Low Cal Pumpkin Cheese Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 Recipe: unbaked pie shell,
, recipe follows
8 ounce: Cream cheese softened,
2 tbsp: Granulated sugar replacement,
1 tsp: Vanilla extract,
1: Egg,
1 1/2 cup: Unsweetened pumpkin puree,
1 cup: Evaporated skim milk,
2: Eggs,
2 tbsp: Granulated suagr replacement,
1 tsp: Cinnamon,
1/4 tsp: Ea ground nutmeg & ginger,
Directions:
Combine the softened cream cheese,2 T replacement(I use granulated
fructose) vanilla and 1 egg in a bowl.
stir well.Spread into bottom of the pie shell.
Combine the pumpkin,milk and remaining ingredients in a mixing bowl
or workbowl of processor. Beat or process until well blended. Careful
pour mixture over prepared shell. Bake in a 350^ oven for 65-70
minute or until a tester comes out clean.
Calories per 1/8 pie: 173 for the filling 120 for shell total, 293
diabetic exchanges: for the shell 1 bread 1 fat for the filling: 1
high-fat meat,1 fat,1/2 fruit source Diabetic Dessert Cookbook
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
fructose) vanilla and 1 egg in a bowl.
stir well.Spread into bottom of the pie shell.
Combine the pumpkin,milk and remaining ingredients in a mixing bowl
or workbowl of processor. Beat or process until well blended. Careful
pour mixture over prepared shell. Bake in a 350^ oven for 65-70
minute or until a tester comes out clean.
Calories per 1/8 pie: 173 for the filling 120 for shell total, 293
diabetic exchanges: for the shell 1 bread 1 fat for the filling: 1
high-fat meat,1 fat,1/2 fruit source Diabetic Dessert Cookbook
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp