8 oz. Rich whip (heavy whipping cream)
8 oz. softened cream cheese
1 cup of pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup of confectioners sugar (powdered sugar)
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)
12 oz. fresh cranberries
1 cup of water
1/2 cup of honey
2 tablespoons sugar
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.
Chopped strawberries (or fruit of your choice)
Whipped Cream (whip up rich whip until thick and fluffy)
1 tablespoon cinnamon
1 tablespoon sugar
Grease a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup with whipped cream and strawberries. Top with a sprinkle of cinnamon sugar mixture.
1 deep dish pie crust
12 strawberries, cut up
2 white peaches, peeled and cut up
1/2 cup of sugar
1/2 cup of flour
1/2 stick of margarine (earth balance)
1/2 tsp. cinnamon
1 tsp. lemon juice
Place cut up strawberries and peaches in the pie crust. Drizzle lemon juice on top. Combine flour, sugar, cinnamon, and margarine in a bowl. Crumble with your hands and place over fruit in pie crust. Bake in oven on 350′ for about 30 minutes until crust is slightly browned.
*Tips&Tricks: You can use any fruit combo you like! I often make this using apples and berries, a combo of berries or just apples. Serve it warm with ice cream but it also tastes great cold!
I think Pumpkin pie is underrated. It’s a healthy dessert chock full of vitamin A, Potassium and fiber. But at the same time it’s a slice of delicious, cinnamon, creamy goodness. My Bubby I share a love for pumpkin pie. I wanted to try and create a healthier low cholesterol version so both me and my bubby could enjoy the treat without her having to worry about the high cholesterol or sugar content that most pies have. Thus was born the pumpkin munchkin pie! Sometimes my bubby and I eat them for breakfast with a cup of coffee and schmooze a little while we nosh. I don’t think it should only be relegated solely to Thanksgiving. The bright orange pie always has a place in my fridge. When this dessert is made with egg beaters and no calorie sweetener, the pies are almost- dare I say it? Guilt free indulgences! The no calorie sweetener that I use most often is Truvia. It’s made using the stevia plant, it’s pareve and it has no aftertaste. I just discovered the stuff not too long ago at my local supermarket, and I find that the pleasantly sweet flavor is so close to sugar that I can’t even tell the difference and neither can anyone else who tries my pumpkin muchkin pies. I included a low fat version using egg beaters and no cal sweetener for those counting calories and for those who feel “there ain’t nothin like the real thing” go for the eggs and sugar version! Either way you bake it, Bon Appetite’!
No meal would be complete without this sweet and tart dessert. My sister-in-law Sarrit whipped up this treat for me during a recent visit and like most of her recipes, it’s quick and easy with a burst of flavor!
3 gala apples, pealed, cored and chopped.
1 frozen package of berries (blueberries, raspberries and strawberries.)
1 cup of raw oats
3/4 cup of flour
1 cup of light brown sugar