Recipes: Holiday Baking

the recipes

december 2000

Holiday Baking

Crustless Pumpkin Pie

(makes 8 servings)

	butter-flavored cooking spray
2	cups (400g) unsweetened canned pumpkin
1 1/2	cups (360 ml) skim milk
1/2	cup (285 g) one-to-one sugar substitute
1/2	cup (95 g) low-fat biscuit mix
2 1/2	tablespoons (37.5 g) margarine
2 1/2	teaspoons (7.5 ml) pumpkin pie spice
2	teaspoons (10 ml) vanilla extract
1/4	cup (120 ml) liquid egg substitute
	fat-free sugar-free frozen whipped topping, thawed

Preheat oven to 350°F (180°C) Gas Mark 4. Coat a 9-inch (22.5 cm) baking dish, pie plate or quiche dish with cooking spray and set aside.
In a large bowl, combine all ingredients except the whipped topping. Using an electric mixer or whisk, mix for about 1 minute. Pour into prepared baking dish, Bake for about 50 minutes until puffed and set. Cool and refrigerate until ready to serve.
Cut into wedges and serve, topping each piece with a dollop of the whipped topping.

Per serving:	122 calories (27% calories from fat), 4 g protein, 4 g total fat (0.8 g saturated fat), 21 g carbohydrates, 3 g dietary fiber, 1 mg cholesterol, 171 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (bread/starch), 1/2 fat

Pumpkin Cookie Bars

(makes 36 bars)

	baking spray with flour
1/4	cup (120 ml) liquid egg substitute
2	large egg whites
3/4	cup (143 g) one-to-one sugar substitute
1/3	cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk
1/4	cup (60 ml) canola oil
1	16-ounce can (480 g) unsweetened pumpkin
1/4	cup (36g) currants
2	cups (280 g) unbleached all-purpose flour
2	teaspoons (10 ml) pumpkin pie spice
2	teaspoons (10 ml) baking powder
1/8	teaspoon salt (0.6 ml) (optional)

Preheat oven to 350° F (180° C), Gas Mark 4. Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray.
In a large bowl, combine egg substitute, egg whites, sugar substitute. dry skim milk, canola oil, and pumpkin. Mix for about 2 minutes. Stir in currants.
Sift dry ingredients over the mixture and fold in. Place the batter into he prepared pan and bake for about 40 minutes until the batter springs bake when touched in the center. Cool in the pan and cut into 36 bars.

Per 1-bar serving:	56 calories (23% calories from fat), 2 g protein, 2 g total fat (0.1 g saturated fat), 10 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 39 mg sodium
Diabetic exchanges:	1/2 carbohydrate (bread/starch)

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