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Listed under these categories: Diabetic Recipes
Ingredients:
1/2 cup splenda
1/4 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup fat-free egg substitute
1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated fat free milk
Serving Size:
1/6 of pie
# Servings: 6
Instructions:
Preheat oven to 425 degrees F.
Spray a 9" pie plate with non-stick spray.
Combine the splenda, brown sugar, salt, cinnamon, ginger, and allspice in small bowl. Beat the egg substitute lightly in a large bowl; stir in the pumpkin and the sugar mixture. Gradually stir in the milk; pour into the pie dish.
Bake 15 minutes; reduce the heat to 350 degrees F. Bake 40-50 minutes in pie dish, until a knife inserted in the center comes out clean.
Cool to room temperature on a rack. Cover and refrigerate until ready to serve.
Nutritional Information:
194 Calories
.9 g Total Fat
0 g Trans Fat
0 mg Cholesterol
205 mg Sodium
35.8 g Carbohydrates
2.3 g Fiber
31.9 g Sugar
7.1 g Protein
Diabetic Exchange:
Source: Diabetes Participant Sharon M. shared this recipe from Weight Watchers

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Healthy Tip of the Day

Healthy Tip of the DayDid you hear?  Martinsville and Henry County has a new Zip Code for Health!  95210.  9 hours of sleep, 5 servings of fruits and vegetables, 2 hours or less of screen time, 1 hour of physical activity, and 0 sugary beverages!

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