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Listed under these categories: Participant Favorites
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 DayPhysical activity not only burns energy (calories), but may also help lower the risk of breast cancer.  Exercise lowers estrogen levels, fights obesity, lowers insulin levels, and boosts the function of the immune system that attack tumors.

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