| 1 | Place a coffee filter in a medium strainer. |
| 2 | Spoon the plain yogurt into the filter and set the strainer over a deep bowl. |
| 3 | Cover, refrigerate and allow to drain for 8 hours or overnight. |
| 4 | Discard the drained-off whey. |
| 5 | Refrigerate yogurt until needed. |
| 6 | Crumble the graham crackers into the work bowl of a foodprocessor. |
| 7 | Process with on/off turns to make crumbs. |
| 8 | Add the canola oil and process to combine. |
| 9 | Coat a 10-inch pie plate with nostick spray. |
| 10 | Press the crumbs into the pan to make a crust. |
| 11 | Chill. |
| 12 | In a 2-quart saucepan, whisk together ?cup honey and the cornstarch. |
| 13 | Whisk in the vanilla yogurt and drained plain yogurt. |
| 14 | Cook over medium heat, stirring constantly until the mixture thickens and boils. |
| 15 | Remove from heat. |
| 16 | Pour some of the hot mixture into the egg substitute. |
| 17 | Stir. |
| 18 | Very slowly whisk that mixture back into the remaining hot mixture. |
| 19 | Reduce heat to low. |
| 20 | Cook, stirring constantly, for 2 minutes. |
| 21 | Remove from heat and whisk in lemon juice, lemon extract and almond extract. |
| 22 | Spoon into the prepared crust. |
| 23 | In a medium bowl, beat egg whites and cream of tartar at medium speed until foamy. |
| 24 | Add 1 tablespoon honey and the vanilla. |
| 25 | Beat at high speed until stiff peaks form. |
| 26 | Spread over pie filling, avoiding gaps where the meringue topping meets the crust. |
| 27 | Bake at 325 °F for 10 to 15 minutes, until meringue is golden. |
| 28 | Chill. |
| 29 | Per serving: 231 calories, 3 g. |
| 30 | Fat (13% of calories), 0. |
| 31 | 5 g. |
| 32 | Dietary fiber, 5 g. |
| 33 | Protein, 43 g. |
| 34 | Carbohydrates, 3 mg. |
| 35 | Cholesterol, 165 mg. |
| 36 | Sodium. |
| 37 | Serves ~prevention, april, 1993 recipe by : christi@meaddata. com |
