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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Lemon Meringue pie is one of my Mom's favorites, but being a diabetic it's not the best for her. States the diabetic exchange is 1 starch, 1 fat and 1/2 fruit. I can't vouch for that as I don't know how it's figured, but am going to try this just for her. Prep time does not include chilling time. ETA: Corrected size of pudding and jello. Ingredients:
8 ounces sugar-free vanilla pudding mix (cook & serve type) |
3 ounces sugar-free lemon gelatin |
2 1/3 cups water |
1/3 cup lemon juice |
1 reduced fat graham cracker crust |
1 1/2 cups light whipped topping |
Directions:
1. In small saucepan, combine pudding mix and gelatine.
2. Add water and lemon juice.
3. Stir until smooth.
4. Cook and stir over medium heat until mixture comes to a boil.
5. Cook and stir 1-2 minutes longer or until thickened.
6. Remove from the heat; cool clightly.
7. Pour into crust.
8. Cover and refrigerate for 3 hours or until set.
9. Spread with whipped topping.
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