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SPLENDA® Granular salt cinnamon ground ginger pumpkin pie filling pasteurized liquid egg-whites Mozzarella cheese egg substitute water
Viewed: 95 - Published at: 2 years agoIngredients
- 3/4 cup Splenda granular, sugar substitute
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 (15 ounce) can pumpkin pie filling
- 1/2 cup pasteurized liquid egg-whites
- 1/2 cup pre-shredded fat free mozzarella cheese
- 4 teaspoons egg substitute
- 6 tablespoons warm water
Method
- Preheat oven to 400 degrees.
- Combine the first four ingredients in a small bowl.
- Stir pumpkin into skillet & heat slowly.
- Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
- Mix in the Splenda and spice.
- Mix egg replacer well with the water, add.
- Stir whole mixture, pour into crust.
- Bake at 400 degrees for 10 minutes.
- Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
- The cheese is what "binds." Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn't bake at such high temps for so long, because you're not waiting for sugar to melt, egg yolks to cook - and you've already heated your ingredients.
