MamasHealth.com Home Pie Recipes Apple crumb pie Banana split pie Bavarian chocolate pie Boston cream pie Butterscotch pie Caribbean fudge pie Chocolate banana pie Chocolate pie Chocolate walnut pie Classic meringue pie Cranberry lemon pie Easy blueberry pie Five-minute pie Frozen mint pie Ice cream pudding pie Lemon merengue pie Lemon sour cream pie Peach cobbler Peach pie Peanut butter pie Pumpkin pie Rhubarb custard pie Snickers pie Strawberry pie Tangy cranberry pie Vanilla pudding pie Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Freezing tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Low-fat, Low-sugar Lemon Meringue Pie Ingredients: 3/4 c. Splenda 1 3/4 c. water 1 tsp. salt 3 tbsp. cornstarch 2 tbsp. flour Grated rind of 1 lemon Juice of 2 lemons 2 egg substitutes Directions: Combine all ingredients. Cook over medium heat in heavy saucepan, stirring constantly. When thick, pour into prebaked pie shell that has cooled completely. Let pie filling cool and top with whipped topping. Refrigerate for one hour and serve.       Low-fat Angel Food Pie Ingredients: 1 c. crushed pineapple 1 c. cold water 1 c. Splenda Pinch of salt 3 tbsp. cornstarch 2 tbsp. lemon juice 3 egg whites Directions: Mix together crushed pineapple, Splenda, salt and lemon juice. When boiling, add cornstarch which has been mixed with water. Stir constantly until thickened. Cool completely. Beat egg whites until very stiff. Then fold into above mixture. Put in baked pie shell and cover with whipped cream and chopped nuts. Chill and serve. Serves 8	Sign up for our Email Newsletter For Email Marketing you can trust
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