Harvest Chiffon Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 199.1
- Total Fat: 8.8 g
- Cholesterol: 22.9 mg
- Sodium: 418.5 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.0 g
- Protein: 6.2 g
View full nutritional breakdown of Harvest Chiffon Pie calories by ingredient
Introduction
Squash gets a Sweet Do-over. This is low in fat and taste great. The recipe calls for sugar put I use Bakers Splenda to reduce the sugar but you can use sugar if you want to Squash gets a Sweet Do-over. This is low in fat and taste great. The recipe calls for sugar put I use Bakers Splenda to reduce the sugar but you can use sugar if you want toNumber of Servings: 10
Ingredients
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1 (21/2-lb) butternut squash, cut in half lenghtwise and seeded
3/4 cup Bakers splenda ( may use suger)
1 Egg large
11/2 tsp. apple pie spice
1/4 tsp. salt
2 (1/4 oz) envelopes unflavored gelatin
1 (12 oz.) can evaporated fat-free milk
1 c. thawed frozen fat-free whipped topping
1 (6oz) prepared reduced-fat graham cracker crust
2 Tbsp. pecans, chopped
chocolate-fudge syrup (optional)
Directions
makes 10 serings. 1/10th of pie equals 230 calories or less if using slenda sugar
1.Preheat oven to 400. Spray a rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet. Bake until tender,about 40 mins. Turn cut side up and let cool.
2. Scoop out the flesh out of the squash and transfer into a meduim bowl. Mash well with a potatoe masher until smooth (you should have about 13/4 cup). Add the Splenda(or sugar),egg,apple pie spice, and the salt, beating with a whisk until well blended.
3. Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until soften, about 5 mins. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved (about 3 mins,). Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 mins. Transfer to large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set (about 1 hr).
4. gently whisk the squash mixture until smooth. With arubber spatula, fold in the whipped topping. Pour the mixture into the pie crust. Sprinkle with the pecans. Refridgerate until set firm, at least 2 hrs or up to overnight.
For an addtional touch drizzle each serving of pie with 1 Tbsp. chocolate-fudge syrup.
Number of Servings: 10
Recipe submitted by SparkPeople user ARMYMOM46.
1.Preheat oven to 400. Spray a rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet. Bake until tender,about 40 mins. Turn cut side up and let cool.
2. Scoop out the flesh out of the squash and transfer into a meduim bowl. Mash well with a potatoe masher until smooth (you should have about 13/4 cup). Add the Splenda(or sugar),egg,apple pie spice, and the salt, beating with a whisk until well blended.
3. Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until soften, about 5 mins. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved (about 3 mins,). Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 mins. Transfer to large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set (about 1 hr).
4. gently whisk the squash mixture until smooth. With arubber spatula, fold in the whipped topping. Pour the mixture into the pie crust. Sprinkle with the pecans. Refridgerate until set firm, at least 2 hrs or up to overnight.
For an addtional touch drizzle each serving of pie with 1 Tbsp. chocolate-fudge syrup.
Number of Servings: 10
Recipe submitted by SparkPeople user ARMYMOM46.