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Add a photoServings: 4
Ingredients
- 1 c. lowfat sour cream
- 3 egg yolks, slightly beaten
- 1 pkg. (4 3/4 ounce) regular lemon pudding mix
- 1 1/4 c. lowfat milk
- 1/3 c. frzn lemonade concentrate, thawed
- 1 baked (9 inch) pie shell
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 6 T sugar
Directions
- Put together lowfat sour cream and egg yolks. Stir in pudding mix, lowfat milk and lemonade. Cook in top of double boiler, stirring constantly till mix thickens. Remove from heat and pour into pie shell. Set aside.
- Beat egg whites, cream of tartar and vanilla till soft peaks form. Beat till stiff, adding sugar, one tbsp at a time. Spread over pie being sure to touch crust to prevent meringue shrinkage. Bake at 350 degrees till golden brown 12 to 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 109 | 32% |
| Total Fat 12.37g | 15% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 529mg | 22% |
| Potassium 246mg | 7% |
| Total Carbs 55.49g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 23.3g | 16% |
| Protein 3.83g | 6% |
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