Lite Pumpkin Pie Squares
Makes: 6 servings
The average slice of pumpkin pie can run you 350 calories and 13 grams of fat. Maybe that doesn’t bother you. If it does, don’t sulk, you can still enjoy the tastes of fall. Chef Mareya, celebrity chef, author and founder of EatCleaner.com’s Fit Foodie, dreamt up a version of the fall staple gets its body from lite organic tofu and truwhip topping. One slice is a mere 40 calories and one gram of fat. That’s something to celebrate.
1/3 cup gluten-free old fashioned oats
8 low-fat gluten-free graham crackers (Try S’moreables, Graham Style Crackers)
1 egg white
18oz extra-firm organic tofu
2 cups canned (or cooked) pumpkin
1 cup nonfat non-dairy yogurt
2 tablespoons organic Stevia sweetener
1 teaspoon vanilla extract
2 teaspoon pumpkin pie spice
1 teaspoon cinnamon and truwhip skinny whipped topping
Preheat oven to 350°
In a food processor, combine graham crackers and oats and process to a fine crumb.
Add egg whites until well incorporated.
In a 9×9” non-stick baking pan, press crumb into bottom and bake for about 8 minutes or until firm to the touch.
Remove from oven.
Drain tofu. place in a food processor and process until smooth.
Add remaining filling ingredients.
Process until well-blended.
Pour onto crust and bake for about an hour or until a toothpick comes out clean.
Remove from oven and chill in freezer until firm. Cut into squares and top.
Add truwhip skinny whipped topping and a dusting of cinnamon.