| 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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