Pumpkin Pie Custard

Autumn is one of my favorite times of year. The air feels crisp and clean, apples taste sweeter, and my favorite winter squash abounds: Pumpkin! How can you not love a vegetable that makes the most delicious desserts? I use every possible opportunity to incorporate pumpkins into my fall recipes, but pumpkin pie custard has to be my favorite. I eat it for breakfast or as a sweet treat after lunch or dinner. Best of all, it is filling and satisfying but without all the extra sugar and processed flour in pumpkin pie.

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INGREDIENTS:

  • 2 x 15 oz cans of Fresh Pumpkin
  • 1/2 cup Raw Honey
  • 1 tbsp Pumpkin Pie Spice (1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
  • 4 Large Eggs
  • 14 oz can of Light Coconut Milk (or low fat 2% evaporated milk)

DIRECTIONS:

  1. Preheat oven to 425° F.
  2. Lightly grease glass bakeware with butter (one 13″ x 8″ dish, or several smaller dishes)
  3. Mix together pumpkin, honey and spices (KitchenAid mixer will work well!). Add the eggs. Last, pour in the coconut milk.
  4. Pour the liquid into your greased dishes. Place in the middle of the oven and bake for 15 minutes.
  5. Reduce heat to 350 degrees and bake for 40 – 60 minutes (depending on the size of your pan). The custard will be done when you can shake it and the middle does not jiggle (or insert a butter knife in the middle and see if it comes out clean).
  6. Let the pumpkin cool completely (overnight is ideal) and serve cold, either as breakfast or a dessert.

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Makes 12 servings, 100 calories per serving.

OPTIONAL Alternative Serving Ideas:

  • Top custard with nonfat vanilla greek yogurt as a creamy topping.
  • Serve custard with a plate of ginger snap cookies for a sweet dip at parties.

Peanut Butter Mousse Dip

For some reason, the combination of peanut butter and chocolate is just magical. This recipe uses Vanilla yogurt as the sweet, creamy base for a peanut butter mousse. It works deliciously well with apples as a dipping sauce. Or, for a more decadent desert, I do a scoop of mousse with a small scoop of French Silk ice cream for a peanut butter chocolate pie flavor.

Peanut Butter Mousse (1)

INGREDIENTS:

  • 16 oz nonfat Greek vanilla yogurt
  • 1/2 cup creamy peanut butter (no sugar or oil added)
  • 2 oz dark chocolate (72% cocoa)

DIRECTIONS:

  1. Whisk yogurt and peanut butter together until well blended and whipped.
  2. Break chocolate into small pieces and microwave for 30 seconds. Stir. Melt in 15 second intervals until the chocolate is smooth.
  3. Drizzle chocolate over the cold peanut butter yogurt mixture. Wait 10 – 15 minutes until the chocolate hardens.
  4. Break the hardened chocolate with the whisk to break into smaller bites.
  5. Serve with finely chopped apple slivers or with a small scoop of ice cream.

Makes 8 servings of 1/4 cup each, 155 calories per serving.

Flourless Peanut Butter Chocolate Chip Cookies

This is one of my all-time favorite desserts! Not only does it magically combine the wonders of chocolate and peanut butter, but it is full of protein and raw ingredients so it doesn’t give me that sugar crash that follows most desserts. If you leave out the eggs and baking soda, it also makes an excellent cookie dough to just have on hand in the fridge. You can also microwave a spoonful of cookie dough for 30-45 seconds, and it will develop the texture of a warm cookie fresh out of the oven; add a scoop of ice cream and you have a quick and easy dessert ready to go!

Ingredients:

  • 12 oz peanut butter (all natural, creamy, salted)
  • 1/2 cup honey
  • 1 whole egg
  • 1 egg white
  • 1 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Place pizza stone in oven to preheat.
  2. Combine all ingredients until creamy and smooth.
  3. Place small spoonfuls on preheated pizza stone (should make 40 cookies)
  4. Cook for 11 minutes
  5. Let cool five minutes on pizza stone before moving cookies to a cooling rack.

Yields 30 cookies, 140 calories each.