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Name: Light Lemon Tart with Reddi-Wip Fat Free Whipped Topping
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 ts Grated lemon rind or 1 tsp.; 1 c Nonfat liquid egg substitute; Fat free whipped topping; 2/3 c Sugar; 1 9 inch frozen deep dish; 1/4 c Fresh Lemon Juice; 3 tb Cornstarch; 1 c Nonfat milk; 1 tb Butter-flavored sprinkles

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INGREDIENTS

2 ts Grated lemon rind or 1 tsp.
1 c Nonfat liquid egg substitute
Fat free whipped topping
2/3 c Sugar
1 9 inch frozen deep dish
1/4 c Fresh Lemon Juice
3 tb Cornstarch
1 c Nonfat milk
1 tb Butter-flavored sprinkles

Servings

INSTRUCTIONS

Preheat the oven to 450. Carefully remove the thawed pie crust from the aluminum tin and place it in a 10 inch tart pan with a removable bottom or a 10 inch pie plate. Spread the crust up the sides of the pan using your fingers. Bake in the preheated oven for 6 to 8 minutes, or until golden brown. cool on a rack. Combine all remaining ingredients, except the milk, in a large saucepan and mix well. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until bubbly. Continue cooking until thick, about 3 more minutes. Remove from the heat and allow to cool for 20 minutes, stirring occasionally. Spoon the lemon filling into the cooled pie crust and refrigerate until chilled. Top with the reddi wip fat free whipped topping just before serving. Serves 8. Recipe by: Reddi Wip Posted to MC-Recipe Digest V1 #645 by L979@aol.com on Jun 12, 1997

NOTES

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Light Lemon Tart with Reddi-Wip Fat Free Whipped Topping

2 ts Grated lemon rind or 1 tsp.
1 c Nonfat liquid egg substitute
 Fat free whipped topping
2/3 c Sugar
1 9 inch frozen deep dish
1/4 c Fresh Lemon Juice
3 tb Cornstarch
1 c Nonfat milk
1 tb Butter-flavored sprinkles

Preheat the oven to 450. Carefully remove the thawed pie crust from the  aluminum tin and place it in a 10 inch tart pan with a removable bottom or  a 10 inch pie plate. Spread the crust up the sides of the pan using your  fingers. Bake in the preheated oven for 6 to 8 minutes, or until golden  brown. cool on a rack.    Combine all remaining ingredients, except the milk, in a large saucepan and  mix well. Gradually whisk in the milk until smooth. Cook over medium heat,  stirring constantly, until bubbly. Continue cooking until thick, about 3  more minutes. Remove from the heat and allow to cool for 20 minutes,  stirring occasionally. Spoon the lemon filling into the cooled pie crust  and refrigerate until chilled.    Top with the reddi wip fat free whipped topping just before serving. Serves  8.    Recipe by: Reddi Wip Posted to MC-Recipe Digest V1 #645 by L979@aol.com on  Jun 12, 1997

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 8 Servings

Calories: 275
Calories from Fat: 19 (7%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 7.3mg		2 %
Sodium 45mg		2 %
Potassium 107.1mg		3 %
Total Carbohydrate 64.5g		19 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 64.2g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 275

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