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NB: Lemon Chiffon Pie

Source of Recipe

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NB: Lemon Chiffon Pie

Diabeticgourmet.com
Source: Splenda ®
Serves: 8
Freeze 30 min. - Prep 10 min - Chill 1 hr.

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.

Ingredients:
• 1 cup evaporated milk
• 1 (.25 ounce) envelope unflavored gelatin
• 1/2 cup water
• 3 tablespoons fresh lemon juice
• 3/4 cup Splenda No Calorie Sweetener, Granulated
• 3/4 teaspoon grated lemon rind
• 1/4 teaspoon lemon extract
• 1 (9 inch) graham cracker crust

Directions:
1. Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

2. Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.

3. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.

4. Pour mixture into crust; cover and chill 1 hour or until set.

Per Serving equals: Calories: 160; Protein: 2 g; Sodium: 170 mg; Cholesterol: 0 mg; Fat: 7 g (Saturated Fat: 1.5 g); Dietary Fiber: 1 g; Sugars: 13 g; Carbohydrates: 22 g