Lemon Cheese Pie

Lemon Cheese Pie Ingredients

3/4 c Sugar	1 Prepared prune the fat pie
1/2 c Cornstarch	CRUST
1 3/4 c Nonfat buttermilk	8 lg (2-1/2-x-5-inch)
1 tb Freshly grated lemon rind	2 tb Sugar
1/2 c Egg substitute (I use Second	2 tb Prune butter (see note)
1/3 c Fresh lemon juice

Instructions for Lemon Cheese Pie

Date: Tue, 23 Apr 1996 19:36:33 -0700 (PDT) From: wendy@CWU.EDU I wanted to share this recipe with you all, but warn you ahead of time that I could eat this pie every day of the week. For those of you who would like to know the origin of the recipe it comes from Susan Woodruffs "Secrets of Fat-Free Baking." Lemon cheese Pie: 1. Combine the sugar and cornstarch in a medium-sized nonstick saucepan. Slowly stir in the buttermilk. Place over medium heat and cook, constantly stirring with a wire whisk, until the mixture is thickened and bubbly. Add the lemon rind to the buttermilk mixture, and continue to cook and stir for another minute or 2. 2. Reduce the heat to low, and blend about 1/2 C. of the hot mixture into the egg substitute. Then return the egg mixture to the pan. Cook and stir over low heat for 2 to 3 additional minutes. Do not allow the mixture to come to a boil. 3. Remove the mixture from the heat, and stir in the lemon juice. Pour filling into pie crust. 4. Chill for several hours, or until filling is set (it usually takes at least 2 hours-I have put mine in the freezer to speed up the process) Cut into wedges and serve cold. Nutritional Info-Calories:220, Fat:0.2g, Protein:4.6g, Sodium:203mg, calcium:76mg, potassium:184mg Pie Crust-also from Susan Woodruff: NOTE: Prune Butter [for 1 C use 8oz pitted prunes(about 1-1/3C) and 6 T water or fruit juice-process into smooth paste-really too thick for a blender, but it can be done-Use it immediately or store in fridge for up to 3 weeks] 1. Break the crackers in peices, and place in the bowl of a food processor or blender. Process into fine crumbs. Measure the crumbs. 2. Return the crumbs-approx 1-1/4cups-to the food processor, and add sugar and prune butter. Process until moist and crumbly. 3. Coat a 9-inch pie pan (I sometimes use an 8inch-crust is just thicker and so is pie) with cooking spray. Use back of sppon to press the crumbs against the sides and bottom of the pan, forming an even crust. Dip spoon into sugar if necessary to prevent sticking. 4. Back at 350F for 10 minutes or until the edges feel firm and dry. Cool to room temperature and the fill as desired. (This crust dries out easily so monitor it closely while baking) FATFREE DIGEST V96 #120 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PieCuisine: Uncategorized

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