Lemon Icebox Pie (lowfat Version)

INGREDIENTS

INSTRUCTIONS

Place a coffee filter in a medium strainer. Spoon the plain yogurt
into the filter and set the strainer over a deep bowl. Cover,
refrigerate and allow to drain for 8 hours or overnight. Discard the
drained-off whey. Refrigerate yogurt until needed.  Crumble the graham
crackers into the work bowl of a foodprocessor.  Process with on/off
turns to make crumbs. Add the canola oil and  process to combine.  Coat
a 10-inch pie plate with nostick spray. Press the crumbs into  the pan
to make a crust. Chill.  In a 2-quart saucepan, whisk together 1/2 cup
honey and the  cornstarch. Whisk in the vanilla yogurt and drained
plain yogurt.  Cook over medium heat, stirring constantly until the
mixture thickens  and boils.  Remove from heat. Pour some of the hot
mixture into the egg  substitute. Stir. Very slowly whisk that mixture
back into the  remaining hot mixture. Reduce heat to low. Cook,
stirring constantly,  for 2 minutes. Remove from heat  and whisk in
lemon juice, lemon  extract and almond extract. Spoon into the prepared
crust. In a  medium bowl, beat egg whites and cream of tartar at medium
speed  until foamy. Add 1 tablespoon honey and the vanilla. Beat at
high  speed until stiff peaks form. Spread over pie filling, avoiding
gaps  where the meringue topping meets the crust.  Bake at 325 degrees
for 10 to 15 minutes, until meringue is golden.  Chill.  Per serving:
231 calories, 3.  3 g. fat (13% of calories), 0. 5 g.  dietary fiber,
7.  5 g. protein, 43 g. carbohydrates, 3 mg.  cholesterol,  Serves 8.
~Prevention, April, 1993  Recipe By     : christi@meaddata.  com
(Christi Wilson)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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