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    You are in: Home / Recipes / Lemon Chiffon Pie, Diabetic Recipe
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    Lemon Chiffon Pie, Diabetic

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    5.0 3

    Rate it! | Read 3 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Annacia's Note:

    A great summer dessert that will save on fat, sugar and guilt! I prefer to make the filling alone and have it as a light chiffon pudding in small glasses.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
    2. 2
      Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
    3. 3
      Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
    4. 4
      Stir in lemon rind and lemon extract.
    5. 5
      Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).
    6. 6
      Gradually add gelatin mixture, beating at high speed until mixture is combined.
    7. 7
      Do not over beat.
    8. 8
      Pour mixture into crust; cover and chill 1 hour or until set.

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    Nutritional Facts for Lemon Chiffon Pie, Diabetic

    Serving Size: 1 (89 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 29.3
     
    Calories from Fat 0
    14%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 1.2 mg
    0%
    Sodium 38.8 mg
    1%
    Total Carbohydrate 4.1 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.7 g
    15%
    Protein 3.1 g
    6%
    Detailed Nutrition Values About Nutrition Info

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