Lemon Chiffon Pie Recipe Photo - Diabetic Gourmet Magazine Recipes

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.

Notes:

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.


Recipe Yield: Serves: 8

Nutritional Information Per Serving:

Calories: 160
Fat: 7 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 170 milligrams
Protein: 2 grams
Carbohydrates: 22 grams
Sugars: 13 grams