HR Connect

Sugar-free crust

• 1/3 cup butter-flavored vegetable shortening
• 1 cup flour
• 3 tablespoons ice water

Pumpkin filling

• 1 15-ounce can pumpkin
• 1/2 cup egg substitute
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 12-ounce can evaporated skim milk

Directions

Put flour and shortening into a small bowl. With 2 knives, a fork, or a pastry blender, cut shortening into flour until thoroughly mixed. Work on the crust at this time, not after adding water.

Add water and use a fork to toss quickly. Handle as little as possible. It can be a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly and refrigerate for 30 minutes. When ready to make the crust, sprinkle a little flour on a large piece of plastic wrap. Put dough on the floured wrap. Turn once to get flour on both sides. Cover with a second piece of plastic wrap. Use a rolling pin to roll crust to fit a 9-inch pie pan.

Preheat oven to 425°F. In a medium bowl, whisk pumpkin with egg substitute, sugar, and spices. Add evaporated milk; stir thoroughly. Pour mixture into pie shell.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and keep baking for 30 minutes longer or until tester inserted in center of pie comes out clean. The center will get firmer as it cools.

Serves 8
Each serving contains about 278 calories, 42 g carbohydrates, 7 g protein, 6 g fat, 91 mg sodium, and 3 g fiber

Recipe from the StayWell Company, LLC

Ingredients

• 8 oz. fresh mushrooms
• 8 oz. lump crabmeat
• 1 tbsp. olive oil
• 1/2 cup minced onions
• 1 tbsp. skim milk
• 4 oz. reduced-fat cream cheese (Neuchâtel), softened
• 1/4 cup chopped fresh parsley

Directions

1. Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool water and drain. Trim stems and chop finely.
2. Rinse crabmeat and pick over to make sure there are no shells or cartilage.
3. Heat oil in a large saucepan. Add mushrooms and onions. Cook until mushrooms give up moisture and onions are translucent.
4. Add milk and cream cheese and stir until creamy.
5. Add crabmeat. Stir gently to keep lumps.
6. Remove from heat and stir in parsley.
7. Spoon into mini phyllo cups—green spinach ones look especially pretty with the white crab—and serve.

Makes 4 servings
Each serving of the crab filling contains about 182 calories, 10 g fat (4 g saturated fat, 0 g trans fat, 20 mg cholesterol), 317 mg sodium, 5 g carbohydrate, 1 g dietary fiber, 2 g sugars, and 16 g protein.

Options: Garnish with chopped red pepper for extra color or a shot of Tabasco for spiciness.

Recipe from the StayWell Company, LLC