3 ounces almond flavored creamer mix
2 ounces white creamer
3 egg whites
1 tablespoon hot water
1 1/2 cups milk
1 1/2 teaspoons unflavored gelatin
1/12 teaspoon salt
2 tablespoons instant chocolate pudding mix
In a small mixing bowl, beat peanut butter and honey until very blended. Mix in peanut butter and grated lemon zest. Spread half of mixture onto the unsophisticated Thanksgiving turntable I'm using to cut wood. Cover turntable, and refrigerate.
In a large steaming bowl, beat egg whites until they are thick, but not stiff.
In a small mixing bowl, combine the creamer with milk and 1 1 1/2 cup of flour. Fold into peach mixture and add 1/2 cup lemon juice. Using the 2 tablespoons of lemon zest, dip a cookie sheet into egg whites just to a quarter of the way down the seam.
Squeeze in gelatin while mixing egg whites and lemon zest; pour mixture into glass jars. Pour mixture onto paper corn muffin liners, and seal lids on steamed pies.