Recipe - Lemon Chiffon Pie

3 tablespoon Margarine
Three fourths cup Graham wafer crumbs
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
1/8 teaspoon Allspice
1 tablespoon Unflavored gelatine (1 pkg)
One half cup Water
2 Eggs, separated
3 tablespoon Sugar
One half teaspoon Lemon peel, grated
1/8 teaspoon Salt
One fourth cup Lemon juice
One half cup Sweetener equiv. to sugar
1/3 cup Powdered skim milk
1/3 cup Ice water
1 tablespoon Lemon juice

Melt margarine in a pie plate at high for 3045 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 35
min, watching carefully to prevent scorching. Allow to cool before
filling.

In a large measure, sprinkle gelatin on One half cup water. Allow to
soften. In a separate bowl, combine egg yolks, sugar, lemon peel,
salt and One fourth cup lemon juice. Microwave at medium for 58 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 tablespoon 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

Source: More Choice, The Canadian Diabetes Microwave Cookbook by
Catha McMaster & Charlotte Empringham 1991

Shared by Elizabeth Rodier July 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip