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����������������������������� COOKING WITH
SUZI�������������������� ���������������������������� ��������� ������������by Suzi Castle ���������������������������� ���� We're all
concerned with healthful eating, but none of us want to give up occasional treats.� Although care and moderation are necessary in your diet, it is possible
to create sinfully rich‑tasting, yet very low‑in‑fat
and sugar‑free quick‑to‑fix desserts
the whole family will enjoy.� Here
is one favorite we decided to run again!! ��������������������
Lite Pumpkin Pie ���������������������������� ���� Serve with
a dollop of fat‑free whipped topping. Crust: 1� cup unbleached
flour �� Sugar substitute
equal to 1 1/2 tablespoons sugar �� (i.e., 1
1/2 tablespoons Brown SugarTwin) 1/4� teaspoon
Morton Lite Salt mixture 2� tablespoons
Butter Buds 2� tablespoons
chilled stick butter or margarine, cut into ���� small pieces 1/4� cup ice
water 1� egg white,
lightly beaten 1� teaspoon
cider vinegar Filling: 2� cups canned
pumpkin 2� cups water 1� cup low‑fat
(1/2% fat) milk powder (equal to 4 cups����
�low‑fat
milk) 1/2� fat‑free
egg substitute �� Sugar substitute
equal to 3/4 cup brown sugar (i.e., 3/4 cup Brown SugarTwin) 1/2� teaspoon
Morton Lite Salt mixture 1� teaspoon
ground cinnamon 1/2 teaspoon each: ground ginger, nutmeg and allspice 1/4 teaspoon ground cloves ���� Crust:
In a mixing bowl, combine flour, sugar substitute, Morton Lite Salt mixture and Butter Buds.�
Using a pastry blender or two knives, cut in butter until
mixture resembles coarse crumbs. Combine ice water, beaten
egg white and vinegar.� Using
a folk, stir in ice water mixture 1 tablespoon at a time. ���� Gather
the dough into a ball and press into a flat circle. Place two overlapping pieces of plastic wrap
on a flat surface. Set the dough in the center.� Cover with two more overlapping pieces of plastic wrap. Using a rolling pin, roll the dough into a 12" circle. Remove
the top pieces of plastic wrap.� Invert
the dough over a 9" or 10 " pie pan sprayed with nonstick spray.� Gently press the dough into the pan.� Remove
the remaining plastic wrap.� Fold
in the overhanging edge of the crust to form a sturdy edge.
Patch any thin spots with scraps.� ���� Filling:�
Mix all ingredients. Pour into a crust‑lined pie pan.� Bake
in a preheated 350 degree oven for one hour, or until knife inserted in center of pie comes out
clean. Serves 8. ���� Per serving:�
145 cal. (14% from fat); 8.2gm protein; 2.33gm fat (1.37gm sat.); 23.6gm carbo.; 258mg sodium;
7mg chol.; 1.4gm fiber.�
Exchanges: 1 bread,� 1/2
vegetable, 1/2 low‑fat milk, 1/2 fat. ���� From the
DELICIOUSLY HEALTHY FAVORITE FOODS COOKBOOK by Suzi Castle.� Available
in most bookstores, or by sending $18.90 (14.95 + $3.95 S&H) to:� Health Cookbooks, Dept. M, 3520 McCourry Street, Bakersfield, CA 93304. |
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