Soraya’s Super Lovely Gluten Free No Bake Sugar Free Lemon Pie Recipe

Holas!

I love lemon. Lemonade, lemon cake, lemon icing, lemon candy, lemon in my teas, anything lemon!

Being passionate about food and cooking, I adore all flavors, textures and food groups!

This post is a about my journey into gluten free cooking and eating.

“Soraya Sobreidad’s FIERCE Cooking Show” episode of Super Luscious, Super Lovely Gluten/Sugar free No Bake Lemon Pie was originally recorded back in 2011.

I was still new to recording shows.

Back then I was acclimating to many new things.

My awareness of my gender fluidity for one. That was a huge opening for me which has transcended my life quite broadly.

There was also the increased awareness of how my body and mind responds to different food groups.

I was gauging my body reactions to dairy and gluten at that time.

Remarkably interesting, as the host of my show as well as the content creator; to hear myself discuss the early stages of incorporating a gluten free diet and lifestyle.

This new “remix” version is much better than the original.

My skills in video editing have improved greatly.

My “skills”in my gender expression as a woman has evolved as well. I am now living my life full time as a transgender woman.

What a life I am living. I am grateful.

Here we are in March of 2021.

The number of journeys I have embarked on have been numerous.

I feel a bit like Forrest Gump!

All that being said my darlings, I bring you my recipe for Soraya’s Super Lovely Gluten Free No Bake Sugar Free Lemon Pie.

This recipe can yield two nine-inch pies.

No bake pie crust:

3 cups of any high fiber gluten free cereal

½ cup of flax seed meal

7 packets of Stevia sweetener

1 tsp of cake batter or vanilla extract

¼ tsp. of cinnamon or allspice

1 cup of fat free cream cheese

Pinch of sea salt

Crumb the cereal in the blender.

Bring all dry ingredients together.

Then add the fat free cheese and fold.

It will be best to roll out the pie crust mixture by adding the mass to a saran wrap.

Saran wrap base then cover the mix with wrap and use a rolling pin atop the top wrap to

Attain the desired thickness of the crust.

Add cooking spray to your pie pan. The place, press the crust into place, forking the edges.

Place in the refrigerator for 30-45 minutes.

Filling:

8 oz container of Cool Whip (thawed)

1 package of Jell-O fat free instant Lemon Pudding Pie Mix

1 1/3 cup of fat free milk, very cold

1 pitcher packet of Wyler’s Sugar Free Lemonade Mix

! packet of Carnation Vanilla Breakfast Essentials Sugar Free

Yellow food coloring if desired

Mix and fold all these ingredients together. Attempt to do this quickly, but thoroughly if possible.

Then pour half the mixture into each pie.

Refrigerate at least 30 minutes.

Longer or overnight is best.

Let me know what you think of the recipe.

Thanks so much for stopping by!