Lofty Lemon Meringue Pie - 33g Carbs, 0g Fiber, 10g Sugar
From www.splenda.com
Spread the meringue on a piping hot filling. Take care to seal
meringue to the crust to help prevent weeping. The addition of
meringue powder allows for a mile-high meringue without the worry of
uncooked egg whites.
Makes: 8 servings
Preparation time: 40 minutes
Bake time: 15 minutes
¬¬¬Pie Crust
1 9-inch refrigerated piecrust
¬¬¬Filling
1 1/2 cups SPLENDA No Calorie Sweetener, Granular
1/4 cup cornstarch
1 3/4 cups water
4 egg yolks, lightly beaten
2 Tbsp butter
1/2 cup fresh lemon juice
2 tsp grated lemon peel
¬¬¬Meringue
1/4 cup meringue powder
1 Tbsp cornstarch
3/4 cup water
1/2 tsp vanilla extract
1/2 cup SPLENDA No Calorie Sweetener, Granular
1/4 cup light corn syrup
Filling Directions
1. PREHEAT oven to 450 degrees F.
2. FIT one piecrust into a 9-inch pie plate according to package
directions; fold edges under and crimp. Prick bottom and sides of
piecrust with a fork. Bake for 9 to 11 minutes or until lightly
browned. Cool on a wire rack.
3. REDUCE oven temperature to 350 degrees F.
4. WHISK together 1 1/2 cups SPLENDA Granular, 1/4 cup cornstarch,
1 3/4 cups water and egg yolks in a non-aluminum heavy saucepan.
Cook over medium heat, whisking constantly, until mixture thickens
and comes to a boil. Boil 1 minute, whisking constantly. Remove from
heat. Whisk in butter, lemon juice and lemon peel. Spoon into pastry
shell.
¬¬¬Meringue Directions
1. COMBINE meringue powder, cornstarch, water and vanilla in a large
mixing bowl. Beat at high speed with an electric mixer for two
minutes. Gradually add SPLENDA Granular and corn syrup, beating at
high speed
until stiff peaks form.
2. SPREAD meringue over hot filling, sealing to edge of pastry. Bake
for 20 to 25 minutes or until lightly browned. Cool on a wire rack.
Note: Meringue powder is a made from dried egg whites and is used to
replace fresh eggs in recipes where egg whites are uncooked or not
cooked to 160 degrees F. Meringue powder can be found in the baking
section of your grocery store or at craft and cake decorating stores.
Serving Size: 1 slice (1/8 th of pie)
Nutrition Information per Serving
250 Total Calories, 110 Calories from Fat, 12g Total Fat,
6g Saturated Fat, 115mg Cholesterol, 135mg Sodium,
33g Total Carbs, 0g Dietary Fiber, 10g Sugars, 2g Protein
Dietary Exchanges per Serving: 2 Starches, 2 Fats
This recipe, when compared to a traditional recipe, has a
41% reduction in calories, a 57% reduction in carbohydrates
and an 84% reduction in sugars!