Low Carb Pies Recipes

Ingredients:

CRUST

1 cup flour, all purpose
1/4 cup diet margarine cold water

LEMON CUSTARD

3 egg yolks
1 tbsp cornstarch
1 unflavored gelatin, envelope
3/4 cup lemon juice boiling water
1 tbsp lemon rind, grated
1 tbsp diet margarine
1 sugar substitute, * equivalent to 1/2 cup s

TOPPING

2 egg whites
1 low calorie whipped topping, 1 packet
1/2 cup skim milk
1 lemon, thinly sliced

Instructions:

* 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

Servings: 8