| Archives October 1, 2008
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Michelle says that this
recipe tastes so good, you'll have trouble stopping at just one piece! |
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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 |
