Lemon icebox pie (lowfat version)
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Wmo6n`a?,3^ ImoӬΩݦ]5D[%R8^#Emf "{'{:/Pu|&w޿:G>q!i2Lj5 I 18u膞ZPUimnXAaLŰh> yı,a li$LSd<)MܖB34e[kvff3\Q&VtkA(c^2!kH45`(]R1HM:dN&+,Zf VdyJc=t[v¸kc(!PBQ"`{F)䌆Ә9{0JXi8“,~ḉ ssD5U%QSj?zNDH)p`%kJp~={f8$b!?;:,c7\|uMe>3wt.ȇꚳ`{Zʸؼ~aR*,hU>4[*R{&15鲫wXf;N;bO#zMYTܵQ't6>`r2zܾ|IxzQ)SV_mqѳHv?;rQ[pmnoo%W%h9}NQS}̪3׸!*C~x}Ƙi;LXx`<N,fx\\sﳙ rEa hjIIFӔAK4䂬9{)LR,\F1\S)y^on[3+YBe(#e7 j#3 Lemon icebox pie (lowfat version)
  Lemon    Pie    Low Fat    Pastries  
Last updated 10/4/2011 8:21:52 PM. Recipe ID 54438. Report a problem with this recipe.
Wmo6n`a?,3^ ImoӬΩݦ]5D[%R8^#Emf "{'{:/Pu|&w޿:G>q!i2Lj5 I 18u膞ZPUimnXAaLŰh> yı,a li$LSd<)MܖB34e[kvff3\Q&VtkA(c^2!kH45`(]R1HM:dN&+,Zf VdyJc=t[v¸kc(!PBQ"`{F)䌆Ә9{0JXi8“,~ḉ ssD5U%QSj?zNDH)p`%kJp~={f8$b!?;:,c7\|uMe>3wt.ȇꚳ`{Zʸؼ~aR*,hU>4[*R{&15鲫wXf;N;bO#zMYTܵQ't6>`r2zܾ|IxzQ)SV_mqѳHv?;rQ[pmnoo%W%h9}NQS}̪3׸!*C~x}Ƙi;LXx`<N,fx\\sﳙ rEa hjIIFӔAK4䂬9{)LR,\F1\S)y^on[3+YBe(#e7 j#3


 
      Title: Lemon icebox pie (lowfat version)
 Categories: Pies, Pastries
      Yield: 8 Servings
 
      8 oz Container nonfat yogurt
      6    Whole Graham Crackers
      1 tb Canola Oil
    1/2 c  Honey
    1/4 c  Cornstarch
      2    Lowfat vanilla yogurt
           -(8 oz each)
    1/2 c  Egg beaters 99% egg
           Substitute
    1/2 c  Lemon Juice
    1/2 ts Lemon Extract
    1/2 ts Almond Extract
      3    Egg Whites
    1/2 ts Cream Of Tartar
      1 tb Honey
      1 ts Vanilla extract
 
  Place a coffee filter in a medium strainer. Spoon the plain yogurt
  into the filter and set the strainer over a deep bowl. Cover,
  refrigerate and allow to drain for 8 hours or overnight. Discard the
  drained-off whey. Refrigerate yogurt until needed.
  
  Crumble the graham crackers into the work bowl of a foodprocessor.
  Process with on/off turns to make crumbs. Add the canola oil and
  process to combine.
  
  Coat a 10-inch pie plate with nostick spray. Press the crumbs into
  the pan to make a crust. Chill.
  
  In a 2-quart saucepan, whisk together 1/2 cup honey and the
  cornstarch. Whisk in the vanilla yogurt and drained plain yogurt.
  Cook over medium heat, stirring constantly until the mixture thickens
  and boils.
  
  Remove from heat. Pour some of the hot mixture into the egg
  substitute. Stir. Very slowly whisk that mixture back into the
  remaining hot mixture. Reduce heat to low. Cook, stirring constantly,
  for 2 minutes. Remove from heat  and whisk in lemon juice, lemon
  extract and almond extract. Spoon into the prepared crust. In a
  medium bowl, beat egg whites and cream of tartar at medium speed
  until foamy. Add 1 tablespoon honey and the vanilla. Beat at high
  speed until stiff peaks form. Spread over pie filling, avoiding gaps
  where the meringue topping meets the crust.
  
  Bake at 325 degrees for 10 to 15 minutes, until meringue is golden.
  Chill.
  
  Per serving: 231 calories, 3.  3 g. fat (13% of calories), 0. 5 g.
  dietary fiber, 7.  5 g. protein, 43 g. carbohydrates, 3 mg.
  cholesterol, 165 mg. sodium.
  
  Serves 8.
  
  ~Prevention, April, 1993
  
  




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Recipe ID 54438 (Apr 03, 2005)

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