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

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).

Source : CandyLovers