[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: FATFREE Digest V98 #75

In a message dated 3/13/98 10:09:56 AM, Amy wrote:
 <<Also -- has anyone tried evaporated skim milk?  What do you do with it?
 it in coffee?  >> 

I've used it to make pumpkin pie & whipped topping.  The recipes are from
Sarah Schlesinger's book, "500 Fat-Free Recipes."  You might want to skip the
crust, though, and just call it a pumpkin pudding.

- ----------------------------
Pumpkin Pie

1 1/2 cups nonfat graham cracker crumbs
2 Tablespoons honey
1 Tablespoon applesauce, mashed banana or prune puree*
2 cups canned 100% pumpkin (not pumpkin pie filling)
1 1/2 cups evaporated skim milk
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
3 egg whites

Preheat oven to 350 degrees. Combine graham cracker crumbs, honey and
applesauce, mashed banana or prune puree. Pat into a 9-inch pie pan. Bake for
10 minutes. Set aside to cool.

When the crust is cool, mix the pumpkin, milk, sugar, cinnamon, ginger,
nutmeg, cloves and egg whites in a bowl. Pour into the cooled crumb crust.
Bake for 1 hour at 350 degrees or until a wooden pick inserted in the center
of the pie comes out clean.

Yield: 8 servings. Preparation Time: 25 minutes plus crust cooling time. 
Cooking Time: 1 hour and 10 minutes.
Calories per serving: 157, Fat: 0.2 g, Cholesterol, 2 mg, Protein: 6 g,
Carbohydrates: 34 g, Dietary fiber: 0 g, Sodium: 112 mg.

*You can make your own prune puree; combine 1 cup prunes and 1/4 cup water in
a blender or food processor and puree until smooth.
Maple Whipped Dessert Topping

12 ounces evaporated skim milk
2 egg whites
2 teaspoons maple syrup

Place the evaporated skim milk in a bowl and freeze for 2 hours. Also freeze
the beaters from the electric mixer. 

Remove the frozen evaporated skim milk from the freezer, add the egg whites
and maple syrup. Whip the mixture until it reaches the consistency of whipped
cream. Serve immediately.

Yield: 4 servings. Preparation Time: 10 minutes plus 2 hours freezing time. 
Calories per serving: 68, Fat: 0.1 g, Cholesterol, 2.5 mg, Protein: 6 g,
Carbohydrates: 9 g, Dietary fiber: 0 g, Sodium: 107 mg.