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Tuesday, March 13, 2012

Mock Sweet Potato Pie (GF)

  I really like this.  I’m not sure how closely it mimics sweet potato casserole, but my husband said this is a keeper!
2 eggs
2 tbsp melted butter (30 mL)
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
2 tbsp powdered erythritol (30 mL)
1/2  tsp salt (2 mL)
1 tsp vanilla extract (5 mL)
2 cups any cooked yellow squash (500 mL)
  (not spaghetti squash though)
1 cup canned pumpkin (250 mL)
1/2  cup heavy cream (125 mL)
1/2  tsp glucomannan powder, OR xanthan gum (2 mL)
Ground nutmeg sprinkle

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sucralose, OR SPLENDA® Granular, erythritol, salt and vanilla extract.  Add squash, pumpkin, heavy cream and glucomannan powder, OR xanthan gum; process until smooth.  Pour into 9-inch glass pie dish. Sprinkle with ground nutmeg. Bake about 40 minutes or until set.

Helpful Hints:  Whenever I want to reduce the sodium in a dish, I use half regular salt and half No Salt®.  The latter does not taste great on its own, but mixed with regular salt, it tastes great in most dishes and even baking.

Yield:  8 servings
1 serving
113.3 calories
2.7 g protein
9.1 g fat
4.8 g carbs

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