Monday, September 5, 2011

No Sugar Added Lemon Chiffon Pie

I'm not really sure what makes a dessert a "chiffon."  Like a chiffon cake or chiffon pie.  Isn't it just a regular cake or pie? Until I figure that out, I'll continue making and eating chiffon anything, since it tastes great. I dug up another recipe from my Splenda recipe book, and made a lovely lemon chiffon pie. This was so light, and eaten in seconds. The recipe serves 8, and is about 150 calories per serving.

No Sugar Added Lemon Chiffon Pie


1 pre-made 9 inch low fat graham cracker crust
1/3 cup water
1 envelope unflavored gelatin
1 large egg and 2 large egg yolks beaten
2 large egg whites
3/4 cup splenda granular plus 3 tbsp.
1/2 cup lemon juice
2 tsp. grated lemon rind
1/4 tsp. cream of tartar
1 cup light whipped topping, thawed


Step 1: Place water in a saucepan and sprinkle gelatin on top, letting it set for 3 minutes
Step 2: Whisk in eggs (not the two whites), 3/4 cup splenda, lemon juice, and lemon rind into saucepan
Step 3: Cook mixture over medium heat, and mix constantly with a wooden spoon until the mixture gets thick and coats the spoon
Step 4: Put saucepan in refrigerator for an hour
Step 5: Beat egg whites and cream of tarter until foamy, then add splenda and beat until stiff
Step 6: Fold in egg whites into lemon mixture, then fold in whipped topping
Step 7: Spoon this mixture into a graham cracker crust and refrigerate for three hours.

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