Diabetic Lemon Cake Pie
Serving Size : 8
Ingredients for prepare Diabetic Lemon Cake Pie
:
| Amount | Measure | Ingredient - Preparation Method |
lisa
crawley/tspn
diabetic lemon cake pie |
| 1 | 9" | baked pie shell |
| 1/2 | c | sugar replacement |
| 2 | tb | flour |
| 2 | tb | margarine - soft |
| 1 | tb | lemon rind |
| 3 | tb | lemon juice |
| 1 | c | skim milk |
| 2 | | eggs - separated |
recipe Diabetic Lemon Cake Pie
Combine sugar replacement, flour, margarine, lemon rind
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and juice, skim milk, and egg yolks. Beat vigorously. Fold in egg whites (well beaten).
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Pour into unbaked pie shell. Bake at 325 for 1 hr., or until set. Yield: 8 servings
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Exchange 1 serving: 1 milk plus pie shell exchange Calories 1 serving: 40 plus
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pie shell calories By "Lloyd A. Carver" on Jan 5, 1996
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