Light Frozen Lemon Pie
Ingredients:
2 whole lemons (1 tablespoon lemon zest and 1/2 cup lemon juice)
1/2 cup egg substitute
1/2 cup sugar
4 egg whites
4 cups light whipped topping
5-1/2 ounces ( 1/2 box) vanilla wafers (crumbs)
Directions:
Before squeezing the lemons for juice, either grate the yellow part of rind only, or peel it off with a peeler and chop it so finely that it is the consistency of gravel. Set aside. Squeeze the lemons for about 1/2 cup of juice.
Cook the egg substitute, sugar and lemon juice in the top of a double boiler over simmering water, until thickened. Remove from the heat and stir in the lemon zest. Pour the mixture into a bowl, cover and refrigerate until cold.
Whip the egg whites to stiff peaks. Mix 1/3 of the egg whites into the cold lemon mixture. (This will make it easier to fold in the rest of the whites.) Fold in the whites and the whipped topping until well-blended. Line 2 pie tins with vanilla-wafer crumbs, saving some to sprinkle over the tops of the pies. Fill the pie tins with the lemon mixture. Sprinkle the remaining crumbs over the tops. Place the pies in the freezer until firm.
Remove from the freezer about 10 minutes before you plan to serve, so that it is easier to slice. Makes 12 servings (6 servings per pie).
Each serving contains approximately: 153 calories, 3g fat, 0 cholesterol, 103mg sodium, 24g carbohydrates, 3g protein and negligible fiber.
See also on BellyBytes.com:
Triple Lemon Muffins
Lemon Squares
Lemon Pineapple Pie
Dilly Lemon Munch
Lemon Poppy Seed Cake
Iced Lemon Ginger Tea
Lemon Tea Slush
Lemon Ice from our sister site, Fitness and Freebies
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