By , November 20, 2007 5:05 pm

Okay, ’tis the season. We’ve got to have that pumpkin pie. Here are two easy alternatives to get you through:

(1) Tiny pumpkin and pecan pie tartletts (Sam’s Club), frozen: warm up one of each, top with a dollop of low-fat whipped topping or Kool Whip Free —enough to satisfy the urge many times throughout the holidays.

(2) Pumpkin pudding

Canola or other spray

1 15-ounce can plain pumpkin

1 15-ouce can part-skim ricotta cheese

1 tsp cinnamin

1/4 tsp each: cloves, nutmeg, allspice, ginger (whatever you like!)

1/8 cup Splenda or Splenda for Baking (1/2 Splenda, 1/2 sugar)

Add some pecans or walnuts if you like. 

Spray pyrex or other oven-proof container. Preheat oven to 350 degrees. Mix ingredients together in a bowl and place in container. Bake about 50 minutes, until lightly browned on bottom and sides. Yum!!! Eat as much as you like! That ricotta is calcium/protein, that pumpkin an orange vegetable!!!!!!

Eat it warmed up. Top with a little low-fat whipped topping if you like.

Happy holiday if you are in the USA! Happy eating anywhere!

See Intuitive Focusing to learn our self-help skill for paying attention to The Creative Edge, the “intuitive feel”  of what you want to eat, what would taste great thrown together, and all other aspects of personal growth, creativity, spirituality, conflict resolution, and group decision making!

Kathy McGuire, Director

Creative Edge Focusing (TM)


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