Lemon Chiffon Pie

Ingredients

• 1 cup evaporated milk
• 1 (.25 ounce) envelope unflavored gelatin
• 1/2 cup water
• 3 tablespoons fresh lemon juice
• 3/4 cup Splenda No Calorie Sweetener, Granulated
• 3/4 teaspoon grated lemon rind
• 1/4 teaspoon lemon extract
• 1 (9 inch) graham cracker crust

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. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
3. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
4. Pour mixture into crust; cover and chill 1 hour or until set.

Recipe Yield: Serves: 8

Source: Splenda
Recipe and image appear courtesy of Splenda.