1 1/2 cups Splenda
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
1/2 cup cold water
3 egg yolks, slightly beaten
1 1/2 cups boiling water
1 tablespoon margarine, imitation
1 - 9 inch graham cracker pie crust
In medium saucepan combine Splenda, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350ºF. Pour filling into pie shell. Bake 10 minutes. Cool completely on wire rack. Chill in the refrigerator a minimum of 1 hour before serving.
Makes 8-10 servings.
Originally posted 7/12/09
Select the "Table of Contents" tab above for the complete list of recipes. Alternately, select a "Category" tab below, or use the "Index" in the left column to search by ingredient. *WP* in the title indicates the recipe is from our Weight Management Plan. Main Dishes average 300-350 calories & Desserts average 100-150 calories.
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*WP* in the title indicates this is part of our "Weight Management Plan". Main Dishes average 300-350 calories. Desserts average 100-150 calories. Someday, I may get around to updating all the recipes to include the Nutritional Information. Don't hold your breath...