As promised, here is the recipe for the super yummy dessert ending to a delicious weight loss surgery friendly Thanksgiving meal. Relatively sugar free (no added sugar) but you would never know it. It was gobbled up by this postop and non-ops alike.
Shelly's Crustless Sweet Potato Pie with CLICK Espresso Crumbs
1 (15 oz.) can Sweet Potato Puree (canned pumpkin can be subbed)
1 cup Fat Free Evaporated Milk
2 Eggs, beaten
1 teaspoon Pumpkin Pie Seasoning
3 Tablespoons Sugar Free Vanilla Torani Syrup
Mix together till well combined. Pour into a Pam sprayed 11 x 7 1/2" Pyrex dish.
Bake for 15 minutes at 425. Turn oven down to 350 and Bake 40-45 minutes more or until knife inserted in middle comes out clean.
You can eat it warm but I prefer to chill it for an hour or so. Cut into squares (I made 24) top with optional SF Whipped Cream and CLICK Espresso Crumbs.
Shelly's Espresso Crumbs
1/4 cup Oatmeal, dry
1/4 cup CLICK Espresso Protein (Vanilla Latte flavor)
1/4 cup chopped Nuts (I used Pecans)
1 Tablespoon Almond Butter
1 Tablespoon Butter
1 Tablespoon Sugar Free Vanilla Torani Syrup
Squeeze together with your hands till clumps form.
Place on a Pam sprayed, foil lined cookie sheet. Bake at 350 for 20 minutes. Cool. Crumble on top of Pie.
I used about half and saved the other half in an airtight container for breakfast later this week. Mmmm crumbled on Sugar Free Torani Syrup sweetened Greek yogurt.
or if you prefer Chai Spices...