*  Exported from  MasterCook  *
                     LEMON ICEBOX PIE (LOWFAT VERSION)
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies                             Pastries
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Container nonfat yogurt
    6                    Whole Graham Crackers
    1       tb           Canola Oil
      1/2   c            Honey
      1/4   c            Cornstarch
    2                    Lowfat vanilla yogurt
                         -(8 oz each)
      1/2   c            Egg beaters® 99% egg
      1/2   c            Lemon Juice
      1/2   ts           Lemon Extract
      1/2   ts           Almond Extract
    3                    Egg Whites
      1/2   ts           Cream Of Tartar
    1       tb           Honey
    1       t            Vanilla extract
   Place a coffee filter in a medium strainer. Spoon the
   plain yogurt into the filter and set the strainer over
   a deep bowl. Cover, refrigerate and allow
   to drain for 8 hours or overnight. Discard the
   drained-off whey. Refrigerate
   yogurt until needed.
   Crumble the graham crackers into the work bowl of a
   foodprocessor. Process with on/off turns to make
   crumbs. Add the canola oil and process to combine.
   Coat a 10-inch pie plate with nostick spray. Press the
   crumbs into the pan to make a crust. Chill.
   In a 2-quart saucepan, whisk together 1/2 cup honey
   and the cornstarch. Whisk in the vanilla yogurt and
   drained plain yogurt. Cook over medium heat, stirring
   constantly until the mixture thickens and boils.
   Remove from heat. Pour some of the hot mixture into
   the egg substitute. Stir. Very slowly whisk that
   mixture back into the remaining hot mixture. Reduce
   heat to low. Cook, stirring constantly, for 2 minutes.
   Remove from heat  and whisk in lemon juice, lemon
   extract and almond extract. Spoon into the prepared
   crust. In a medium bowl, beat egg whites and cream of
   tartar at medium speed until
   foamy. Add 1 tablespoon honey and the vanilla. Beat at
   high speed until stiff
   peaks form. Spread over pie filling, avoiding gaps
   where the meringue topping
   meets the crust.
   Bake at 325 degrees for 10 to 15 minutes, until
   meringue is golden. Chill.
   Per serving: 231 calories, 3.  3 g. fat (13% of
   calories), 0.  5 g. dietary fiber, 7.  5 g. protein,
   43 g. carbohydrates, 3 mg. cholesterol, 165 mg. sodium.
   Serves 8.
   ~Prevention, April, 1993
   Recipe By     : christi@meaddata.  com (Christi Wilson)
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