Sweet Potato Pudding
6 Medium Sweet potatoes
1 cup milk (fat free)
1 cup sugar
3 eggs (can use egg substitute to cut back a little more)
1 tbs lemon juice
1 tsp cinnamon.
Peel the potatoes and boil until tender. Mash potatoes with the milk until smooth. Add the remaining ingredients and beat until well mixed.
Pour into shallow lightly greased dish. If desired sprinkle the top with pecans. Bake at 375 degrees for 39 minutes.
Serves 6
I actually put it into three loaf size pans (I use the disposable)....each pan holds two servings (perfect for my husband and I) and I freeze the other two for a later date. This freezes VERY well!
cal-325
fat- 4 g
Protein - 6 g
carbs- 68g
fiber- 4 g
Cholesterol- 99 mg
Sodium- 65
WW points - 7
(weight watchers points reduced to 6 if you use fat free milk and egg substitute.)
1 cup milk (fat free)
1 cup sugar
3 eggs (can use egg substitute to cut back a little more)
1 tbs lemon juice
1 tsp cinnamon.
Peel the potatoes and boil until tender. Mash potatoes with the milk until smooth. Add the remaining ingredients and beat until well mixed.
Pour into shallow lightly greased dish. If desired sprinkle the top with pecans. Bake at 375 degrees for 39 minutes.
Serves 6
I actually put it into three loaf size pans (I use the disposable)....each pan holds two servings (perfect for my husband and I) and I freeze the other two for a later date. This freezes VERY well!
cal-325
fat- 4 g
Protein - 6 g
carbs- 68g
fiber- 4 g
Cholesterol- 99 mg
Sodium- 65
WW points - 7
(weight watchers points reduced to 6 if you use fat free milk and egg substitute.)