Lemon Chiffon Pie, Diabetic

Ingredients

• 1 cup fat-free evaporated milk (250 mL)

• 1 (7 g) envelope unflavoured gelatin
• 1/2 cup water (125 mL)
• 3 tablespoons fresh lemon juice (45 mL)
• 3/4 cup Splenda sugar substitute (180 mL)
• 3/4 teaspoon grated lemon rind (4 mL)
• 1/4 teaspoon lemon extract (1 mL) (optional)
• 9 inches graham cracker crust (23 cm) (optional)

Directions

1. 1

   Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).

2. 2

   Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute.

3. 3

   Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves.

4. 4

   Stir in lemon rind and lemon extract.

5. 5

   Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes).

6. 6

   Gradually add gelatin mixture, beating at high speed until mixture is combined.

7. 7

   Do not over beat.

8. 8

   Pour mixture into crust; cover and chill 1 hour or until set.