My first
attempt at Crustless Pumpkin Pie was a bit of a bomb. I used WW Pound Droppers Zero Point Crustless Pumpkin Pie recipe.
The pie
smelled amazing while cooking in the oven.
I inserted the fork in the center three different times, all of which
never came out clean. After baking it
for 50 minutes, I decided I better not risk overcooking it. So, I’m not sure if it wasn’t that good
because it wasn’t fully set? Kenyon
thinks it was the almond milk. He
suggests cream. I looked up the points for
heavy cream…um…no. That is 7 points a
slice. I told him I’d make him one if he
wants it that badly.
I also don’t
think I love the taste of the Golden Monkfruit.
After making some mini cinnamon rolls on my days off, I didn’t really
love the taste. I didn’t notice it so
much when I used the regular Monkfruit sweetener in the pumpkin break I
made. Maybe I’ll use regular next time
or even consider subbing the Splenda brown sugar for points. After all, it is a zero point recipe so it is
okay to play around a little to add some point.
I’ve had a
few other recipe suggestions, while not zero point, that I might try.
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