8 oz container nonfat yogurt
6 whole graham crackers
1 tbsp canola oil
1/2 cup honey
1/4 cup cornstarch
2 lowfat vanilla yogurt (8 oz each)
1/2 cup egg beaters® 99% egg
1 substitute
1/2 cup lemon juice
1/2 tsp lemon extract
1/2 tsp almond extract
3 egg whites
1/2 tsp cream of tartar
1 tbsp honey
1 tsp vanilla extract
Directions
Place a coffee filter in a medium strainer. Spoon the plain yogurt
into the filter and set the strainer over a deep bowl. Cover,
refrigerate and allow to drain for 8 hours or overnight. Discard the
drained-off whey. Refrigerate yogurt until needed.
Crumble the graham crackers into the work bowl of a foodprocessor.
Process with on/off turns to make crumbs. Add the canola oil and
process to combine.
Coat a 10-inch pie plate with nostick spray. Press the crumbs into
the pan to make a crust. Chill.
In a 2-quart saucepan, whisk together 1/2 cup honey and the
cornstarch. Whisk in the vanilla yogurt and drained plain yogurt.
Cook over medium heat, stirring constantly until the mixture thickens
and boils.
Remove from heat. Pour some of the hot mixture into the egg
substitute. Stir. Very slowly whisk that mixture back into the
remaining hot mixture. Reduce heat to low. Cook, stirring constantly,
for 2 minutes. Remove from heat and whisk in lemon juice, lemon
extract and almond extract. Spoon into the prepared crust. In a
medium bowl, beat egg whites and cream of tartar at medium speed
until foamy. Add 1 tablespoon honey and the vanilla. Beat at high
speed until stiff peaks form. Spread over pie filling, avoiding gaps
where the meringue topping meets the crust.
Bake at 325 degrees for 10 to 15 minutes, until meringue is golden.
Chill.
Per serving: 231 calories, 3. 3 g. fat (13% of calories), 0. 5 g.
dietary fiber, 7. 5 g. protein, 43 g. carbohydrates, 3 mg.
cholesterol, 165 mg. sodium.
Serves 8.
~Prevention, April, 1993
Recipe By : christi@meaddata. com (Christi Wilson)
Servings: 8 servings
Lemon Icebox Pie (Lowfat Version) Recipe brought to you by Recipe Ideas
Categories: Dessert; Diet; Fruit; Healthy; Low Fat
The History of Recipes
Historians have traced the existance of recipes far back into distant history, in fact as far as early Egypt, and quite possibly further than that. Interesting though that maybe, these, old cook books were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to historians are a few clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During the time of the Roman Empire a roman called Apicius created some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius recounts how the ancient chefs used a good variety of herbs, including some familiar names such as bay, rue and asafoetida. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including parsley and basil. The introduction of these new herbs and spices created a surge in publications on food, the majority of which are now in academic collections. Over the following few hundred years, the powerful and rich strove to lay on the most extravagent meals, and as a result the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Lemon Icebox Pie (Lowfat Version) recipe.
