Everyone knows that the last three months of the year are full
of feasting. Unless you have a very rigorous plan for exercise, it's pretty
likely that you'll put on a few pounds. Well, that's not necessarily a bad
thing; it provides food writers with an opportunity to sell articles on
low-calorie food for January editions, since half the world will have made a New
Year resolution to lose weight.
Yes, I know that you, along with many others have made a decision to eat
responsibly during the holiday season. Perhaps you will; it would certainly be a
wise action. However, it does require more discipline than most folks can muster
during this season of extravagance.
It seems to me that a recipe which will allow the reader to be in charge of
their own calorie count is a good thing. Those of my readers who want dessert to
be fattening can enjoy as usual, yet those who must be a bit less self-indulgent
are able to make a painless adjustment.
The recipe below may be baked in a rich pastry shell for pie, or baked in a
casserole dish for pudding. You will choose two of the basic ingredients to
allow for more control. Depending on how you exercise your options this can even
be perfect for a diabetic diet.
5 Eggs or equivalent Egg Substitute
1 16 ounce tin Pumpkin Puree
1 12 ounce jar Orange Marmalade - Full, Low or No Sugar versions will all work
1 tablespoon Vanilla extract
1 tablespoon ground Cinnamon
1 10 inch pie crust (Optional)
Place the first five ingredients in a large mixing bowl, and beat until smooth.
Pour in to either the pie crust or a casserole dish which has been sprayed with
vegetable oil. Bake at 325 degrees for 45-60 minutes. It is done when swelled
slightly in the center; it will flatten when cooled. Serve with or without
whipped topping as desired.
Copyright 2009 Eddy Robey