Hg’s I Can't Believe It's Not Sweet Potato Pie - Ww Points = 2 |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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From Hungry Girl: Get Squashed! This one's an instant classic, people. We promise. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this Turkey Day classic. And it tastes EXACTLY like the real thing (yes, EXACTLY). Now THAT'S something to be thankful for! Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend. (Pssst... In case you haven't tried 'em yet, our Bake-tastic Butternut Squash Fries ROCK!) Serving Size: 1/4 recipe; approx. 2/3 cup Calories: 110 Fat: Ingredients:
2 cups butternut squash (1 large squash) |
1/2 cup egg beaters egg substitute, original |
1/3 cup light vanilla soymilk |
1/3 cup sugar-free maple syrup |
1 teaspoon cinnamon |
1/4 cup splenda granular |
1 teaspoon vanilla extract |
2/3 cup miniature marshmallow |
Directions:
1. Preheat oven to 350 degrees.
2. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.
3. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.
4. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.
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