| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Digest, Fatfree, Nov., Powter | 1 | Servings | |
INGREDIENTS
| 1 | Phyllo dough | |
| 8 | oz | F/f cream cheese |
| 1 | Pumpkin | |
| 3 | T | Skim milk |
| 4 | Egg whites | |
| 2 | T | Pumpkin pie spice |
| 1/4 | c | Maple syrup or honey |
| 1 | T | Vanilla |
INSTRUCTIONS
Crust: I just unrolled it out of the package, layed it on top of the pie dish that I'd sprayed with Pam and pressed it in. I used kitchen scissors and cut off the excess. Mix everything in a blender and pour into crust. I only have a deep dish pie plate, so I doubled this recipe (I actually made 2 seperate batches). I brushe d the crust with skim milk, wrapped aluminum foil around the edges and baked it at 350 for 30 minutes. When I take it to my mother's house tomorrow, I will brush the edges again, and probably bake it for 15 minutes, just to brown the crust. Source: Susan Powter Posted by dmc@cherry-semi.com (Dawn Chace) to the Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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