Seafoam Pie

Note from Cheri: This recipe is from a unique book called Vegetable Desserts ~ Beyond Carrot Cake & Pumpkin Pie, by Elisabeth Schafer and Jeannette L. Miller, R.D. 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. Marilyn Helton, of our Diabetic Dining on Fabulous Foods column, 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!

1 T unflavored gelatin 1/2 C sugar 1/4 tsp salt 3 slightly beaten eggs 1/2 C lime juice 1/4 C water 1 tsp. grated lime zest 2-3 drops green food coloring 3 C low-fat whipped topping, thawed 1-1/2 C cantaloupe cubes (about 1/2") 1 (9-inch) deep-dish pastry shell, homemade, frozen or refrigerated low-fat whipped topping, for garnish 1/3 sliced toasted almonds for garnish

Makes 8 Servings 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 Exchanges: Starch/Bread 1/2 Meat 1/2 Fruit 3 Fats