Fallon County Time-ly Tips

   Fallon County Time-ly Tips is a new column the Times will be running to share with you, our readers, ideas that are appropriate for the season.

By Sherry Vogel

If you have a timely tip, whether a tasty dish, household idea, a garden or agricultural tip, send it along with the recipe, the tip, or the idea with some background. We’ll consider it for an upcoming issue. Drop it by the Times Office; mail it to PO Box 679, Baker, MT 59313; or email us at fctimes@midrivers.com

   Cooking dessert for someone on a restricted or diabetic diet this Thanksgiving? With this lip-smacking pumpkin pie recipe even those on a diabetic diet should be able to enjoy a good piece of pie after dinner. Other guests might be surprised to discover it’s sugar-free and low in fat.

Pumpkin Chiffon Pie

2 3/4 C. cold skim milk

2 pkgs. (1.5 oz.) each instant

   sugar-free vanilla pudding

   mix

1 can (15 oz.) solid pack

   pumpkin or cup to cup

   equivalent pureed pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 reduced-fat graham cracker

   crust (9 inch)

Light frozen whipped topping and additional cinnamon, optional.

   In a mixing bowl, combine milk and pudding mix. Beat for one minute (mixture will be thick). Add pumpkin and spices, beat one minute longer. Pour into pie crust. Cover and refrigerate for two hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

   Yields: Eight servings.

   * One serving without garnish equals 217 calories, 684 mg sodium, 1 mg cholesterol, 42 gm carbs, 4 gm protein, 3 gm fat. Diabetic exchanges: 2 2 1/2 starch, 1/2 fat.

      



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