Lemon Chiffon Pie
22 people added this to their Recipe Box
Preparation time: 20 minutes.
This recipe makes 8 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 200 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 23 g |
| chol | 10 mg |
| sodium | 210 mg |
| Sugars | 14 g |
Ingredients
-
1 cup evaporated milk
1 envelope (7 g) unflavoured gelatin
1/2 cup water
3 tbsp fresh lemon juice
3/4 cup Splenda® No calorie Sweetener, Granular
3/4 tsp grated lemon rind
1/4 tsp lemon extract, (optional)
1 nine inch (23 cm) graham cracker crust
Preparation:
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.
Additional Information:
Tags:
Source: SPLENDA®
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