Ingredients

• 1-15 oz can pumpkin
• 1/3 C. Packed Brown Sugar
• 2 Tsp Pumpkin Pie Spice
• 2/3 C. F.F. milk
• 1/2 c. egg substute
• 1 ( 9 in Shell) Thawed

Directions

Whisk together first 3 ingredients,blend in milk an egg ,pour into pie shell
Bake untill knife comes out clean in preheated oven at 425 degrees on middle rack
per serving 1/8 of pie,226 calories,11 fat, 4 g Sat Fat,1 g trans f,7 Mg Chol, Sod 28g,
2 g fiber, 5 g protien

Thanks so much Mary H.!:)

Ingredients

• 1 box golden-vanilla cake mix
• 3/4 cup liquid egg substitute (equal to eggs for cake mix)
• 1/3 cup unsweetened applesauce (equalto oil for cake mix)
• 16-ounce package frozen coconut
• 1 14-ounce can fat-free sweetened condensed milk
• 1 12-ounce tub light whipped topping

Directions

1. In a 9-by-13-inch pan, bake cake as directed on package of cake mix, but substitute equal amounts egg substitute and unsweetened applesauce for the eggs and oil.

2. Remove cake from oven, and let cool 10 minutes. Use a fork to punch holes in top of cake. Cover cake with 1/2 of coconut, then pour sweetened condensed milk over the top of the coconut. Sprinkle remaining coconut over the top of cake and top with Light Cool Whip. Cover with foil and place in refrigerator while still warm.

Makes 24 servings

Ingredients

• 1/3 c butter, softened
• 3/4 c sugar
• 2 eggs
• 2 tsp grated lemon zest
• 1 1/2 tsp lemon extract
• 1 tsp vanilla extract
• 2 1/2 c flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 8 oz fat-free lemon yogurt
• Reduced fat whipped topping
• Additional lemon zest (optional)

Directions

In a mixing bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine dry ingredients, add to the creamed mixture alternately with yogurt (batter will be thick). Spread into 13×9 pan coated with nonstick cooking spray. Bake at 350 for 20-25 mins or until center tests clean. Garnish with whipped topping and zest if desired. Yield: 15 servings, serving equals 1 piece of cake plus 1T whipped topping.

Ingredients

• Nonstick cooking spray
• 1/4 cup fine gingersnap crumbs (about 6 gingersnaps)
• 1/2 cup sugar
• 1 cup evaporated skim milk
• 1 envelope unflavored gelatin
• 1 1/4 teaspoons ground ginger
• 1 large egg yolk
• 1 can (1 pound) solid-pack pumpkin
• 3 large egg whites
• 1/4 teaspoon cream of tartar

Directions

1. Lightly coat the bottom and sides of a 9-inch pie pan with the cooking spray. Place the gingersnap crumbs into the coated pie pan. Tilt the pan from side to side until the sides and bottom are lightly but evenly dusted with the crumbs. Refrigerate while you prepare the filling.
2. In a small saucepan, combine 1/4 cup of the sugar and 1/4 cup of the milk; sprinkle the gelatin and ginger evenly over the surface and let soften for 5 minutes. Set the saucepan over moderately low heat and cook, stirring, for 5 to 6 minutes or until the gelatin and sugar dissolve. Remove from the heat.
3. In a small bowl, beat the egg yolk and remaining milk together, then slowly whisk in the hot gelatin mixture. Transfer the mixture back to the saucepan, set over low heat, and cook, stirring, for 2 to 3 minutes or until slightly thickened; be careful not to boil or the mixture will curdle.
4. Transfer the filling to a large bowl, blend in the pumpkin, cover and refrigerate for 20 to 30 minutes, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
5. In the large bowl of an electric mixer, beat the egg whites and cream of tartar at moderate speed until foamy; slowly add the remaining 1/4 cup sugar and beat at moderately high speed until the whites hold soft peaks.
6. With a rubber spatula, fold the egg whites into the pumpkin mixture and spoon into the crust. Refrigerate at least 8 hours before serving.

Yield: Makes 8 servings.
3 POINTS per serving

Ingredients

• 2 cups low-fat milk
• 2 eggs, beaten
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 4oz day old or lightly toasted Italian bread, cut crossways into 8 equal slices
• 2 T orange spreadable fruit (or flavor of your choice)
• 1/4 cup golden raisins

Directions

Preheat oven to 350(F).

Spray 9 inch square baking pan with non-stick cooking spray.

In small bowl, with wire whisk or fork, combine milk, eggs, sugar and vanilla. Blend until mix is smooth and then set aside.

Spread each slice with 3/4 tsp spreadable fruit. Arrange bread, spread side up and overlapping slices if necessary in prepared backing pan. Pour egg mix evenly over bread; sprinkle eveningly with raisins. Bake 45 minutes until browned and puffed. Remove from oven. Let stand 20 minutes. Divide evenly among 4 plates and serve.

Serves 4
5 pts a serving