Low-fat chess pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ready-prepared pie crust; (4 grams or less of fat per slice) | ||
| ¼ | cup | Light butter; melted |
| 1 | cup | Sugar |
| 2 | larges | Eggs |
| 2 | larges | Egg whites |
| 1½ | cup | Fat-free buttermilk |
| 2½ | tablespoon | All-purpose flour |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Vanilla flavoring |
Directions
1) Preheat oven to 425 degrees. 2) Cover pie crust with aluminum foil (shiny side down) and bake for 10 minutes. Remove crust from oven and cool on wire rack. Turn heat down to 350 degrees.
3) Prepare filling by combining light butter and sugar. In a separate bowl, combine all eggs and beat with a wire whisk until frothy. Add the eggs to the sugar mixture.
4) In a separate bowl, combine buttermilk and flour and stir until the flour dissolves. Stir in cinnamon, salt and vanilla flavoring.
5) Pour mixture into the pie cooled pie crust and bake at 350 degrees for 35-40 minutes or until pie tests done. Cool before slicing.
Recipe Remake:
256 calories, 6 grams fat Original Recipe: 485 calories, 31 grams fat
Ref: WRAL (Raleigh) - Health Team Nutritionist: Lynn Hoggard OnLine Producer: Michelle Singer December 15, 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jun 03, 1999, converted by MM_Buster v2.0l.
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