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  Recipe Home » Diabetic » LEMON CHIFFON PIE
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  LEMON CHIFFON PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 172
Ingredients:
3 Tbls. margarine
3/4 C. graham wafer crumbs
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1 Tbls. unflavored gelatin (1 package)
1/2 C. water
2 eggs, separated
3 Tbls. sugar
1/2 tsp. lemon peel, grated
1/8 tsp. salt
1/4 C. lemon juice
1/2 C. sweetener equivalent to sugar
1/3 C. powdered skim milk
1/3 C. ice water
1 Tbls. lemon juice
Instructions:
Melt margarine in a pie plate at high for 30 to 45 seconds. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3 to 5 minutes, watching carefully to prevent scorching. Allow to cool before filling. In a large measure, sprinkle gelatin on 1/2 C. water. Allow to soften. In a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 C. lemon juice. Microwave at medium for 5 to 8 minutes until mixture comes to a boil, stirring every 2 minutes. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened. Beat egg whites, powdered milk, ice water and 1 Tbls. lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving.
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