Makes 2 Pies
12 servings (6 slices per pie)
Meringue Crust
4 egg whites (save the yolks for the filling below!)
1 teaspoon cream of tartar
3 tablespoons Splenda
1/2 teaspoon vanilla extract
Dash of salt
4 egg whites (save the yolks for the filling below!)
1 teaspoon cream of tartar
3 tablespoons Splenda
1/2 teaspoon vanilla extract
Dash of salt
Beat egg whites with cream of tartar until almost stiff, then add the rest and beat to stiff peaks. Spray a two 9" pie tin with nonstick spray and put the meringue mixture in it, spreading so you have it about even all over and up the sides (so it cooks evenly). Bake in a preheated 350 degrees for 20 minutes or until lightly golden all over. Remove from oven and fill each with equal amounts of the pumpkin filling.
Pumpkin Filling
29 oz can Libby's pumpkin
1 8oz package cream cheese
1/2 cup Hood Carb Countdown Whole Milk (Red Carton)
4 eggs yolks
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp vanilla
1/2 tsp salt
1 tsp ground nutmeg
1/2 tsp ginger
1 cup Maltitol Crystals
In large bowl or food processor, combine all ingredients. Beat well.
Pour into Meringue shells. Return to over and cook for about 30 minutes
or until knife inserted in center comes out
clean. Cool completely. Serve chilled, topped with artificially sweetened real
whipped cream.
Per serving: 3.34 grams
carbohydrates
| Nutritional Information | |||
| source | grams | cals | %total |
| Calories: | 145 | ||
| Fat: | 11 | 99 | 76% |
| Sat: | 5 | 45 | 35% |
| Poly: | 1 | 5 | 3% |
| Mono: | 3 | 23 | 17% |
| Carbs: | 4.5 | 13 | 10% |
| Fiber: | 1.16 | 0 | 0% |
| Protein: | 4 | 18 | 14% |
| Alcohol: | 0 | 0 | 0% |