Lemon Pie with Berry Topping

Egg-free
Soy-free
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Dish type
Dessert
Serves
8
Ready in
35 minutes*

Ingredients

  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 cup egg substitute
  • 1/2 cup fresh lemon juice
  • 1 (9-oz.) graham cracker crumb piecrust
  • 1 cup fresh blueberries
  • 1 cup quartered fresh strawberries
  • 1 (8-oz.) frozen light whipped dessert topping, thawed
  • 1/4 cup slivered almonds, toasted

Directions

Prep Time
15 minutes
Cook Time
20 minutes*
Ready in
35 minutes*
  1. Preheat oven to 325°F. In a medium bowl whisk together milk, egg substitute and lemon juice. Pour evenly into piecrust.
  2. Bake 20 to 25 minutes or until the center is almost set. Let cool completely.
  3. Meanwhile, in a medium saucepan combine blueberries, strawberries and 1 to 2 tablespoons water; bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until berries soften. Remove from heat; let cool completely. Spoon berry mixture on pie. Cover and refrigerate 2 hours.
  4. Before serving, spread dessert topping on pie and sprinkle with almonds.

Nutritional Information

Serving Size
1
Per Serving
Calories 448, Calories Fat 161, Total Fat 17g, Saturated Fat 7g, Cholesterol 13mg, Sodium 212mg, Carbohydrate 64g, Protein 7g
Serving Size1
Calories448
Calories Fat161
Calories (fat) extra36
Total Fat17g
Total Fat (extra)28
Saturated Fat7g
Saturated Fat (extra)38
Trans Fat3g
Cholesterol13mg
Cholesterol (extra)4
Sodium212mg
Sodium (extra)9
Potassium104mg
Carbohydrate64g
Carbohydrate (extra)22
Fiber1g
Fiber (extra)5
Sugars44g
Protein7g
Omega30g
Vitamin A333IU
Vitamin A (extra)7
Vitamin C19mg
Vitamin C (extra)33
Iron1mg
Iron (extra)7