CRUST
1 cup flour, all purpose
1/4 cup diet margarine cold water
LEMON CUSTARD
3 egg yolks
1 tbsp cornstarch
1 unflavored gelatin, envelope
3/4 cup lemon juice boiling water
1 tbsp lemon rind, grated
1 tbsp diet margarine
1 sugar substitute, * equivalent to 1/2 cup s
TOPPING
2 egg whites
1 low calorie whipped topping, 1 packet
1/2 cup skim milk
1 lemon, thinly sliced
A Recipe for
Lemon Cream Pie (Diabetic)
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This Recipe for Lemon Cream Pie (Diabetic) is one of thousands in the Recipes-to-go Diabetic Cookbook.
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
If you enjoy this Lemon Cream Pie (Diabetic) Recipe - you should enjoy the recipe collections you can find on the websites below:
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This is a recipe for Lemon Cream Pie (Diabetic) from the recipe cookbook of Recipes-to-go (Diabetic)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Food Tip |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Food is an important part of a balanced diet. |
| Anonymous |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
* 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
Serves: 8
Lemon Cream Pie (Diabetic) Recipe brought to you by Recipes To-Go