This one’s an instant classic, people. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this holiday classic. And it tastes EXACTLY like the real thing (yes, EXACTLY). Now THAT’S something to be thankful for! Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend.
Serving Size approx. 2/3 cup: Calories: 110 Fat: Sodium: 115mg Carbs: 25g Fiber: 1.5g Sugars: 7.5g Protein: 5g
1 large butternut squash (large enough to yield 2 cups mashed flesh)
1/2 cup Egg Beaters Original
1/3 cup light vanilla soymilk
1/3 cup sugar-free maple syrup
1 tsp. cinnamon
1/4 cup SPLENDA; Granular
1 tsp. vanilla extract
2/3 cup miniature marshmallows
Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.
COMPARE TO REGULAR SWEET POTATO PIE
Serving Size: 2/3 cup Calories: 370, Fat: 17g, Sodium: 185mg, Carbs: 50g, Fiber: 4g, Sugars: 27g, Protein: 10g