Due to the popularity of last week’s Blueberry Crisp recipe, I have decided to one-up myself with the help of my sleuthing friend Deb, who has located a fantastic, even lower calorie dessert recipe for us. Thanks go to the Hungry Girl for this invention!


One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
3/4 cup Splenda (granulated)
2 tsp. pumpkin pie spice



Preheat oven to 350 degrees.


Combine all ingredients in a bowl, and mix thoroughly.


Place mixture in an 8″ x 8″ baking dish sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)


Once ready to serve (it’s delicious eaten hot or cold), cut into 9 pieces.


Makes 9 servings. Per serving: only 65 calories!



Tip: I made this for my better half last night, and his feeling was that a 4 tbsp puff of light whipped cream on the top was worth the extra 30 calories to make this dessert a little richer tasting. The total for this delicious treat still comes in just under 100 calories. I’ll let you decide!!




Happy Holidays!!



Dr Sue Pedersen www.drsue.ca © 2010 drsuetalks@gmail.com

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