Lemon Icebox Pie(Lowfat Version)

* Exported from MasterCook *

Lemon Icebox Pie (Lowfat Version)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Today's Imports

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Container Nonfat Plain Yogurt -- (8 oz)
6 Whole Graham Crackers
1 Tbsp. Canola Oil
1/2 Cup Honey
1/4 Cup Cornstarch
2 Containers Low-Fat Vanilia Yogurt -- (8 oz. each)
1/2 Cup Fat-Free Egg Substitute
1/2 Cup Lemon Juice
1/2 Tsp. Lemon Extract
1/2 Tsp. Almond Extract
3 Egg Whites
1/2 Tsp. Cream Of Tartar
1 Tbsp. Honey
1 Tsp. Vanilia Extract

Place a coffee filter in a medium strainer. Spoon the plain yogurt into
the filter and set the strainer over a deep bowl. Cover, refrigerate and
allow to drain for 8 hours or overnight. Discard the drained-off whey.
Refrigerate yogurt until needed.

Crumble the graham crackers into the work bowl of a foodprocessor. Process
with on/off turns to make crumbs. Add 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-quart saucepan, whisk together 1/2 cup honey and the cornstarch.
Whisk in the vanilla yogurt and drained plain yogurt. Cook over medium heat,
stirring constantly until the mixture thickens and boils.

Remove from heat. Pour some of the hot mixture into the egg substitute.
Stir. Very slowly whisk that mixture back into the remaining hot mixture.
Reduce heat to low. Cook, stirring constantly, for 2 minutes. 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 until foamy. Add 1 tablespoon honey and the vanilla. Beat at
high speed until stiff peaks form. Spread over pie filling, avoiding gaps
where the meringue topping meets the crust.

Bake at 325 degrees for 10 to 15 minutes, until meringue is golden. Chill.





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