Friday, October 21, 2011

Sweet Potato Pie (with no crust)

It is not my intention to have a "gluten free" recipe blog, but since I went gluten free recently, I am finding that I feel better and it's not always easy to find things that I want to eat and are economical. I treated myself to a delicious lunch yesterday at the local deli that was not inexpensive and I can't do that all the time!
So, today I decided to make a dessert  that I can eat to take to a potluck tonight. I wanted a pumpkin dessert, but since I don't have any on hand, I chose to cook up some sweet potatoes that were here and make this (sorry about the bite out of the corner. I couldn't recommend it if I didn't taste it!)


Crustless Pumpkin/Sweet Potato pie
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Recipe by Becky Ray
Total preparation and cooking time: 1:10
Serves 9
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2 cups pumpkin puree, or sweet potoatoes
4 oz neufchatel cheese, sofened
1/2 cup lowfat yogurt, plain
3 eggs
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
dash salt
1/2 cup pecans, chopped
2 tablespoons brown sugar
2 tablespoons butter, melted
Chop pecans and brown sugar in food processor, remove and set aside. Place pumpkin, neufchatel
cheese and yogurt in food processor bowl (or mixing bowl and use electric beater) pulse until blended.
Add eggs, brown sugar, spice, vanilla and salt. Pulse until mixture is smooth and well blended, scraping
down sides with spatula, if necessary. Pour in to greased 8x8 baking pan. Melt butter and pour over
pecans and brown sugar. Sprinkle nut mixture over pumpkin mixture. Bake in 350 degree oven for 1
hour (begin checking on it at about 50 minutes), until knive inserted halfway to center comes out clean.
Cool and refrigerate. Serve cold, with whipped topping of choice.
Here's the nutritional information from my cooking software: Per serving: 163.6 Calories; 9.4g Fat (50.1% calories from fat); 4.6g Protein; 16.5g Carbohydrate;
77mg Cholesterol; 110mg Sodium

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