Sugar-Free Lemon Meringue Pie
1 2/3 cups sugar-free or fruit-sweetened lemon yogurt
2 packets Equal® (NutraSweet® as sweet as 2 teaspoons sugar each)
1 small package (4 serving size) sugar-free lemon gelatin
3/4 cup boiling water
2 ice cubes
1/2 cup ice cold fruit-sweetened lemonade concentrate
mint sprig or orange slice to decorate each slice (optional)
2 egg whites
1/4 teaspoon cream of tartar
6 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla
3 Tablespoons whipping cream
1/2 packet Equal® (NutraSweet® as sweet as 1 teaspoon sugar)
1/4 teaspoon vanilla
Mix NutraSweet® into yogurt, and set aside. Stir boiling water into gelatin
powder until dissolved. Add ice cubes until melted; then stir in lemonade
concentrate. Using a wire whip, whisk yogurt into gelatin mixture until smooth.
Pour liquid into the pie crust.
Refrigerate 2 1/2 to 3 hours, or hasten the gelling process by putting the pie
in the freezer for not more than 30 minutes and then into the refrigerator until
ready. In the meantime, make the meringue, which will need time to cool.
Beat egg whites until frothy. Then beat in cream of tartar until peaks form and
curl over. Without over beating, blend in each packet of Equal® separately. Beat
To bake the meringue, use an oven-safe round dish larger than your pie pan
edges, and spray it liberally with nonstick cooking spray. Spread the meringue
slightly larger than the size you will need for your pie, and sculpt as desired.
Bake at 325° F. 8 to 12 minutes, until only tips are light brown.
When the lemon filling has gelled and the meringue has cooled, slide meringue on
top of the lemon pie. To add a festive touch, garnish each plate with a mint
sprig and orange slice.