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 that the whole family will enjoy. Here is one!

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 fork, 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 1 hour, or until knife inserted in center of pie comes out clean. Serves 8.

Per serving: 145 cal. (14% from fat); 8.2g protein; 2.33g fat (1.37g sat.); 23.6g carbohyrdates; 258mg sodium; 7mg cholesterol; 1.4g fiber. Exchanges: 1 bread, 1/2 vegetable, 1/2 low-fat milk, 1/2 fat.

From the book, "Deliciously Healthy Favorite Foods Cookbook" by Suzi Castle. Published by Health Cookbooks. To order call: (800) 444-2524 ($14.95 + S&H).