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Lemon Chiffon Pie
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
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.
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