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Recipe of the Day
Spinach Salad with Pears and Pomegranate
A simple but vibrant salad from Aida Mollenkamp for Biggest Loser.
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Yield: 8 (1.00 serving)
Recipes
Pumpkin Pie Best Light
| Nutrition Information | |
| Calories: | 165 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 170mg |
| Carbohydrates: | 32g |
| Dietary Fiber: | 2g |
| Sugars: | 18g |
| Protein: | 6g |
| Vitamin A: | 8406.4iu (168%) |
| Vitamin C: | 2mg (3%) |
| Calcium: | 154mg (15%) |
| Iron: | 1.2mg (6%) |
16 pieces of ginger snap cookies
16 ounce can pumpkin
1/2 cup egg whites
1/3 cup sugar
1 1/2 cup evaporated skim milk
2 teaspoons pumpkin pie spice
1/3 cup Splenda
Preheat oven to 350 degrees. Grind ginger snaps in food processor. Lightly spray a glass pie pan with cooking spray. Pat cookie crumbs into the bottom of the pan evenly.
Mix the rest of the ingredients in a medium sized bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.
Optional: serve each wedge with fat free whipped cream.
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