Cantaloupe and Lime Seafoam Pie -

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Cantaloupe and Lime Seafoam Pie

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By Elisabeth Schafer

Posted July 23rd, 2007

This article is reprinted with permission from Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie, by Elisabeth Schafer, (1998, Wiley)

Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie

Servings:	8
Author Notes:	This is a handy tome to add to your library, especially if you're a gardener who has an overabundance of of crops. It also provides a sneaky way of getting kids (of all ages) to eat more veggies. This recipe, for instance, uses cantaloupe, which is technically a vegetable and not a fruit as most people assume. Diabetic Cooking guru Marilyn Helton has provided the nutritional breakdowns and adapted the recipe so diabetics can plan a treat into their menus. Marilyn says this pie is as refreshing as a summer breeze with wonderful flavor. Diabetics need to be sure to make allowances for the 15 gm Fat Count per serving.
Ingredients:	1 tablespoon unflavored gelatin 1/2 cup sugar 1/4 teaspoon salt 3 slightly beaten eggs 1/2 cup lime juice 1/4 cup water 1 teaspoon grated lime zest 2-3 drops green food coloring 3 cup low-fat whipped topping, thawed 1-1/2 cup cantaloupe cubes (about 1/2) 1 (9-inch) deep-dish pastry shell, homemade (follow this link for recipe), frozen or refrigerated low-fat whipped topping, for garnish 1/3 cup sliced toasted almonds for garnish
Instructions:	Combine gelatin, sugar, and salt in a saucepan. Stir together eggs, lime juice, and water, and add to gelatin mixture. Cook and stir over medium heat just until mixture comes to a boil. Remove from heat; add lime zest and food coloring. Chill, stirring occasionally, until mixture mounds. Fold gelatin mixture into whipped topping. Carefully fold in melon cubes. Pile into cooled pastry shell. Chill until firm. Top with a ring of low-fat whipped topping and garnish with toasted almonds. Per Serving: 303 Cal 15 gm Fat (5 gm Sat Fat) 36 gm Carb 90 mg Chol 209 mg Sodium 33mg Calcium 6 gm Protein 1 gm Fiber Diabetic Exchanges: Starch/Bread 1/2 Meat 1/2 Fruit 3 Fats