Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, October 7, 2015

meal ideas ~ fall flavors- pumpkin

Fall is in full swing, including all of its signature flavors. So, we will start with pumpkin. Pumpkin is not one of my favorite fall flavors, but these two treats make an exception.

Frozen Pumpkin Slices
Craving a cold treat? Trade ice cream for frozen pumpkin. This diabetic dessert mimics the airy, whipped consistency of gelato, with a rich pumpkin spice flavor and crushed graham crackers to top it off.

4 2 1/2-inch squares cinnamon graham crackers, crushed
 1/4 cup chopped pecans
 2 tablespoons all-purpose flour
 1 teaspoon granulated sugar 
 1/4 teaspoon salt
 1/8 teaspoon ground cinnamon
 2 tablespoons butter, melted
 3 tablespoons dried egg whites
 1/2 cup warm water
 2 tablespoons lemon juice
 1/4 teaspoon cream of tartar
 1/2 cup powdered sugar
 1 15 - ounce can pumpkin
 1 5.3 - 6 - ounce carton plain fat-free Greek yogurt, drained
 1 teaspoon pumpkin pie spice
 1/2 teaspoon ground cinnamon
 1 8 - ounce container frozen light whipped dessert topping, thawed
 Nonstick cooking spray

Preheat oven to 350 degrees F. In a small bowl stir together crushed graham crackers, pecans, flour, sugar, salt, and the 1/8 teaspoon cinnamon; stir in melted butter. Spread in a 9x9x2-inch square baking pan. Bake for 10 minutes, stirring twice. Cool completely.

 In a large bowl stir dried egg whites into the warm water; whisk with a fork. Let stand for 2 minutes. Beat with an electric mixer on medium speed until the dried egg whites are dissolved and mixture is frothy. Add lemon juice and cream of tartar. Gradually add powdered sugar, beating on high speed until stiff peaks form (tips stand straight).

 In a medium bowl stir together pumpkin, yogurt, pumpkin pie spice, and the 1/2 teaspoon cinnamon. Gently fold egg white mixture into pumpkin mixture.
Fold in the whipped topping.

 Lightly coat a 9x5x3-inch loaf pan with cooking spray. Sprinkle 1/3 cup of the graham cracker mixture in the bottom of the loaf pan. Spread 4 cups of the pumpkin mixture evenly over the graham cracker mixture. Evenly sprinkle the remaining graham cracker mixture over the pumpkin mixture in loaf pan, pressing in slightly. Top with the remaining pumpkin mixture, spreading evenly. Cover with plastic wrap. Freeze for at least 4 hours or up to 24 hours.

 To serve, invert onto a chilled serving platter. Let stand at room temperature for 30 to 60 minutes before cutting into slices.

Nutrition Facts Per Serving: 133 cal., 6 g total fat (4 g sat. fat), 5 mg chol., 90 mg sodium, 19 g carb. (1 g fiber, 10 g sugars), 3 g pro. Diabetic Exchanges Mark as Free Exchange (d.e): 0; Fat (d.e): 1; Starch (d.e): 1

Ginger-Chocolate Crunch Pumpkin Pie
This yummy pumpkin pie is topped with broken gingersnaps, dark chocolate, and crystallized ginger.
 
1 15 - ounce can pumpkin
 1/3 cup sugar 
 2 tablespoons honey or pure maple syrup
 1 1/2 teaspoons pumpkin pie spice
 2 eggs, lightly beaten
 1 teaspoon vanilla
 3/4 cup evaporated fat-free milk

Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

 Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

 Top with Ginger-Chocolate Crunch. Bake, uncovered, in a 350 degrees F oven for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Ginger-Chocolate Crunch
8 gingersnaps
2 ounces dark or bittersweet chocolate (60 to 70% cacao)
2 teaspoons finely chopped crystallized ginger

 Top chilled pumpkin mixture with broken gingersnaps. Then top evenly with dark or bittersweet chocolate (60 to 70% cacao), chopped; and finely chopped crystallized ginger

Nutrition Facts Per Serving:  140 cal., 4 g total fat (2 g sat. fat), 1 mg chol., 105 mg sodium, 30 g carb. (2 g fiber, 22 g sugars), 5 g pro. Diabetic Exchanges Other Carb (d.e): 2;

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