ISO: Light Pumpkin dessert

[kima]

I am looking for a light dessert for Xmas with pumpkin in it. Not a pie or a cheesecake....Any ideas???

Thanks so much!

[wallycat]

Probably not what you're looking for, but I make the filling that is similar to the pie except I use silken tofu, the spices and a little sugar. It then pour them into ramekins so they are a cross between a pudding and a creme brulee (without the brulee) ...bake (though it doesn't really need cooking)...let cool and dollop with whipped cream.

[Grace]

Hi Miss Mo!! :D

Here are a couple of ideas, all CL recipes from over the years - let me know if any sound good and I'll post them (they're easy to post - just copy and paste, so I don't have to type anything! :D).

Pumpkin Bread Pudding
Pumpkin Spice-Cream
Pumpkin Praline Custards
Pumpkin Gingerbread Pie with Cider Lemon Sauce (I know you said no pie, but this one sounded different enough to me)

[Beth]

The above posts made me think that the CL Chocolate Mousse made with silken tofu could be done with pumpkin and spices instead of chocolate. Serve it with some very thin gingersnaps -- sounds yummy to me. Actually, that's not that far removed from the pumpkin dip when you serve it with gnigersnaps instead of apples (I usually do both).

[kima]

I would love all the pumpkin recipes you mentioned Grace except the bread pudding one (Ron isn't fond of bread puddings!)

That is an excellent idea re. the chocolate mousee recipe Beth-I'll have to ponder that one! :)

You can only call me MO until Xmas day- its my gift to the world!!!:D :D :p

[Grace]

Ok MO!! Here you go! :D XO

CookWare(tm) from Cooking Light(r)

Pumpkin Spice-Cream

SOURCE: Cooking Light YEAR: September 2002 PAGE: 112

INGREDIENTS FOR 8 SERVINGS:
1-1/2 cups 1% low-fat milk, divided
2 tablespoons dark brown sugar
2 large egg yolks
1 (14-ounce) can fat-free sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash of salt
1 cup canned pumpkin
1 (8-ounce) carton reduced-fat sour cream
2 commercial biscotti, crumbled (about 3/4 cup)

INSTRUCTIONS:
Spiced with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. This will keep in the freezer for up to four days.

1. Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat.

2. Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Place mixture in pan. Cook over medium heat until mixture coats a metal spoon (about 4 minutes), stirring constantly. Drain custard through a sieve into a bowl; discard solids.

3. Combine 1/2 cup 1% milk, sweetened condensed milk, and next 5 ingredients (sweetened condensed milk through salt) in a medium bowl. Stir in pumpkin. Gradually add custard, stirring with a whisk. Cover and chill at least 8 hours.

4. Combine 1/2 cup pumpkin mixture and sour cream, stirring well with a whisk. Add sour cream mixture to chilled pumpkin mixture, and stir until well blended. Pour the mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

5. Spoon ice cream into a freezer-safe container; fold in crumbled biscotti. Cover and freeze 1 hour or until firm. Yield: 8 servings (serving size: 1/2 cup).

NUTRITIONAL INFORMATION:
CALORIES 263 (22% from fat); FAT 6.3g (sat 3.2g, mono 1.8g, poly 0.6g); PROTEIN 8.7g; CARB 43g; FIBER 1.1g; CHOL 74mg; IRON 0.9mg; SODIUM 204mg; CALC 258mg

CookWare(tm) from Cooking Light(r)

Pumpkin-Praline Custards

SOURCE: Cooking Light YEAR: October 2001 PAGE: 115

INGREDIENTS FOR 6 SERVINGS:
Custards:
1-1/2 cups vanilla soy milk
3/4 cup canned pumpkin
2/3 cup sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
2 large egg whites
Cooking spray
Praline:
1/4 cup sugar
2 tablespoons water
1/4 cup chopped pecans

INSTRUCTIONS:
Substituting soy milk for dairy milk in custards and puddings is a tasty way to increase beneficial soy protein in your diet. A crunchy topping of crumbled praline adds a festive touch to this homey dessert, but it's just as good without. Each serving contains 3.5 grams of soy protein.

1. Preheat oven to 325 degrees.

2. To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and chill for at least 3 hours.

3. To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards. Yield: 6 servings (serving size: 1 custard and about 1 tablespoon praline).

NUTRITIONAL INFORMATION:
CALORIES 220 (25% from fat); FAT 6.2g (sat 0.9g, mono 2.9g, poly 1.7g); PROTEIN 5.7g; CARB 37g; FIBER 1.7g; CHOL 71mg; IRON 1mg; SODIUM 235mg; CALC 101mg


CookWare(tm) from Cooking Light(r)

Pumpkin-Gingerbread Pie With Cider-Lemon Sauce

SOURCE: Cooking Light YEAR: Nov/Dec 1995 PAGE: 148

INGREDIENTS FOR 10 SERVINGS:
1/3 cup dried currants
1/4 cup chopped pitted dates
2-1/2 tablespoons minced crystallized ginger
2 tablespoons dark rum
1 teaspoon vanilla extract
2 egg whites
1 egg
2/3 cup firmly packed brown sugar
1/3 cup molasses
2 cups all-purpose flour
1-1/2 tablespoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon pepper
1 cup unsweetened canned pumpkin
2/3 cup low-fat buttermilk
2 tablespoons vegetable oil
2 tablespoons margarine, melted
Vegetable cooking spray
Cider-Lemon Sauce
INGREDIENTS FOR Cider-Lemon Sauce:
1 cup apple cider
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
10 lemon slices

INSTRUCTIONS:
Combine the currants, dates, crystallized ginger, rum, and vanilla extract in a small bowl, and let stand 30 minutes, stirring occasionally.

Beat egg whites and egg at medium speed of a mixer until foamy. Gradually add the brown sugar, beating until well-blended. Add the molasses, and beat well.


Combine the flour, ground ginger, and next 7 ingredients (flour through pepper), and stir well. Combine pumpkin, buttermilk, oil, and melted margarine, and stir well. Add the flour mixture to egg mixture alternately with pumpkin mixture, beginning and ending with flour mixture; mix well after each addition. Fold in the rum-dried fruit mixture.

Spoon batter into a 9-1/2-inch quiche dish coated with cooking spray. Bake at 375 degrees for 55 minutes or until a wooden pick inserted in the center comes out clean; let pie cool for 30 minutes on a wire rack. Serve warm with Cider-Lemon Sauce. Yield: 10 servings (serving size: 1 wedge and about 2 tablespoons sauce).

Note: Crystallized ginger is available at large supermarkets and specialty- food stores, or it can be mail-ordered from: Penzey's Ltd., P.O. Box 1448, Waukesha, WI 53187. Phone 414/ 574-0277.

INSTRUCTIONS FOR Cider-Lemon Sauce:
Combine apple cider, sugar, cornstarch, and salt in a small saucepan, and stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly. Remove from heat; stir in remaining ingredients. Serve sauce warm. Yield: 1-1/2 cups (serving size: 2 tablespoons).

NUTRITIONAL INFORMATION:
CALORIES 335 (17% from fat); PROTEIN 5.3g; FAT 6.5g (sat 1.4g, mono 2.1g, poly 2.3g); CARB 63.9g; FIBER 2.3g; CHOL 22mg; IRON 3.1mg; SODIUM 339mg; CALC 91mg FOR Cider-Lemon Sauce: CALORIES 37 (0% from fat); PROTEIN 0.1g; FAT 0g; CARB 9.9g; FIBER 0.1g; CHOL 0mg; IRON 0.1mg; SODIUM 24mg; CALC 8mg

[kima]

Thanks Grace!!

Man I don't have 6 custard cups nor do I own a ice cream maker.....I could buy the cups though as they are pretty cheap....could I make the custards in one big bowl????

And I thought I had a well equpped kitchen.:o :eek:

You are going to milk that MO thing for all it's worth aren't ya Grace! ;)

[Aubergine]

hey, what's up with the "CookWare from Cooking Light" business? is that software, like MC?

[cher48603]

Originally posted by Aubergine
hey, what's up with the "CookWare from Cooking Light" business? is that software, like MC?
Aubergine, I believe the "CookWare from CL" was a "package" you could buy that gave you the CL recipes in MC each month. It was discontinued a year or two ago.

[Grace]

CookWare was (is) a software. It was a proprietary software that CL was using before they formatted their recipes for MasterCook. After several years of being able to get CL recipes in CookWare format, CL decided to also offer MasterCook format. Then they discontinued the downloads for both formats, and then the company that made the CookWare software discontinued the CookWare product. I still have it, of course, and I love it and use it every day. But I have to manually (copy and paste) recipes into it, which I admit I have been to lazy to do. I'm about 3 or even maybe 4 years behind on that.