This is adapted from Bisquick's recipies.
It comes out looking and cutting
and tasting like pumpkin pie,
but there is no crust.
1/2 cup dark brown sugar
1/2 cup Bisquick baking mix (fat free)
1 can, (13 oz) evaoporated skim milk
2 equivalent egg beaters (egg substitute)
1 can (16 oz) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves.
Heat oven to 350 degrees.
Grease pie plate (s).
Beat all ingredients until
smooth, 1 minute in food processor or 2 minutes
on high with hand beater.
Pour into pie plate.
Bake until knife inserted in center
comes out clean, 50-55 minutes.
I think this made 2 pies.

Enjoy. Glo -------------------------------------------------------------------------

LIME PIE

Servings: 10
Ingredients for CRUST:
1 1/4 cups fat free graham cracker crumbs
1 1/2 tablespoons light margarine, cut into small pieces
1 1/2 tablespoons honey
Ingredients for PIE:
2 teaspoons unflavored gelatin
1/2 cup key lime juice
2 eggs, divided,
1 can fat-free sweetened condensed milk
1/4 cup evaporated skim milk, chilled
1 teaspoon lime zest
Place fat-free graham cracker crumbs,
light butter and honey into a food processo<,br> and pulse till crumbly.
Pour crumb mixture into 9-inch pie pan,
spread evenly, and press into place.
Bake at 350° F.
for approximately 8-10 minutes. Cool.
Pour the lime juice into a large mixing bowl,
sprinkle the gelatin over the juice
and let stand for 5 minutes.
Stir to dissolve.
Beat 3 egg whites or ( 0ne whole egg)
and (1 egg yolk) until thick and lemon colored
, approximately 5 minutes.
Add gelatin mixture and condensed milk.
Beat at low speed until just combined.
In a medium saucepan, simmer 2 cups water.
Place the bowl with the egg mixture over the saucepan
to heat but DO NOT boil.
Heat approximately 10 minutes.
Remove from heat and cool until mixture begins to set.
Beat again till creamy and smooth.
Beat chilled evaporated skim milk
until doubled and fold into the above mixture.
Add lime zest and fold in.
Pour into prepared pie shell
and refrigerate at least 3 hours.
Calories: 210
Fat grams: 3

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NO FAT CHRISTMAS PUDDING

An alternative Christmas pudding,
sufficient for 5/6 people,
that is light,
fat-less and very tasty.
Ingredients
12 oz (360g) brown breadcrumbs
1 large cooking apple, peeled, cored and sliced
1 banana, peeled and sliced
4 oz (120g) shelled brazil nuts
1 oz (30G) blanched almonds
8 oz (240g) currants
8 oz (240g) sultanas8 oz
(240G) soft brown sugar
3 teaspoons mixed spice
1 teaspoon salt
Juice and finely grated rind of 1 lemon
½ pint (300ML) milk
3 eggs, beaten

Method
Liquidise the first five ingredients,
or chop finely in a food processor.
Put in a bowl with the rest of the ingredients.
Mix together thoroughly,
then put in a greased 3 pint
(1.7 litre) pudding basin.
Cover securely and steam for 6 hours.
Turn out and serve with
Rich White Sauce or Brandy Butter.
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Lighten Up! Carrot Cake

Lighten Up! Carrot Cake
For Cake:
1/2 cup egg substitute (or 2 large egg whites)
1 cup dark brown sugar
1/2 cup applesauce
1/2 cup apple butter
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
A pinch of ground nutmeg
1/2 teaspoon salt
2 cups grated carrots
TO MAKE CAKE:
Preheat the oven to 350 degrees F.
Spray one 8-inch layer cake pan with non-fat spray.
Combine the egg substitute (or egg whites),
sugar, applesauce, apple butter, vanilla,
and all of the dry ingredients in a bowl,
and then beat just until it is a smooth consistency.
Stir in the carrots.
Pour the mixture into the prepared pan.
Bake for about 30 minutes, or until a skewer inserted in the middle
of the cake comes out clean.
Turn the cake out onto a wire rack to cool completely.