Lunch With Lemon Pie and Its Diabetic Friendly

Looking an idea for a light lunch that is a little different than the norm? Give out pasta with prosciutto and peas a try. You have your meat, pasta, and vegetable all in one easy dish. Top it off with a light and luscious lemon pie that is even suitable for dieters and diabetics!


3 ounces prosciutto, sliced very thin and chopped
3 tbsp extra-virgin olive oil
2 garlic cloves, chopped
12-ounces short pasta twists, cooked
1 cup shaved Parmigiano-Reggiano cheese
1/3 cup chopped fresh parsley
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pkg (10-oz) frozen peas, cooked and drained

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add prosciutto and cook until lightly browned, approximately 3 minutes. Remove from pan. Add oil and garlic to pan and cook about a minute until garlic begins to brown. Combine all ingredients together in a large bowl and toss to coat well.

This is a great way for the diabetic to enjoy pasta as this dish has a good carb to protein ratio.

Yield: 8 one-cup servings. Per serving 312 cal, 37 g carbs, 15 g protein


1 sugar-free pie shell, baked
3/4 cup Splenda granular
2 tbsp cornstarch
2 tbsp flour
2 tsp grated lemon rind
Dash of salt
1 cup water
2 tbsp butter
1/3 cup fresh lemon juice
2 large egg yolks

In a heavy saucepan, combine Splenda, cornstarch, flour, lemon rind and salt. Add water, stirring constantly with a whisk. Bring to a simmer over medium heat and cook for 5 minutes, stirring frequently. Stir in butter and remove mixture from the heat. Stir in the lemon juice. Add egg yolks, one at a time, stirring well after each addition. Place pan over low heat and cook for 3 minutes, stirring constantly. Spoon filling into crust and allow to cool to room temperature. Cover with plastic wrap. Before serving remove plastic and cover top with sugar-free whipped topping. Store any leftovers in the refrigerator.

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About The Author, Linda Carol Wilson
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