Sweet Potato Pie

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* Exported from MasterCook *

 

Sweet Potato Pie

 

Recipe By :More Soy Cooking - Marie Oser

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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olive oil spray

Crust

2 cups whole wheat pastry flour

1/4 teaspoon sea salt

1/4 cup lite silken tofu (reserve the rest of the

pkg for the filling)

2 tablespoons mild olive oil

2 tablespoons liquid Fruitsource

1/3 cup ice water

Filling

Remainder of lite silken tofu

2 cups mashed, cooked yams

1/4 cup Lighter-Bake

1 cup firmly packed brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon sea salt

Topping

1/2 cup chopped almonds

1/3 cup firmly packed brown sugar

2 tablespoons unbleached flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon liquid Fruitsource

2 tablespoons mild olive oil

 

Preheat oven to 375F. Lightly spray a deep dish pie pan with oil.

 

For the crust: Place the pastry flour, salt and 1/4 cup tofu in food processor

and pulse to mix. Add oil and Fruitsource and blend. While motor is running,

pour in ice water and process until mixture comes together. Turn out on a

lightly floured sheet of wax paper. Sprinkle dough lightly with flour and top

with a second sheet of wax paper. Roll out to a thickness of between 1/8 and

1/4 inch. Press dough into pan and trim around edges; using thumb and

forefinger, press a decorative edge along the rim. Set aside.

 

For the filling: Place the remainder of tofu in processor and blend until

smooth. Add yams and Lighter Bake and process. Add remaining filling

ingredients and blend until smooth. Pour into prepared crust and bake for 20

minutes.

 

For the topping: In a medium bowl, mix together the almonds, brown sugar,

flour, cinnamon, and nutmeg. Add the Fruitsource and oil and mix to a crumbly

texture. Remove pie from oven, leaving oven on. Sprinkle topping evenly over

top and bake for an additional 25 minutes. Remove, cool, then chill in the

refrigerator before serving.

 

Description:

" A delectable, creamy, spiced filling in a perfect crust is crowned

with an almond crunch topping. This is the first recipe I've offered

that exceeds 5 grams of fat per serving. I think most would agree that

6 grams is still quite low. "

 

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Per serving: 108 Calories (kcal); 2g Total Fat; (19% calories from fat); 1g

Protein; 22g Carbohydrate; 0mg Cholesterol; 68mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0