Olgas Pumpkin Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cornflakes,
1 tsp: Diet Margarine, Melted
1 tbsp: , Hot Water
1/2 cup: Dietetic Maple Syrup,
1 cup: Nonfat Milk,
2 package: Dietetic Butterscotch Or Vanilla Pudding,
1 cup: Pumpkin, Canned Or Fresh Cooked
1 large: Egg,
Directions:
Preheat the oven to 325 Degrees F. Crush the cornflakes. Mix the
margarine and water, blending well, then add to the cornflakes,
mixing well. Spread the mixture evenly in a 9-inch pie pan, pressing
frim around the edge with a spatula. Bake for 8 to 10 minutesin the
oven, remove and let cool to room temperature. Blend the remaining
ingredients in a saucepan and cook, over medium heat, while stirring
constantly, until it reaches a boil. Cool to room temperature and
then pour into the pie shell. Chill for at least three hours before
serving.
Exchanges per serving: 1 serving = 1 1/2 breads. Calories per
serving: 110
From Recipes For Diabetics by Billie Little
Source from luhu.jp
margarine and water, blending well, then add to the cornflakes,
mixing well. Spread the mixture evenly in a 9-inch pie pan, pressing
frim around the edge with a spatula. Bake for 8 to 10 minutesin the
oven, remove and let cool to room temperature. Blend the remaining
ingredients in a saucepan and cook, over medium heat, while stirring
constantly, until it reaches a boil. Cool to room temperature and
then pour into the pie shell. Chill for at least three hours before
serving.
Exchanges per serving: 1 serving = 1 1/2 breads. Calories per
serving: 110
From Recipes For Diabetics by Billie Little
Source from luhu.jp