Ingredientes para Spaghetti Squash Custard Pie For Weight Watchers
- Fat Free Evaporated Milk
- Water
- Splenda Sugar Substitute
- Yellow Cornmeal
- Baking Powder
- ¼ teaspoon salt
- 2 large eggs + 1 ½ cups egg beaters
- Egg Substitute
- Fat Free Margarine
- 2 teaspoons vanilla extract
- Coconut Extract
- Spaghetti Squash
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Cómo preparar Spaghetti Squash Custard Pie For Weight Watchers
- Preheat oven to 350°F (175°C).
- Lightly grease a 9-inch pie pan or baking dish with cooking spray.
- In a blender, combine 2 large eggs, 1 ½ cups egg beaters, 1 (13.5 ounce) can full-fat coconut milk, ½ cup granulated sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt, and 2 tablespoons cornstarch. Blend on low speed until smooth.
- In a separate bowl, gently mix in 2 cups cooked and shredded spaghetti squash.
- Pour the mixture into the prepared pie pan.
- Let the mixture stand for 5 minutes.
- Bake for 30-40 minutes, or until the custard is set and the top is lightly browned and puffed.
- Allow the pie to cool completely before serving. Chilling for a few hours enhances the flavor and texture.
- The cornmeal will settle to the bottom, creating a naturally sweet and slightly crunchy bottom layer resembling a polenta crust.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
2g
Carbs
2g
