pie
PreparationCombine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 c water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat. Combine beaten egg yolks and lemon juice. Stir in to thickened hot mixture. Return to heat and continue cooking stirring constantly until mixture boils rapidly again. Remove from heat; then stir in margarine and lemon peel. Pour into pie shell. For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined sweeteners, until stiff. Spread on filling and bake at 325 for about 5 min or till lightly browned
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Serving Size: 1 recipe (761g) | ||
Recipe Makes: 0 | ||
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Calories: 936 | ||
Calories from Fat: 572 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.5g | 85 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 16.5g | ||
Cholesterol 839.1mg | 258 % | |
Sodium 793.8mg | 27 % | |
Potassium 658.5mg | 17 % | |
Total Carbohydrate 71.6g | 21 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 69.5g | ||
Protein 26.5g | 38 % | |
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. |
Calories per serving: 936
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