- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Lemon Icebox Pie (lowfat version)

MyCookbook Recipe Database
MyCookbook Member: kenny
Recipe Category: Dessert
Recipe Preparation Level: easy

    1 Container Nonfat Plain Yogurt -- (8 oz)
    6 Whole Graham Crackers
    1 Tbsp. Canola Oil
    1/2 Cup Honey
    1/4 Cup Cornstarch
    2 Containers Low-Fat Vanilia Yogurt -- (8 oz. each)
    1/2 Cup Fat-Free Egg Substitute
    1/2 Cup Lemon Juice
    1/2 Tsp. Lemon Extract
    1/2 Tsp. Almond Extract
    3 Egg Whites
    1/2 Tsp. Cream Of Tartar
    1 Tbsp. Honey
    1 Tsp. Vanilia Extract

    Place a coffee filter in a medium strainer. Spoon the plain yogurt into the filter and set the strainer over a deep bowl. Cover, refrigerate and
    allow to drain for 8 hours or overnight. Discard the drained-off whey. Refrigerate yogurt until needed.

    Crumble the graham crackers into the work bowl of a foodprocessor. Process with on/off turns to make crumbs. Add the canola oil and process to combine.

    Coat a 10-inch pie plate with nostick spray. Press the crumbs into the pan to make a crust. Chill.

    In a 2-quart saucepan, whisk together 1/2 cup honey and the cornstarch.
    Whisk in the vanilla yogurt and drained plain yogurt. Cook over medium heat, stirring constantly until the mixture thickens and boils.

    Remove from heat. Pour some of the hot mixture into the egg substitute. Stir. Very slowly whisk that mixture back into the remaining hot mixture.
    Reduce heat to low. Cook, stirring constantly, for 2 minutes. 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 until foamy. Add 1 tablespoon honey and the vanilla. Beat at high speed until stiff peaks form. Spread over pie filling, avoiding gaps
    where the meringue topping meets the crust.

    Bake at 325 degrees for 10 to 15 minutes, until meringue is golden. Chill.

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2017 JADA Productions All Rights Reserved.