Lemon Meringue Pie

Lemon Meringue Pie 

Serves 8

1 refrigerated unbaked 9-inch Pillsbury Piecrust
2 (4-serving) packages JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
2 1/2 cups water
6 egg whites
6 tablespoons Splenda granular
1/2 teaspoon vanilla extract

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Lower heat to 350 degrees. Meanwhile, in a medium saucepan, combine dry pudding mixes and dry gelatin. Add water. Mix well to combine. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Pour hot mixture evenly into partially 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 meringue mixture evenly over filling mixture, being sure to seal edges of piecrust. Bake 10 to 15 minutes or until meringue starts to turn brown. Place pie plate on a wire rack and cool 30 minutes. Refrigerate at least 2 hours. Cut into 8 servings.

Each serving equals:
HE: 1/2 Bread, 1/2 Protein, 3/4 Slider, 19 Optional Calories
147 Calories, 7gm Fat, 5gm Protein,
16gm Carbohydrate, 309mg Sodium, 1gm Fiber
DIABETIC: 1 Starch, 1 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 57."

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