Monday, November 30, 2009

Joe's PUMPKIN PIE - Crustless

I have not tried this yet, but it is a traditonal pumpkin pie without the crust. Let's all try it! It is like a classic custard and who can complain at 1 point per serving?

3/4 cup liquid egg substitute
3/4 cup honey
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 3/4 cups pumpkin (one can)
1 cup evaporated skim milk

Beat egg substitute, honey, spices, salt, and
pumpkin together. Grease a deep 8X8” glass pan –or- 9" pie plate. Pour pumpkin mixture into pan. Bake at 325 degrees about 1 hour, until a knife blade comes out clean. Cool thoroughly.

Serve with a topping, if desired.

If cut into 9 pieces – ONE POINT EACH

Tuesday, November 24, 2009

Pumpkin Pie

Looking for a pumpkin pie recipe that is 8 or 9 points? Here is a classic Weight Watcher version - that I have modified, of course. It is only 3 points for 1/8 of a 9 inch pie! One of my at work members, Kathy, actually first told me about using the phyllo sheets for the crust. It really works. If you know what to do with the remaining sheets, let me know. You can't refreeze them.

4 spray(s) cooking spray
4 sheet(s) phyllo dough
1/2 cup(s) brown sugar (brwon sugar splenda works fine here)
1/8 tsp nutmeg
1/4 tsp ground cloves
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cup(s) canned pumpkin, puree (one whole can)
1 1/2 cup(s) fat-free evaporated milk (one whole can)
1/2 cup(s) fat-free egg substitute
1 tsp vanilla extract

Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.

Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.

Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.

Pour filling into crust. Bake until set, about 50 minutes. Cool completely before cutting into 8 pieces.

I serve with low cal whipped topping.

Without topping this is just 3 points per slice!

Tuesday, November 10, 2009

Buckwheat Crepes

In the United States we usually eat crepes made of white flour. In France it is common to get them made with buckwheat; especially in Normandy. These are quite hardy and filling but because of the fiber, they are low in points!

I like to make them and use them to fill with left over stew or roast and gravy. I also like them for breakfast with slice of Canadian bacon and an egg. They make the left overs into a special meal. They can be stuffed and frozen for a quick meal later.

When I did the math on them 2 crepes is 3 points. Not bad!

¾ cup plus 1 tablespoon buckwheat flour
1/3 cup all-purpose flour
1 2/3 cup milk
3 eggs
1 tablespoon butter, melted
¼ teaspoon salt

Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for 2 hours (or overnight - this is important for the development of the texture of the dough) before making into crepes.
Melt a little butter (I just use cooking spray in a nonstick pan) in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.

Makes 10 crepes.