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Pumpkin Pie
Original recipeCrust: 1 cup flour Filling: 2 eggs |
Reduced fat/calorie alternativeCrust: 1 cup flour Filling: 3 Egg Whites, large |
In a medium bowl, combine salt with flour. Cut shortening into flour until mixture resembles coarse crumbs. With a fork, stir in water. Work the dough into a ball, using your hands. Roll dough into an 11-inch circle. Fit dough into a 9-inch pie pan, leaving a 1-inch overhang. Bend edges under and flute with a fork. Prick the bottom and sides of crust about 25 times with a fork.
In a large bowl, combine all filling ingredients, except milk. Mix well. Gradually add milk, stirring until mixture is well blended. Pour into pie crust.
Bake 15 minutes at 425. Reduce oven temperature to 350. Bake an additional 45 minutes, until set.
Nutrient Analysis
Calories: 305 |
Calories: 200 |
Thai Peanut Chicken Soup
- 1 packet OPTIFAST 800 Soup - Chicken Flavor
- 6-8 oz hot water
- 2 tsp peanut butter (cream or chunky)
- ½ tsp reduced sodium soy sauce
- Dash of red pepper flakes
Pour hot water into a bowl. Add OPTIFAST 800 Soup and stir vigorously until dissolved, approximately 1 minute. Add peanut butter, soy sauce, and red pepper flakes. Stir in ingredients.
Serves 1
Each serving provides:
Calories: 230, Protein: 16.5g, Carbohydrates: 23g, Fat: 8g, Sodium: 800mg,
Exchanges per serving: 1 skim milk, 1½ lean meat, 1 fat
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