Sweet Potato Meringue PieSubmitted by: SEAJESS
IntroductionA dessert that diabetics can enjoy. Just skip the crust. A dessert that diabetics can enjoy. Just skip the crust.
Ginger snap cookies, Nabisco, 40 crushed
Butter, 1/4 cup melted
Sweet potato, cooked, baked in skin, skinned, 2 cups
Soy milk powder, 3 T
Water, 1 cup
Ginger, fresh grated, 1 t
Cinnamon, 1/2 t
Cloves, 3 ground
Nutmeg, fresh ground, 1/2 t
Splenda Sugar Blend for Baking, 1/2 cup
egg whites, fresh, 4 large
Cornstarch, 1 T
Cream of tartar, 1/4 t
*Splenda Sugar Blend for Baking, 4 T
Pie Filling: Mix all inredients except sweet potato until slightly frothy. Mix in skinned sweet potato with pastry cutter. Cook in double boiler stirring regularly until firm, about 15 minutes.
Meringue: Beat eggs until frothy; add cornstarch, cream of tartar and Splenda. Beat until stiff peaks form. Top pie, being careful to connect meringque to crust. Bake 15 minutes at 325 degrees or until peaks are browned. Chill before serving.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SEAJESS.