Lemon Icebox Pie (Lowfat Version) Recipe
Recipe
Ingredients
8 oz container nonfat yogurt
6 whole graham crackers
1 tbsp canola oil
1/2 cup honey
1/4 cup cornstarch
2 lowfat vanilla yogurt (8 oz each)
1/2 cup egg beaters® 99% egg
1 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 vanilla extract
Recipe
Preparation
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)
Servings:
8
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Food Tips of the Week
Advice on losing weight
Make sure that you drink enough fluids. Sometimes at some stage in a hectic work day, you feel you need food when in truth you may need a refreshing glass of water or cranberry juice. The feelings of hunger and thirst are somewhat similar, but one of them ends in weight increase and the other one leads to no damage.
Some low carbohydrate diet pointers:
* Food labels can be misleading
Be sceptical of advertizing that claims to be 'low carb' - check the nutritional information on the back of the can or package. Many are only marginally reduced and in some instances still greater than a competitors standard brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - often the carbs are exactly the same.
Lycopene foods
(includes melon, red peppers and tomato puree)
The chemical lypcopene is a natural coloring compound and one of the phytochemical group known as 'carotenids'. It is the agent responsible for the vivid red hue of a good number of fruits and vegetables.
Intrestingly, unlike many nutrients, lycopene not only survives being cooked, but is essentially strengthened by cooking.
.
Its most important benefit is that it works as an antioxidant and is believed to be of use in the fight to lower the risks of cancer.
This useful phytochemical is the most powerful fighter of singlet oxygen, which is associated with skin aging. It is also believed to prevent the progression of atherosclerosis.
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