Saturday, January 17, 2009
We are warming up
Good morning, it feels better out at 19 degrees on the plus side. We are going to be putting up a new YouTube we taped it yesterday. I am sharing 3 recipes that Linda tested in the kitchen and you get to have a look see at the test kitchen. Dierick our webmaster did the taping and I think he did a good job for it being our first one in the kitchen. I have some up coming groups that I will be doing programs for and one of them is going to be done by satilite from our school and they will be in Des Moines, IA. So always something new. Well I am going to help Brian with something new on the computer so I will talk to you later. Gina
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2 comments:
Hi from chilly (55) central Florida.
You have my sympathy on your weather.
Juiced lemons from a friend last night and now have 2 cups juice. Need a diabetic-safe recipe for Lemon Meringue pie. Does anyone have one?
Thanks!
Peggy
I would take your 55 anyday of the week.
I found you a great recipe it is in our Cooking Healthy with Splenda cookbook.
1 refrigerated unbaked 9 inch piecrust
2 cups Splenda
6 tablespoons cornstarch
1 3/4 cup diet lemon lime soda pop
2 egg yolks
2 tablespoons + 2 teaspoons reduced calorie margarine
1/2 cup lemon juice
4 to 6 drops yellow food coloring
6 egg whites (room temp)
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 8 to 10 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Lower heat to 350 degrees. In medium saucepan, combine 1 1/2 cups Splenda and cornstarch. Gradually stir in soda pop. Cook over medium-high heat until mixture thickens and starts to boil, stirring constantly. Lower heat and simmer for 2 minutes. Remove from heat. Place egg yolks in a large bowl. Stir 1 cup of hot filling mixture into yolks. Stir yolk mixture into mixture into mixture in saucepan. Continue cooking for 2 mintues or until mixture comes to a boil, stirring constantly. Remove from heat. Add margarine, lemon juice and food coloring. Mix well to combine. Pour hot mixture into cooled piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add remaining 1/2 cup Splenda and vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture. being sure to seal to edges of piecrust. Bake for 12 to 14 minutes until meringue starts to turn golden brown. Place pie plate on a wire rack and let set for 45 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.
210 calories, 10gm fat, 4gm protein, 26gm carbs, 194mg sodium, 9mg calcium, 1gm fiber
Diabetic Exchanges 1 1/2 Starch/carb, 1 fat, 1/2 meat
Carb Choices: 2
I hope that you enjoy this recipe.
Thanks, for asking,
Gina
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