Lemon Cream Pie (diabetic)

LEMON CUSTARD
3 Egg yolks 1 tb Lemon rind;grated
1 tb Cornstarch 1 tb Diet margarine
1 Unflavored gelatin;envelope Sugar substitute;*
3/4 c Lemon juice -Equivalent to 1/2 cup sugar
3/4 c -Boiling water

TOPPING
2 Egg whites 1/2 c Skim milk
1 Low calorie whipped topping; 1 Lemon; thinly sliced
– 1 packet

* 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