Holiday: Crustless Pumpkin Pie
Source of Recipe
Internet
List of Ingredients
butter-flavored cooking spray
2 cups (400g) unsweetened canned pumpkin
1 1/2 cups (360 ml) skim milk
1/2 cup (285 g) one-to-one sugar substitute
1/2 cup (95 g) low-fat biscuit mix
2 1/2 tablespoons (37.5 g) margarine
2 1/2 teaspoons (7.5 ml) pumpkin pie spice
2 teaspoons (10 ml) vanilla extract
1/4 cup (120 ml) liquid egg substitute
fat-free sugar-free frozen whipped topping, thawed
Recipe
Preheat oven to 350°F (180°C) Gas Mark 4. Coat a 9-inch (22.5 cm) baking dish, pie plate or quiche dish with cooking spray and set aside.
In a large bowl, combine all ingredients except the whipped topping. Using an electric mixer or whisk, mix for about 1 minute. Pour into prepared baking dish, Bake for about 50 minutes until puffed and set. Cool and refrigerate until ready to serve.
Cut into wedges and serve, topping each piece with a dollop of the whipped topping.
YIELD: 8 Servings
Per serving: 122 calories (27% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 21 g carbohydrates, 3 g dietary fiber, 1 mg cholesterol, 171 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1/2 fat
|
Â
Â
Â
|
member logon
