We all know we shouldn’t reach for the Thanksgiving pie after WLS – it’s against the rules and the potential to make us sick is very high. If that’s not enough to motivate restraint how about considering the nutrient analysis of some favorite American pies. Take a look and see if it is really worth it to taste that full-fat, full-sugar dessert:
(Based on a 1/8 slice of the pie)
Pumpkin Pie: 461 calories, 21 grams fat, 9 grams protein and 60 grams carbs
Pecan Pie: 436 calories, 17.2 grams fat, 3 grams protein and 67 grams carbs.
Apple, Blueberry or Cherry: 340 Calories, 16 grams fat, 3 grams protein, 46 grams carbs.
Coconut Cream Pie: 485 Calories, 25 grams fat, 6 grams protein, 48 grams carbs.
Chocolate Cream Pie: 401 calories, 21 grams fat, 6 grams protein, 50 grams carbs.
Top that slice o’pie with real whipped cream – add another 104 calories, 11 grams fat, 41 grams cholesterol and a gram each of protein and carbs.
I’m laying down my pie fork right now! It’s just not worth a taste of pie to risk being sick, uncomfortable or worse weight gain. (I know – you can’t gain weight with one taste of pie – but I have never been able to restrain myself to one taste. What about you?)
Still don’t want to go without pie on Thanksgiving? Here are two sugarless and relatively safe dessert recipes for Thanksgiving LivingAfterWLS style. Indulge with caution – though they do not contain sugar they are sweetened with artificial sweetener and contain high amounts of fat, calories and carbs.
Pumpkin Pie
Ingredients:
Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons Equal® for Recipes
or 18 packets Equal® sweetener
or 3/4 cup Equal® Spoonful™
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Instructions:
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.
Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425°F oven 15 minutes; reduce heat to 350°F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
Nutrition (1/8 slice of pie): 175 calories; 8 grams protein; 22 grams carbs; 7 grams fat
Chocolate Cream Pie
Ingredients:
Pastry for single-crust 9-inch pie
1/3 cup cornstarch
1/4 to 1/3 cup European or Dutch-process cocoa
10-3/4 teaspoons Equal® for Recipes
or 36 packets Equal® sweetener
or 1-1/2 cups Equal® Spoonful™
1/8 teaspoon salt
3 cups skim milk
2 eggs
2 egg whites
1 teaspoon vanilla
8 tablespoons thawed frozen light whipped topping
Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Directions:
1. Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425oF oven until crust is browned, 10 to 15 minutes. Cool on wire rack.
2. Combine cornstarch, cocoa, Equal® and salt in medium saucepan; stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, about 1 minute.
3. Beat eggs and egg whites in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat; stir in vanilla.
4. Spread hot filling in baked crust; refrigerate until chilled and set, about 6 hours. Cut into wedges and place on serving plates; garnish each serving with dollop of whipped topping, if desired.
Nutrition (1/8 slice of pie): 188 calories; 7 grams protein; 25 grams carbs; 7 grams fat.
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