Killer recipe. Check this one out.
Last night at our support group meeting we had a chef demo a few recipes from the new cookbook our group has created. (cookbook is 21.95 if anyone is interested)
This "Pumpkinless Pie Filling" was a huge hit. I took samples home and the kids gobbled them up, lickety split! Even my very picky wife really liked it, and took samples to her co-workers this morning.
The serving size isn't noted, but looking at it I'm guessing it's 6. Their suggestion was to make it in a large batch, then scoop some into a martini glass layered with whipped topping.
Pumpkinless Pie Filling
aka Carrot Protein Custard--Colleen Power
2 C pureed cooked baby carrots
1 C egg substitute
1 C fat free half and half
2 scoops chocolate protein powder (or try 1 vanilla, 1 unflavored)
1 tsp pumpkin pie spice
1/4 tsp ground coriander (optional)
1/2 C Brown Sugar Substitute
1/4 tsp salt
1 tsp vanilla
Heat oven to 375F
Combine all ingredients in a blender until thoroughly mixed
Boil tea kettle full of water while you continue
Spray small oven safe cups with butter spray
Place custard cups in a deep oven safe dish.
Fill cups with custard mix
Carefully pour boiling water around the cups in the pan. Fill pan until water comes half way up the cups. (water bath method)
Cook in oven 25-30 minutes until the custard is slightly puffed and clear when cut with a clean sharp knife.
Remove and cool at least ten minutes before serving. Add some sugar free whipped topping and sprinkle with additional nutmeg for a dress up effect.
This "Pumpkinless Pie Filling" was a huge hit. I took samples home and the kids gobbled them up, lickety split! Even my very picky wife really liked it, and took samples to her co-workers this morning.
The serving size isn't noted, but looking at it I'm guessing it's 6. Their suggestion was to make it in a large batch, then scoop some into a martini glass layered with whipped topping.
Pumpkinless Pie Filling
aka Carrot Protein Custard--Colleen Power
2 C pureed cooked baby carrots
1 C egg substitute
1 C fat free half and half
2 scoops chocolate protein powder (or try 1 vanilla, 1 unflavored)
1 tsp pumpkin pie spice
1/4 tsp ground coriander (optional)
1/2 C Brown Sugar Substitute
1/4 tsp salt
1 tsp vanilla
Heat oven to 375F
Combine all ingredients in a blender until thoroughly mixed
Boil tea kettle full of water while you continue
Spray small oven safe cups with butter spray
Place custard cups in a deep oven safe dish.
Fill cups with custard mix
Carefully pour boiling water around the cups in the pan. Fill pan until water comes half way up the cups. (water bath method)
Cook in oven 25-30 minutes until the custard is slightly puffed and clear when cut with a clean sharp knife.
Remove and cool at least ten minutes before serving. Add some sugar free whipped topping and sprinkle with additional nutmeg for a dress up effect.
(deactivated member)
on 10/29/09 3:41 am - Houston, TX
on 10/29/09 3:41 am - Houston, TX
if I got started on that.. it would be one serving.. then i would
like a big dawg.. but it would be worth it.. yeeee haaaaa
like a big dawg.. but it would be worth it.. yeeee haaaaa
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