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Ingredientes
- 1 ct nonfat yogurt (8 ounce)
- 6 whl Graham Crackers
- 1 Tbsp. Canola Oil
- 1/2 c. Honey
- 1/4 c. Cornstarch
- 2 ct Lowfat vanilla yogurt (8 ounce. each)
- 1/2 c. Egg beaters(r) 99% egg substitute
- 1/2 c. Lemon Juice
- 1/2 tsp Lemon Extract
- 1/2 tsp Almond Extract
- 3 x Egg Whites
- 1/2 tsp Cream Of Tartar
- 1 Tbsp. Honey
- 1 tsp Vanilla extract
Direcciones
- Place a coffee filter in a medium strainer. Spoon the plain yogurt into the filter and set the strainer over a deep bowl. Cover, chill and allowto drain for 8 hrs or possibly overnight. Throw away the liquid removed-off whey.
- Refrigerateyogurt till needed.
- Crumble the graham crackers into the work bowl of a foodprocessor. Process with on/off turns to make crumbs. Add in the canola oil and process to combine.
- Coat a 10-inch pie plate with nostick spray. Press the crumbs into the pan to make a crust. Chill.
- In a 2-qt saucepan, whisk together 1/2 c. honey and the cornstarch.
- Whisk in the vanilla yogurt and liquid removed plain yogurt. Cook over medium heat, stirring constantly till the mix thickens and boils.
- Remove from heat. Pour some of the warm mix into the egg substitute.
- Stir. Very slowly whisk which mix back into the remaining warm mix.
- Reduce heat to low. Cook, stirring constantly, for 2 min. Remove from heat and whisk in lemon juice, lemon extract and almond extract. Spoon into the prepared crust. In a medium bowl, beat egg whites and cream of tartar at medium speed untilfoamy. Add in 1 Tbsp. honey and the vanilla. Beat at high speed till stiffpeaks form. Spread over pie filling, avoiding gaps where the meringue toppingmeets the crust.
- Bake at 325 degrees for 10 to 15 min, till meringue is golden brown. Chill.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 253 | |
| Calories from Fat 42 | 17% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 232mg | 10% |
| Potassium 171mg | 5% |
| Total Carbs 49.89g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 29.37g | 20% |
| Protein 3.83g | 6% |
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