My, my, my, that low-carb lemon icebox pie looks so good!
I grew up in the South and there are certain foods you just grow accustomed to down here. Unfortunately, many of them are especially high in carbs because they are fried with a breading of some sort on them, sugary in those rich desserts this region of the country is famous for, or starchy with potatoes comprising much of the vegetable consumption of Southern folks.
Thankfully when I started livin' la vida low-carb, I found excellent low-carb alternatives to old favorites like fried chicken, cheese grits, cheddar cheese biscuits, and many other dishes we love and adore in the South.
Now my friend and fellow author Judy Barnes Baker, whose CARB WARS: Sugar Is The New Fat cookbook has taken off over the past few weeks, has shared with me her quick and easy way to make another Southern classic the low-carb way--LEMON ICEBOX PIE!!! Mmm!
I can remember having church potlucks with every kind of pie imaginable, but this was one of my favorites. It seems it was one of Judy's favorites too!
"My mother used to make a lemon icebox pie that had just three ingredients plus a graham cracker crust: sweetened condensed milk, lemon juice, and egg yolks," she recalled. "It seemed like magic when the acid in the lemon juice made the egg yolks set up."
Now, to make it low-carb compatible and convenient, Judy created a "super-easy version for the time-challenged" with a recipe virtually ANYONE can make.
"You don't even have to measure anything, just open the containers and combine," she exclaimed. "You can leave out the lemon zest if that's too much cooking for you!"
THANK YOU Judy Barnes Baker for sharing your recipe with us!
3-INGREDIENT LOW-CARB LEMON ICEBOX PIE
16 ounces whipped cream cheese
8 ounces plain yogurt, Greek style with live cultures
3 packets of Crystal Light® On the Go powdered lemonade mix
or your favorite sugar-free lemonade mix to make 6 cups
(Optional) 2 teaspoons grated lemon zest
Beat all ingredients together. Pour into cooled Almond Pie Crust (SEE BELOW). Refrigerate until set. Top with sugar-free whipped topping if desired.
Per serving (filling only): Total Carb: 2.6g, Fiber: 0, Net Carb: 2.6g*
*Count excludes 8 grams of sugar that have been eaten by the bacteria in the yogurt.
LOW-CARB ALMOND PIE CRUST
1 cup finely chopped almonds
2 packets or 4 teaspoons granular Splenda
2 tablespoons butter, melted
A few grains of salt
2 tablespoons of egg white, beaten with a fork
Preheat oven to 350 degrees.
Stir all ingredients together and press into a 9-inch pie pan. Bake for 12 to 15 minutes or until browned. Let cool.
Per serving: Total Carb: 1.2g, Fiber: 0.6g, Net Carb: 0.6g
Be sure to visit the CARB WARS Cookbook web site for more yummy low-carb recipes from that awesome cooking queen bee Judy Barnes Baker! She's absolutely amazing!