Ingredients	Net Carbohydrate Count (rounded)
Crust
2 cups Kellogg’s reduced-carbohydrate Special K flakes, crumbed in a blender	24 grams
1/2 stick butter	0 grams
1/3 cup Splenda	8 grams
White of 1 large egg	.5 gram
Filling
1 pound small curd cottage cheese	12 grams
½ cup Splenda	12 grams
2 large eggs	2 grams
Yolk of 1 large egg	.5 gram
Scant cup ready-whipped heavy cream (Land ‘0 Lakes or other carb-free, artificially sweetened brand)	0 grams
Grated peal from 1 lemon	1 gram
1 tbsp lemon juice	1 gram
½ tsp vanilla extract	0 grams
¼ tsp nutmeg	0 grams
1 tbsp all purpose flour	6 grams
Total net carbohydrate count	67 grams

Directions

Crust

Crumb the Reduced Carbohydrate Special K in a blender. In a glass pie pan, soften butter (you may want to use a microwave to do so).  Pour crumbed Special K into the melted butter.  Add ¼ cup Splenda and the white of one large egg. (Reserve the egg yolk for the filling mixture.)  Mix together to blend ingredients, then press into pie pan to form crust on bottom and sides of pan.  Bake in a 350 degree oven for 10 minutes.

Filling

Place cottage cheese into a blender. Add ½ cup Splenda, two large eggs and the egg yolk reserved from the crust mix, pre-whipped heavy cream, grated lemon peal, lemon juice, vanilla extract.  Blend at medium speed until creamy. Add nutmeg and flour.  Blend again until very smooth.

Pour filling into baked pie shell. Place on center rack of 350 degree oven and bake 40-45 minutes, rotating 180 degrees (front to back) midpoint. When done, perimeter will have puffed slightly. Remove from oven before deep cracks develop.

Place pie on a wire rack and cool to room temperature. Then cover loosely with tented aluminum foil and refrigerate overnight before serving. Serves eight.  Each slice contains 6.1 carbohydrate grams.