Dieting 101

The Glycaemic Index Diet
The glycaemic index weight loss program is based on the glycaemic index, a list of types of food and a score illustrating the speed that the glucose and energy in the food type gets changed to sugar in your body. The theory is that long-acting foods (ie those foods with a low Glycaemic index score), suppress your appetite for longer and help you to take in fewer food without being miserabl;e.
It's also very useful for diabetics, as the low GI foods are beneficial in minimizing surges in blood glucose amount.

Pumpkin Chiffon Meringue Pie Recipe

	Category	Mexican Recipes
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Ingredients And Procedures

1/2 c Milk

1 Envelope unflavored gelatin

-1 1/4 c. canned pumpkin 1/2 c Brown sugar, firmly packed 2

-egg whites 1/2 ts Salt 1/4 c. sugar

1/2 ts Cinnamon 1/2 c. heavy cream,

-whipped 1/2 ts Nutmeg 1/2 c. chopped,

-toasted almonds 1/4 ts Ginger (optional)

2 Egg yolks, slightly beaten 1

-baked 9-inch meringue shell Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home Kitchens Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring constantly. Remove from heat; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds. MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet. Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cool. 300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C

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<h1>Pumpkin Chiffon Meringue Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Milk <P>1 Envelope unflavored gelatin <P>-1 1/4 c. canned pumpkin 1/2 c Brown sugar, firmly packed 2 <P>-egg whites 1/2 ts Salt 1/4 c. sugar <P>1/2 ts Cinnamon 1/2 c. heavy cream, <P>-whipped 1/2 ts Nutmeg 1/2 c. chopped, <P>-toasted almonds 1/4 ts Ginger (optional) <P>2 Egg yolks, slightly beaten 1 <P>-baked 9-inch meringue shell Preparation Time: 30-40 min. Chilling time: 2-3 hrs. Source: American Home Kitchens Combine gelatin, brown sugar, salt, and spices in top of double boiler. Stir in egg yolks, milk, and pumpkin. Cook over hot water 5 minutes, stirring constantly. Remove from heat; chill until slightly thickened. Beat egg whites until foamy; add sugar, a tablespoon at a time, beating well after each addition; continue beating until stiff peaks form; fold into pumpkin mixture. Fold in whipped cream and almonds. Turn into cooled meringue shells. Chill about 2-3 hours, or until firm. Garnish with meringue mounds. MERINGUE SHELL: Prepare 1 packet meringue mix according to directions for meringue shells. Spoon 8 tiny mounds onto heavy brown paper or aluminum foil on a cooky sheet. Spread remaining mixture onto bottom and sides of lightly greased 9-inch pie pan. Bake shell and meringues as directed on package. Cool. 300 calories per serving (1/6 of 9-inch pie). Source of Vitamins A, B, C <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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