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Lemon Sponge Pie
Tiramisu Pudding

Request From: (Katy)
I am looking for a light and fluffy dessert. Something which is easy to
fix and not too many calories.

Lemon Sponge Pie

3 tablespoons butter, softened
1-1/4 cups sugar
4 eggs, separated
3 tablespoons flour
dash of salt
1 1/4 cups milk
grated peel of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons)
1 unbaked 9-inch pie shell

Preheat oven to 375.
In large mixing bowl, cream together butter and sugar until light and
fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and lemon
juice. In small bowl with clean beaters beat egg whites until stiff but
not dry. Gently fold whites into the first mixture. Pour mixture into
pie shell.

Bake in 375 oven for 5 minutes; reduce heat to 300 and bake for 45
minutes longer or until top is golden. A wooden pick inserted in center
should come out clean. Cool lemon sponge pie on rack.
Lemon Sponge Pie Serves 8.

Tiramisu Pudding

Servings: 12

1/3 cup free fat free Suisse mocha flavor coffee mix (like General
Foods International Coffee), divided
2 tablespoons hot water
1 - 3 ounce package lady fingers, split
2-1/2 cups cold skim milk, divided
1 - 8 ounce tub fat free cream cheese
2 packages (4-serving size each) vanilla flavor fat free, sugar free
instant pudding & pie filling
1 cup thawed light whipped topping

Dissolve 1 tablespoon of the flavored instant coffee in hot water in
small bowl; sprinkle over ladyfingers.
Line bottom and side of shallow 2-quart dessert dish with ladyfingers.
Place 1/2 cup of the milk, cream cheese and remaining undissolved
flavored instant coffee in blender container and cover. Blend on medium
speed until smooth. Add pudding mixes and remaining 2 cups milk; cover.
Blend on medium speed until smooth. Carefully pour into lined bowl. Top
with whipped topping.
Refrigerate at least 3 hours or until set. Just before serving, sprinkle
with additional undissolved flavored instant coffee, if desired.

Source: Low Fat Lifestyle.com

from me to you

Linda in Tennessee

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