View Single Post
Old 08-18-2012, 02:30 AM   #57
LizRR
IP: 2/28/12-9/1/12
 
LizRR's Avatar
 
Join Date: Mar 2012
Location: Plano, Texas
Posts: 2,120

S/C/G: 214/165 (post-partum)/145

Height: 5'6"/39yo

Default Pumpkin Pie

Ingredients
Crust:
2 Sheets Graham Crackers
1oz Nonfat Yogurt

Filling:
1 Egg
4 oz AllWhites Egg Whites
1/4 packet Knox Unflavored Gelatin
6 oz canned Pumpkin
1/3 cup Lowfat Ricotta Cheese
1/2 tsp Pumpkin Pie Spice
1/2 tsp Vanilla Extract
3 tbsp Brown Sugar No-Calorie Sweetener

Directions:
Make Crust:
1. In mixing bowl, add Egg Whites only
2. In pie pan, crush Graham Cracker sheets into crumbs and mix with 1 oz Nonfat Yogurt.
3. Press evenly in the bottom of the pan. Tip: use the back of a wet spoon to assist in spreading the crust
3. Bake crust at 350 degrees ~7 minutes
4. Brush inside of crust lightly with Egg White.
5. Bake crust at 350 degrees an additional ~7 minutes. This creates a 'waterproof' coating to keep your crust from getting too soggy.

Make Filling:
1. In mixing bowl, sprinkle in Gelatin to the Egg Whites and allow to dissolve/stir with fork ~1 minute. You want to make sure the gelatin gets correctly incorporated into the rest of the ingredients by dissolving in liquid first.
2. To the Gelatin & Egg Whites - add remaining ingredients (Pumpkin, Ricotta, Egg, Sweetener, Pumpkin Pie Spice, and Vanilla) and blend thoroughly together. I used my immersion blender - but a food processor or blender works just as well - just make sure to pulverize out the Ricotta curds into your custard and get ingredients mixed well.
3. Pour filling into crust and bake at 350 degrees for ~45 minutes or until inserted toothpick comes out clean.
4. Allow to chill/set in the fridge before serving.

Phase 3 Nutritional Information:

Product_____________________Serving____Fat_______C arb______Protein____Cal

Protein-------------------------------------------------------------------
Egg Whites..................4 oz....... 0g ....... 0g ..... 13.3g ..... 67
Whole Eggs..................1 large.... 5g ....... 0g ...... 6g ....... 70
Knox Gelatin powder.........1 packet... 0g ....... 0g ...... 6g ....... 20

Grain------------------------------------------- <30g --------------------
Honey Maid Graham Crackers..2 sheets... 3.5g .... 23.0Ng ... 2.0g .... 130

Fruit------------------------------------------- <20g --------------------
Canned Pumpkin..............6 oz....... 0.0g .... 13.3g .... 3g ....... 60

Dairy------------------------------------------- <15g --------------- <120
Lowfat Ricotta Cheese.......1/3 cup.... 3.3g ..... 4.0g .... 6.7g ..... 80
Nonfat Greek Yogurt.........1 oz....... 0.0g ..... 2.0g .... 1.3g ..... 15

TOTAL________________________________ <15.0g _____________ >25.0g___400-500
...................................... 11.8g .... 42.3g ... 38.3g .... 442


Recipe Notes:
*I made 3 servings for me, dad, & hubs and it was ENORMOUS and was in danger of overspill, it made a very full pie pan and 3 small ramekin custards worth.
*A double batch would be enough to fill a pie pan generously.
__________________

Started Ideal Protein - Phase 1: 2/28/2012, Phase 4: 9/1/2012
#1:-9lb,-1.19%; # 7:-3lb,-0.55%; *13:-5lb,-0.76%; #18:-2lb,-0.87%; Start Phase2! Start Phase 3!
#2:-6lb,-1.01%; # 8:-3lb,-0.60%; #14:-2lb,-0.48%; #19:-3lb,-0.53%; #1:-0,-0.00%; #1:+1.4lb,+0.82%
*4:-6lb,-0.95%; # 9:-4lb,-0.69%; #15:-.4lb,-0.1%; *21:-3lb,-1.40%; #2:-0,-1.10%; #2:-1.0lb,-0.33%
#5:-5lb,-0.79%; #10:-2lb,-0.50%; #16:-4lb,-0.98%; #22:-5lb,-1.41%
#6:-3lb,-0.57%; #11:-4lb,-0.76%; #17:-2lb,-3.70%; *on travel WI#3,12,20


Last edited by LizRR : 01-07-2013 at 10:43 AM.
LizRR is offline   Reply With Quote