Recipes: Perfect Pies

the recipes

september 2000

Perfect Pies

Festival Sweet Potato Pie

(makes 8 servings)

4	tablespoons (50 g) reduced fat margarine, softened
1/2	cup (95 g) one-to-one sugar substitute
3	large eggs, separated
1/2	teaspoon (2.5 ml) ground cinnamon
2	cups (390 g) mashed cooked sweet potatoes
1	cup (240 ml) evaporated skim milk
1	9-inch (23 cm) unbaked pie shell (recipe here)

Preheat oven to 350°F (180°C), Gas Mark 4.
In a large bowl, cream together margarine and sugar substitute. Beat in egg yolks and cinnamon. Stir in sweet potatoes and evaporated milk.
In a separate bowl, beat egg whites until they form stiff peaks. Gently stir one-third of the beaten egg whites into the sweet potato mixture to lighten it. Fold in remaining beaten egg whites and pour mixture into unbaked pie shell.
Bake for 40 minutes, until done when a tester is inserted near the middle comes out clean.

Per serving:	294 calories (33% calories from fat), 8 g protein, 12 g total fat (2.4 g saturated fat), 44 g carbohydrates, 2 g dietary fiber, 81 mg cholesterol, 203 mg sodium
Diabetic exchanges:	3 carbohydrate (bread/starch), 2 fat

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