Hg’S I Can'T Believe It'S Not Sweet Potato Pie - Ww Points = 2
- 2 cups butternut squash (1 large squash)
- 1/2 cup Egg Beaters egg substitute, Original
- 1/3 cup light vanilla soymilk
- 1/3 cup sugar-free maple syrup
- 1 teaspoon cinnamon
- 1/4 cup Splenda granular
- 1 teaspoon vanilla extract
- 2/3 cup miniature marshmallow
- 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.
butternut squash, egg beaters, light vanilla soymilk, sugar, cinnamon, splenda, vanilla, marshmallow
Taken from www.food.com/recipe/hg-s-i-cant-believe-its-not-sweet-potato-pie-ww-points-2-333275 (may not work)