Okay, ’tis the season. We’ve got to have that pumpkin pie. Here are two easy alternatives to get you through:<\/p>\n
(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.<\/p>\n
(2) Pumpkin pudding<\/p>\n
Canola or other spray<\/p>\n
1 15-ounce can plain pumpkin<\/p>\n
1 15-ouce can part-skim ricotta cheese<\/p>\n
1 tsp cinnamin<\/p>\n
1\/4 tsp each: cloves, nutmeg, allspice, ginger (whatever you like!)<\/p>\n
1\/8 cup Splenda or Splenda for Baking (1\/2 Splenda, 1\/2 sugar)<\/p>\n
Add some pecans or walnuts if you like.\u00a0<\/p>\n
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!!!!!!<\/p>\n
Eat it warmed up. Top with a little low-fat whipped topping if you like.<\/p>\n
Happy holiday if you are in the USA! Happy eating anywhere!<\/p>\n