Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Archive for October, 2006
Sweet Potato Pie
Oct 31st
(Not very Healthy!)
1 ½ cups sweet potatoes (or 2 medium sweet potatoes)
2 sticks butter
1 cup sugar
1 can sweetened condensed milk
1 Tbsp vanilla
3 eggs
2 pie shells (unbaked)
Preheat oven to 350 degrees. Peel and boil sweet potatoes until tender. Drain and mash potatoes while hot in a medium-sized bowl. Add butter and mash again. Add sugar, milk, vanilla, and egg and mix. Divide into 2 pie shells. Bake at 350 degrees for 30 minutes or until pie does not shake.
Yield: 2 pies
Obtained from: The Calhoun City Centennial Cookbook, Submitted by: Mitzi Bailey-Hardin
For more information about the Sweet Potato Festival, check out: www.vardamansweetpotatofestival.com
(1 votes, average: 5.00 out of 5)
Loading ...Sweet Potato Cheese Cake
Oct 31st
Crust:
2 cups graham cracker crumbs
¼ cup Splenda blend for baking
¼ cup lite butter, melted
1 egg white
Preheat oven to 350 degrees. Combine cracker crumbs, sugar, butter, and egg white in a medium bowl. Stir until blended. Press in bottom of 9-inch springform pan. Set aside.
Filling:
4 8-ounce packages lite and/or fat free cream cheese, softened
2 cups Splenda blend for baking
4 eggs
1 ½ teaspoons vanilla
1 ¼ cups sweet potatoes, mashed
2 tsp cinnamon
1 ½ tsp nutmeg
¼ tsp ginger
In large bowl, beat cream cheese until fluffy. Add sugar and beat mixture until smooth. Add eggs one at a time, beating well after each addition. Add vanilla, sweet potato, cinnamon, nutmeg, and ginger, beating until filling is well-combined.
Pour into pan over crust. Put a pan of water on oven shelf directly under cheese cake. Bake at 350 degrees for 2 hours. Let cool. Slice and serve with whipped topping.
(1 votes, average: 5.00 out of 5) Loading ...Healthy Pumpkins
Oct 25th
The health benefits of pumpkins:
- High in potassium, beta carotene, vitamin C, calcium, fiber, other vitamins and minerals
- Pumpkin seeds: high in zinc and unsaturated fatty acids (the good fats)
To prepare:
- To use fresh pumpkin instead of canned, cut pumpkin into small pieces and remove peel. Boil for 15-20 minutes in lightly salted water. Drain and mash.
- Roast pumpkin seeds at 300 until crispy, season as you like them (chili powder, salt, cinnamon and sugar, etc)
- To prepare pumpkin as a side dish, add salt, pepper, and butter along with your favorite pumpkin seasoning (such as cinnamon) to cooked, mashed pumpkin and cook for about 10 minutes more.
(1 votes, average: 5.00 out of 5) Loading ...Pumpkin Spice Dip
Oct 24th
8 ounces fat free cream cheese
1 cup pumpkin
1/4 cup Splenda blend for baking
2 teaspoons pumpkin pie spice
Beat cream cheese and pumpkin until smooth. Add sugar and spice. Beat again.
Serve with fruit, cookies, toasted bagel chips, or cinnamon grahams.
Adapted from Good Housekeeping magazine
(2 votes, average: 5.00 out of 5) Loading ...Double Layer Pumpkin Pie
Oct 24th
4 ounces fat free cream cheese, softened
1 Tbsp milk
1 Tbsp Splenda blend for baking
1 tub (8 oz) whipped topping, thawed, divided
1 graham cracker pie crust
1 cup low-fat milk
1 can (15 oz) pumpkin
2 packages (4-servings each) sugar-free instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1 Tbsp milk, and Splenda in a large bowl with a mixer until well blended. Gently stir in 1/2 of the whipped topping. Spread into bottom of crust.
Mix together 1 cup milk, pumpkin, pudding mi, and spices. Beat on medium speed with electric mixer until well-blended (mixture will be thick). Spread over cream cheese layer carefully.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Yield: 10 servings
Adapted from: www.makedesserts.com
(1 votes, average: 5.00 out of 5) Loading ...
