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Heart Healthy Recipes

The Best Light Pumpkin Pie 1 cup ginger snaps 16 oz can pumpkin 1/2 cup egg whites (about 4) 1/2 cup sugar 2 tsp pumpkin pie spice (cinnamon, ginger, cloves) 12 oz can evaporated skim milk Preheat the oven to 350 degrees. Grind the cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator. Allow to cool and slice in 8 wedges. Optional: serve each wedge with fat free whipped cream. 8 servings Nutritional Analysis Per Serving: Calories 165, 1.5 g fat, .5 g Saturated fat, 1.5 mg cholesterol, 170 mg sodium, 32 g carbohydrate. Diabetic exchange: 2 bread.