Lowfat Pumpkin Pie

Ingredients:
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can 15 oz. canned pumpkin
1 cup lowfat vanilla yogurt
1 unbaked 9-inch deep-dish pie shell
Directions:
Preheat oven to 425°F. Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in yogurt. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Yields: 8 Servings
Nutrition Facts Per Serving:
Calories 210; Calories from Fat 60; Total Fat 7g; Cholesterol 55mg; Total Carbohydrates 35g; Protein 4g, Fiber 2g