Frozen Pumpkin Supreme
Yield: 16 servings (1/3 cup and 1 gingersnap cookie)
 

•     1 quart vanilla No Sugar Added Ice Cream
•     1 ½ cups canned pumpkin
•     1 Tablespoon pumpkin pie spice (or 1 teaspoon cinnamon, ½  teaspoon allspice and ½ teaspoon ginger)
•     16 gingersnap cookies

Directions:

1. Soften ice cream at room temperature for 10 minutes.
2. Mix in pumpkin and spices until well blended.
3. Spoon into 16 custard cups. Serve with 1 gingersnap cookie.
4. Wrap well in plastic wrap. Freeze.
5. Let sit at room temperature for 10  minutes before serving.

Nutrient analysis per serving:

•     Total Carbohydrate: 16 g
•     Calories: 90
•     Fat: 4 g

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Baked Apples (Adapted from the Food Network)
Yield: 4
 

•     4 rome or granny smith apples, cored and top sliced off
•     1/4 cup brown sugar
•     1 tablespoon lemon juice
•     1/2 cup dried cranberries
•     1 teaspoon lemon zest
•     1/4 cup chopped walnuts
•     1 teaspoon cinnamon
•     1/2 cup apple cider or water

Directions:

1. Preheat oven to 350 degrees.
2. In a bowl combine dried cranberries, walnuts, cinnamon, brown sugar, lemon juice and zest.
3. Stuff apples with mixture and place in small baking dish.
4. Add 1/2 cup cider or water and bake for 30 minutes or until tender.

Nutrient analysis per serving:

•     Calories: 205