Sweet Potato Pie
Calories 192 (23% from fat)
Fat 5 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 175 mg.
Carb. 31 gram
Fiber 1.3 gram
Sugar 11 gram
Sugar Alcohol 5.5 gram
Protein 4 gram
Ingredients
1 frozen pie crust
(We used Pilsbury Pet-Ritz Pie Crust.)
Filling
1/2 cup egg substitute
(We used Egg Beaters.)
1/2 cup Cary's sugar free syrup
2 Tbsp. corn starch
1 15 oz. can sweet potatoes drained
8 oz. silken tofu drained
1/8 tsp. ground ginger
1/2 tsp. almond extract
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. ground allspice
Toppings
1/2 cup Cary's sugar free syrup
16 Tbsp. fat free whipped cream
Crust
1. Heat oven to 400 degrees Fahrenheit.
2. Let pie crust thaw for 10-20 minutes. Prick bottom and around the side thoroughly with fork.
3. Bake on oven rack for 11-13 minutes or until lightly browned. Cool for 10-15 minutes.
Pie Filling
4. Combine all pie filling ingredients, (egg substitute through ground allspice) in food processor and blend until smooth. (You can mix it in a blender if you don't have a food processor.) Pour into prepared pie crust and spread evenly.
5. Bake at 350 degrees Fahrenheit for 50 minutes or until set. Cool on wire rack and slice into 8 pieces.
6. Serve each slice with 1 Tbsp. of Cary's syrup drizzled on top and 2 Tbsp. fat free whipped cream.
Yield: 8 Servings
