What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Diabetic Lemon Chiffon Pie
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- #58870
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 graham cracker crust, baked
1/3 cup water
1 envelope (2.5 teaspoon size) unflavored gelatin powder
1 large egg, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 large egg yolks, beaten (reserve whites to use below)
3/4 cup granular sugar substitute
1/2 cup lemon juice
2 teaspoons grated lemon rind
4 large pasteurized egg whites
OR
2 regular egg whites
1/4 teaspoon cream of tartar
3 tablespoons granular sugar substitute
1 cup light whipped topping, thawed
directions
Place water in a small heavy saucepan and sprinkle gelatin on top. Let set for 3 minutes to soften gelatin. Whisk in beaten eggs, sugar substitute,lemon juice and lemon rind.
Stirring constantly with a wooden spoon or heat-proof rubber spatula, heat over medium heat until the mixture thickens enough to coat spoon or spatula.
Pour the mixture into a large bowl and refrigerate for 45 minutes to 1 hour until mixture mounds when dropped from a spoon, but is not set.
In a large bowl, beat egg whites and cream of tartar until foamy. Continue to beat; gradually add sugar substitute and beat until stiff but not dry.
Using a large rubber spatula or spoon, gently fold egg whites into cooled lemon mixture. Fold in whipped topping. Spoon filling into crust and refrigerate for at least 3 hours.
added by
FoodieFreak
nutrition data
243 calories, 9 grams fat, 34 grams carbohydrates, 4 grams protein per serving.
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