Lemon Chiffon Pie, Diabetic

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.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  cup fat-free evaporated milk (250 mL)
• 1 (7 g) envelope  unflavoured gelatin
• 1⁄2 cup water (125 mL)
• 3  tablespoons fresh lemon juice (45 mL)
• 3⁄4 cup Splenda sugar substitute (180 mL)
• 3⁄4 teaspoon  grated lemon rind (4 mL)
• 1⁄4 teaspoon  lemon extract (1 mL) (optional)
• 9  inches graham cracker crust (23 cm) (optional)

Directions

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