For my November "dessert of the month," I have chosen my own favorite pie. No dessert seems more opulent -- or more perfect for holiday entertaining -- than a deliciously rich, Southern pecan pie generously topped with whipped cream. The good news is that you can now make this pecan pie and cover it with whipped topping for a fraction of the calories and fat and still enjoy a rich tasting, sinfully satisfying Southern dessert throughout the season. The recipe is from my book "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, $27.95), and this revised, lighter version contains 200 fewer calories per serving than the original recipe. You can also use this recipe for individual tarts, which are convenient for buffet-style parties and picnics.PECAN PIE
2 eggs
2/3 cup light corn syrup
1 cup sugar
1 tablespoon melted butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1 cup pecan halves
1 frozen 9-inch pie shell
Fat-free or low-fat whipped topping, optional
1. Preheat the oven to 350 F.
2. Put the eggs in a bowl and beat lightly. Add the corn syrup, sugar, butter, flour and vanilla and mix well.
3. Arrange the pecan halves in the bottom of the pie shell. Pour the egg mixture over the pecans and allow to stand until the nuts rise to the surface, about 2 minutes.
4. Bake in the preheated oven for 45 minutes. The nuts will glaze during the baking. Remove from the oven and allow to cool completely on a wire rack before slicing.
5. To serve, cut into 8 pie-shaped wedges and top each serving with a generous dollop of whipped topping, if desired. Store, tightly covered, in the refrigerator. Makes 8 servings.
Each serving contains approximately: 399 calories; 18 gm fat; 57 mg cholesterol; 209 mg sodium; 59 gm carbohydrates; 4 gm protein; 1 gm fiber.
My Savory Wild Rice Muffins are the perfect accompaniment to soups and salads, and they freeze beautifully. You'll find the recipe in my booklet, "Cook It Light with Rice." Order it for $3 and a stamped (55 cents), self-addressed, No. 10 envelope from Rice, P.O. Box 5541, Riverton, NJ 08077-5541.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She also is the author of 32 cookbooks, most recently "Jeanne Jones Homestyle Cooking Made Healthy" (Rodale Press, $27.95). Send your recipe for revision to: Cook It Light, (Deseret News), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (55 cents), self-addressed envelope. (C) King Features Syndicate Inc.