Splenda Lemon Meringue?

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We always have lemon meringue pie at Thanksgiving and I am willing to
shed my Martha Stewart filling recipe for a tried and true one made
with Splenda.

I see them all over the place, and logically they look fine, but if
anyone has ever made a LM pie this way, I could use pointers.

I'll bet there's a recipe at www.splenda.com. Might be worth a look. It's
likely to be a winner, since they want you to use more of their product.

JoeSpareBedroom said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We always have lemon meringue pie at Thanksgiving and I am willing to
shed my Martha Stewart filling recipe for a tried and true one made
with Splenda.

I see them all over the place, and logically they look fine, but if
anyone has ever made a LM pie this way, I could use pointers.

I'll bet there's a recipe at www.splenda.com. Might be worth a look. It's
likely to be a winner, since they want you to use more of their product.

There is one at the Splenda pages, and there are others in many
diabetic or low carb websites online.

I am hoping to find someone who has actually used a particular recipe
and can recommend it.

Boron

Oh pshaw, on Sat 17 Nov 2007 02:09:43p, Boron Elgar meant to say...

Quoted message said:

JoeSpareBedroom said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We always have lemon meringue pie at Thanksgiving and I am willing to
shed my Martha Stewart filling recipe for a tried and true one made
with Splenda.

I see them all over the place, and logically they look fine, but if
anyone has ever made a LM pie this way, I could use pointers.

I'll bet there's a recipe at www.splenda.com. Might be worth a look.

It's

Quoted message said:

Quoted message said:

likely to be a winner, since they want you to use more of their product.

There is one at the Splenda pages, and there are others in many
diabetic or low carb websites online.

I am hoping to find someone who has actually used a particular recipe
and can recommend it.

Boron

Sorry, Boron, but I've tried several including the one on the Splenda
website, and all of the fillings seemed more "jelled" than what I expect
from a lemon meringue pie filling. There seems to be something in the
characteristics of sugar that lends to the texture of the filling.

If you find one that's successful, I would be interested in knowing about
it.

Good luck!

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Wayne Boatwright said:

Oh pshaw, on Sat 17 Nov 2007 02:09:43p, Boron Elgar meant to say...

Quoted message said:

Quoted message said:

Quoted message said:

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...
> We always have lemon meringue pie at Thanksgiving and I am willing to
> shed my Martha Stewart filling recipe for a tried and true one made
> with Splenda.
>
> I see them all over the place, and logically they look fine, but if
> anyone has ever made a LM pie this way, I could use pointers.

I am hoping to find someone who has actually used a particular recipe
and can recommend it.

Boron

Sorry, Boron, but I've tried several including the one on the Splenda
website, and all of the fillings seemed more "jelled" than what I expect
from a lemon meringue pie filling. There seems to be something in the
characteristics of sugar that lends to the texture of the filling.

If you find one that's successful, I would be interested in knowing about
it.

Good luck!

Dang. I was afraid of something like that. Most of what I've seen is
so similar in ingredients and proportions, that I think they may all
be a poor imitation of lemon meringue pie.

I'll keep looking and there is probably no recipe I have ever used
that I did not tweak a bit, so I'll keep you posted if I find anything
edible.

Boron

Boron Elgar said:

We always have lemon meringue pie at Thanksgiving and I am willing to
shed my Martha Stewart filling recipe for a tried and true one made
with Splenda.

I see them all over the place, and logically they look fine, but if
anyone has ever made a LM pie this way, I could use pointers.

Purists, read no further. Bobo, don't bother to comment.

Carb-watchers who want the great taste without the sugar, get past the
unconventional ingredient list and you will probably like this recipe.
Exchanges for a slice (1/8) of this pie are: 1.5 starch/carb, 1 fat and .5
meat

Though I have not yet tried this particular recipe, I have about a dozen of
JoAnna Lund's cookbooks and have never been unhappy with any of her recipes.
She often uses what seem to be odd ingredients in an effort to get the
taste and texture where they would be in a much higher fat and carb recipe.

* Exported from MasterCook *

Luscious Lemon Meringue Pie

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole pie crusts (9 inch) -- unbaked
2 cups Splenda® granular -- divided
6 tablespoons cornstarch
1 3/4 cups diet lemon-lime soft drink
2 whole egg yolks
8 teaspoons reduced-calorie margarine -- 2 tablespoons plus 2
teaspoons
1/2 cup lemon juice
4 drops yellow food coloring -- 4-6 drops
6 whole egg whites
1/2 teaspoon vanilla extract

Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute
edges and [censored] bottom and sides with tines of fork.

Bake 8-10 minutes, until lightly browned. Place pie shell on wire rack and
cook completely. Lower oven to 350 degrees.

In a medium saucepan, combine 1.5 cups of Splenda and cornstarch. Gradually
stir in lemon-lime soft drink. Cook over medium-high heat until mixture
thickens and starts to boil, stirring constantly. Lower heat and simmer for
2 minutes. Remove from heat.

Place egg yolks in a large bowl. Stir 1 cup of hot filling mixture into
yolks. Stir yolk mixture into mixture in saucepan. Continue cooking for 2
minutes until bixture comes to a boil, stirring constantly. remove from
heat.

Ad margarine, lemon juice and food coloring. Mix well to combine. Pour hot
mixture into cooled piecrust.

In a large bowl, beat egg whites with an electric mixer until soft peaks
form. Add remaining .5 cup Splenda and vanilla extract. Continue beating
until stiff peaks form.

Spread meringue evenly over filling, make sure to seal the edges to crust.

Bake 12 to 14 minutes, until meringue starts to turn golden brown.

Move pie plate to wire rack and cool for 45 minutes. Refrigerate for at
least 2 hours. Cut into 8 servings.

Description:
"Lower carb"
Source:
"Cooking Healthy with Splenda"
Copyright:
"2004 by Healthy Exchanges Inc."
Yield:
"8 slices"
- - - - - - - - - - - - - - - - - - -

--
Change Cujo to Juno in email address.

not -l said:

Boron Elgar said:

We always have lemon meringue pie at Thanksgiving and I am willing to
shed my Martha Stewart filling recipe for a tried and true one made
with Splenda.

I see them all over the place, and logically they look fine, but if
anyone has ever made a LM pie this way, I could use pointers.

Purists, read no further. Bobo, don't bother to comment.

Carb-watchers who want the great taste without the sugar, get past the
unconventional ingredient list and you will probably like this recipe.
Exchanges for a slice (1/8) of this pie are: 1.5 starch/carb, 1 fat and .5
meat

Though I have not yet tried this particular recipe, I have about a dozen of
JoAnna Lund's cookbooks and have never been unhappy with any of her recipes.
She often uses what seem to be odd ingredients in an effort to get the
taste and texture where they would be in a much higher fat and carb recipe.

Thanks for the recipe. Yes, it does startle to see the ingredient
list, but it wouldn't be the first time I made something odd.

Boron

Quoted message said:

* Exported from MasterCook *

Luscious Lemon Meringue Pie

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole pie crusts (9 inch) -- unbaked
2 cups Splenda® granular -- divided
6 tablespoons cornstarch
1 3/4 cups diet lemon-lime soft drink
2 whole egg yolks
8 teaspoons reduced-calorie margarine -- 2 tablespoons plus 2
teaspoons
1/2 cup lemon juice
4 drops yellow food coloring -- 4-6 drops
6 whole egg whites
1/2 teaspoon vanilla extract

Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute
edges and [censored] bottom and sides with tines of fork.

Bake 8-10 minutes, until lightly browned. Place pie shell on wire rack and
cook completely. Lower oven to 350 degrees.

In a medium saucepan, combine 1.5 cups of Splenda and cornstarch. Gradually
stir in lemon-lime soft drink. Cook over medium-high heat until mixture
thickens and starts to boil, stirring constantly. Lower heat and simmer for
2 minutes. Remove from heat.

Place egg yolks in a large bowl. Stir 1 cup of hot filling mixture into
yolks. Stir yolk mixture into mixture in saucepan. Continue cooking for 2
minutes until bixture comes to a boil, stirring constantly. remove from
heat.

Ad margarine, lemon juice and food coloring. Mix well to combine. Pour hot
mixture into cooled piecrust.

In a large bowl, beat egg whites with an electric mixer until soft peaks
form. Add remaining .5 cup Splenda and vanilla extract. Continue beating
until stiff peaks form.

Spread meringue evenly over filling, make sure to seal the edges to crust.

Bake 12 to 14 minutes, until meringue starts to turn golden brown.

Move pie plate to wire rack and cool for 45 minutes. Refrigerate for at
least 2 hours. Cut into 8 servings.

Description:
"Lower carb"
Source:
"Cooking Healthy with Splenda"
Copyright:
"2004 by Healthy Exchanges Inc."
Yield:
"8 slices"
- - - - - - - - - - - - - - - - - - -

boron
here is the recipe i used. it came out wonderful & can rival any sugar
free commercial or regular lemon pie. note...add a bit xtra splenda to
the merangue. i didnt use fructose because i didnt have any. the
merangue browned just fine!

Lemon Meringue Pie

preheat oven 450

bake empty 9 in pie crust according to direction on the pkg

remove piecrust
set aside

reduce oven temp to 350

combine in sauce pan:
1 pkg sug free LEMON gelatin

1 cup of boiling water
~ stir til gelatin disolves
~ stir in 1/2 cup cold water.

let it stand for 10 minutes.

beat together in a bowl
3 egg yolks
3 Tablespoons cornstarch
3 Tablespoons lemon juice

slowly combine the egg mixture into the jello in the saucepan

place over medium heat stirring constantly until mixture comes to a
boil. boil 1 minute.

Remove from heat.

Add in 1/4 c splenda

Pour into crust

beat
4 egg whites
1/4 tsp cream of tartar

mix on high speed til foamy.
add in 3 Tablespoons granulated fuctose
beat til stiff peaks form

sppoon meringue smoothly over filling.
bake on lower rack in 350 oven for12 minutes

cool on wire rack

chill
serves 8

----------

i added in about 1/4 tsp powdered true lemon for a stronger lemon taste

not -l said:

Boron Elgar said:

We always have lemon meringue pie at Thanksgiving and I am willing to
shed my Martha Stewart filling recipe for a tried and true one made
with Splenda.

Quoted message said:

I see them all over the place, and logically they look fine, but if
anyone has ever made a LM pie this way, I could use pointers.

Purists, read no further. Bobo, don't bother to comment.

Because you're going to channel Sandra Lee again?

Quoted message said:

Carb-watchers who want the great taste without the sugar, get past the
unconventional ingredient list and you will probably like this recipe.
Exchanges for a slice (1/8) of this pie are: 1.5 starch/carb, 1 fat and .5
meat

Anyone who is a real carb watcher is not going to eat that premade pie
crust.

Quoted message said:

Though I have not yet tried this particular recipe, I have about a dozen of
JoAnna Lund's cookbooks and have never been unhappy with any of her recipes.
She often uses what seem to be odd ingredients in an effort to get the
taste and texture where they would be in a much higher fat and carb recipe.

* Exported from MasterCook *

Luscious Lemon Meringue Pie

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole pie crusts (9 inch) -- unbaked

Crappy, semi homemade pie, using frozen pie crusts.

Quoted message said:

2 cups Splenda(R) granular -- divided
6 tablespoons cornstarch

Boy, cornstarch is SO low carb. I bet that cornstarch's glcemic
effects is greater than that of cane sugar.

Quoted message said:

1 3/4 cups diet lemon-lime soft drink
2 whole egg yolks
8 teaspoons reduced-calorie margarine -- 2 tablespoons plus 2
teaspoons

Only a piece of trash suggests using margarine in a recipe.

Quoted message said:

1/2 cup lemon juice
4 drops yellow food coloring -- 4-6 drops
6 whole egg whites
1/2 teaspoon vanilla extract

Preheat oven to 425 degrees. Place piecrust in a 9-inch pie plate. Flute
edges and [censored] bottom and sides with tines of fork.

Bake 8-10 minutes, until lightly browned. Place pie shell on wire rack and
cook completely. Lower oven to 350 degrees.

In a medium saucepan, combine 1.5 cups of Splenda and cornstarch. Gradually
stir in lemon-lime soft drink. Cook over medium-high heat until mixture
thickens and starts to boil, stirring constantly. Lower heat and simmer for
2 minutes. Remove from heat.

Place egg yolks in a large bowl. Stir 1 cup of hot filling mixture into
yolks. Stir yolk mixture into mixture in saucepan. Continue cooking for 2
minutes until bixture comes to a boil, stirring constantly. remove from
heat.

Ad margarine, lemon juice and food coloring. Mix well to combine. Pour hot
mixture into cooled piecrust.

In a large bowl, beat egg whites with an electric mixer until soft peaks
form. Add remaining .5 cup Splenda and vanilla extract. Continue beating
until stiff peaks form.

Spread meringue evenly over filling, make sure to seal the edges to crust.

Bake 12 to 14 minutes, until meringue starts to turn golden brown.

Move pie plate to wire rack and cool for 45 minutes. Refrigerate for at
least 2 hours. Cut into 8 servings.

Description:
"Lower carb"

What a pathetic joke.

Quoted message said:

Source:
"Cooking Healthy with Splenda"
Copyright:
"2004 by Healthy Exchanges Inc."
Yield:
"8 slices"
- - - - - - - - - - - - - - - - - - -

--Bryan