Fat Free Lemon Pie Food

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FLUFFY LEMON PIE



Fluffy Lemon Pie image

"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon Crystal Light lemonade drink mix
1 cup cold fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SUGAR FREE LEMON MERINGUE PIE



Sugar Free Lemon Meringue Pie image

I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!

Provided by SweetSueAl

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry for single-crust pie, baked
2 1/4 cups water
1/2 cup fresh lemon juice (fresh juice is a must)
1/2 cup cornstarch
2 eggs
2 egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal Spoonful (or 36 packets of Equal Sweetener)
2 tablespoons stick butter or 2 tablespoons margarine
1 -2 drop yellow food coloring (optional)
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup Equal Spoonful (or 16 packets Equal Sweetnener)

Steps:

  • Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
  • Boil and stir 1 minute.
  • Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
  • Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
  • Cook and stir over low heat 1 minute. Remove from heat.
  • Stir in butter until melted.
  • Stir in food coloring, if desired.
  • Pour mixture into baked pie shell.
  • For Meringue:.
  • beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
  • Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
  • Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
  • Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
  • Cool completely on wire rack.

NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART



No Sugar Added - Fat Free - No Crust Lemon Meringue Tart image

In my quest for a healthy and diabetic-friendly dessert and given that I love Lemon Meringue Pie, I came up with this recipe that I modified from several recipes I found on the web using Splenda sugar substitute and Egg-Beaters to cut out the sugar and fat.. This doesn't take the place of a homemade Lemon Meringue Pie by any means, but it is a great guilt-free dessert when you're dieting or diabetic!

Provided by Eric in LB

Categories     Pie

Time 35m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

1 cup Splenda granular (artificial sweetener)
1/3 cup cornstarch
1 1/2 cups water
1 cup egg substitute (such as Egg-Beaters)
1/2 cup fresh lemon juice
1 tablespoon grated lemon zest
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup Splenda granular (artificial sweetener)
1 teaspoon vanilla

Steps:

  • Lemon Filling:.
  • Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
  • Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
  • Meringue:.
  • Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.

Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 82.3, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 4.4

SUGAR-FREE LEMON CREAM PIE



Sugar-Free Lemon Cream Pie image

Provided by Brenda Bennett | Sugar-Free Mom

Categories     Dessert

Time 50m

Number Of Ingredients 12

1 pre-baked coconut flour pie crust
4 eggs
1/2 cup Swerve granular sweetener (or 1 cup sugar substitute)
1/2 cup sour cream
1/4 tsp salt
3/4 cup lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top

Steps:

  • Preheat oven to 350 degrees F.
  • In bowl whisk together eggs, Swerve, sour cream and salt.
  • Slowly whisk in lemon juice and lemon stevia.
  • Pour filling into pre-baked pie crust.
  • Place pie onto a baking sheet and cover around the crust with aluminum foil.
  • Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
  • Cool pie completely before adding topping.
  • To make topping, place the water into a small saucepan and sprinkle over the gelatin.
  • Heat on low stirring constantly until gelatin is dissolved. Set aside.
  • Pour heavy cream into a stand mixer with vanilla stevia.
  • Whip until peaks form.
  • Slowly pour in the gelatin mixture.
  • Spread this over the cooled lemon pie.
  • Refrigerate 1 hour and up to a day, loosely covered.
  • Top with lemon zest if desired when serving.

Nutrition Facts : ServingSize 1 piece, Calories 239 kcal, Carbohydrate 7 g, Protein 4 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 60 mg, Sodium 73 mg, Fiber 3 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g

FAT FREE LEMON PIE



Fat Free Lemon Pie image

Make and share this Fat Free Lemon Pie recipe from Food.com.

Provided by Jeff Hixson

Categories     Pie

Time 24m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups water
8 teaspoons sugar
4 1/2 teaspoons cornstarch
2 eggs
1/3 cup lemon juice
4 egg whites (meringue)
8 teaspoons sugar
1 1/2 teaspoons cream of tartar

Steps:

  • Cook all ingredients in double boiler until thickened.
  • Pour into pie shell.
  • Top with meringue which has been beaten stiff.
  • Bake 450F for 15 minutes or until golden brown.

LEMON IMPOSSIBLE PIE



Lemon Impossible Pie image

Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing! This taste best if made ahead and chilled overnight

Provided by Lovefoodies

Categories     Desserts

Time 50m

Number Of Ingredients 8

2 cups or 470 ml milk
1 cup or 110 g Flaked coconut
4 eggs
1 tsp vanilla
1/2 cup or 60 g flour
8 Tablespoons butter, melted
3/4 cup or 150 g sugar
Juice and zest of 1/2 lemon

Steps:

  • Mix all ingredients in a bowl using a spoon or hand whisk.
  • Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
  • When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
  • Serve on its own or with a blob of vanilla ice cream!

Nutrition Facts : Calories 350 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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