Lowcalorielemonchiffonpie Recipes

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*LOW CALORIE* LEMON CHIFFON PIE



*low Calorie* Lemon Chiffon Pie image

Make and share this *low Calorie* Lemon Chiffon Pie recipe from Food.com.

Provided by Ambercrombiegirl

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup cornstarch
1 1/2 cups unsweetened pineapple juice
1/4 cup honey
1/4 cup lemon juice
1 tablespoon lemon rind
8 ounces Cool Whip Lite

Steps:

  • Mix cornstarch with 1/4 cup of the pineapple juice.
  • Bring remaining pineapple juice and honey to a boil.
  • Stir in cornstarch mixture until thick.
  • Reduce heat, add lemon juice and rind. Stir until blended.
  • Boil for about one minute, stirring constantly. Chill, when chilled, combine with part of the cool whip and pour into crust. put remainder of cool whip on top of filling.

Nutrition Facts : Calories 136.9, Fat 3.8, SaturatedFat 3.2, Cholesterol 0.6, Sodium 22.3, Carbohydrate 25.9, Fiber 0.3, Sugar 20.3, Protein 1.1

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Lemon Chiffon Pie has a no-bake, light and airy filling of homemade lemon curd with folded in stiffly beaten egg whites then topped with whipped cream.

Provided by Lise Sullivan Ode

Categories     Dessert

Time 30m

Number Of Ingredients 20

2 1/4 cups gluten free flour (I used King Arthur)
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
10 tablespoons unsalted butter (cold and cubed)
5 tablespoons ice water
1 envelope unflavored gelatin
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup lemon juice
1/2 cup water
4 egg yolks
1 teaspoon lemon zest
4 egg whites
1/2 cup granulated sugar
1 cup whipped cream (I used cocowhip which is non-dairy)
lemon slices
fresh raspberries
mint leaves

Steps:

  • First of all, you can totally use a store bought crust if you want to make this recipe easier and also if you don't need the gluten free crust which I'll now explain.
  • I used a food processor for this crust and it worked great. You could do this by hand if you don't have one. Start by putting the first 5 crust ingredients into the food processor. Place lid on and pulse a few times to mix it up. Turn it on and gradually add the cubed butter. Then add the ice water and watch the ball of dough form.
  • Roll the dough into a big ball and cut in half. Store half in a ziptop bag in the freezer for future use. Roll out the remaining half between two pieces of waxed paper. Roll it out to a 12-inch disk. Then place crust in pie plate. Crimp the edges and bake in a 375°F oven for 10-12 minutes or until slightly light golden brown on the edges. Let cool.
  • Place the gelatin, sugar, salt, egg yolks, lemon juice and water in a medium sized heavy saucepan. Heat on medium, stirring constantly just until it comes to a boil. Stir in zest. Remove from heat and refrigerate long enough for it to set up slightly - about 30-40 minutes. Stir it occasionaly.
  • Meanwhile, beat your egg whites. Note: If you're concerned about eating raw eggs, place the egg whites and sugar in a bowl set over a pan of boiling water. Whisk constantly for 90 seconds. Then remove from heat and beat egg whites mixture until stiff peaks form. Fold into chilled lemon curd mixture. Pour into pie shell and refrigerate for at least 3 hours or overnight. Top with fresh whipped cream or whipped coconut milk if you can't have dairy. Store pie in refrigerator for up to 3 days.

Nutrition Facts : Calories 342 kcal, Carbohydrate 48 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 113 mg, Sodium 270 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving

HEALTHY LEMON PIE



Healthy Lemon Pie image

I have been looking for a low sugar, healthy lemon pie recipe, and so, I decided to combine some recipes to create this.

Provided by Helen Ganim

Categories     Dessert

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 6

reduced fat graham cracker crust
8 ounces reduced-fat cream cheese
4 ounces fat free cream cheese
1 teaspoon vanilla
1 tablespoon lemon zest
1 (3 ounce) package sugar-free lemon gelatin

Steps:

  • Combine all ingredients (except crust) in a mixing bowl.
  • Use mixer to blend ingredients until smooth.
  • Pour mixture into crust.
  • Refrigerate for at least 4 hours (or desired consistency).

Nutrition Facts : Calories 117.7, Fat 5.2, SaturatedFat 3.3, Cholesterol 17, Sodium 178.1, Carbohydrate 6.5, Fiber 0.1, Sugar 0.2, Protein 10.9

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