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Healthier Alternative To Pumpkin Pie.

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Make your usual pumpkin filling using non-fat condensed milk & egg whites (2 = 1 whole egg) or Eggbeaters. Use Splenda or Stivia instead of sugar ---and you can cut down on the amount by 1/4 to 1/2. Instead of making a pie shell, use glass or ceramic custard cups sprayed with Pam. Place the cups in a long cake pan. Fill each with 1/2 c. of pumpkin mixture for portion control. Fill the cake pan around the cups with boiling water (not too full.) Bake as recommended in your usual... (continued)

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recipe until a knife comes out clean. Top with fat-free or lite whipped topping. The eggs & milk add protein & the pumpkin has fiber, so this is a rather healthy alternative to pumpkin pie, but with less fat & fewer calories. I like to serve mine with coffee/tea after other dishes are washed.
- Submitted by STORMY724 11/23/2010 in Healthy Eating | 0 Comments
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