A tasty, high protein, low carb & low fat dessert you can have as a snack if you wanted to. Perfect on a cool day when you want the comfort of pumpkin spice and everything nice without adding inches to your waistline. This is just one of the many recipes in my Lean Eater’s Cookbook (hard copy or ebook available)
A high protein pumpkin pie that everyone will love. You can’t taste the difference!
1/2 cup/125 ml Fibre One original cereal 2 cups/500 ml Special K original cereal 2 Tbsp/30 ml margarine
4 Tbsp/60 ml unsweetened apple sauce 4 tsp/20 ml calorie-free brown sugar
1 tsp/5 ml pumpkin pie spice No-calorie cooking spray
28 oz/796 ml can pure pumpkin puree 4 egg whites
2 tsp/10 ml pumpkin pie spice
2 tsp/10 ml ground nutmeg
1 tsp/5 ml ground ginger
2 tsp/10 ml ground cinnamon
2/3 cup/150 ml no-calorie brown sugar 1 tsp/5 ml pure vanilla extract
1 cup/250 ml dry-curd cottage cheese
2 scoops vanilla whey protein powder
Preparation time: 15 minutes
Using a grinder grind the 2 cereals and place in a medium bowl. Add the melted margarine, and remaining ingredients and mix with a hand blender until everything sticks together. Using a fork, press the crust into a greased 9-inch (23-cm) round pan. Bake in the oven at 350 ̊F (175 ̊C) for 10 minutes or until a toothpick, when inserted, comes out clean. Let cool completely before adding the filling.
In a large bowl add, all of the filling ingredients and blend for 2 minutes or until the mixture is smooth. Pour over the crust and bake in oven at 350 ̊F (175 ̊C) for 60 to 70 minutes or until toothpick comes out clean.
Calories per serving: 156
Protein: 14 grams
Carbohydrates: 16 grams (includes 6 grams fibre) Fat: 4 grams
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