The Big Book of Diabetic Desserts by Jackie Mills

smooth. Set aside.
    2. Pour the milk into a medium saucepan. Sprinkle the gelatin over the milk and let stand 2 minutes to soften. Cook the mixture over medium heat, stirring often, about 2 minutes or until the gelatin dissolves. Remove from the heat and pour into a large bowl. Stir in the strawberry puree, no-calorie sweetener, and sweetened condensed milk. Set aside.
    3. Combine the water and dried egg whites in a large bowl and beat at high speed for 5 minutes or until foamy. Beat in vanilla. Gradually beat in sugar, beating 5 minutes longer or until stiff, glossy, and bright white. Gently fold the meringue into the strawberry mixture in four additions, mixing until no white streaks remain.
    4. Refrigerate the filling, stirring occasionally, 1 1/2 hours or until the filling begins to thicken. Spoon the filling into the prepared crust, mounding in the center. Cover the surface of the pie with plastic wrap and refrigerate 4 hours or until firm. Garnish with fresh sliced strawberries, if desired.
    Exchanges: 2 Carbohydrate • 1 1/2 Fat
    Calories 210, Calories from Fat 69, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 246 mg, Total Carbohydrate 31 g, Dietary Fiber 2 g, Sugars 16 g, Protein 5 g.
    Tropical Cloud Pie
    Makes 8 servings • Serving size: 1 slice
    Like a piña colada in a crust, this refreshing pie is the perfect ending for a Tex-Mex meal.
    Crust
    9 low-fat graham crackers, crumbled (use 9 whole rectangles)
1/2 teaspoon ground nutmeg
2 tablespoons 67% vegetable oil butter-flavored spread, melted and cooled
1 egg white
    Filling
    1/2 cup frozen pineapple juice concentrate, thawed
1 envelope unflavored gelatin
1/2 cup granular no-calorie sweetener
1/4 cup granulated sugar
Pinch of salt
1 1/2 cups fat-free milk
1/4 cup reduced-fat sour cream
1/2 cup refrigerated liquid egg whites
    Garnish
    1 tablespoon sweetened flaked coconut, toasted
    Make Crust
    1. Preheat the oven to 350°F. Coat a 9-inch glass pie plate with cooking spray and set aside.
    2. Place the crumbled graham crackers and nutmeg in a food processor and process until finely ground. Transfer to a medium bowl and stir in the butter-flavored spread and egg white. Coat your hands lightly with cooking spray and press the mixture into the bottom and up the sides of the prepared pie plate.
    3. Bake 10 to 12 minutes or until the crust is lightly browned (small cracks may appear). Cool completely on a wire rack.
    Make Filling
    1. Pour the pineapple juice concentrate into a medium saucepan. Sprinkle the gelatin over the juice and let stand 2 minutes to soften. Add the no calorie-sweetener, sugar, and salt and cook the mixture over medium heat, stirring often, about 2 minutes or until the sugar dissolves. Remove from the heat and pour into a large bowl. Whisk in the milk and sour cream.
    2. Place the egg whites in a large bowl and beat at high speed 2 to 3 minutes or until the whites have doubled in volume and soft peaks form. Gently fold the egg whites into the milk mixture in four additions, mixing until no white streaks remain.
    3. Refrigerate the filling, stirring occasionally, 1 1/2 hours or until the filling begins to thicken. Spoon the filling into the prepared crust. Cover the surface of the pie with plastic wrap and refrigerate 4 hours or until firm. Sprinkle with toasted coconut just before serving.
    Exchanges: 2 Carbohydrate • 1 Fat
    Calories 195, Calories from Fat 39, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 218 mg, Total Carbohydrate 33 g, Dietary Fiber 1 g, Sugars 22 g, Protein 6 g.
    Pumpkin Chiffon Pie
    Makes 8 servings • Serving size: 1 slice
    Carb and calorie counters won’t feel deprived when you serve slices of this creamy, subtly spiced pie at your holiday dinner. It’s perfect for entertaining because it’s completely make-ahead and guaranteed to win compliments for the cook.
    Crust
    9 low-fat graham crackers, crumbled (use 9 whole rectangles)
2 tablespoons 67% vegetable oil