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October 1, 2008

Michelle says that this recipe tastes so good, you'll have trouble stopping at just one piece!


Sweet Potato Pie

I love this time of year: the fall colours, the crisp air, and Thanksgiving dinner!

I'm a huge fan of pumpkin pie, but if you like sweet potatoes, you've got to try sweet potato pie. Courtesy of a diabetes newsletter, this recipe is clean, simple, and unbelievably tasty. However, although it's low in calories per serving, I've got to warn you that it is so good you won't want to stop at one piece.

This year, treat your friends and family to a little something different at Thanksgiving. You know what I'll be taking to dinner.

Ingredients:

  • 3 tablespoons reduced-fat margarine
  • 1/4 cup Splenda Brown Sugar Blend®
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice
  • 1 large egg yolk
  • 2 cups mashed and cooked sweet potatoes (3-4 large sweet potatoes)
  • 1 cup 2% evaporated milk
  • 3 large egg whites
  • 9-inch (22.5cm) unbaked pie shell (graham cracker)

Preparation:

  • Preheat oven to 350° F.
  • Boil or microwave sweet potatoes, remove skin and mash.
  • In a large bowl, beat together margarine, Splenda Brown Sugar Blend®, cinnamon, ginger, salt, allspice and egg yolk. Whisk in sweet potatoes and evaporated milk.
  • In a medium bowl, beat egg whites until stiff (hand blender works well). Fold into sweet potato mixture. Pour into unbaked pie shell.
  • Bake 40-45 minutes until toothpick comes out clean when inserted in center.
  • Cool before serving (best if refrigerated overnight).

Nutritional information (per serving):

  • Calories: 187
  • Protein: 26 g
  • Carbs: 7 g
  • Fat: 5 g

Enjoy!

. . . Michelle Matthews
michelle@seriousaboutfitness.com

 

 

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