| Recipe: | F/f Pumpkin Cream Cheese Pie (Lacto Ovo) |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 1 package phyllo dough
8 oz F/f cream cheese
1 can pumpkin
3 tbsp Skim milk
4 egg whites
2 tbsp pumpkin pie spice
1/4 cup(s) maple syrup or honey
1 tbsp vanilla
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| Directions: | Crust: I just unrolled it out of the package, layed it on top of the pie
dish that I'd sprayed with Pam and pressed it in. I used kitchen scissors
and cut off the excess.
Mix everything in a blender and pour into crust. I only have a deep dish
pie plate, so I doubled this recipe (I actually made 2 seperate batches). Ibrushe d the crust with skim milk, wrapped aluminum foil around the edges
and baked it at 350 for 30 minutes. When I take it to my mother's house
tomorrow, I will brush the edges again, and probably bake it for 15
minutes, just to brown the crust.
Source: Susan Powter Posted by dmc@cherry-semi.com (Dawn Chace) to the
Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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