optional) |
Directions:
1. Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
2. Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
3. Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
4. Stir in lemon rind and lemon extract.
5. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).
6. Gradually add gelatin mixture, beating at high speed until mixture is combined.
7. Do not over beat.
8. Pour mixture into crust; cover and chill 1 hour or until set.
|
|