Ingredients:
1 coconut pie shell (see recipe in Coconut Peach Pie)
Lemon Filling:
1 envelope plain gelatine
6 tablespoons water
1 tablespoon grated lemon rind
Juice of one lemon
1/2 teaspoon vanilla
2 1/2 cups Nonfat Whipped Cream
1 egg white, beaten stiff
Garnish:
1 teaspoon grated lemon rind
1 teaspoon grated coconut
Lemon Filling:
1 envelope plain gelatine
6 tablespoons water
1 tablespoon grated lemon rind
Juice of one lemon
1/2 teaspoon vanilla
2 1/2 cups Nonfat Whipped Cream
1 egg white, beaten stiff
Garnish:
1 teaspoon grated lemon rind
1 teaspoon grated coconut
Recipe:
1. Prepare coconut crust according to recipe instruction
2. In saucepan, mix gelatin with water; let stand 1 minute. 3. Stir over low heat until gelatine is completely dissolved, about 5minutes.
4. Add lemon juice, grated rind and vanilla. Remove from heat.
5. Prepare whipped cream and fold in gelatin mixture. Cool.
7. Meanwhile, beat an egg white until soft peaks form.
8. Fold into cool gelatine mixture.
9. Turn into prepared coconut crust; chill until firm.
10. Sprinkle grated lemon rind and cocconut and serve.
2. In saucepan, mix gelatin with water; let stand 1 minute. 3. Stir over low heat until gelatine is completely dissolved, about 5minutes.
4. Add lemon juice, grated rind and vanilla. Remove from heat.
5. Prepare whipped cream and fold in gelatin mixture. Cool.
7. Meanwhile, beat an egg white until soft peaks form.
8. Fold into cool gelatine mixture.
9. Turn into prepared coconut crust; chill until firm.
10. Sprinkle grated lemon rind and cocconut and serve.
Serves:
6 to 8