Low-calorie Pumpkin Piedesserts, diabetic, pies 16 oz can solid-pack pumpkin 13 oz can evaporated skim milk; * 1 egg 2 egg whites 1/2 cup biscuit mix like bisquick 2 tablespoon sugar 8 pkg sugar substitute; (16 ts-1/3c 2 teaspoon pumpkin pie spice 2 teaspoon vanilla Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. 1/8 pie - 114 calories, 1 1/2 starch/bread exchange 18.5 grams carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg sodium, 304.2 mg potassium, 37 mg cholesterol Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but not tested by Elizabeth Rodier, Nov 93 |
