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LEMON ICEBOX PIE

8 oz nonfat plain yogurt
6 whole graham crackers
1 tbsp. canola oil
1/2 cup honey
1/4 cup cornstarch
2 containers (8 oz. each) low-fat vanilia yogurt
1/2 cup fat-free egg substitute
1/2 cup lemon juice
1/2 tsp. lemon extract
1/2 tsp. almond extract
3 egg whites
1/2 tsp. cream of tartar
1 tbsp.honey
1 tsp. vanilia extract

Place a coffee filter in a medium strainer. Spoon the plain yogurt
into the filter and set the strainer over a deep bowl. Cover,
refrigerate and allow to drain for 8 hours or overnight. Discard
the drained-off whey. Refrigerate yogurt until needed.

Crumble the graham crackers into the work bowl of a foodprocessor.
Process with on/off turns to make crumbs. Add the canola oil and
process to combine.

Coat a 10-inch pie plate with nostick spray. Press the crumbs into
the pan to make a crust. Chill.

In a 2-quart saucepan, whisk together 1/2 cup honey and the
cornstarch. Whisk in the vanilla yogurt and drained plain yogurt.
Cook over medium heat, stirring constantly until the mixture thickens
and boils.

Remove from heat. Pour some of the hot mixture into the egg
substitute. Stir. Very slowly whisk that mixture back into the
remaining hot mixture. Reduce heat to low. Cook, stirring constantly,
for 2 minutes. Remove from heat and whisk in lemon juice, lemon
extract and almond extract. Spoon into the prepared crust.

In a medium bowl, beat egg whites and cream of tartar at medium
speed until foamy. Add 1 tablespoon honey and the vanilla. Beat at
high speed until stiff peaks form. Spread over pie filling, avoiding
gaps where the meringue topping meets the crust.

Bake at 325 degrees for 10 to 15 minutes, until meringue is golden.
Chill.

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