Lentil Fudge Pie
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Crumb Crust:
3 /4 cups (175 mL)
3 tbsp (45 mL)
2 tsp (10 mL)
Fudge Filling:
1/4 cup (50 mL)
1/4 cup (50 mL)
1/2 cup (125 mL)
1/2 cup (125 mL)
1 tsp (5mL)
3
1 1/2 cup (375 mL)
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graham crumbs
margarine, melted
granulated sugar
cocoa
melted margarine
granulated sugar
corn syrup
vanilla
eggs, separated
Laird Lentil puree
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Preheat oven to 350F (180C).
In a bowl, combine crumbs, margarine and sugar. Press into 9" (23 cm) pie plate. Chill.
In a bowl, combine cocoa and margarine. Mix well. Add sugar, syrup, vanilla and egg yolks.
Beat together with electric mixer for 2 minutes on medium speed. Fold in lentil puree.
In another bowl, beat egg whites until stiff. Fold into lentil puree mixture. Turn into pie shell.
Bake 40 minutes, or until knife inserted comes out clean. Remove and cool thoroughly. Refrigerate. Use a wet knife to slice pie into 12 wedges.
Nutrient Analysis
Per wedge
| Calories |
202 |
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Folate |
52 mcg
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| Carbohydrate |
31 g |
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Iron |
1.4 mg |
| Fibre |
1.9 g |
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Calcium |
12 mg |
| Protein |
4 g |
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Potassium |
149 mg |
| Fat |
7.8 g |
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Sodium |
158 mg |
| Saturated fat |
1.2 g |
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