Preheat oven to 325\u00b0.
Beat egg whites with Eagle Brand low-fat, lemon juice and food coloring if desired.
Pour into prepared pastry shell; bake 30 minutes.
Cool. Chill.
Spread with topping.
Attractive if garnished with lemon slices.
Refrigerate leftovers.
Makes 8 servings.
en baking.
For the lemon meringue pie, you need to pre-bake
Mix lemon juice with 1/2 of the sugar.
Cook with the slightly beaten egg yolks in double boiler until it thickens.
Add gelatine and cool.
Add the whites beaten with the remainder of the sugar, folding the whites in carefully.
Pour over the lemon meringue pie shell.
Top with whipped cream.
Keep in the refrigerator until served.
n sweetened condensed milk, lemon juice and lemon zest. Pour into prepared
THE PIE FILLING:
Preheat oven to
pray to a 9 inch pie plate. Carefully pat the graham
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.
nd sides of 9 inch pie plate.
Bake for 8
Mix 3/4 cup of sugar and water in saucepan over medium heat just until mixture reaches a boil and sugar is dissolved.
Using mixer, whip into the dry milk until smooth.
Chill until cold. Make crust using melted low-fat margarine, sugar and crumbs. Press into an 8-inch pie pan.
Chill while making filling.
radually and continue beating until meringue peaks stiffly (about 4 minutes
br>Spray a 10-inch pie plate with cooking spray. In
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
f the ingredients for the Lemon Butter together.
Dredge the
Preheat Oven to Moderate.
Grease & line pan(s).
Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour & milk (in 2 batches).
Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6-8.
Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
ugar substitute, eggs, vanilla, lemon zest, lemon juice and sour cream until
Preheat oven to 400\u00b0F.
Mix flour, bran and salt in a large bowl.
Add mayonnaise and honey and stir until crumbly.
Add water 1 tablespoon at a time and stir with fork until dough forms.
Roll out on bran-floured surface.
Bake 15-20 minutes until golden.
Use this in your favorite recipe.
Preheat oven to 350\u00b0.
Mix all ingredients very smoothly.
Pour in an 8 or 9-inch pie or cake pan, sprayed with Pam.
Bake for 50 minutes.
Let cool.
Low-fat Cool Whip is good with this.
Shake a little bit of nutmeg on top of the Cool Whip.
Enjoy!
In blender, mix eggs, yogurt and vanilla.
Add flour, honey and bananas.
Blend until smooth.
Pour into 9-inch pie plate sprayed with Pam.
Bake at 350\u00b0 for 25 minutes or until set. Cool.
Top with cherries, strawberries, etc.
Whisk together milk, yogurt, lime juice and zest. Sprinkle gelatin over water and let soften for 2 minutes, then whisk into lime mixture.
Refrigerate 15-20 minutes, stirring occasionally, until mixture begins to set. Pour into pie shell and refrigerate, preferably overnight.
Mix yogurt, Cool Whip and lemon rind.
Pour into pie crust. Refrigerate overnight.
Garnish with kiwi slices before serving.