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Get Annette Sym's latest F.R.E.E eBook - OUT NOW!

Annette Sym - Thursday, February 02, 2012

Annette's fantastic new Healthy Kids R Happy Kids eBook is available NOW. This 'must have' guide for all parents is a fabulous 40 page resource filled with practical tips and helpful information to help parents guide their children to live healthier, happier lives. Plus it includes 10 delicious kid-friendly recipes from Annette's best selling Symply Too Good To Be True cookbook series.

Follow the link below to access this fantastic F.R.E.E resource.  Read more >

F.R.E.E Live Webinar: Menu Planning & Motivation for Weightloss with Annette Sym

Annette Sym - Wednesday, February 01, 2012

Don't miss my next F.R.E.E Live Webinar on Menu Planning and Motivation for Weightloss on the 15th February 2012 at 8:00pm AEDT (Check what time this is in your state below).  If you haven't registered yet, then follow the link below. Places are limited so don't delay. ALL WELCOME!  Read more >

Latest Tips

Party Time

When it comes to party time, choosing the right food can be a nightmare especially if you want to offer healthy low fat ..

Featured Product

Roasted Pumpkin and Spinach Pie


View Annette's latest recipe in her series of online recipe videos!


The Roasted Pumpkin and Spinach Pie Recipe is from Symply Too Good To Be True Book 5. You can download the PDF of the recipe or read it below.

Recipe - Roasted Pumpkin and Spinach Pie Recipe - Roasted Pumpkin and Spinach Pie (914 KB)


SERVES: 6

INGREDIENTS

cooking spray
3 cups (300g) raw pumpkin cut in
1cm dice
PASTRY
¾ cup plain flour
¼ cup self-raising flour
2 tablespoons (30g) Flora Light®
margarine
1½ tablespoons skim milk
1 egg white
FILLING
1 teaspoon crushed garlic (in jar)
1 onion diced
1 bunch English spinach roughly
chopped
2 whole eggs
2 egg whites
1½ cups skim milk
2 tablespoons grated parmesan
cheese
2 teaspoons salt-reduced
vegetable stock powder
½ cup 25% reduced-fat grated
tasty cheese

METHOD

Preheat oven 180°C fan forced. On a flat baking tray that has been generously coated with cooking spray, place diced pumpkin, coat with cooking spray. Bake 25 minutes or until browned. To make pastry: In a medium size mixing bowl combine flours Together. Melt margarine then add to milk. Beat egg white into milk using a fork, pour into flour. Fold ingredients, if Needed use your hands to help combine pastry. Place on a well floured surface and roll out to fit a 23cm pie plate that
has been coated with cookingspray. To make filling: Coat a non-stick frypan with cooking spray and sauté garlic and onion for 1 minute. Add spinach and toss until spinach has softened. In a large mixing bowl beat whole eggs and whites using an electric beater for 1 minute. Add milk, parmesan, stock powder, beat well. Spoon spinach over pastry base then sprinkle diced pumpkin over top. Pour egg mix over vegetables, sprinkle with grated cheese. Bake 40 minutes or until cooked in centre and browned. Serve hot or cold.

SUITABLE TO BE FROZEN

NUTRITIONAL INFORMATION

 PER SERVE
 
 FAT TOTAL
 8.0g
 SATURATED  3.3g
 FIBRE  3.2g
 PROTEIN  15.2g
 CARBS  25.5g
 SUGAR  6.7g
 SODIUM  263mg
 KILOJOULES  969 (cals 231)
 GI RATING
 Medium

DIETITIAN'S TIP: Generally pies are high in fat and particularly saturated fat. Annette has cleverly developed a pastry lower in all fats and suitable for people with diabetes.
© Symply Too Good 2011  |