Peckkale

Low Carb Pumpkin Chiffon Pie


INGREDIENTS:

* CRUST
* 4 Tbsp unsalted butter
* 3/4 cup toasted almonds
* 3/4 cup toasted hazelnuts
* 6 Tbsp whey protein isolate, plain
* 4 tsp Splenda
* pinch sea salt
* 3/4 tsp ground ginger
* 1/2 tsp vanilla extract ( low carb version)
* FILLING
* 1/4 cup water
* 2 1/2 tsp unflavored gelatin
* 3/4 cup Splenda
* 1 1/2 cups unsweetneed pumpkin puree
* 3/4 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/2 tsp freshly grated nutmet
* 1/4 tsp sea salt
* 1 tsp pure vanilla extract ( low carb version)
* 3 large eggs, separated
* 2 cups whipping cream
* 1/4 tsp cream of tartar

PREPARATION:

Line the bottom of a 9-inch (22.5-cm) pie pan with parchment paper.

To make the crust: Melt the butter in a small saucepan over medium-heat and cook until colored a deep brown. Remove from the heat.

In a food processor, coarsely grind the almonds and transfer to a large bowl. Coarsely grind the hazelnuts and add to the bowl. Mix in the whey protein, sweetener, salt, ginger, and vanilla. Add the butter and mix well. Press evenly into the prepared pie pan. Chill.

To make the filling: Place the water in a small heatproof bowl and sprinkle with the gelatin. Let sit for 2 minutes to soften. Melt the softened gelatin over simmering water or in the microwave.

In a food processor, combine the pumpkin, cinnamon, ginger, nutmeg, salt, vanilla, egg yolks, softened gelatin, 1/2 cup (120 ml) of the cream, and 1/4 cup (60 ml) of the mixed sweeteners or 1/2 cup (120 ml) of the Splenda. Blend until smooth. Transfer to a medium saucepan and cook, stirring constantly, over medium-high heat until the mixture just starts to splutter.

Return the pumpkin mixture to the food processor and blend again until smooth. Transfer to a bowl and let stand at room temperature, stirring frequently, until cool.

In a medium bowl, beat the egg whites until foamy. Add the cream of tartar and the remaining 2 Tbsp. (30 ml) mixed sweeteners or 1/4 cup (60 ml) Splenda. Beat until stiff peaks form. Stir one-quarter of the whites into the pumpkin mixture, then fold in the remaining whites. Spread in the prepared crust and refrigerate for at least 2 hours.

Up to 3 hours before serving, beat the remaining 1 1/2 cups (360 ml) whipping cream to firm peaks and pile on top of the pie.

Per serving.
Effective carbohydrates: 9.7 g
Carbohydrates: 14.3 g
Fiber: 4.6 g
Protein: 11.8 g
Fat: 45.3 g
Calories: 495
Made with Splenda only: Add 1 g carbohydrates

__________________
06-17-05 Lap-ROUX-EN-Y
BMI 41.1 / 21.9 /24
224/219/120 /131 -104 lbs ...... 11 lb Below Goal.... Made Goal on April 21. 10 Months and 4 Days post-op!
consultation/pre-op/current/goal



COFFEE, CHOCOLATE, MEN...SOME THINGS ARE JUST BETTER RICH!



Expect trouble as an inevitable part of life, and when it comes, hold your head high. Look it squarely in the eye, and say, "I will be bigger than you. You cannot defeat me."