Upside-Down Pumpkin Pie - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 (15-ounce) can pure pumpkin
- 1 (12-ounce) can evaporated fat-free milk
- 1/2 cup fat-free liquid egg substitute
- 2/3 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
- Fat-free whipped topping (from an aerosol canister), for optional topping
- Cinnamon, for optional topping
Instructions
- Preheat the oven to 350 degrees F.
- Combine all of the ingredients except the graham crackers and optional ingredients in a bowl, and mix thoroughly.
- Place the mixture in a deep-dish pie pan sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)
- Refrigerate until completely chilled and firm, at least 2 hours.
- Top evenly with crushed graham crackers. Add whipped topping and cinnamon, if you like.
- Serve and enjoy!
- PER SERVING (1/8th of recipe, 1 slice): 144 calories, 0. 5g fat, 110mg sodium, 30g carbs, 2g fiber, 26g sugars, 5g protein
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
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