Crust-less Pumpkin Pie
Let’s be honest, for most of us, the best part of any meal is what comes afterward.
Dessert. It’s no surprise that part can also be the most fattening and unhealthy for you – until now. With the 15-150 Secret to Simple Dieting book I co-wrote with Bobbie Freiberg, we teach you how to count what is going in and out of your body. Not only that, but you’ll lose weight just from doing that and all the food still tastes just as delicious as if it were made with fattening products. From the book, I’ve taken out one of my favorite recipes that won’t make you gain weight and only has one gram of fat! It’s so simple, it only consists of five ingredients that are easy to find at almost any supermarket location near you. Next time you are having a party or holiday gathering, definitely try this out for your guests! You can eat as much as you want and they’ll appreciate not having to feel so guilty going home with a full stomach!
Crust-less Pumpkin Pie
Ingredients
15 oz. canned pumpkin
½ cup egg whites or egg substitute
¾ cup sugar substitute
2 tbsp. ground cinnamon
2 tbsp. fat-free whipped cream
Directions
Preheat oven to 350 degrees for 10 minutes. Place all ingredients except whipped cream in a bowl and mix well with a spoon. Spray baking pan with spray oil, and place mixture in pan. Bake for approximately 25 minutes. Once cooled, let sit in refrigerator for two hours. Top and serve with fat-free whipped cream and a little more sprinkled cinnamon.
Servings: 8
Fat: 1 g
Carbs: 8g