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Sweet Potato Pudding

“I’ve made this recipe for the holidays for years,” says Boise, Idaho’s Trisha Kruse. “I came up with this low-fat version and nobody noticed the difference!” Trisha’s family prefers this dish served cold, but feel free to try it warm!
  • Total Time
    Prep: 1-1/4 hours Bake: 1-1/4 hours + chilling
  • Makes
    8 servings

Ingredients

  • 2 pounds sweet potatoes (about 4 medium)
  • 1 cup fat-free milk
  • 1/2 cup egg substitute
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup raisins
  • 2 teaspoons grated orange zest
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 8 tablespoons fat-free whipped topping in a can

Directions

  • Scrub and pierce sweet potatoes. Bake at 350° for 1 to 1-1/4 hours or until very tender.
  • Cut sweet potatoes in half; scoop out pulp and place in a large bowl. Mash with milk and egg substitute. Stir in the brown sugar, flour, raisins, orange zest, pumpkin pie spice, vanilla and salt until blended.
  • Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or just until top is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Serve with whipped topping.
Nutrition Facts
1/2 cup with 1 tablespoon whipped topping: 205 calories, 0 fat (0 saturated fat), 1mg cholesterol, 102mg sodium, 46g carbohydrate (33g sugars, 2g fiber), 4g protein.

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