Majestic Lemon Meringue Pie

Majestic Lemon Meringue Pie

Can you imagine what people must have thought when the very first lemon meringue pie was carried proudly from a fancy hotel or restaurant kitchen? The mountains of fluffy meringue must have looked as spectacular then as they do now! When the occasion is truly special, or you need to dazzle your guests, there's no more splendid way then with this luscious pie. (My daughter-in-law Angie asked me to email the recipe right away!)
Serves 8

1 Pillsbury refrigerated unbaked 9-inch piecrust
2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix
2 (4-serving) packages JELL-O sugar-free lemon gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
2 cups Diet Mountain Dew
6 egg whites
1/2 cup Splenda
1/2 teaspoon vanilla extract

Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flure edges and prick bottom and sides with tines of a fork. Bake for 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Lower heat to 350 degrees. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry gelatins, and dry milk powder. Stir in Diet Mountain Dew. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Pour hot mixture into cooled piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add Splenda and vanilla extract. Continue beating until stiff peaks form. Spread mixture evenly over filling mixture, being sure to seal to edges of piecrust. Bake for 12 to 15 minutes or until meringue starts to turn golden brown. Place pie plate on wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.

HINT:
1. Egg whites beat best at room temperature.
2. Meringue pie cuts easily if you dip a sharp knife in warm water before slicing.

Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1/4 Protein, 1 Slider, 6 Optional Calories
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167 Calories, 7gm Fat, 5gm Protein, 21gm Carbohydrate,
295mg Sodium, 70mg Calcium, 1gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Fat

"Cooking Healthy Across America, pg. 45"

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