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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:

  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