A Low Fat Sweet Potato Pie Recipe

Sweet potato pie is a Southern dessert that is not traditionally known for being low fat, however, with a few substitutions to the standard recipe, you'll be able to enjoy this tasty dessert without the guilt.

Ingredients:

• 1 9-inch ready-to-cook pie shell
• 1/2 cup Egg Beaters or other fat-free egg substitute
• 2 cups cooked sweet potatoes, mashed
• 1 cup Splenda®
• 1 can fat-free evaporated milk (12 oz.)
• 1 teaspoon lemon juice
• 1 tablespoon flour
• 1 teaspoon vanilla
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl:

Mix sweet potatoes until smooth. Add in eggs, milk and vanilla. Mix well for 25-30 seconds. Add Splenda®, lemon juice, flour, nutmeg, salt and cinnamon. Mix thoroughly. Pour the mixture into the pie shell and place on the center rack in your oven.

Baking time is approximately 40-45 minutes. To confirm your pie is completely cooked, insert a knife near the center of the pie. If the blade comes out clean, your pie is ready. If not, continue to cook, repeating the knife test in two minute intervals. When done, take the pie out and let it cool on a wire rack for 10-15 minutes, then transfer to the refrigerator until you are ready to serve.

Makes 8 servings.

By replacing sugar with a sugar substitute and regular evaporated milk with the fat-free version, you'll save one-third the calories of a traditional recipe.

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