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Tuesday, 08 December 2020 10:41

Sweet potato and squash pie

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A fresh twist on traditional dessert that is both tasty and healthy.Low in sugar, sodium and fat, this pie is a perfect swap for other pie recipes loaded with butter and refined sugar. Make sure to share with friends and family. 



1 sweet potato (about 1/4 pound), peeled and cooked 

1 buttercup squash (about 2 1/2 pounds), peeled, seeded and cooked 

1/2 cup silken tofu 

1/2 cup soy milk 

1/4 cup egg whites 

1/4 cup rye flour 

1/2 teaspoon each clove, cinnamon, nutmeg and vanilla extract 

1 teaspoon fresh grated ginger 

1 teaspoon orange zest 

3 tablespoons honey 

1 frozen pre-made 9-inch pie shell 

How to make it 

  1. Heat oven to 300 degrees. 
  2. Puree sweet potato and squash in food processor. Place in a large bowl.  
  3. Add remaining ingredients to bowl and mix together until smooth and well combined. 
  4. Place pie shell on sheet pan. Pour mixture into pie shell and bake for 45 to 55 minutes or until the internal temperature is 180 degrees. 

Nutrition facts 

One serving (1/8 of pie) has: 210 calories / 6 grams of total fat / 2 grams of saturated fat / 0 grams of trans fat / 3 grams of monounsaturated fat / 0 cholesterol / 109 milligrams of sodium / 34 grams of total carbohydrates / 4 grams of dietary fiber / 7 grams of sugar / 5 grams of protein. 


Source: Mayo Clinic DASH Diet Recipes