Lemon Chiffon Pie, Diabetic - cooking recipe

Ingredients

1 cup fat-free evaporated milk (250 mL)
1 (7 g) envelope unflavoured gelatin
1/2 cup water (125 mL)
3 tablespoons fresh lemon juice (45 mL)
3/4 cup Splenda sugar substitute (180 mL)
3/4 teaspoon grated lemon rind (4 mL)
1/4 teaspoon lemon extract (1 mL) (optional)
9 inches graham cracker crust (23 cm) (optional)

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 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.