Coffee and Dessert - Healthier Treats Made with Pumpkin

 Several years ago, I found some healthier options for desserts made with pumpkin in First for Women magazine. They cited some facts regarding the benefits of pumpkin:

  • It prolongs satiety - one cup of pumpkin contains only 83 calories but has 8 grams of fiber which is almost a third of your daily need. Per a USDA study, people who increased their intake of this filling nutrient decreased their overall calorie intake by 10%.
  • It balances blood sugar - Pumpkin is rich in beta-cryptoxanthin, which reduces the risk of insulin resistance by 51% (per Japanese scientists). This makes pumpkin a great way to prevent fatigue, belly fat and cravings that can come from insulin resistance.
  • Half a cup of pumpkin contains 100% of the RDA of vitamin A, which revs the body's production of sickness-fighting T cells. Plus, once ingested, the squash's alpha-carotene converts to retinol, which spurs skin-cell renewal and collagen production.
Here are some great new ways to make your favorite desserts:

BROWNIES:

Cheesecake Swirl - Prepare your favorite brownie recipe (or 1 17 oz. brownie mix) substituting pumpkin puree for 1/2 the oil or butter; pour into pan. In bowl, combine 1 - 8 oz. package low-fat cream cheese, 1 egg, 1/2 cup chopped peanuts, 1/3 cup sugar and 1/4 cup pumpkin puree; swirl mixture through brownie batter. Bake as directed.

Classic Fudge - Heat oven to 350 degrees F. Using electric mixer on medium speed, combine 1/2 cup melted butter, 1/2 cup pumpkin puree, 6 oz. melted unsweetened chocolate, and 2 cups granulated sugar. Beat in 4 eggs, 1 cup all-purpose flour, 1 teaspoon vanilla extract and 1/2 teaspoon salt. Pour into greased 9" x 13" baking pan. Bake 30 minutes, or until done.

Blondies - Heat oven to 350 degrees F. Using electric mixer on low speed, combine 1 box (18.25 oz.) yellow cake mix, 2 eggs and 1/4 cup each melted butter, pumpkin puree and packed brown sugar. Stir in 1 cup butterscotch chips. Pour into greased 9" x 13" baking pan. Bake 20 minutes, or until done.

CAKES:

Golden Pound Cake - In bowl, combine 1 box (18.25 oz.) yellow cake mix, 1 package (3.4 oz.) instant vanilla pudding mix, 1 cup water, 4 eggs and 1/3 cup pumpkin puree. Bake according to package directions for Bundt cake.

Devil's Food - Prepare 1 box (18.25 oz.) devil's food cake mix according to package directions, substituting pumpkin puree for 3/4 of the vegetable oil. Bake as directed. Fill and/or frost with homemade or prepared chocolate frosting.

Gingerbread - Heat oven to 350 degrees F. Using electric mixer on medium speed, combine 1/4 cup butter (at room temperature), 1/4 cup pumpkin puree, 1/2 cup sugar and 1 egg. Add 1/2 cup molasses, 3/4 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon and 1/2 teaspoon salt. In 2 stages, beat in 1-1/2 cups all-purpose flour and 1/2 cup boiling water. Pour mixture into greased and floured 8" square baking pan. Bake 30 minutes, or until done. Drizzle cake with vanilla icing, if desired.

COOKIES:

Chocolate Chip - Prepare your favorite chocolate chip cookie recipe, substituting pumpkin puree for 1/2 the butter. Bake as directed.

Thumbprints - Prepare 1 package (17.5 oz.) sugar cookie mix according to directions (or use your own sugar cookie recipe), substituting pumpkin puree for half the butter. Drop by tablespoon 2" apart on baking sheet. Make indent in center of each cookie.; fill with jam. Bake as directed.

Shortbread - Heat oven to 325 degrees F. Combine 3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup pumpkin puree and 1 teaspoon vanilla extract. Beat in 2 cups flour. Press dough into greased 9" square baking pan; prick with fork. Bake 35 minutes. Cut while warm. Let cool in pan.

CREAMY DESSERTS:

Pumpkin Smoothie - In blender, puree 1 container (8 oz.) vanilla yogurt, 2 tablespoons pumpkin puree, 2 tablespoons orange juice and 1/4 teaspoon orange zest for 30 seconds. Thin with milk and sweeten to taste, if desired.

Chocolate Mousse - In bowl, combine 1 package (3.9 oz.) instant chocolate pudding mix and 1-1/2 cups milk. In separate bowl, combine 1 cup whipped topping and 1/3 cup pumpkin puree: fold into pudding. Chill.

Butterscotch Pudding - In saucepan over medium heat, bring 3 cups milk, 1 cup packed brown sugar, 1/4 cup cornstarch, 1/3 cup pumpkin puree and 1/2 teaspoon salt to a boil, whisking often. Cook 1 minute, stirring. Stir in 1 teaspoon vanilla extract. Chill.


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