Lemon Cream Pie (diabetic)

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

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

* 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