| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | American | Diabetic, Vegetables | 8 | Servings |
INGREDIENTS
| 3 | tb | Margarine |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | Egg yolk | |
| 3 | tb | Lemon juice |
| 1 | ts | Lemon peel |
| 1/4 | ts | Cinnamon |
| 3 | lg | Sweet potatoes, cooked, mash |
| 1 | c | Skim milk |
| 3 | Egg whites, beaten stiff | |
| 1 | 9-inch unbaked pie shell |
INSTRUCTIONS
Use about 1 1/2 pounds sweet potatoes. Heat oven to 350 F. Beat together margarine, sugar, and salt. Add egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet potatoes and milk. Mix well. Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. To reduce saturated fat, use a homemade pie shell made with vegetable oil. 1/8 wedge - 263 calories, 2 starch exchanges, 2 fat 6 grams protein, 13 grams fat, 32 grams carbohydrate, 3 grams fiber 296 mg sodium, 524 mg potassium, 34 mg cholesterol Adapted from The American Diabetes Assoc. Family Cookbook Vol. III Shared but not tested by Elizabeth Rodier, Jan 94 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”