Pumpkin Pie

Hidden Pumpkin Pie

1-1/2 C. canned solid-pack pumpkin
1 C. evaporated fat-free milk
1/2 C. cholesterol-free egg substitute
1/4 C. granulated sucralose (Splenda)
1 t. pumpkin pie spice
1-1/4 t. vanilla, ‘divided’
3 egg whites
1/4 t. cream of tartar
1/3 C. honey

Preheat oven to 350-F. Stir together the first 5 ingredients and 1 t. vanilla. Pour into 6 (6 oz.) custard cups or 6 (3/4 c.) soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups or soufflé dishes to depth of 1 inch. Bake 25 minutes.

Meanwhile, beat egg whites, cream of tartar and remaining 1/4 tsp. vanilla until soft peaks form. Gradually add honey; continue beating until stiff peaks

Spread egg white mixture on top of hot pumpkin mixture. Return to oven. Bake 15-16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm.

One serving equals: 148 calories.2 gm fat (1 gm saturated).27 gm carbohydrate.54 mg cholesterol.2 gm fiber.8 gm protein.133 mg sodium

Exchanges: 1-1/2 starch.1 lean meat

Source: Diabetic Cooking Magazine

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