Looking for a creative way to eat the Maple & Brown Sugar Oatmeal? Do you like Lemon Meringue Pie?
I’ve found that I have an incredible sweet tooth…..and now I can have some of my favorite desserts guilt-free! First up, it’s best if you have a “giant muffin” tray, especially a silicone type mold, because it makes perfect sized portions and you can freeze your treats and pop them out after freezing for individual serving size. I use the Demarle Texas Muffin mold, but anything similar will do.
With this particular recipe, it makes four (4) mini Lemon Meringue Pies. I followed the directions exactly and they came out perfect. I let them “set” overnight in the fridge as suggested, then popped the whole tray into the freezer. Once frozen, I popped each mold out individually and wrapped it with a cupcake wrapper and threw the batch into a gallon freezer bag for easy access. Just take one out about 30 minutes before you want to eat it- and it’s perfect! Chilled and delicious! (I will say that the meringue gets a little “rubbery” from being frozen, but was otherwise OK).
Here it is:
MEDIFAST LEMON MERINGUE PIE:
2 Medifast Vanilla Puddings
2 tsp Jell-O Lemon Sugar-Free powder (gelatin, not pudding mix)
1/2 cup water (room temperature).
Whisk all ingredients well and leave on counter to become room temperature.
2 Medifast Maple & Brown Sugar Oatmeal.
3/4 cup water
1 tsp Almond Extract (I omitted from my recipe and it was fine)
1 T Walden Farms Pancake Syrup (may omit if you don’t have, just use an extra T of water to moisten).
Mix packets of oatmeal with 3/4 cup water and the almond extract. Cook in the microwave on high for approximately 2 minutes 45 seconds (if a high powered microwave). You want the consistency to be really thick but not hard. When it is done, add 1 T of WF pancake syrup (if desired) and stir until well mixed. It should be super thick. You may need to add a smidge more water.
Divide the mixture into 4 “blobs” and add a blob to 4 of the muffin trays. Using a spray of Pam on the back of a spatula, press the “crust” down into the bottom of each cup. Bake at 375-degrees for 10 minutes or until lightly browned. Take out and let cool for 5-10 minutes before assembling.
2 egg whites (room temperature).
2 packets (4 tsp) Artificial Sweetener (of your choice).
With mixer, beat only the egg whites at high speed until meringue starts to get thick. Add the artificial sweetener and continue to beat until peaks form. The meringue is now ready..
Pour the Lemon Filling into the Crust (may warm filling first in microwave to prevent “weeping” between the meringue and filling when completely done, but not necessary).
Add the meringue, making sure to take it to the very edge of the crust (completely cover the lemon filling as the meringue will “seal” the filling when you put in the oven).
Pop in the oven on Broil (maximum 475-degrees if using Demarle pan) to let the “peaks” of meringue brown to desired consistency (don’t let it burn).
When done, let cool for about 20 minutes, then pop in the refrigerator overnight to allow the pie to “set up” (otherwise, if you don’t let it “set up”, when you try to remove it from the bowl, your filling will ooze out everywhere).