Lemon Cream Pie
Servings: 8 Servings
Prep Time: 87 Minutes
Calories: 251
Carbs: 46.4 grams
Protein: 4.1 grams
Fat: 7.2 grams
Fiber: 0.6 grams
Cholestrol: 1 mg
Sodium: 175 mg
Exchanges: 2 Starch
1 Fruit
Ingredients:
1 cup low-fat cinnamon graham cracker crumbs (about 7 crackers)
1/4 cup reduced-calorie margarine, melted
3/4 cup sugar
1/4 cup plus 3 tablespoons cornstarch
1/8 tsp salt
1 cup water
2/3 cup nonfat buttermilk
1/2 cup fat-free egg substitute
2 tsp grated lemon rind
1/2 cup fresh lemon juice
2 1/2 cups frozen reduced-calorie whipped topping, thawed
1/8 tsp lemon zest (optional)
6 lemon rind curls (optional)
8 fresh mint sprigs (optional)
Instructions:
1. Combine cracker crumbs and margarine; stir well. Press into bottom and up sides of a 9-inch pieplate. Bake at 350 degrees for 8 to 10 minutes or until golden. Remove from oven; let cool on a wire rack.
2. Combine sugar, cornstarch, and salt in a saucepan; gradually stir in water and buttermilk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute.
3. Gradually stir about one-fourth of hot mixture into egg substitute; add egg substitute mixture to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in 2 teaspoons lemon rind and lemon juice.
4. Spoon lemon mixture into prepared crust. Cover; chill at least 2 hours. Spread whipped topping over filling just before serving. If desired, garnish with lemon zest, lemon rind curls, and fresh mint sprigs. .
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