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Low-fat, Low-sugar Lemon Meringue Pie


  • 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


  1. Combine all ingredients.
  2. Cook over medium heat in heavy saucepan, stirring constantly.
  3. When thick, pour into prebaked pie shell that has cooled completely.
  4. Let pie filling cool and top with whipped topping.
  5. Refrigerate for one hour and serve.




Low-fat Angel Food Pie


  • 1 c. crushed pineapple
  • 1 c. cold water
  • 1 c. Splenda
  • Pinch of salt
  • 3 tbsp. cornstarch
  • 2 tbsp. lemon juice
  • 3 egg whites


  1. Mix together crushed pineapple, Splenda, salt and lemon juice.
  2. When boiling, add cornstarch which has been mixed with water.
  3. Stir constantly until thickened.
  4. Cool completely.
  5. Beat egg whites until very stiff.
  6. Then fold into above mixture.
  7. Put in baked pie shell and cover with whipped cream and chopped nuts.
  8. Chill and serve.

Serves 8

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