LF-Lemon Meringue Pie

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* Exported from MasterCook *

 

Lemon Meringue Pie

 

Recipe By : Cooking Light, April 1999

Serving Size : 9 Preparation Time :0:00

Categories : Pies Lemons

Low Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRUST***

1 1/4 cups graham cracker crumbs -- (about 8 cookie

-- sheets)

2 tablespoons sugar

1 tablespoon butter or stick margarine -- melted

1 large egg white -- lightly beaten

Cooking spray

***FILLING***

2 teaspoons grated lemon rind

1/2 cup fresh lemon juice -- (about 3 lemons)

1 can fat-free sweetened condensed milk -- (14-ounce)

1 6-oz carton lemon fat-free yogurt -- (such as Yoplait)

1 1/2 teaspoons unflavored gelatin

3 tablespoons water

***MERINGUE***

2/3 cup sugar

1/4 cup water

3 large egg whites

1/4 teaspoon cream of tartar

 

1. Preheat oven to 325ø.

 

2. To prepare crust, combine first 4 ingredients in a bowl; toss with a

fork until moist. Press into a 9-inch pie plate coated with cooking spray.

Bake at 325ø for 15 minutes or until lightly browned; cool on a wire rack.

 

3. To prepare filling, combine lemon rind and next 3 ingredients (rind

through yogurt) in a medium bowl, and set aside. Sprinkle gelatin over 3

tablespoons water in a small microwave-safe bowl; let stand 1 minute.

Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir

gelatin mixture thoroughly into yogurt mixture. Spoon filling into prepared

crust. Press plastic wrap onto surface of filling; chill 1 hour or until

almost firm.

 

4. To prepare the meringue, combine 2/3 cup sugar and 1/4 cup water in a

small saucepan; bring to a boil. Cook, without stirring, until candy

thermometer registers 240ø. Beat egg whites and cream of tartar at high

speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over

egg white mixture, beating at high speed until stiff peaks form. Remove the

plastic wrap from filling. Spread meringue evenly over filling, sealing to

edge of crust.

 

5. Preheat broiler.

 

6. Broil meringue for 1 minute or until lightly browned, and cool on wire

rack. Chill until set. Yield: 9 servings (serving size: 1 wedge).

 

CALORIES 293 (9% from fat); FAT 2.9g (sat 1.1g, mono 0.9g, poly 0.6g);

PROTEIN 6.8g; CARB 59.9g; FIBER 0.1g; CHOL 9mg; IRON 0.6mg; SODIUM 178mg;

CALC 141mg

 

KES 5/10/99 Converted by MC Buster.

 

 

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Karen S

ksonness