This week's Diabetic Dessert of the Week is a Happy Hliday Pumpkin Pie. So here's a Dessert Recipe to please them all, Happy Holiday Pumpkin Pie. The Pie has a reduction of both fats and sugar without losing that Pumpkin Pie flavor. To make this Pie you'll be needing are Splenda® Granular, Cornstarch, Ground Cinnamon, Pumpkin Pie Spice, Salt, Fat Free Half and Half, Egg Substitute, Heavy Cream, and Pure Vanilla Extract. The recipe is from the CooksRecipes website. At the Cooks site you'll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html
Happy Holiday Pumpkin Pie
The reduction of both fats and sugar in this tasty pumpkin pie recipe means those monitoring their diet can have a happy holiday with pie!
Recipe Ingredients:
1 Prepared Pie Crust
Filling:
1 (15-ounce) can pumpkin purée
3/4 cup Splenda® Granular
2 tablespoons corn starch
1/2 teaspoon ground cinnamon
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/2 cup fat free half-and-half
1/2 cup egg substitute
3 tablespoons heavy cream
1 tablespoon pure vanilla extract
Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – Blend pumpkin purée, Splenda®, cornstarch, spices, and salt in a medium sized mixing bowl. Mix until all ingredients are well blended Add remaining ingredients and mix well.
3 – Pour into prepared pie crust.
4 – Bake 35 to 40 minutes or until set in the center and the crust is golden brown.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Total Calories 170, Calories from Fat 70, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 140 mg, Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 4 g, Protein 4 g, Vitamin A 170%, Calcium 2%, Vitamin C 0%, Iron 8%.
https://www.cooksrecipes.com/diabetic/happy_holiday_pumpkin_pie_recipe.html
No comments:
Post a Comment