Holiday Desserts
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:
- Soften ice cream at room temperature for 10 minutes.
- Mix in pumpkin and spices until well blended.
- Spoon into 16 custard cups. Serve with 1 gingersnap cookie.
- Wrap well in plastic wrap. Freeze.
- 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:
- Preheat oven to 350 degrees.
- In a bowl combine dried cranberries, walnuts, cinnamon, brown sugar, lemon juice and zest.
- Stuff apples with mixture and place in small baking dish.
- Add 1/2 cup cider or water and bake for 30 minutes or until tender.
Nutrient analysis per serving:
- Calories: 205