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Ingredientes
- 3 egg yolks
- 2 teaspoon liquid sugar substitute
- 1 1/4 c. canned pumpkin
- 1/2 c. lowfat milk
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 env. unflavored gelatin
- 1/4 c. cool water
- 3 egg whites, stiffly beaten
- 1/2 teaspoon liquid sweetener
- 1 baked pie shell or possibly graham cracker crust
Direcciones
- Beat egg yolks. Add in 2 tsp. sweetener, pumpkin, lowfat milk, salt and spices. Cook in double boiler, stirring constantly, till thick, about 5 to 7 min. Soften gelatin in cool water then stir into warm mix. Cold to room temperature. Beat egg whites and 1/2 tsp. sweetener. Fold into mix. Pour into crust. Chill. Makes 7 servings, each with 1 lowfat milk, 1/2 bread and 2 fat exchanges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 335g | |
| Calories 158 | |
| Calories from Fat 31 | 20% |
| Total Fat 3.56g | 4% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1257mg | 52% |
| Potassium 539mg | 15% |
| Total Carbs 27.35g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 20.29g | 14% |
| Protein 5.8g | 9% |
