LOW FAT PUMPKIN DESSERT

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Low Fat Pumpkin Dessert image

This is basically a crustless pie. Pouring this mix into a blind baked pie crust (prebaking the crust for 10 minutes) made by lining a sprayed pie plate with 6 sheets of phyllo dough and using butter flavored cooking spray (add 57 calories and 1 gram of protein for each sheet). Personally I would go for 1T of melted butter and add it to my journal; but the choice is yours!

Provided by iching53

Categories     Dessert

Time 1h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 10

2 cups canned pumpkin
12 ounces evaporated 2% milk (equal to 4 cups low-fat milk)
1/2 cup egg substitute
3/4 cup Splenda brown sugar blend
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove, ground

Steps:

  • Mix all ingredients.
  • Pour into a 9" glass pie pan sprayed with nonstick spray.
  • Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.

Nutrition Facts : Calories 100.4, Fat 0.3, SaturatedFat 0.1, Sodium 325.1, Carbohydrate 23.3, Fiber 2, Sugar 10.6, Protein 2.2

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