Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Container nonfat yogurt
6 Whole Graham Crackers
1 tb Canola Oil
1/2 c Honey
1/4 c Cornstarch
2 Lowfat vanilla yogurt
-(8 oz each)
1/2 c Egg beaters® 99% egg
Substitute
1/2 c Lemon Juice
1/2 ts Lemon Extract
1/2 ts Almond Extract
3 Egg Whites
1/2 ts Cream Of Tartar
1 tb Honey
1 t Vanilla 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.
Per serving: 231 calories, 3. 3 g. fat (13% of
calories), 0. 5 g. dietary fiber, 7. 5 g. protein,
43 g. carbohydrates, 3 mg. cholesterol, 165 mg. sodium.
Serves 8.
~Prevention, April, 1993
Recipe By : christi@meaddata. com (Christi Wilson)
