| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Pies, Desserts, Diabetic, Low-fat/cal |
8 |
Servings |
INGREDIENTS
| 1 |
|
Pastry shell, 9" |
| 1 1/2 |
c |
Pumpkin; canned |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Low-fat milk; |
| 3 |
tb |
Liquid cal-free sweetener * |
| 2 |
tb |
Brown sugar; packed |
| 1 |
ts |
Ground cinnamon; |
| 1/2 |
ts |
Ground nutmeg; |
| 1/2 |
ts |
Ground ginger; |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Ground cloves; |
|
|
Light vanilla ice cream 7%bf |
INSTRUCTIONS
* The most common liquid sweetener in Canada is SugarTwin. 3 tb. is
the sweetness equivalent of 12 tb sugar or 3/4 cup.
Prick pastry shell with a fork. Bake in 450 F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.
Pour into partially baked pie shell.
Bake in 350 F oven for 50 min or until centre is almost set. Cool
slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tb. light vanilla ice cream.
Preparation 15 min, cook 50 min.
1/8 pie with 2 tb light vanilla ice cream, 173 calories 20 g
carbohydrate, 5 g protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2
fruit & vegetables choice, 1 milk choice 2%, 1 1/2 Fats & Oils choice
Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79
calories, 1/2 milk, 1 fat exchange
Source: Choice Menus, Marjorie Hollands & Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by
Elizabeth Rodier Oct 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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