As sad as I am that summer has bid us “Adieu,” I am happy to say “Bonjour” to one of fall’s bounties: pumpkins. Pumpkin pie, of course, but one must not forget about pumpkin soup, roasted pumpkin (and seeds), pumpkin muffins, pumpkin mousse and my latest favorite (and healthy) snack, pumpkin yogurt!
I made these pumpkin cupcakes for my daughter’s birthday to take to school – they were delicious and were a big hit!
For my mother’s birthday I found this low fat recipe for pumpkin mousse…well I intended to make her a low fat dessert but when I looked at the ingredients in “frozen whipped topping” a.k.a Cool Whip, I decided to make my own “whipped topping” by beating light whipping cream with a tablespoon of sugar. This was SO delicious! I made pumpkin muffins this weekend and had some pumpkin still left in the can. I mixed the remaining raw pumpkin with plain, organic yogurt, a little honey and a dash of cinnamon. Since my picky son loved the pumpkin mousse I thought I might trick him into eating a healthier version of it. My plan worked!
Hide fiber and beta-carotene in mac and cheese for my kids? Don’t mind if I do!
Happy eating…I mean fall.