You are here

Black Bottom Lemon Cream Pie

Diabetic.Foodie's picture
Ingredients
  Baked pastry shell 1
  Sugar free lemon gelatin 2 Tablespoon (Two Packages)
  Grated lemon rind 2 Teaspoon
  Sugarless carob 1⁄2 Cup (8 tbs)
  Prepared nondairy whipped topping 1 Cup (16 tbs)
Directions

In a large bowl, prepare lemon gelatin as directed on package with the addition of the lemon rind.
Set completely.
Melt carob drops over hot water.
Spread evenly over bottom of pastry shell.
With an electric mixer, beat the set gelatin until fluffy.
Beat in the nondairy whipped topping.
Pile gelatin mixture into pastry shell.
Chill thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Healthy

Rate It

Your rating: None
4.217855
Average: 4.2 (14 votes)