Serves 8 1 Better Balance Bite/Blue Point
Calories 109 Fat 4.4g Sat. Fat 1.3g Protein 6g Carbs 21.9g Fiber 0.3g Sugars 0.4g
Ingredients
· Cooking spray
· 6 eggs, room temperature
· 1 1/2 cups almond milk, room temperature
· 1 (1 oz) pkg sugar-free vanilla or white chocolate pudding mix
· 1⁄2 cup flour
· 1⁄2 cup sugar replacement
· 1 1/2 tsp baking powder
· 1/2 tsp salt
· 2 tablespoons plain nonfat Greek yogurt, room temperature
· 1 tsp rum extract (see notes)
· 1 tsp vanilla
· 1 tsp nutmeg
· 1/2 tsp cinnamon
Directions
1. Preheat oven to 350° F. Coat a 9” pie plate with cooking spray.
2. Add all ingredients into a blender (see notes) and blend until smooth, making sure to stop and scrape down the sides at least once. Pour into the prepared pie plate. While not required, I like to run a spoon or spatula across the surface to get rid of any larger bubbles.
3. Bake for 45-50 minutes, or until the center is set and a toothpick inserted there comes out clean. Cool completely, then refrigerate at least 2 hours before serving. (see notes)
Notes
If you can’t find rum extract, you could replace it with either another teaspoon of vanilla (this may dilute the eggnog flavor slightly) or use 2-3 teaspoons of rum.
If you don’t want to use a blender, combine all of the wet ingredients and dry ingredients separately. Then pour the wet into the dry and combine until smooth with a whisk or electric mixer.
You can serve this after cooling for just about 1/2 hour, but I prefer it well chilled.
Cover any remaining pie and store in the refrigerator for up to 5 days.
This can be frozen, then thawed in the fridge, but it may slightly affect the texture.
