Sweet Potato Butternut Squash Pie.

Served with cinnamon yogurt. OMG 😛 Zero Weight Watchers points! FREE FOOD! You’ll earn also earn +1 point from 1 cup of non-starchy veggies

Servings 8

Ingredients

• 8 cup s Cooked cubed butternut squash
• 3 medium Cooked sweet potato es
• 12 item Egg s large
• 2 Tbsp Pumpkin pie spice
• 1 tsp Ground nutmeg
• 6 fl oz Jordan’s Skinny Syrups Sugar free pumpkin caramel syrup
• 1 cup s Erithritol sugar substitute
• 24 oz Fat free cottage cheese
• 2 cup s Plain fat free Greek yogurt

Instructions

1. Steam one whole medium butternut squash and 3 sweet potatoes Peel, seed and puree.
2. Puree a large container of FF cottage cheese. Cottage cheese should be thoroughly smooth/creamed.
3. Crack 12 eggs in a food processor.
4. Add the purees and cottage cheese to the eggs, and yogurt, in the food processor. Blend well, working in batches.
5. Add all these ingredients, with all remaining ingredients, sweeteners to taste (I use Skinny Girl pumpkin caramel cheesecake flavor, beverage syrup) We have to, and spices, into a large bowl. Blend thoroughly with a spatula/wire whip.
6. Spray a large casserole dish with non-stick cooking spray. And sprinkle nutmeg in the bottom. Pour the batter in the casserole dish and sprinkle more cinnamon on top.
7. Put a pan of water in the lower rack of the oven. Bake for 1 and a half hours at 375. Let rest in the oven for 30 minutes. Allow to cool briefly.
8. Top with fruit and plain FF Greek yogurt sweetened with more skinny beverage syrup such as pumpkin caramel, scone, or pumpkin caramel cheesecake flavor, and additional cinnamon.