Pumpkin Pudding (serves 4)
2 large eggs5 pkgs. brown sugar substitute
2 cups pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. pumpkin spice
1 cup milk (1% or skim)
Pre heat oven to 425F. Mix the first 8 ingredients in a large bowl. Beat in the skim milk.
Pour mixture into an ovenproof dish. Reduce heat to 350F and bake for 35-40 minutes or until the top is lightly browned and the pudding is set. Serve warm or chilled.
Apple Sorbet (Serves 4)2 apples peeled and quartered
2 cups fresh pineapple cubed
1/2 medium banana
1/2 cup fat free plain yogurt
2 tbsp. milk (1% or skim)
1/4 tsp. coconut extract
combine all ingredients in a medium sized bowl. Pour into an 8" square pan. Cover and freeze for 24hr. Remove and thaw 5 to 10 minutes and puree in a blender until it reaches desired consistency. Serve immediately
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