Sorry, no bargains this week as there are no grocery flyers on Thanksgiving eve! But to tide us all over until next week, I offer the gem of a recipe Laura presented at tonight's meeting:
Crustless, Sugarfree Pumpkin Pie!
1 1/3 cups Splenda
1 tablespoon + 2 teaspoons cornstarch
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 extra large egg whites
1 15 oz can pure pumpkin
1 1/4 cups 1% milk
Preheat oven to 425 degrees F (220º C).
Combine Splenda, cornstarch, spices, and salt in a small bowl. Beat egg whites lightly in a large mixing bowl. Stir in pumpkin and Splenda mixture. Gradually stir in milk.
Pour into a 9" pie plate sprayed with non-stick cooking spray. Place in center of preheated oven and bake for 15 minutes. Reduce oven temperature to 350ºF (175ºC) and bake for an additional 30 to 40 minutes or until an inserted knife comes out clean. Cool and serve immediately or refrigerate.
The whole pie equals 4 Points.
I repeat that.
The whole pie equals 4 points.
Enjoy. Thank you, Laura.
And happy Thanksgiving, all!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment