A Christmas Hit: Crustless Pumpkin Pie!

Due to the popularity of last week's Blueberry Crisp recipe, I have decided to one-up myself with the help of my sleuthing friend Deb, who has located a fantastic, even lower calorie dessert recipe for us. Thanks go to the Hungry Girl for this invention!

Ingredients:
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
3/4 cup Splenda (granulated)
2 tsp. pumpkin pie spice

Directions:

Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in an 8" x 8" baking dish sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.

Makes 9 servings. Per serving: only 65 calories!

Tip: I made this for my better half last night, and his feeling was that a 4 tbsp puff of light whipped cream on the top was worth the extra 30 calories to make this dessert a little richer tasting. The total for this delicious treat still comes in just under 100 calories. I'll let you decide!!

Happy Holidays to All!!

Dr Sue Pedersen www.drsue.ca © 2010 drsuetalks@gmail.com

Follow me on Twitter for daily tips! @drsuepedersen

Follow me on Facebook: drsue.ca

Read more...

Blueberry Crisp Yuletide Dessert!

The wonderful holiday season is upon us!! It's a joyous time to spend time with friends and loved ones, with much hosting done from home. Large, filling, high calorie meals are the norm during the holidays, and dessert can often double the total calorie intake of the meal. Here is a suggestion for a fabulous dessert that is not calorie free by any means, but is at least reasonable at 256 calories per serving. My suggestion is to scale down to a half portion for only 128 calories! Eating a half portion also scales down the carbohydrate count (attenntion, diabetics!) to a very reasonable 24 grams.

This recipe comes from my favorite Canadian chefs Janet and Greta Podleski, from their fabulous cookbook, Eat, Shrink, and Be Merry!

Blueberry Crisp (aka Rhapsody in Blueberry)

Filling:

• 6 cups blueberries (best if fresh)
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp freshly squeezed lemon juice
• 2 tsp grated lemon zest

Topping:

• 1 cup quick-cooking rolled oats (not instant)
• 1/2 cup all purpose flour
• 1/3 cup lightly packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup margarine, melted
• 2 tbsp apple juice or orange juice
  

1 cup low fat vanilla yogurt

Instructions:

1. Preheat oven to 375F. Spray a 9 x 13 inch baking dish with cooking spray. Add blueberries. Sprinkle bueberries with granulated sugar, cornstarch, lemon juice, and lemon zest. Mix well and set aside.

2. To make topping, combine oats, flour, brown sugar, and cinnamon in a medium bowl. Add melted margarine and juice. Using a fork, stir until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over coated blueberries.

3. Bake for 30 minutes, until blueberries are bubbling around edge of pan and crumb topping is golden brown. Cool for 10 minutes before serving.

4. Serve with a dollop of low fat vanilla yogurt, if desired.


Makes 8 servings. Per serving:

• 256 calories
• 6.9g fat
• 3g protein
• 48g carbohydrate

Divide the above numbers by 2 for half servings (recommended!).

To further cut calories, I'd be interested to see how this recipe turns out with Splenda as a substitute for granulated sugar, and/or Brown Sugar Splenda as a substitution for brown sugar. Try it out, and leave a comment to let our readers know how it turns out!

Happy Holidays!

Dr Sue Pedersen www.drsue.ca © 2010 drsuetalks@gmail.com

Follow me on Twitter for daily tips! @drsuepedersen

Follow me on Facebook: drsue.ca

Read more...