| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Diabetic, Pies, Desserts, Bisquick, Low-fat/cal |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Can solid-pack pumpkin; |
| 13 |
oz |
Can evaporated skim milk;* |
| 1 |
|
Egg; |
| 2 |
|
Egg whites; |
| 1/2 |
c |
Biscuit mix like Bisquick; |
| 2 |
tb |
Sugar; |
| 8 |
pk |
Sugar substitute;(16 ts-1/3c |
| 2 |
ts |
Pumpkin pie spice; |
| 2 |
ts |
Vanilla; |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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