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Post by marlaoh on May 20, 2005 11:41:44 GMT -6
Splenda Lemon Meringue Pie
Single Pie Crust Filling: 1 cup Splenda sweetener 1/4 cup cornstarch 1/8 teaspoon salt 2 egg yolks 2 cups hot water 1/3 cup lemon juice 1 tablespoon diet margarine 1 dash yellow food coloring
Meringue 1/3 cup apricot jam -- sugar free 3 tablespoons water 1 tablespoon Splenda sweetener 1 tablespoon cornstarch 4 egg whites -- at room temperature 1/4 teaspoon cream of tartar
Prepare crust as directed.
FILLING: In saucepan, combine Splenda, cornstarch and salt; stir in egg yolks. Gradually stir in hot water; cook over medium heat, stirring, until boiling and thickened. Remove from heat. Stir in lemon juice, margarine and food colouring, if using. Cool slightly; pour over baked crust.
MERINGUE: In blender, blend apricot spread and water until smooth. In small saucepan, combine apricot mixture, Splenda and cornstarch; bring to boil. Set aside in refrigerator to cool. In bowl, beat egg whites until frothy; add cream of tartar and beat 1 minute. Add apricot mixture; beat until stiff peaks form.
Spread over filling; sealing well to pastry rim. Bake in 350:F oven for 10 to 15 minutes or until nicely browned in places.
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