Lemon Icebox Pie (Lowfat Version) Recipe

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Servings: 8

Ingredients

Cost per serving $0.71 view details

Directions

  1. Place a coffee filter in a medium strainer. Spoon the plain yogurt into the filter and set the strainer over a deep bowl. Cover, chill and allowto drain for 8 hrs or possibly overnight. Throw away the liquid removed-off whey.
  2. Refrigerateyogurt till needed.
  3. Crumble the graham crackers into the work bowl of a foodprocessor. Process with on/off turns to make crumbs. Add in the canola oil and process to combine.
  4. Coat a 10-inch pie plate with nostick spray. Press the crumbs into the pan to make a crust. Chill.
  5. In a 2-qt saucepan, whisk together 1/2 c. honey and the cornstarch.
  6. Whisk in the vanilla yogurt and liquid removed plain yogurt. Cook over medium heat, stirring constantly till the mix thickens and boils.
  7. Remove from heat. Pour some of the warm mix into the egg substitute.
  8. Stir. Very slowly whisk which mix back into the remaining warm mix.
  9. Reduce heat to low. Cook, stirring constantly, for 2 min. Remove from heat and whisk in lemon juice, lemon extract and almond extract. Spoon into the prepared crust. In a medium bowl, beat egg whites and cream of tartar at medium speed untilfoamy. Add in 1 Tbsp. honey and the vanilla. Beat at high speed till stiffpeaks form. Spread over pie filling, avoiding gaps where the meringue toppingmeets the crust.
  10. Bake at 325 degrees for 10 to 15 min, till meringue is golden brown. Chill.
  11. Serves 8.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 92g
Recipe makes 8 servings
Calories 253  
Calories from Fat 42 17%
Total Fat 4.71g 6%
Saturated Fat 0.63g 3%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 232mg 10%
Potassium 171mg 5%
Total Carbs 49.89g 13%
Dietary Fiber 1.3g 4%
Sugars 29.37g 20%
Protein 3.83g 6%
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