Sweet Potato Pie

Sweet Potato & Rum Pie

 

Yield 1 pie  12 portions

 

 

 2 Large Sweet Potato

1 acorn squash

¼ c splenda

¼ c raisin

¼ c rum

½ c egg beater

8-oz fat free/ no salt added corn flakes, ground

 

Procedure:

 

Roast squash & Potato in a 400-degree oven until cook through, cool and remove skin.  In cuisenart blend rum, egg beater, splenda, squash & potato until very smooth.  In a bowl mix in the raisins.  In an aluminum pie pan; coat bottom with corn flakes and bake for 3 minutes.  Add sweet potato mixture and bake at 350 degrees for 35 minutes, let cool, cut & serve.

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