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Рецепт Beth's WW Pumpkin Pie
by Beth Shafran-Mukai

Beth's WW Pumpkin Pie

After reading many pumpkin pie recipes, I decided to try and create my own for the Thanksgiving Day meal. Happily, it came out great - rich and delicious, with amazingly low points plus. I am happy to share the recipe with all of you for the holidays, and as an option for a nice dessert anytime. Even my husband loved this pie and asked for more - it does not taste like a "diet" recipe!

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Подготовка: США American
Приготовление: Порций: 6

Ингредиенты

  • 1 cup(s) Weight Watchers Maple brown sugar oatmeal
  • 2/3 serving(s) TJ's High Fiber Cereal, Add 1/2 Cup of high-fiber "twig" type dry cereal
  • 5 spray(s) Canola oil spray
  • 1 pound(s) cooked cubed butternut squash
  • 12 oz fat-free unsweetened evaporated milk
  • 1/2 tsp table salt, or to taste
  • 1/8 cup(s) SPLENDA®, or to taste
  • 2 tsp pumpkin pie spice
  • 1/2 cup Liquid Egg Whites

Инструкции

  1. Instructions
  2. Thi is a fantastic low point pie for the holiday or any time. After reading many recipes, i decided to try the best ideas and create my own. It came out great, and I am happy to share - please enjoy! The night before: Cut a butternut squash in half, remove seeds. Roast in oven at 350 degrees approximately an hour face down in a roasting pan, until the squash is completely soft and ad started to caralelize a bit. Set aside overnight to cool completely. "Crust": Add one WW Instant maple flavor oatmeal cup and 1/2 cup of any lower-calorie high-fiber "twig" type breakfast cereal to the food processor. Whirl till it breaks down into a rough crumb texture. Spray a 9-inch pie dish with a small amount of canola oil spray (do not use olive or any oil with a distinctive taste). Carefully pat crumb into pie dish, place in 350 degree oven for approximately 3 minutes to set (keep a watch so it does not burn). Remove from oven and set aside while you make filling. Filling: In a large bowl, mash a pound of roasted squash, add 12 ounce can of unsweetened non-fat evaporated milk, 1/2 cup of liquid egg whites, approximately 1/8 cup of Splenda (to taste, dependingon the sweetness of your squash), 2 teaspoons of pumpkin pie spiace (again, to taste), and a bit of salt to taste. Mix well, and carefully pour into pie shell, and smooth top. Bake at 350 degrees for up to 0ne hour - start checking centerfor doneness at 45 minutes. The pie is done when springs back to touch but center is still ever so slightly soft. Will firm up a bit as it cools.. Amazingly, PP are: 6 Servings per pie - 3 PP 8 Servings per pie - 2 PP