1 graham cracker pie crust, sugar free
3/4 cup Splenda
1/3 cup cornstarch
1/4 t salt
1 cup low-fat buttermilk
3/4 cup water
1/2 cup egg Substitute, liquid
Mix splenda, cornstarch and salt in saucepan. Add buttermilk and water. Heat until boiling stirring constantly. Continue boiling for two minutes or until thickened. Remove from heat. Beat egg substitute, then add about ½ cup of boiling mixture in saucepan while mixture is still hot. Add juice and grated rind from 2 lemons. Pour into graham cracker crust.
Makes 8 servings
Calories 150, Total Fat 1.75 g (Saturated Fat 0.5g), Cholesterol 1mg, Sodium 145mg, Total Carbohydrate 32g, Dietary Fiber 1.3g, Protein 3.3g
This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.