Lemon Chiffon Pie, Diabetic

“A great summer dessert that will save on fat, sugar and guilt! I prefer to make the filling alone and have it as a light chiffon pudding in small glasses.”
READY IN:
20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
  2. Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.
  3. Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.
  4. Stir in lemon rind and lemon extract.
  5. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).
  6. Gradually add gelatin mixture, beating at high speed until mixture is combined.
  7. Do not over beat.
  8. Pour mixture into crust; cover and chill 1 hour or until set.

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