Recipes: Fresh Lemon Pie

This super easy recipe is one of my favorites! There's an unexpected ingredient that makes the filling fluffy and moist... plus adds protein. And if you make it with Splenda, this pie is almost (gasp) healthy!

There are two ways to do this one. A no-bake way, and a baked way.

No-bake ingredients: 
1 (10 oz) package lite firm silken tofu
1/2 c fresh lemon juice
1/2 sugar (or baking Splenda)
1 graham cracker pie crust (I use the reduced fat kind)
8 oz fat free whipped cream
Lemon peel for topping

Directions: Toss the tofu, lemon juice and sugar/Splenda in the blender. Fold in the whipped cream, and pour the mixture into a pie crust. Sprinkle the lemon peel on the top, then chill.

For a slightly crisper version, brush the crust with 1 large egg white before pouring in the mixture. Then (before adding the mixture or garnish) bake the crust at 375 degrees for 5 minutes. Cool, then pour in the mixture, add garnish, and chill. 

I always use fresh lemons. The taste is better, and there are no preservatives like in bottles of lemon juice. Four large lemons will yield 1/2 cup of juice with a good juicer. I use this one (I think it was about $6 at Kroger):

Especially if you're doing the no-bake version, this takes only minutes to make, and your family will have no idea there's tofu in it!

For 1/8 of the pie:
Calories - 178
Carbs - 27
Fat - 4
Protein - 6
Sodium - 152
Sugar - 10

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