---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON CREAM PIE (DIABETIC)
  Categories: Pies, Low-cal
       Yield: 8 servings
  
 ---------------------------CRUST---------------------------
       1 c  Flour, all purpose
     1/4 c  Diet margarine
       3 tb -Cold water
 
 -----------------------LEMON CUSTARD-----------------------
       3    Egg yolks
       1 tb Cornstarch
       1    Unflavored gelatin;envelope
     3/4 c  Lemon juice
     3/4 c  -Boiling water
       1 tb Lemon rind;grated
       1 tb Diet margarine
            Sugar substitute;*
            -Equivalent to 1/2 cup sugar
 
 --------------------------TOPPING--------------------------
       2    Egg whites
       1    Low calorie whipped topping;
            - 1 packet
     1/2 c  Skim milk
       1    Lemon; thinly sliced
  
   * 1/2 cup sugar = 12 packets MOST sugar substitute,
   where 1 packet = 2 tsp sugar.
   “Bulk” sugar substitute usually  is 1 tsp = 1 tsp
   sugar, most liquid sugar substitute are sweeter; with
   1/2 tsp = 1 tsp sugar CHECK THE PACKAGE LABEL BEFORE
   MEASURING: CRUST: In food processor , combine flour
   and margarine; process with on-off motion till coarse
   crumbs. Add water and blend until mixture forms a
   ball. Roll out on a floured surface to 12 inch circle,
   line 9 inch pie plate. Trim edges. Cover pastry with 9
   inch circle of waxed paper; prick holes through paper
   and pastry with fork. Weigh down with dried beans or
   rice; bake in 350F oven 10 minutes. Remove beans and
   paper; bake 15 to 20 minutes or until lightly browned.
   Let cool. CUSTARD: In food processor or blender, blend
   egg yolks, cornstarch, gelatin and lemon juice; add
   boiling water and blend thoroughly. Blend in lemon
   rind and margarine. Pour in small pan and heat to
   boiling, stirring constantly, until thickened. Let
   cool; slightly; stir in sweetener. Pour in pie crust.
   Chill for 2 hours. TOPPING: In bowl, beat egg whites
   until stiff, but not dry, peaks forms. Prepare whipped
   topping according to package directions, substituting
   milk for water. Gently fold in egg whites. Spread over
   chilled custard. Garnish with lemon slices. Serve
   immediately. SERVES: 8
   FOOD CHOICE VALUE PER SERVING (CANADIAN DIABETES
   ASSOCIATION) Each serving 1/9 of recipe
   1/2 Protein choice
   1   Starchy choice
   1/2 Fruits & Vegetables Choice
   1 1/2 Fats & Oils Choice
   
   19 g carbohydrate
   5  g protein
   8  g total fat
   172  calories
  
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