Desserts

Positively Perfect Pecan Pie

(Serves 8)

3 eggs
4 teaspoons Sweet'N Low Brown
1 cup light corn syrup
2 tablespoons margarine, melted
1 teaspoon vanilla
1/2 cup toasted chopped pecans
4 sheets phyllo dough, thawed
Nonstick cooking spray

Preheat oven to 350F. In large bowl, slightly beat eggs. Add Sweet'N Low Brown, corn syrup, margarine, and vanilla. Stir until blended. Add pecans. Set aside.

Spray a 9 inch pie pan with nonstick cooking spray. Place the phyllo on a flat surface; keep covered with a damp cloth or plastic wrap to prevent drying. Spray one sheet with nonstick spray; fold in half crosswise and spray again. Place in the pie pan, sprayed side down, allowing part of the sheet to hang over the edge of the pan. Repeat with remaining sheets, overlapping slightly in the pan to cover the bottom completely. Pour the pie filling into the pie shell.

Bake 30 minutes or until filling is set and the phyllo is golden. Cool on rack.

Tip

: to toast pecans in microwave, place on microwave-safe plate. Microwave on HIGH for 2 minutes or until pecans brown, stirring once.

Per serving

: 244 calories, 4 g protein, 38 g carbohydrates, 10 g fat, 2 g saturated fat, 80mg cholesterol, 156 mg sodium. (Per serving this recipe represents savings of 256 calories and 14 g fat versus a traditional pecan pie recipe).