Skinny pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
400 grams Butternut Squash 4 serving Egg white, large 20 grams Kraft Jello-o Brand Fat Free Pudding, Vanilla 6 serving Stevia Extract In The Raw Sugar Substitute [1 packet] 1 tsp Pumpkin Pie spice 30 mL Buttermilk, lowfat
Cook butternut squash until very tender and puree.
add the pudding. Whisk the egg whites.
Add the buttermilk and stevia in the puree, add spices. Mix all together.
If in ramekins:
Bake for 15 to 20 minutes thermostat 7.
If in pie plate:
Bake until firm in the middle (depends on oven, 30-40 min)
I was able to make 3 ramekins.
Serving Size: 6 portions- Make in 6 small ramekins or 1 8 inch pie pan
Number of Servings: 6
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
add the pudding. Whisk the egg whites.
Add the buttermilk and stevia in the puree, add spices. Mix all together.
If in ramekins:
Bake for 15 to 20 minutes thermostat 7.
If in pie plate:
Bake until firm in the middle (depends on oven, 30-40 min)
I was able to make 3 ramekins.
Serving Size: 6 portions- Make in 6 small ramekins or 1 8 inch pie pan
Number of Servings: 6
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Nutritional Info Amount Per Serving
- Calories: 42.8
- Total Fat: 0.2 g
- Cholesterol: 0.3 mg
- Sodium: 52.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.0 g
- Protein: 3.2 g
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