Low-Fat Brandied Peach Chiffon Pie
- 3 Tbsp. diet margarine
- 1 envelope unflavored gelatin
- 1 1/2 c. skim milk
- 1/2 tsp. salt
- 2 tsp. brandy flavoring
- 2 Tbsp. sugar substitute
- 1/2 c. graham cracker crumbs
- 1/4 c. cold water
- 5 tsp. sugar substitute
- 3 eggs, separated
- 1 (8 oz.) can sugar-free peaches
- Grease pie pan with the diet margarine.
- Sprinkle with the graham cracker crumbs, then press firmly to surface.
- Quick-bake the shell in a 450u0b0 oven for 8 minutes and cool before filling. Soften the gelatin in the cold water.
- Combine the milk, sugar, salt and the egg yolks, lightly beaten, in a saucepan or the top of a double boiler.
- Cook and stir over a very low flame until mixture thickens slightly.
- Add the softened gelatin, brandy flavoring and sweetener, stirring well.
- Chill until the mixture begins to set slightly.
- Beat the egg whites until stiff and fold into the gelatin mixture.
- Drain the peaches and chop coarsely, then layer with the chiffon mixture in the prepared pie crust.
- Chill until firm.
- Yields 8 servings.
margarine, unflavored gelatin, milk, salt, brandy flavoring, sugar substitute, graham cracker crumbs, cold water, sugar substitute, eggs, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=805715 (may not work)