We hope you enjoy these Healthy Recipes modified to be lower in fat and sugar, but with all the satisfying flavor of the originals dishes. Recipes are provided by St. Anthony dietitian Marilyn Dougherty, RD/LD except as noted. Questions or comments? Send us an email or call 405.272.5407.

Sweet Potato Pie
Recipe adapted by Marilyn Dougherty, RD/LD
St. Anthony North SCORE
 
Filling:
4 cups baked sweet potatoes
6 large egg whites
1/4 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground ginger
2 Tbsp pure vanilla extract
2 tsp maple extract
4 pkts sweet one sugar substitute

Crust:
Light vegetable oil cooking spray
1 1/2 cups graham cracker crumbs
2 tsp ground cinnamon
1 large egg white

Preheat the oven to 350 degrees. Spray at 10" round ie pan with vegetable cooking spray. Whip egg white and add to graham cracker crumbs and cinnamon. Mix will and press into pie pan. Peel the baked sweet potatoes, put in large mixing bowl and mash with fork. Transfer the potatoes to a blender and all the remaining ingredients for the filling. Whip until smooth. Pour the filling into the crust. Bake for 30-45 minutes until the center is firm. Transfer to cooling rack for 30 min, then refrigerate for 1 hour.

Yield: 12; 128 calories, 24 gm carbohydrate, 3.7 gm protein, 1.8 gm fat, 1 gm fiber.