MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon Chiffon Pie
  Categories: Desserts, Diabetic, Low-fat/cal
       Yield: 8 servings
  
       3 tb Margarine                           3 tb Sugar
     3/4 c  Graham wafer crumbs               1/2 ts Lemon peel, grated
     1/4 ts Cinnamon                          1/8 ts Salt
     1/4 ts Nutmeg                            1/4 c  Lemon juice
     1/8 ts Allspice                          1/2 c  Sweetener equiv. to sugar
       1 tb Unflavored gelatine (1 pkg)       1/3 c  Powdered skim milk
     1/2 c  Water                             1/3 c  Ice water
       2    Eggs, separated                     1 tb Lemon juice
  
   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
  
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