Gluten Free No Bake Lemon Yogurt Pie Food

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FAT FREE LEMON PIE



Fat Free Lemon Pie image

Make and share this Fat Free Lemon Pie recipe from Food.com.

Provided by Jeff Hixson

Categories     Pie

Time 24m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups water
8 teaspoons sugar
4 1/2 teaspoons cornstarch
2 eggs
1/3 cup lemon juice
4 egg whites (meringue)
8 teaspoons sugar
1 1/2 teaspoons cream of tartar

Steps:

  • Cook all ingredients in double boiler until thickened.
  • Pour into pie shell.
  • Top with meringue which has been beaten stiff.
  • Bake 450F for 15 minutes or until golden brown.

NO BAKE LEMON PIE



No Bake Lemon Pie image

Make and share this No Bake Lemon Pie recipe from Food.com.

Provided by Gagoo

Categories     Pie

Time 2h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 3

1 graham cracker pie crust
2 cups sweetened condensed milk
3/4 cup lemon juice

Steps:

  • Pour two cans of sweetened condensed milk into a mixing bowl.
  • Add lemon juice and mix well.
  • Pour into the pie crust and refrigerate for a couple hours.
  • You can add whipped cream for garnish if desired.

Nutrition Facts : Calories 398.2, Fat 14.2, SaturatedFat 5.8, Cholesterol 26, Sodium 268.2, Carbohydrate 62.7, Fiber 0.5, Sugar 53.6, Protein 7.4

GLUTEN-FREE, NO-BAKE LEMON YOGURT PIE



Gluten-Free, No-Bake Lemon Yogurt Pie image

This is the most simple pie I ever made... It got rave reviews, though. So if you want something refreshing, inexpensive, gluten free and fast, make this! I prefer unsweetened corn flakes, coconut oil and 85 % chocolate, but if you want it a bit sweeter, you can also use sweetened corn flakes and semi sweet chocolate. Depending on the fat and chocolate you use, the pie crust will be more or less hard; I found it best to layer the bottom of the spring form with non stick baking paper, so you can easily slip the pie onto an even plate. Use a sharp pointed knife to cut it. Cooking time is chilling time.

Provided by Mia in Germany

Categories     Tarts

Time 4h25m

Yield 1 10 inch spring form, 12 serving(s)

Number Of Ingredients 10

150 g corn flakes
100 g butter or 100 g coconut oil
150 g bittersweet chocolate
8 sheets white gelatin
500 g plain yogurt
75 g sugar
50 ml lemon juice
200 ml whipping cream
3/4 cup flaked coconut (optional)
150 g dark chocolate, chopped

Steps:

  • pie crust:.
  • lightly crush the corn flakes in a plastic bag.
  • slowly melt butter or coconut oil in a bain-marie, then add chocolate, stirring constantly until everything is melted and blended.
  • dump corn flakes into the melted chocolate, mix well until all corn flakes are covered with the chocolate mixture.
  • layer bottom of a 10 inch spring form with non stick baking paper, lighty grease the ring and pour batter into the form, press down and smooth with the back of a tablespoon.
  • refrigerate for 2 or three hours.
  • filling:.
  • dissolve gelatine according to package directions.
  • in a medium bowl, mix yoghurt, sugar and lemon juice.
  • mix dissolved gelatine with some of the yoghurt, then stir into rest of the yoghurt.
  • wait till yoghurt starts to thicken, then whip cream until it forms peaks and carefully fold into yoghurt.
  • carefully stir in flaked coconut.
  • pour onto chilled crust, smooth with back of a spoon and refrigerate for another two hours.
  • finely chop semisweet or dark chocolate and sprinkle over chilled pie.
  • carefully remove spring form ring and serve chilled.
  • enjoy!

Nutrition Facts : Calories 272.6, Fat 20.6, SaturatedFat 12.8, Cholesterol 45, Sodium 177.8, Carbohydrate 23.6, Fiber 2.4, Sugar 9.8, Protein 4.3

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