Squash Pie Recipe Makeover
Original
recipe from Dr. Weil's My Optimum
Health Plan: Your mind & body wellness center. Get your free
health assessment now!
Recipe makeover for
los carb dieting
1. Save 12 carb grams by replacing 1/2 cup brown sugar with 1/2 cup
Brown
sugar substitute
2. Save 13.5 carb grams by replace 1/2 cup sugar with 1/2 cup Splenda
Total carbohydrate
reduction for a serving is 15.5 grams
Original recipe: 8
Servings
The glowing colors and the smooth texture of cooked
winter squash
are evocative of winter feasts, home and the holidays. These sturdy
gourds have been around since long before the Pilgrims shared their
first Thanksgiving with Native Americans. Squash is believed to have
been eaten as long ago as 5,500 BC. The winter squash family boasts a
bewildering number of varieties, from acorn to Hubbard, the most
recognizableof which is probably the pumpkin. But despite great
differences in shape, size and the external color of their hard skins,
most can be treated the same in the kitchen -- baked, pureed, or as a
component of soups and stews. Perhaps best of all is the rich
nutritional value they have in common. Beta carotene, potassium and
fiber are just some of their most notable assets. With a nutty and
often sweet taste and a smooth texture, winter squash is good and good
for you.
Ingredients:
1 recipe for Easy Pie Crust (two 9" crusts,
available on My Optimum Health Plan)
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot
6 cups cooked puréed winter squash (buttercup, banana, or
Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped
Instructions:
1. Preheat oven to 400 degrees F.
2. In a blender, grind the cashew pieces until very
fine. Add
the water and blend on high speed for 2 minutes. Add the cornstarch or
arrowroot powder and blend on low speed for 30 seconds.
3. In a large mixing bowl, combine the squash
purée, sugars, brandy, and spices.
4. Add the cashew mixture to the squash and mix well.
5. Divide the pie filling equally between the two pie
crusts.
Top with the chopped walnuts. Bake the pies for 50-60 minutes until
lightly browned, cracked, and well-set.
7. Remove the pies from the oven, cool, then refrigerate
overnight to allow filling to firm up. Serve cool or at room
temperature.
Nutritional Information:
Per serving:
200 calories
6 g total fat (1 g sat)
0 mg cholesterol
34 g carbohydrate
3 g protein
3 g fiber
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