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Low Fat Lemon Chiffon Pie

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Submitted by Ghetto

Low Fat Lemon Chiffon Pie recipe

YIELD

8 servings

PREP

20 min

COOK

30 min

READY

8 hrs

Ingredients

158
CUP ML WATER
boiling
4 4
SERVINGS SERVINGS GELATIN, FLAVORED
lemon *
2 1E+1
TEASPOONS ML LEMON ZEST
grated, or to taste
2 3E+1
TABLESPOONS ML LEMON JUICE
or to taste
½ 118
CUP ML WATER
cold
1
X ICE CUBES *
8 231.2
OUNCES ML/G WHIPPED TOPPING, PREPARED
thawed
6 173.4

Directions

Stir boilong water into gelatin in large bowl at least 2 minutes until completely dissolved.

Stir in lemon peel and juice.

Mix cold water and ice to make 1¼ cups.

Add to gelatin, stirring until slightly thickened.

Remove any remaining ice.

Stir in whipped topping with wire whisk until smooth.

Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.

Spoon into crust.

Refrigerate 6 hours or overnight until firm.

Garnish as desired or with quartered lemon slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 124 47% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 128mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 4%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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