Pumpkin-Ricotta protein pie
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Pumpkin puree, canned, without salt, 2 cupsMilk, nonfat (skim milk), 1 cupRicotta Cheese, part skim milk, 1 cupSplenda Sugar Blend for Baking, 24 tsp (= one-half cup)Ambush Elite 30 Whey Protein Isolate (1 scoop = 40g), 2.5 scoopsSalt, 0.5 tspCinnamon, ground, 1 tspNutmeg, 1 tspPecans, 0.25 cup, halves
Preheat oven to 350 F. Spray 9-inch pie dish and 4 small ramekins with nonstick spray.
Blend ricotta cheese, eggs and half of your milk until smooth, it should be quite liquid. Add remaining ingredients and blend until smooth. Since this recipe hasno flour, you don't have to worry about over-mixing.
Pour liquid mixture into sprayed cooking dish and ramekins, decorate with pecans on top.
Bake for 40-45 minutes or until middle is set and fairly solid. It should not jiggle or be liquidy after cooking. The sides and center top may brown, but this is normal. Also, expect some puffing (up to twice the size), depending on your protein powder brand of choice. Cool for 1 hour and it will deflate and settle. It will be very moist and may break apart a bit when slicing, but it is delicious! Enjoy!
If you decide to use a crust (such as graham cracker, or regular pie pastry, you will need to adjust the nutrition information and calories upwards accordingly.
Serving Size: Makes one 9-inch pie, with extra going into individual ramekins (8 servings in large pie, 4 in ramekins)
Number of Servings: 12
Recipe submitted by SparkPeople user RACKMYBRAINS.
Blend ricotta cheese, eggs and half of your milk until smooth, it should be quite liquid. Add remaining ingredients and blend until smooth. Since this recipe hasno flour, you don't have to worry about over-mixing.
Pour liquid mixture into sprayed cooking dish and ramekins, decorate with pecans on top.
Bake for 40-45 minutes or until middle is set and fairly solid. It should not jiggle or be liquidy after cooking. The sides and center top may brown, but this is normal. Also, expect some puffing (up to twice the size), depending on your protein powder brand of choice. Cool for 1 hour and it will deflate and settle. It will be very moist and may break apart a bit when slicing, but it is delicious! Enjoy!
If you decide to use a crust (such as graham cracker, or regular pie pastry, you will need to adjust the nutrition information and calories upwards accordingly.
Serving Size: Makes one 9-inch pie, with extra going into individual ramekins (8 servings in large pie, 4 in ramekins)
Number of Servings: 12
Recipe submitted by SparkPeople user RACKMYBRAINS.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 3.6 g
- Cholesterol: 6.8 mg
- Sodium: 178.4 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.5 g
- Protein: 9.9 g
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