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October 2018

Desserts Recipes

Condiments Recipes

Nut Masala

Nut Masala Recipe
2 tb Vegetable oil 1 ts Cumin seeds 1 ts Cardamon seeds 1 tb Poppy seeds 1 ts Black peppercorns...

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Key Lime Pie Diabetic Recipe

Key Lime Pie Diabetic recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Key Lime Pie Diabetic recipe  PDF


Filling 1 Packet Kno Unflavored
Gelatin 3 tb Lime juice
1/2 c Boiling water
9 1 gram packets Equal
(aspartame) sugar substitute 1 9 inch graham cracker
crust Lime zest Thin lime slices 1 c Evaporated skim milk
1 ts Vanilla
Juice of 1 1/2 limes 2 dr Green food coloring
Sprinkle gelatin over lime juice and let it stand for i minute. Add boiling water and sweetener to gelatin mi ture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened. Combine milk and vanilla and freeze 30 minutes. Remove from freezer and whip at high speed until stiff. Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.) Slowly blend gelatin mi ture into whipped milk. Spoon pie filling into crust. Chill until firm. Garnish with lime zest and lime slices. Cut into 8 even portions and serve 1 portion per serving. Nutritive value per serving: 111 calories 14 gm. cholesterol 4 gm. protein 5 gm. fat 130 mg. sodium Food E changes per serving: 1 bread, 1 fat Low sodium diets: Use salt free crust From: Fred Mueller Date: 08 19 93

Key Lime Pie Diabetic recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
467 people have voted
Last Reviewed on 2018-10-24



Wednesday, Oct 24 2018 Download & Print Key Lime Pie Diabetic recipe  PDF   Desserts recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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