Happy Thanksgiving

November 23, 2011 at 2:39 pm 4 comments

Next to Halloween, Thanksgiving is my favorite holiday for obvious reasons: cooking a lot and then eating it all!

Yesterday at my Cooking Matters for Teens class, chef and registered dietitian Julie Fromm brought a delicious recipe for Pumpkin Parfaits. One of the girls in the class had requested last week a Thanksgiving recipe, specifically pumpkin pie. At our site there is no oven but Julie came up with this recipe, which I think is much tastier than the typical pie. If you’re still looking for a dessert idea for tomorrow’s big feasting day, try this simple recipe, which cuts out white sugar and uses maple syrup and reduced apple cider for sweetening. We put the parfaits in the freezer to set up and it took about an hour, hour and a half.

Pumpkin Parfaits
By Julie Fromm, RD

1 envelope plain gelatin
1 cup apple cider
¼ cup maple syrup
One 15oz can pumpkin
One 12oz can evaporated skim milk
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground nutmeg
(1 ¾ teaspoon pumpkin pie spice may be substituted for the above 3)

Plain or vanilla non-fat or low-fat yogurt
Crumbled cookies, like gingersnaps

In a small bowl, combine gelatin and a small amount (2T) of the apple cider.
Heat remaining apple cider in a sauce pan and boil until reduced to 1/3 volume.
Add softened gelatin to sauce pan and heat until gelatin is dissolved.
In a large bowl (or an electric mixer), stir together maple syrup, pumpkin, evaporated milk, vanilla, salt and spices. Stir in warm gelatin mixture. Mixture should chill overnight to set up OR individual servings can be poured into clear cups/glasses and put into freezer to set up quicker.

To serve, layer pumpkin filling alternating with yogurt and top with cookie crumbs.

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Entry filed under: Uncategorized.

Thoughts on doing the Food Stamp Challenge Cooking Matters volunteer chef named winner in national recipe contest

4 Comments Add your own

  • 1. Alexis  |  November 23, 2011 at 4:09 pm

    Mmmmm. I’d like to try substituting the pumpkin for sweet potato and maybe doing a light or fat free whipped topping in place of the yogurt. Thanks for sharing!

    Reply
    • 2. dorothy hernandez  |  November 23, 2011 at 4:13 pm

      Alexis, what great ideas. If you try it out, please share how it turned out!

      Reply
  • 3. Cooking Matters South Jersey  |  November 23, 2011 at 4:26 pm

    Any recommendations for gelatin substitions? A bit unfortunate this recipe wasn’t vegetarian…

    Reply
    • 4. dorothy hernandez  |  November 23, 2011 at 4:42 pm

      Let me ask the chef and see what she can do about making it vegetarian. Or do you want a vegan recipe? She was saying yesterday if you wanted to make it into a pie, take out the gelatin and add eggs. But let me get back to you on that.

      -dorothy

      Reply

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USDA Statement

This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture (USDA) Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. This work is supported in part by the Michigan Department of Human Services, under contract number ADMIN-10-99011. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Michigan Fitness Foundation or the Michigan Department of Human Services. In accordance with Federal law and USDA policy, these institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720- 6382 (TTY). USDA is an equal opportunity provider and employer. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more contact the toll free Michigan Food Assistance Program Hotline at (855) ASK-MICH. Space-Limited USDA/DHS/MNN Credit Statement This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. These institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. People who need help buying nutritious food for a better diet call the toll free Michigan Food Assistance Program Hotline: (855) ASK-MICH.

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