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CarbsPerServing:about
7
Effort:
Easy
Ingredients:
Crust:
1/2 C ground nuts (macadamias or walnuts)
2 packets Splenda
1/4 C bake mix 3 T melted butter Filling:
1/2 Pint (8 fl oz) heavy cream
1 package sugar-free Lemon
Jell-o
3/4 C water
1 packet Splenda
Direction:
Crust:
Chop nuts in a food processor, or by hand. Try to get as fine
a grind as possible without turning them to butter. Combine
nuts, bake mix, and Splenda in a bowl. Add in melted butter
and blend until you have a crumbly mixture that will hold its
shape if pressed together (you may not need the entire 3 T of
butter). Grease a pie dish (7-8" works best), and pour in
crust mixture. Press firmly into the bottom and sides of the
pan, coming up the
side about 2". Bake this in a 300 F Degree preheated oven for
about 10-14 minutes, until it just barely begins to darken
(careful - don't overbake). Remove from oven and cool.
Filling:
Heat 3/4 C water in a small saucepan. When boiling, add the
package of Jell-o. Stir to dissolve completely, then take off
heat. Chill until the Jell-o liquid is cold, but not starting
to set (about 20 mins in the refrigerator). Pour 3/4 C of
heavy cream into a chilled bowl (the other 1/4 C will be
whipped for a topping, but this is to be done just before
serving). Beat until very stiff peaks form. Add the chilled
Jell-o liquid to the whipped cream. Beat for a few seconds,
just enough to fully mix. Pour the filling into the cooled pie
crust and spread to form an even top. Place in the
refrigerator and chill for at least 3 hours. Just before
serving, beat the remaining 1/4 C of heavy cream, adding
Splenda to taste. Cut the pie into pieces and serve with a
dollop of whipped cream.
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For
Details about Ingredients , check your nearest American Store
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