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Pineapple-Pumpkin Puff
3-1/2 c. cooked and mashed fresh pumpkin or 1 (29 oz.) can solid pack pumpkin
1 c. crushed unsweetened pineapple
1 c. buttermilk
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
sugar substitute equal to 1 Tbsp. sugar
2 tsp. vanilla extract
1 egg white, beaten stiff but not dry
(Makes 12 servings; contains 1 vegetable, 36 calories and 7 milligrams
cholesterol.)
Put 1 cup of pumpkin, all the pineapple, 1/2 cup of buttermilk, cinnamon,
nutmeg, sugar substitute and vanilla in a blender. Blend until smooth. Slowly
add the remaining pumpkin and 1/2 cup buttermilk and blend until smooth. Pour
pumpkin-pineapple mixture in a large casserole; fold in beaten egg white and
bake, uncovered, in a 325 degrees oven for 45 minutes.
   
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