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Luana's Southern Pecan Pie

Recipe By : JoAnna Lund's December 2000 Newsletter
Serving Size : 8 Preparation
Categories : Pies And Tarts

1 Pillsbury refrigerated unbaked 9 inch pie crust
1 cup granular splenda
3 tablespoons all-purpose flour
3/4 cup Log Cabin sugar free Maple Syrup
3/4 cup water
2 eggs, slightly beaten, or equivalent in egg substitute
1 tablespoon + 1 teaspoon reduced calorie margarine
1 teaspoon vanilla
6 tablespoons{1 1/2 ounces} coarsely chopped pecans
1/4 cup Post Grape Nuts

Preheat oven to 350 degrees.Place pie crust in a 9 inch pie plate and flute edges.In a medium bowl, combine Splends, flour, maple syrup and water.Add eggs, margarine, and vanilla extract.Mix well to combine. Stir in pecans and Grape Nuts.Pour mixture into pie crust.

Bake 45-55 minutes or until filling feels firm in center.Place pie plate on wire rack and allow to cool completely.Cut into 8 servings.

Serves 8-Each serving equals:

HE: 3/4 Fa, 1/2 Br, 1/4 Sm, 1 Sl, 18 OC
220 calories, 12 gm. Fa, 5 gm Pr, 21 gm Ca, 163 mg So, 9 mg CI, 1 gm Fi
Diabetic: 1 1/2 St, 1Fa

December 2000 Newsletter, page r



 current weight: 185.0 
 
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