Ingredients: |
Ingredients: Crust
1 cup Fiber One Original bran cereal
2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
3 Tbsp Splenda no calorie sweetener, granulated
1/4 cup light whipped Butter or light Buttery spread
Filling
1/3 cup fat-free liquid Egg substitute
1/2 cup Splenda no calorie sweetener, granulated
1/2 cup granulated white Sugar
1/2 cup Cornstarch
1/8 tsp Salt
1/2 cup freshly squeezed Lemon Juice
Meringue
1/2 cup liquid Egg Whites (about 4 egg whites)
1/8 tsp Cream of Tarter
1/4 cup Splenda no calorie sweetener, granulated
1/4 cup granulated white Sugar
1/4 tsp Vanilla extract
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Directions: |
Directions:Preheat oven to 350º F. Spray a 9" pie pan with nonstick spray.
To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda.
In a small microwave-safe bowl, microwave butter and 2 Tbsp water for 30 seconds or until butter has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
Bake until firm, about 10 minutes. Remove pan from oven, and reduce temperature to 325º F.
While crust cools, to make the filling, pour egg substitute into a medium-large bowl; set aside. In a small pot, combine Splenda, sugar, cornstarch and salt. Add 1-1/2 cups water and stir to dissolve cornstarch. Set heat to medium and stirring often, cook until mixture has thickened to a gel-like consistency, about 15 minutes. Remove from heat.
Remove 1/2 cup of the thickened mixture from the pot. While whisking the egg substitute in the bowl, slowly add the 1/2 cup of thickened mixture to the bowl in spoonfuls.
Gently stir contents of the bowl into the mixture in the pot. Set heat to low. Cook and stir until well mixed and very thick, 1-2 minutes. Carefully add lemon juice and stir until just mixed. Transfer filling to the pie crust.
To make meringue, quickly set out all measured ingredients. In a large bowl, combine egg whites with cream of tarter. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue to beat while gradually adding Splenda, sugar and vanilla extract. Beat until fully blended and stiff peaks form, 2-3 minutes.
Evenly spread meringue over the exposed filling without covering the edges of the pan. Bake until meringue is cooked through and lightly browned, 10-12 minutes.
Allow to cool completely, at least 2-1/2 hours. Slice and enjoy! (P.S. refrigerate leftovers) |
This recipe for Lemon Meringue Crumbly Pie is from