I took the day off yesterday because I was a little sick. But I'm feeling better today so on with the show.
Everyone is getting ready for Thanks Giving so I looked around and came up with this recipe for Pumpkin Pie Bites. I told you that I am learning to cook more healthy and this recipe comes from The Biggest Loser's chef Devin Alenander. I found it in the Diabetes Focus magazine.
Pumpkin Pie Bites
Agave nectar made from the Mexican agave plant is available at most supermarkets, but make sure to buy a brand that doesn't contain added high-fructose corn syrup.
Butter-flavored cooking spray
3/4 cups whole-grain, crunchy, low-sugar cereal like Kashi's whole-grain nugget's.
2 Tbsp maple syrup
1/4 tsp ground cinnamon 8 egg whites
1 15oz can(1 3/4) cups) solid pumpkin puree
3/4 cup agave nectar
2 Tbsp whole wheat pastry four
2 1/2 tsp pure vanilla extract
1/1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp salt
- Heat the oven to 350F. Coat an 11" x 7" glass or ceramic baking dish with cooking spray.
- Finely grind cereal in a food processor. Transfer to a small mixing bowl and stir is syrup and cinnamon. Spoon into prepared baking dish: spread evenly across the bottom. Bake for 7 to 9 minutes, or until slightly browned.
- Meanwhile, in a large mixing bowl, lightly beat egg whites until they bubble very slightly. Fold in pumpkin, agave nectar and flour until well-combined. Stir in vanilla, pie spice, baking powder and salt and continue mixing until well-combined. Pour into baked crust, spreading in an even layer with a spatula. Bake 40 to 45 minutes, until a toothpick inserted in center comes out almost clean. Cool on wire rack.
- Cut 32 pumpkin "bites" (3 cuts along the width, 7 cuts along the length). Top each bite with 1 teaspoon whipped topping, if desired.
- Nutrition Per "Bite: 94 calories; trace fat, trace saturated fat, omg cholesterol, 102 mg sodium, 21g carbohydrates, 15g sugar, 2g fiber, 3 g protein.