-----------------------LEMON CUSTARD----------------------3 Egg yolks 1 tb Cornstarch 1 Unflavored gelatin;envelope 0.75 c Lemon juice 0.75 c -Boiling water 1 tb Lemon rind;grated 1 tb Diet margarine Sugar substitute;* -Equivalent to half cup sugar --------------------------TOPPING-------------------------2 Egg whites 1 Low calorie whipped topping; 1 packet half c Skim milk 1 Lemon; thinly sliced * half cup sugar = dozen packets MOST sugar substitute, where 1 packet = 2 tsp sugar. "Bulk" sugar substitute usually is 1 tsp = 1 tsp sugar, most liquid sugar substitute are sweeter; with half tsp = 1 tsp sugar CHECK THE PACKAGE LABEL BEFORE MEASURING: CRUST: In food processor , combine flour and margarine; process with on-off motion till coarse crumbs. Add water and blend until mixture forms a ball. Roll out on a floured surface to 30 cm circle, line 23 cm pie plate. Trim edges. Cover pastry with 23 cm circle of waxed paper; prick holes through paper and pastry with fork. Weigh down with dried beans or rice; bake in 180ºC oven 10 minutes. Remove beans and paper; bake 15 to 20 minutes or until lightly browned. Let cool. CUSTARD: In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice; add boiling water and blend thoroughly. Blend in lemon rind and margarine. Pour in small pan and heat to boiling, stirring constantly, until thickened. Let cool; slightly; stir in sweetener. Pour in pie crust. Chill for 2 hours. TOPPING: In bowl, beat egg whites until stiff, but not dry, peaks forms. Prepare whipped topping according to package directions, substituting milk for water. Gently fold in egg whites. Spread over chilled custard. Garnish with lemon slices. Serve immediately. SERVES: -10ºC OOD CHOICE VALUE PER SERVING (CANADIAN DIABETES ASSOCIATION) Each serving 0.11111111111111 of recipe half Protein choice 1 Starchy choice half Fruits & Vegetables Choice 1.5 Fats & Oils Choice 19 g carbohydrate 5 g protein 8 g total fat 172 calories ----