PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Chef Dianne Rossmando This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.
1 (9-inch) pie shell , blind baked (see Cooks' note)
1 2/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon salt
Pinch ground nutmeg
Pinch ground cinnamon
Pinch ground cloves
1/2 cup nonfat dry milk powder
2 tablespoons all-purpose flour
2 large eggs
Preheat the oven to 300 °F.
In a medium bowl, stir together the pumpkin, sugar, salt, nutmeg, cinnamon, cloves, and milk powder. Add 1 2/3 cups water, along with the flour and eggs, and whisk until completely blended.
Place the blind-baked pie shell on a baking sheet and fill with the prepared filling. Bake until the filling sets and the crust browns, 35 to 40 minutes. Let the pie rest at least 1 hour before slicing and serving.
Serving Size: 1
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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