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Family Forum 257
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SOMC Family Forum 257 - Disc 2.iso
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EQUAL.DIR
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00370_Field_370.txt
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1997-05-28
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Mom's Lemon Meringue Pie
Makes 8 servings
50% calorie reduction from
traditional recipe
2 1/4 cups water
1/2 cup lemon juice
10 3/4 teaspoons Equal® Measure™ or
36 packets Equal® sweetener or
1 1/2 cups Equal® Spoonful™
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon finely grated lemon peel
(optional)
2 tablespoons margarine
1 to 2 drops yellow food color
(optional)
Baked 9-inch pie shell
3 egg whites
1/4 teaspoon cream of tartar
3 1/2 teaspoons Equal® Measure™ or
12 packets Equal® sweetener
Equal® Spoonful™ cannot be used in
Meringue recipes
ΓÇó Mix water, lemon juice, 10 3/4
teaspoons Equal® Measure™, and
cornstarch in medium saucepan.
Heat to boiling over medium-high
heat, stirring constantly; boil
and stir 1 minute. Beat eggs and 2
egg whites in small bowl; stir in
about 1/2 the hot cornstarch
mixture. Stir this egg mixture into
remaining cornstarch mixture in
saucepan; cook and stir over low
heat 1 minute. Remove from heat;
add margarine, stirring until
melted. Stir in food color. Pour
mixture into baked pie shell.
ΓÇó Beat 3 egg whites in medium bowl
until foamy; add cream of tartar and
beat to soft peaks. Gradually beat in
3 1/2 teaspoons Equal® Measure™,
beating to stiff peaks. Spread
meringue over hot lemon filling,
carefully sealing to edge of crust
to prevent shrinking or weeping.
ΓÇó Bake pie in preheated 425┬╛F oven
until meringue is browned, about 5
minutes. Cool completely on wire
rack before cutting.
Reduced-Fat Pie Pastry
1 1/4 cups all purpose flour
1 teaspoon Equal® Measure™ or
3 packets Equal® sweetener or
2 tablespoons Equal® Spoonful™
1/4 teaspoon salt
4 tablespoons cold margarine,
cut into pieces
5-5 1/2 tablespoons cold water
• Combine flour, Equal® and salt in
a medium bowl; cut in margarine
with pastry blender until mixture
resembles coarse crumbs. Mix in
water, 1 tablespoon at a time,
mixing lightly with a fork after
each addition until dough is formed.
Refrigerate until ready to use.
Nutrition information per
serving:
(based on Reduced Fat Pie Pastry)
233 cal., 6 g pro., 29 g carbo.,
10 g fat, 53 mg chol.,
223 mg sodium
Food Exchanges: 2 Bread, 2 Fat