Food recipes
Appetizing Pumpkin Chiffon Pie
Appetizing Pumpkin Chiffon Pie
Ingredients:
4 oz. whole unblanched almonds
130
©2004 Achieve Fitness, LLC -
4 oz. whole unblanched hazelnuts
1/4 cup unsalted butter
6 Tbsp. plain whey protein powder
1 tsp. Brown Sugar Twin
1 tsp. pourable Splenda
pinch of salt
3/4 tsp. dried ground ginger
1/2 tsp. pure vanilla extract
Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan.
Preheat the oven to 350°F. spread the almonds and hazelnuts out on a baking sheet
and roast for 8-10 minutes until browned. Cool.
While the nuts are roasting, melt the butter over medium heat until colored a deep
brown. Remove from the heat.
In a food processor, coarsely grind the almonds and hazelnuts separately. Combine
with the whey protein, sweeteners, salt, ginger and pure vanilla extract. Add the butter
and mix well. Press evenly into the pie pan and chill.
For the filling:
Ingredients:
4 oz. whole unblanched almonds
130
©2004 Achieve Fitness, LLC -
4 oz. whole unblanched hazelnuts
1/4 cup unsalted butter
6 Tbsp. plain whey protein powder
1 tsp. Brown Sugar Twin
1 tsp. pourable Splenda
pinch of salt
3/4 tsp. dried ground ginger
1/2 tsp. pure vanilla extract
Cut a circle of parchment paper to fit into the bottom of a 9-inch pie pan.
Preheat the oven to 350°F. spread the almonds and hazelnuts out on a baking sheet
and roast for 8-10 minutes until browned. Cool.
While the nuts are roasting, melt the butter over medium heat until colored a deep
brown. Remove from the heat.
In a food processor, coarsely grind the almonds and hazelnuts separately. Combine
with the whey protein, sweeteners, salt, ginger and pure vanilla extract. Add the butter
and mix well. Press evenly into the pie pan and chill.
For the filling:
Printed from https://recipe.bluelayer.org/recipe/68043/appetizing-pumpkin-chiffon-pie