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Lemon Chiffon Pie

Prep Time :
20 min
Bake Time :
Makes :
8 servings
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This recipe is:
Ingredients

1 cup (250 mL) evaporated milk

1 (7 g) envelope unflavoured gelatin

1/2 cup (125 mL) water

3 tbsp (45 mL) fresh lemon juice

3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated

3/4 tsp (4 mL) grated lemon rind

1/4 tsp (1 mL) lemon extract (optional)

1 9 inch (23 cm) graham cracker crust

Directions

Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in SPLENDA® Granulated and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.

Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.

 Pour mixture into crust; cover and chill 1 hour or until set.

Nutrition Information

Amount per Serving:



Serving Size: 1 slice (1/8 of pie)

Total Calories: 200

Calories from Fat: 90

Total Fat: 10 g

Saturated Fat: 3 g

Cholesterol: 10 mg

Sodium: 210 mg

Total Carbohydrates: 23 g

Fibre: 0 g

Sugars: 14 g

Protein: 4 g

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