Cooking With Suzi

Cooking With Suzi

COOKING WITH SUZI

by Suzi Castle

We're all concerned with healthful eating, but none of us want
to give up occasional treats. Although care and moderation are necessary in
your diet, it is possible to create sinfully rich-tasting, yet very low-in-fat
and sugar-free quick-to-fix desserts that the whole family will enjoy. Here
is one!

Lite Pumpkin Pie
Serve with a dollop of fat-free whipped topping

Crust:

1 cup unbleached flour
Sugar substitute equal to 1 1/2 tablespoons sugar (i.e.,
1 1/2 tablespoons Brown SugarTwin)
1/4 teaspoon Morton Lite Salt Mixture
2 tablespoons Butter Buds
2 tablespoons chilled stick butter or margarine, cut into
small pieces
1/4 cup ice water
1 egg white, lightly beaten
1 teaspoon cider vinegar

Filling:

2 cups canned pumpkin
2 cups water
1 cup low-fat (1/2% fat) milk powder (equal to 4 cups low-fat
milk)
1/2 fat-free egg substitute
Sugar substitute equal to 3/4 cup brown sugar (i.e., 3/4
cup Brown SugarTwin)
1/2 teaspoon Morton Lite Salt Mixture
1 teaspoon ground cinnamon
1/2 teaspoon each: ground ginger, nutmeg and allspice
1/4 teaspoon ground cloves

CRUST: In a mixing bowl, combine flour, sugar substitute, Morton
Lite Salt Mixture and Butter Buds. Using a pastry blender or two knives, cut
in butter until mixture resembles coarse crumbs. Combine ice water, beaten egg
white and vinegar. Using a fork, stir in ice water mixture 1 tablespoon at a
time.
Gather the dough into a ball and press into a flat circle. Place
two overlapping pieces of plastic wrap on a flat surface. Set the dough in the
center. Cover with two more overlapping pieces of plastic wrap. Using a rolling
pin, roll the dough into a 12" circle. Remove the top pieces of plastic
wrap. Invert the dough over a 9" or 10" pie pan sprayed with nonstick
spray. Gently press the dough into the pan. Remove the remaining plastic wrap.
Fold in the overhanging edge of the crust to form a sturdy edge. Patch any thin
spots with scraps.
FILLING: Mix all ingredients. Pour into a crust-lined pie pan.
Bake in a preheated 350 degree oven for 1 hour, or until knife inserted in center
of pie comes out clean. Serves 8.
Per serving: 145 cal. (14% from fat); 8.2g protein; 2.33g fat
(1.37g sat.); 23.6g carbohyrdates; 258mg sodium; 7mg cholesterol; 1.4g fiber.
Exchanges: 1 bread, 1/2 vegetable, 1/2 low-fat milk, 1/2 fat.
From the book, "Deliciously Healthy Favorite Foods Cookbook"
by Suzi Castle. Published by Health Cookbooks. To order call: (800) 444-2524
($14.95 + S&H).