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Lemon Chiffon Pie | Low Fat Recipes » Low Fat Pies

Lemon Chiffon Pie

Serving Size : 8
for prepare Lemon Chiffon Pie
Amount Measure Ingredient - Preparation Method
lemon chiffon pie
30 gingersnaps
7 1/2 ounces
lemon chiffon pie
2 tablespoons raisins
1 tablespoon canola oil
lemon chiffon pie
6 tablespoons water
yellow food coloring optional
lemon chiffon pie
1 1/2 teaspoons unflavored gelatin
2 large eggs
1/4 cup granulated sugar - plus 2/3 cup
1/2 cup fresh lemon juice
1 tablespoon freshly grated lemon zest
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup whipping cream
recipe Lemon Chiffon Pie

TO MAKE CRUST: 1. Preheat oven to 350°F. Lightly oil a
low fat peanut butter pie
9-inch pie pan or coat it with nonstick spray. 2. In a food processor, pulse gingersnaps and raisins until finely
low fat pie crust
chopped. Add oil and process until well combined. Press evenly over bottom
low fat pumpkin pie recipe
and sides of prepared pan. 3. Bake crust for 10 minutes, or until set. Transfer to a

low fat pie crust recipe

wire rack to cool completely. TO MAKE FILLING: 1. In a small bowl, place 3 tablespoons water and

low fat peanut butter pie

about 3 drops food coloring, if using. Sprinkle gelatin over water. Set aside. 2. In a wide pan,
low fat apple pie
bring about 1 inch of water to a simmer. Adjust heat so water is at a bare simmer. In
low fat sweet potato shepherds pie
a large heatproof mixing bowl that can sit on the pan, combine whole eggs, 1/4 cup sugar, lemon

low fat whoopie pies

juice and lemon zest. Set the bowl over the pan and whisk constantly until mixture

low fat moon pie recipes

thickens and an instant-read thermometer registers 160°F. Whisk in reserved gelatin mixture. Remove
low fat low sugar cherry pie
from heat and let cool for 20 minutes, whisking occasionally. 3. In another

low fat peanut butter pie

heatproof bowl that can sit on the pan, combine egg whites, cream of tartar, the remaining
Lemon Chiffon Pie
2/3 cup sugar and the remaining 3 tablespoons water. Set the bowl over the pan; beat with
low fat blueberry pie recipes
an electric mixer at low speed until an instant-read thermometer registers 140°F, 3 to 5 minutes. 4. Increase mixer speed
low fat pumpkin pie recipe
to high and beat for a full 3 1/2 minutes. Remove from heat and beat until
low fat moon pie recipes
almost cool, about 2 minutes more. 5. In a chilled bowl, whip cream until soft peaks form.
low fat pie crust
6. Whisk about one-fourth of the meringue into the lemon mixture. Gently whisk
low fat moon pie recipes
in remaining meringue. With a rubber spatula, fold in cream. Spoon into prepared
low fat peanut butter pie
pie shell and chill, loosely covered, until set, about 3 hours. (The
low fat pumpkin pie recipe
pie will keep, covrerd, in the refrigerator for up to 2 days.) 7. Just
low fat pie crust recipe
before serving, decorate pie with Candled Lemon Zest. MAKES 8 SERVINGS. 305 calories per
low fat pie crust
serving; 6 grams protein; 10 grams fat (3.1 grams saturated fat); 51 grams carbohydrate; 145 mg sodium; 62 mg
low fat whoopie pies
cholesterol; 0 grams fiber.

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  • Rating:
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    Views: 3146 | Author: Shad0w | 4 January 2009 | Comments (2)

    Lemon Chiffon Pie
    #1 | Richard (20 April 2012 16:01) |
    This is as close to New York as you're going to get.. Their pastries bring back fond imoermes of New York, without flying. I intend to go back and try out the pizza's and calzones. And maybe a few more pastries.SS
    .:| ICQ: -- | | :.

    #2 | Srta (23 April 2012 04:59) |
    This mushroom soup is ellary simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast. SERVINGS SCALINGOriginal recipe yield: 8 servingsUSMETRICAbout scaling and conversionsINGREDIENTS * 2 tablespoons vegetable oil * 4 cups fresh sliced mushrooms * 1 onion, chopped * 1 stalk celery, chopped * 5 cups chicken broth * 1/4 cup uncooked white rice * 3 tablespoons soy sauce * salt and pepper to tasteDIRECTIONS 1. Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes. 2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour. 3. Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot. Was this answer helpful?
    .:| ICQ: -- | | :.

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