Title: Lemon chiffon pie (mcmaster)
 Categories: Desserts, Low-fat
      Yield: 8 Servings
 
      3 tb Margarine
    3/4 c  Graham wafer crumbs
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/8 ts Allspice
      1 tb Unflavored gelatine (1 pkg)
    1/2 c  Water
      2    Eggs, separated
      3 tb Sugar
    1/2 ts Lemon peel, grated
    1/8 ts Salt
    1/4 c  Lemon juice
    1/2 c  Sweetener equiv. to sugar
    1/3 c  Powdered skim milk
    1/3 c  Ice water
      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