280 Part III: Simple Recipes to Enjoy Anytime
T Sweet Potato Pie
If you think pumpkin pie is great, this awesome Southern twist will knock your socks off!
We save you some calories from the traditional recipe by using nonfat milk and sugar
substitute. Make sure you use a sugar substitute that’s good for baking.Stage: Regular foods
Preparation time: 20 minutesCooking time: 1 hour 25 minutes
Yield: 10 servings (1 slice each)1 pound sweet potatoes, peeled and cubed(^1) ⁄ 4 cup butter, softened
(^1) ⁄ 3 cup sugar substitute
4 eggs
1 teaspoon cinnamon
(^1) ⁄ 2 teaspoon nutmeg
(^1) ⁄ 4 teaspoon cloves
(^1) ⁄ 2 teaspoon salt
7 ounces evaporated nonfat milk
One 9-inch pie crust shell, unbaked
1 Boil sweet potatoes in water until easily pierced by fork, about 20 minutes. Cool slightly.
2 Preheat the oven and a cookie sheet to 375 degrees.
3 Place cooked potatoes in large mixing bowl and beat with an electric mixer until
smooth. Stir in butter and sugar substitute.
4 Beat in eggs one at a time. Mix in the spices and evaporated milk, and then pour the
mixture into an unbaked pie crust.
5 Bake on the preheated cookie sheet near the center of the oven for 70 minutes or until
knife inserted in center comes out clean.
Per serving: Calories 220 (From Fat 100); Fat 11g (Saturated 5g); Cholesterol 85mg; Sodium 300mg; Carbohydrate
24g (Dietary Fiber 2g); Protein 6g; Sugar 6g.
T Ricotta Lemon Curd
You can enjoy this recipe even if you’re only a few weeks out from surgery. No lumps or
bumps in here to get stuck!
Stage: Smooth foods
Preparation time: 5 minutes
Chilling time: 2 hours
Yield: 4 servings (^1 ⁄ 2 cup each)