Ingredients
| 3 1/2 |
c pumpkin |
| 1/2 |
tsp salt |
| 2 |
tsp cinnamon, ground |
| 1 |
tsp ginger, ground |
| 1/2 |
tsp cloves, ground |
| 4 |
egg whites |
| 1 |
c skim milk |
| 4 |
tbs honey |
| 16 |
servings free cool whip , 2 tbs/serving |
Directions
- place in 8 inch pie dish
- whip egg whites, blend all together well, bake 15 mins in 425 degree oven, reduce heat to 350 degrees and bake another 40 - 50 mins or until knife comes out clean
- serve 1/8th (almost 1/2 cup) warm with 4 tbs fat free cool whip
- ALTERNATIVE TO MAKE 1/4TH RECIPE (2 servings) AT A TIME: prepare pumpkin with salt spices, mix well and take out 1/4th to cook. Put rest in air tight container for later.
- Then mix the 1/4th pumpkin with 1 egg white, 1 Tbs honey and 1/4 c skim milk, blend well, put in microwave safe dish and cook on high till done (knife comes out clean, 5 - 10 mins on high).
- split & serve 1/2 c warm with 4 tbs fat free cool whip :)
Categories
Vegetables, Dessert, Side Dish, Snacks, American, Thanksgiving, Bake
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