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
Directions
* 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 servings
Lemon Cream Pie (Diabetic) Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Fruit; Pie
The History of Recipes
It is possible to read the history of meal recipes way back into history, at least as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these old cook books were just very basic hieroglyphic recipes for preparing food.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the Roman chefs made use of a good variety of herbs and spices, including a few that are still present in modern kitchens like basil, mint and dill. For the decades that followed, the rich and powerful families of Europe competed to serve up the most extravagent meals, and because of this cooks and their recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery publications are in great demand, mostly as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Lemon Cream Pie (Diabetic) recipe.
