| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Desserts, Diabetic, Low-fat/cal | 8 | Servings |
INGREDIENTS
| 3 | tb | Margarine |
| 3/4 | c | Graham wafer crumbs |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/8 | ts | Allspice |
| 1 | tb | Unflavored gelatine (1 pkg) |
| 1/2 | c | Water |
| 2 | Eggs, separated | |
| 3 | tb | Sugar |
| 1/2 | ts | Lemon peel, grated |
| 1/8 | ts | Salt |
| 1/4 | c | Lemon juice |
| 1/2 | c | Sweetener equiv. to sugar |
| 1/3 | c | Powdered skim milk |
| 1/3 | c | Ice water |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Melt margarine in a pie plate at high for 30-45 sec. 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 3-5 min, 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 5-8 min until mixture comes to a boil stirring every 2 min. Add gelatin and sweetener and mix well. Refrigerate until slightly thickened. Beat egg whites, powdered milk, ice water and 1 tb lemon juice until stiff. Carefully fold gelatin mixture into egg whites. Pour into crust. Refrigerate for 2 hours before serving. Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein, 5 g fat, 115 calories Source: More Choice, The Canadian Diabetes Microwave Cookbook by Catha McMaster & Charlotte Empringham 1991 Shared by Elizabeth Rodier July 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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