Sweet Maple Acorn Squash ¤ May 23, 2008

1 - 1.5 lb. Acorn Squash, cut lengthwise in half & seeded
2 Slices Maple Cured Bacon
2 Tablespoons Maple Syrup
1 Tablespoon Balsamic Vinaigrette Dressing

Place squash, cut sides up, in microwavable dish,
cover with plastic, and cut a slit to vent.
Microwave on high 12 to 14 minutes, until squash is tender.
Meanwhile cook bacon & drain. Mix syrup & dressing.
Brush onto squash. Crumble bacon & sprinkle over top.

Makes 6 1/2 cup servings
60 calories per serving
1.5g of total fat
less than 5mg of Cholesterol
70mg of Sodium
12g of Carbohydrates
1g of Dietary Fiber
7g of Sugar
(originally from Diabetic Cooking, modified by me)

FILED UNDER; Recipes, Sides, Health, Holidays, Vegetables

Pumpkin Spice Frosted Cake ¤ May 23, 2008

1 package 2 layer size spice cake mix
1 - 15oz can pumpkin
1 cup fat free mayonaise
3 eggs
1 - 8oz light cream cheese, softened
1/2 stick fat free butter, softened
2 tablespoons skim milk
1 teaspoon vanilla
1 - 16oz package powdered sugar

1.)Preheat oven to 350*F. Grease 13x9 pan; set aside.
Beat cake mix, pumpkin, mayo & eggs in large bowl with
electric mixer on medium until blended. Pour into pan.
2.)Bake 32 to 35 minutes. Cool in pan on wire rack.
3.)Beat cream cheese, butter, milk & vanilla in large
bowl with electric mixer on medium until well blended.
Gradually add powdered sugar, beating after each addition.
Spread onto cooled cake.

Makes 24 1 piece servings
250 Calories per serving
10g of Total Fat
40g of Carbohydrates
less than 1g of Dietary Fiber
3g of Protein
(originally from Diabetic Cooking modified by me)

FILED UNDER; Recipes, Desserts, Health, Holidays, Pumpkin

Layered Pumpkin Loaf ¤ May 23, 2008

1 cup canned pumpkin
1 cup granulated sugar
2 tablespoons granulated sugar
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/2 cup canola oil
2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 - 8oz light cream cheese, softened

1.)Preheat oven to 350*F. Grease 9x5 loaf pan; set aside.
Mix pumpkin, 1 cup sugar, brown sugar, 3 egg whites,
milk & oil in large bowl. Add flour, baking powder, spice
& salt; stir until just moistened. Set aside. Beat cream cheese,
2 tablespoons of sugar & last egg white with wire whisk until
well blended.
2.)Spoon half of the pumpkin batter into greased pan.
Spoon cheese mix evenly over batter. Cover with remaining
pumpkin batter.
3.)Bake 1 hour or until toothpick comes out clean.
Run knife around edges to loosen bread. Cool in pan
on wire rack for at least 10 minutes.

Makes 1 loaf, 16 1 slice servings
220 Calories per serving
7g of Total Fat
10mg of Cholesterol
220mg of Sodium
35g of Carbohydrates
less than 1g of Dietary Fiber
21g of Sugar
(originally from Southern Living modified by me)

FILED UNDER; Recipes, Desserts, Health, Holidays, Breads, Pumpkin

Pumpkin Custard ¤ May 23, 2008

1 - 15 oz can pumpkin
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
3/4 cup fat free evaporated milk
3 eggs or 3/4 cup egg substitute
1/4 cup packed dark brown sugar
2 tablespoons chopped dried cherries
2 tablespoons lowfat granola
4 cups boiling water

1.)Preheat oven to 350*F. Lightly spray 6
6 oz custard cups with nonstick cooking spray.
Place cups in 13x9 baking pan.
Stir pumpkin, pie spice & salt in small bowl.
Set aside.
2.)Heat milk in small saucepan until steaming,
but not boiling.
Whisk eggs and sugar in medium bowl until smooth.
Gradually whisk in hot milk. Whisk into pumpkin mixture.
Spoon equal amounts into custard cups. Top with cherries
& granola.
3.)Place baking pan in oven. Pour boiling water in pan
to about halfway up custard cups. Bake 25 to 30
minutes or until knife inserted in center
comes out clean. Transfer cups to cooling rack.
Serve custards warm or chilled.

Makes 6 1/2 cup servings
1 1/2 Starch Exchanges
1/2 Fat Exchange
141 Calories per serving
3g of Total Fat
7g of Protein
24g of Carbohydrates
107mg of Cholesterol
2g of Dietary Fiber
134mg of Sodium
(originally from Diabetic Cooking modified by me)

FILED UNDER; Recipes, Desserts, Health, Holidays, Pumpkin

Pumpkin Mash ¤ May 23, 2008

1 cup of mashed fresh pumpkin
1 teaspoon cinnamon
1 teaspoon sugar

1.)Mash pumpkin well.
2.)Add cinnamon and sugar.

Makes 1 1 cup serving
49 calories per serving
3g of dietary fiber
240% dv of vitamin a
19% dv of vitamin c
16% dv of potassium
(originally from Taste of Home modified by me)

FILED UNDER; Recipes, Health, Holidays, Quickies, Snacks, Pumpkin