Posts Tagged ‘nutmeg’

PUMPKIN PIE SPICE

There are few spice blends that I use more than Pumpkin Pie. It’s so good in everything – from my Pumpkin Protein Shake, to Greek-style yogurt, cheesecake, quick breads, spice cookies, sprinkled on oatmeal…the list goes on and on.

The one that you can buy is good in a pinch…but nothing beats the hand-picked cinnamon, freshly grated nutmeg, high-quality ginger and all the LOVE that goes into making your own!

I know there are higher-end places you can buy spices, but I love Penzey’s. They are super fresh and affordable, and have a big variety.

Making your own blend means you can choose the flavors you love to dominate, add just a touch of this or that and go heavy on something else. This recipe is the ratios that I love – add, subtract…use a stronger or milder cinnamon – whatever makes you happy in your heart!
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For the standard, Libby’s-everybody-loves-it pumpkin pie recipe (two pie-big can) I use 3 1/2 teaspoons of the mix.
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12 teaspoons China Cassia cinnamon (this is my fave, but any will work)
6 teaspoons ground ginger
3 teaspoons cloves
1/4 teaspoon allspice
1/4 rounded teaspoon freshly grated nutmeg  (makes a huge difference!)
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Combine all and store in an airtight container.  Keeps at least six months.

 

 

 

 

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EGGNOG

(No sugar or eggs added)

Some things just scream “HOLIDAYS!”…and eggnog is one of those things!  Just because we are trying to eat low or no sugar doesn’t mean we have to forgo this wonder.

There are a lot of recipes out there where you could simply sub Splenda Granular for the sugar and they would work great.  But I’m a girl who gags at the thought of drinking raw eggs – and would rather find a great alternative – and has.

This is surprisingly ‘real’ tasting and in feel, also.  Easy to whip up and is great as creamer in your coffee.  I drizzle it over warm apple crisp, too…WOW!

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1 cup fat-free half & half

One 1-ounce pkg (four 1/2- cup serving size) sugar-free instant vanilla pudding powder (Jell-O brand works best…see note)

5 cups 2% milk

3 tablespoons Splenda granular

3/4  teaspoon freshly grated nutmeg

1/4 teaspoon cinnamon

2 teaspoons brandy or rum extract

1 teaspoon vanilla extract

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Whisk together the half & half and pudding powder until smooth – this will be very thick. Slowly whisk in milk until smooth. Whisk in Splenda, nutmeg, cinnamon, and extracts. Allow to chill for at least 2 hours. Serve with whipped cream and a sprinkling of freshly grated nutmeg. Makes approx twelve 1/2-cup servings.

Per Serving: 82 Cal; 4 g Protein; 4 g Tot Fat; 7 g Carb; 0 g Fiber; 5 g Sugar; 155 mg Sodium

**Jell-O brand works best for this recipe.  I love them, but the generic brands are sometimes bigger packages and will make the drink too thick.  Then you have to add more milk, and it just ‘waters’ it down.  Go with Jell-O!

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BakedPineapple41lg wm

PINEAPPLE CRISP

The inspiration for this recipe came from that old favorite side dish Baked Pineapple…a sweet, bread cube-topped, butter drenched goodie that is scrumptious, yes…but not very figure-friendly!

I turned it into a dessert, instead…and for those of you who love pineapple, this will be right up your alley.

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Vegetable Cooking Spray
One 20-ounce can crushed pineapple – in it’s own juice, undrained
3 eggs, beaten
1/2 cup Splenda Granular
2 tablespoons flour
Pinch of salt
1/8 teaspoon cinnamon
Pinch freshly grated nutmeg
1 1/2 cups Murray’s sugar free Pecan or regular Shortbread cookie crumbs
4 tablespoons butter, melted
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Preheat oven to 350 degrees. Coat a 1 quart shallow baking dish with cooking spray and set aside.

In a large bowl combine the pineapple, eggs, Splenda, flour, salt, cinnamon, and nutmeg. Pour into prepared dish.

In a small bowl stir together the cookie crumbs and melted butter. Spread over the pineapple mixture and gently press into fruit, slightly. Bake for 30 minutes, covered with foil. Remove foil and continue baking for 15 minutes or until golden brown. Serve warm. Makes 8 dessert servings.

Per Serving: Calories 178; Protein 5 g; Fat 6; Carbs 11 g; Sugar 2 g; Sodium 119 mg

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BLOG74!

PUMPKIN BUTTER

So smooth, full of pumpkin and spice flavor and no-sugar-added…how can you go wrong?!

Stir into your Greek-style yogurt, or whip with fat free cream cheese for a fabulous apple dip – drop a spoonful into your protein shake or on a crepe…wow!

Takes awhile to cook down, but the results are soooooo worth it!

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One 15-ounce can 100% pure pumpkin puree

2/3 cup Splenda Granular

1/4 cup sugar free maple pancake syrup OR 1/4 cup Whey Low Gold

1 teaspoon lemon juice

1/4 teaspoon cinnamon

1/8 teaspoon cloves

Dash freshly grated nutmeg

Pinch of salt

In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup or Gold, lemon juice, cinnamon, cloves, nutmeg, and salt.  Bring to a boil, stirring frequently.

Reduce heat to low, and allow to cook – stirring frequently – for 1 hour, or until thick and dark.  Store in an airtight container in the refrigerator.  Serving size is 2 tablespoons.

Per Serving: Calories 29; Protein 1 g; Fat 0 g; Carbs 7 g; Sugar 2 g; Sodium 103 mg

Blog98!

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