Lisa's Low-Fat, High Nutrition Pumpkin Pie

1 30 oz can pumpkin pie mix
1 egg beaten
4 teaspoons unflavored gelatin
1/4 tsp. freshly grated nutmeg
1/4 tps. cinnamon
2 tsp. vanilla extract
1 cup lo-cal whipped topping (can use skim milk with a Braun whipper)
1/2 C honey toasted wheat germ.

Combine pumpkin pie mix, egg, gelatin, nutmeg, and cinnamon in saucepan
and cook over medium heat, stirring until mixture comes to a boil.
Chil 1-2 hrs.
Add vanilla.
Mix in whipped topping gently.
Spoon into pie plate, sprayed well with vegetable oil spray and coated with 1/4 C wheat germ.
Chill until firm.
Before serving, sprinkle remaining 1/4 C wheat germ on top..

Pumpkin Pie on the Fly

If you love Pumpkin Pie the way I do, you will love this nonfat recipe
that is great any time of the year. Keep several jars in the fridge at all times.
Great for an easy snack or for a low-cal dessert. Great for breakfast, too.

1 16-oz can of pumpkin or cook it from scratch.
2/3 C brown sugar, packed
1/4 C honey
1 Tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
slices of whole grain toast

Mix ingredients well in saucepan and bring to a boil.
Stir frequently. Reduce heat and simmer for 25 minutes or until thickened.
Stir occasionally. Pour hot mixture into sterilized canning jars
for shelf storage and seal or cool and store in jars in the fridge. Can be frozen for several months.

Spread on whole grain toast for Pumpkin Pie on The Fly.

AMAZING APPLE CAKE

oven temp 350
time 1-1.5 hrs
t. = teaspoon T = tablespoon

1 C nonfat mayo or nonfat Miracle Whip Salad Dressing
2 eggs
2 C sugar
1/3 C milk
3 C flour
2 t. baking soda
1.5 t. cinnamon
.5 t. nutmeg
.25 t. cloves
.5 t. salt
3 C chopped applies
.5 C chp. nuts.

Grease and flour tube pan.
Cream together sugar and eggs. Add milk
In bowl 2 mix all dry ingred. and add egg mix.
Stir in apples and nuts
Spoon into pan. Bake
Cool 10 in pan at least before removing

RICE APPLE CRISP

350 deg. 30 mins.

2 C cooked rice
1 T lemon
.5 tsp cinnamon
.75 C flour
.5 C chopped nuts

1 20 oz can sliced applies
1 C brn sugar, packed, divided
.25 tsp salt
3 T fake fat*.
Comine everything but flour and .5 C sugar.

Cut fake fat into flour until crumbly. Stir in nuts.
Sprinkle on top, bake.

Serve with vanilla yoghurt or whipped cream.

*see fake fat recipe below

ORANGE MUFFINS

2 C sugar
2 T butter melted
1 T fake fat*
4 eggs
.25 tsp salt
1 C orange juice
3 C flour
3 tsp baking soda
zest
325 30 mins.
3 loaf pans sprayed
*see fake fat recipe below

BROWN RICE PILAF

.5 tsp bouillon
1 C sliced mushrooms
.75 C quick brown rice
.5 C shredded carrots
.25 tsp dried majoram crushed
.25 C sliced green onions
2 T fresh parsley

In saucepan, stir together bouillon and 1 C water.
Bring to boil.
Stir in mush, rice, carrot, jajoram, and dash pepper.
Reudce heat and simmer covered for 12 mins.
Remove from heat and let stand for 5 mins.
Add green onion and parsley. Toss with fork.

FLOUR TORTILLAS

.5 C ap flour
.5 C ww flour
.25 tsp salt
1 T oil
6 T water

Use saucer as a guide for cutting after rolled out.
Use ungreased fry pan.

SWEET POTATO PIE

1 unbaked pie shell
2 C mashed cooked sweet potatoes
.25 C fake fat*
2 eggs well beaten
1 T butter
2 tsp vanilla
1 tsp cinnamon
.75 C brn sugar
1 C evaporated milk.

Mash sweet potatoes and add all other ingreds. Mix well. Pour into pie shell.
Bake at 400 for 10 mins.
Then at 325 for 1 hr until knife in center comes out clean.

Graham Craker PIE CRUST
1 T butter
2 T fake fat
1.25 C graham craker crumbs

Place butter in 9" dish, heat in micro for 10 sec.
Blend in remain ingred.
Press in place
Cook in microwave for 2 mins.