CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Pie |
8 |
Servings |
INGREDIENTS
2 1/4 |
c |
Water |
1/2 |
c |
Lemon juice |
10 3/4 |
ts |
Equal "Measure" -or- |
36 |
|
Packets Equal sweetener |
1/3 |
c |
Plus |
2 |
tb |
Cornstarch |
2 |
|
Eggs |
2 |
|
Egg whites |
1 |
ts |
Finely grated lemon peel (optional) |
2 |
tb |
Margarine (up to) |
2 |
dr |
Yellow food coloring (optional) |
1 |
|
Baked 9-inch pie shell or baked "reduced-fat pie pastry" (see recipe) |
3 |
|
Egg whites |
1/4 |
ts |
Cream of tartar |
3 1/2 |
ts |
Equal "Measure" -or- |
12 |
|
Packets Equal sweetener |
INSTRUCTIONS
MERINGUE
Prepare 9-inch pie shell or Reduced-Fat Pie Pastry.
Mix water, lemon jhuice, 10-3/4 tsp. Equal Measure, and cornstarch in
medium saucepan. Heat to boiling over medium-high heat, stirring
constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small
bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture
into remaining cornstarch mixture in saucepan; cook and stir over low heat
1 minute. Remove from heat; add margarine, stirring until melted. Stir in
food coloring and lemon peel. Pour mixture into baked pie shell.
Meringue: Beat 3 egg whites in medium bowl until foamy; add cream of
tartar nad beat to soft peaks. Gradually beat in 3-1/2 tsp. Equal Measure,
beating to stiff peaks. Spread meringue over hot lemon filling, carefully
sealing edge of crust to prevent shrinking or weeping.
Bake pie in preheated 425° oven until meringue is browned, about 5
minutes. Cool completely on wire rack before cutting.
Makes 8 servings, 50% calorie reduction from traditional recipe. Per
serving: 233 calories, 6 g protein, 29 g carbohydrate, 10 g fat, 53 mg
cholesterol, 223 mg sodium.
EQUAL "SUNRISE TO SUNSET"
REDUCED/LOW CALORIE RECIPE
BOOKLET
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”