crust: I'll use my standard recipie.
1 cup Splenda sweetener
1/4 cup cornstarch
1/8 teaspoon salt
2 egg yolks
2 cups hot water
1/3 cup lemon juice
1 tablespoon diet margarine
1 dash yellow food coloring
* 5 egg whites
* 1/2 cup sugar
Meringue: Beat egg whites in a large bowl with electric mixer on high, until foamy. Gradually add sugar, beating until stiff peaks form. (Amount of sugar actually used will depend on the humidity in the air).
And this time when I make the meringue I'm actually going to use an electric mixer, rather than beating it by hand! (Aren't I clever...?)
1 (16-ounce) package uncooked penna pasta
1 pound fresh spinach, washed, dried, stemmed, and shredded
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
Freshly grated parmesan cheese
Cook pasta according to package directions; drain and return to pan to keep warm.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
Makes 4 servings.