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Pecan Pie


Thursday, January 01, 2004
10 servings
1/2 C. fat-free caramel topping
3/4 C. natural wheat and barley cereal
3/4 C. sugar
2 T. flour
1/4 tsp. salt
1/2 C. dark corn syrup
1/2 C. egg substitute
1/2 C. evaporated skim milk
1 tsp. vanilla
1 tsp. vanilla butter and nut flavoring
1/4 C. chopped pecans
1 deep-dish pie crust (5g fat or less per 1/8 crust)
Preheat oven to 400 degrees F. In a microwave-safe bowl, combine caramel topping and cereal. Microwave on high setting for 1 minute. Combine next 10 ingredients (cereal through pecans) in a large mixing bowl. Blend in caramel mixture. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350 degrees F. and bake 20-25 minutes.
Nutrition Facts:
297 calories, 58g carbohydrate, 4g protein, 5.9g fat, 1.8g saturated fat, 3mg cholesterol, 1.2g dietary fiber, 298mg sodium
Original recipe by Janet Potts, RD, LD, and Shannon Hardin
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