Zucchini Custard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2C Egg Beaters2C chopped steamed zucchini1/3C 1T Truvia1 12oz can Evaporated fat free milk8T Lt Butter1/2t salt1/4C Bisquick Heart Smart2t vanilla
Preheat oven to 425. Put all ingredients into blender, cover and blend. Pour mixture into deep dish pie plate. I make mine without pastry. I always throw that part out anyway. You can sprinkle with cinnamon and or nutmeg if you like.
Bake at 425 for 5 min then lower heat to 325 for about 30 to 45 min, till knife inserted comes out clean. Let cool and top with low fat cool whip.
Bake at 425 for 5 min then lower heat to 325 for about 30 to 45 min, till knife inserted comes out clean. Let cool and top with low fat cool whip.
Nutritional Info Amount Per Serving
- Calories: 158.0
- Total Fat: 8.3 g
- Cholesterol: 20.0 mg
- Sodium: 485.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.8 g
- Protein: 6.8 g
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