Notes:
Absolutely, delicious and traditional pumpkin pie. With between 120-160k a slice. Very low fat depending on the crust you use it can have less than a gram of fat a slice. Very healthy because of the pumpkin and protein from the soy.

Servings: 8-10

Ingredients:
1 can or fresh (15oz) of pumpkin pulp
You have options for the milk
You can use 10 oz soymilk and add 1 extra egg white and a teaspoon of baking powder
You can use lowfat eggnog (you can buy it at Publix among other places)
Or you can use what I usually use which is
Fat free evaporated milk (your grocery store probably has it, I've bought it at Publix, Winn-Dixie, and Kroger's
3 egg whites (if you are using the evaporated milk)
1 tablespoon of cinnamon
2/4 to 3/4 cup of brown sugar (matter of taste)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 teaspoons of allspice
1 teaspoon of nutmeg
1/2 teaspoon of ginger
1/4 teaspoon of cloves

Another variation is the SPICE Pumpkin Pie (the main flavor is spice)
Add 5 Tablespoons of crystalized ginger (none of the pieces should be bigger than pea sized
2-4 tablespoons of cinnamon
1/4 teaspoon of ground cloves
A dash of zanizabar cloves
3 teaspoons allspice
1 teaspoon nutmeg
1/2 teaspoon cumin

You will love this if you like spices, but the pumpkin pie will be brown instead of orange.

Directions:
Mix all dry ingredients in a bowl. Beat in egg whites and gradually stir in the soy milk, evaporated milk, or eggnog depending on your preference.
Pour into your lowfat crust
Bake at 400 for 20 minutes. Then reduce temperature to 350 and bake for 30- 40 minutes. You know the pie is done when your knife, totohpick, or skewer comes out clean

Submitted by:
cimmerian

Notes:
This is a delicious and low fat tropical cake that you will love. A new take on an old Florida favorite

Servings: 12

Ingredients:
4 egg whites
1 whole egg
1/2 cup no sugar added applesauce
1/2 cup honey
1/2 cup brown sugar
2 cups flour
2 teaspoons baking soda
2 cups of diced mango
optional 1/2 cup of craisins (cranberry raisins)
1 teaspoon of lime juice or 1/2 lime rind grated
1 tablespoon of cinnamon
2 teaspoons of nutmeg
1 tiny pinch of Zanizibar clove
Optional fat free whip cream
optional shredded cocomut

Directions:
Beat the egg whites and egg with brown sugar and apple sauce. Then slowly add the honey.
Mix in baking powder, flour, and spices. Stir in mangos rinds or juice and the optional craisins
and coconut. Bake in a floured pan preferabably a bundt cake pan, but I have used
other kinds. Bak at 350 for 35-50 minutes or until edges seperate from the pan. (In
my crappy oven it takes 45 minutes) at my mom's house it is 35.

This cake tastes better after it sits for 1-3 days
If you want you can cover it in fat free whipped cream and sprinkle that with shredded cocount

Submitted by:
cimmerian

Notes:
This is so delicious and filling, I haven’t met anyone yet who doesn’t like it. This makes ALOT, about 20 cups total. One serving size is about 1 cup.Per serving:
Calories - 161
Fat - 7g
Carb - 7g
Protein - 2

Servings: 20

Ingredients:
Salad:

1/2 cup butter
2 Tbsp. white sugar
1 bottle sesame seeds (1 oz)
2 pkgs. Ramen noodles broken up, do not use flavor packet
1 small pkg. slivered almonds
2 lbs. Bok Choy cabbage chopped coarsely
5 green onions chopped

Dressing:
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup white sugar
2 Tbsp. soy sauce

Directions:
In a large skillet, melt butter over medium heat. Add the sesame seeds, noodles (broken up fairly small), slivered almonds, and 2 Tbsp.sugar. Stir constantly until gold brown. Set aside, cool to room temperature. Cover and store until right before serving.
Toss bok choy and onions together, mix and chill until ready to serve.
Just before serving, break up the crunchy mixture and add to the bok choy mixture. Pour dressing over, mix well and serve.

Submitted by:
Dr Marc