MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Chiffon Pie
 Categories: Desserts, Diabetic, Low-fat/cal
      Yield: 8 servings
 
      3 tb Margarine                           3 tb Sugar
    3/4 c  Graham wafer crumbs               1/2 ts Lemon peel; grated
    1/4 ts Cinnamon                          1/8 ts Salt
    1/4 ts Nutmeg                            1/4 c  Lemon juice
    1/8 ts Allspice                          1/2 c  Sugar substitute
      1 tb Unflavored gelatin (1 pkg)        1/3 c  Powdered skim milk
    1/2 c  Water                             1/3 c  Ice water
      2    Eggs; separated                     1 tb Lemon juice
 
  Melt margarine in a pie plate at high for 30-45 seconds.  Combine
  graham crumbs and spices.  Add to pie plate and combine well with a
  fork.  Spread evenly over bottom of pie plate.  Microwave at high
  for 3-5 minutes, watching carefully to prevent scorching.  Allow to
  cool before filling.
  
  In a large measure, sprinkle gelatin on 1/2 c water.  Allow to
  soften. In a separate bowl, combine egg yolks, sugar, lemon peel,
  salt and 1/4 c lemon juice.  Microwave at medium for 5-8 minutes
  until mixture comes to a boil stirring every 2 min.  Add gelatin
  and sweetener and mix well. Refrigerate until slightly thickened.
  
  Beat egg whites, powdered milk, ice water and 1 tb lemon juice until
  stiff. Carefully fold gelatin mixture into egg whites.  Pour into
  crust. Refrigerate for 2 hours before serving.
  
  Each serving 1/8 pie, 1 starch, 1 fat choice
  15 g carb, 4 g protein, 5 g fat, 115 calories
  
  Source: More Choice, The Canadian Diabetes Microwave Cookbook by
  Catha McMaster & Charlotte Empringham 1991
  
  Shared by Elizabeth Rodier July 1993
 
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