When you are trying to eat healthy, lose weight, or maintain a restricted diet of any kind, holidays like Thanksgiving, which revolve around food, can seem like something to dread rather than something to look forward to. Fortunately, if you make good choices, the Thanksgiving feast doesn’t have to loom as a terrible temptation. Fill your plate with turkey (no skin), veggies (avoid the ones loaded with creamy sauces, sugar, and butter), and volunteer to make this low-calorie pumpkin dessert!
Low-Cal Pumpkin Pie
- 1 egg
- 2 egg whites
- 1 can (15 ounces) solid-pack pumpkin
- Sugar substitute equivalent to 3/4 cup sugar
- 1/2 cup reduced-fat biscuit/baking mix
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 can (12 ounces) fat-free evaporated milk
- 1 cup reduced-fat whipped topping
- In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla, and spices until smooth. Gradually stir in evaporated milk.
- Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers. Yield: 8 servings.
1 piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.
Find more healthy Thanksgiving recipes at: http://www.eatingwell.com/recipes_menus/collections/thanksgiving_collection_1
Dr. Heidi Ryan and her team wish all of you a healthy and happy Thanksgiving. If you are considering bariatric surgery in the Las Vegas, Nevada area, schedule an appointment with Dr. Ryan. She is the area’s first and only female bariatric surgeon.