Ingredients for Lemon Chiffon Pie Diabetic
- 1 (12 ounce) can Fat Free Evaporated Milk
- 1 tablespoon unflavored Gelatin
- 1/4 cup cold Water
- 1/4 cup Fresh Lemon Juice
- 1/2 cup Splenda Sugar Substitute
- zest of 1 Lemon
- 1 teaspoon Lemon Extract
- 1 prepared Graham Cracker Crust
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How to Make Lemon Chiffon Pie Diabetic
- Pour 1 (12-ounce) can evaporated milk into a large mixing bowl and place in the freezer until ice crystals start to form (about 30-45 minutes).
- In a small saucepan, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water and 1/4 cup fresh lemon juice. Let stand for 1 minute to bloom.
- Add 1/2 cup Splenda (or your preferred sugar substitute) to the saucepan. Cook over medium heat, stirring constantly, for 2 minutes or until the gelatin is completely dissolved.
- Stir in the zest of 1 lemon and 1 teaspoon of lemon extract.
- Remove the chilled evaporated milk from the freezer. Beat with an electric mixer on high speed until soft peaks form.
- Gradually add the warm gelatin mixture to the whipped evaporated milk, beating on high speed until the mixture is well combined. Be careful not to overbeat.
- Gently pour the mixture into your pie crust (or individual serving glasses).
- Cover and chill in the refrigerator for at least 1 hour, or until the filling is completely set.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
15g
Fat
0g
Carbs
1g
