Cranberry n’ Custard Minis

Fresh cranberries and  raspberry liqueur come together for a delicious syrup that tops a light  custard. Perfect for Friendsgiving,  serve in mini dessert cups to give everyone a taste,  elevate the party mood,  promote togetherness, and make a  healthier holiday.Cranberry N' Custard MinisDisclosure: I received fresh cranberries from the Cranberry Institute. I was not expected to write this post. I was not compensated for my time. Opinions are my own. 

Nothing raises the bar on staying fit and comitted to your health goals like the holidays.  Stay calm and  motivated  by remembering my  simple mantra:

Eat what you love, but pay attention to portion sizes.

Restricting delicious holiday foods is no fun, and for some people, it creates negative feelings that  can lead to  binge eating. Eating mindfully and enjoying some of your favorite foods is a healthier option. But let’s face it, keeping portions under control is easier said than done. This time of year, I especially like to use the ‘small plate’ style of dining. If hosing a Friendsgiving event, suggest your guests bring foods that make it easy to share with the entire gang.   By encouraging everyone to get a taste of all  Friendsgivings culinary creations,  you  elevate the party mood, and guarantee  portions served start small.

IMHO nothing says Happy Friendsgiving better than fresh cranberries. Right now I want to give a HUGE shout out to the Cranberry Institute for sending me these beauties! This seasonal berry enhances the taste of a wide range of foods, is nutritious and adds a festive flair! 

That said, here’s how I put them to good use in my ‘small plates” Friendsgiving culinary creation.Cranberry N' Custard MinisThis Cranberry N’Custard mini dessert is made in  under 30 minutes, and can be done ahead of time. Cranberries and Chambord make a spectacular syrup that tops a light custard. Finished with a dollop of whipped cream,  these minis brighten your serving table, and delight  guests with seasonal taste all under 175 calories each.

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Cranberry N’Custard Minis

Cranberry and Custard Minis are a light dessert that's easy to make.
  • Author: Diane Boyd
  • Yield: 12

Ingredients

  • 1 1/2 cup fresh cranberries
  • 1/2 cup Chambord
  • 1 cup sugar, divided
  • 3 tablespoons water
  • 1 egg
  • 2 tablespoons cornstarch
  • 1 -12 ounce can skim evaporated milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
  • 1 cup nonfat vanilla yogurt
  • 1/4 cup whipped cream

Instructions

To make the cranberry syrup: combine fresh cranberries, Chambord, 1/2 cup sugar and water in a small saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer, crushing cranberries with a wooden spoon against sides of pan, until all have burst and syrup thickens.

to make custard

In a medium saucepan, combine the egg, remaining 1/2 cupsugar and cornstarch. Beat with a whisk or electric beater set on low speed until the sugar has dissolved and the mixture is smooth. (The mixture will appear dry at first, but will become liquid as you beat it.) Place the evaporated skim milk in a microwave safe measuring cup and heat 2 minutes on high until hot to the touch (this will reduce cooking time). Whisk the milk into the egg mixture while the pan is set over low heat. Cook, whisking constantly, until the mixture comes to a boil and thickens. If the mixture looks curdled, keep beating with a whisk until the lumps are incorporated into the pudding. Immediately remove from heat and stir in butter and vanilla. Allow to cool completely .Add one cup of vanilla nonfat yogurt. Can be made 3 days in advance and stored in the refrigerator.

Fill mini dessert glasses three quarters full of custard. Top with cranberry syrup. Finish with a dollop of whipped cream.

 

Nutrition

  • Calories: 163kcal
  • Sugar: 24g
  • Sodium: 39mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 22mg

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Pumpkin Custard with Spiced Whipped Cream

A holiday dessert that packs in fall flavors and 10 grams of protein per serving.Pumpkin Custard with spiced whipped creamDisclosure: I received free samples of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

How do you decide what to serve over the  holidays? Are you a traditionalist? Or a trendsetter? I tend to favor time honored flavors, but I’m  in favor of new twists on classics. A food won’t make the cut to be served on my holiday table, unless it’s delicious. But there’s also this, the health aspect, cause I care about what I feed my family, friends and myself.

So what about making delicious foods healthier? That’s what the Recipe Redux is all about. Come to find out, it’s the story of siggi’s Icelandic yogurt, aka Skyr. In 2004, Native Icelander Siggi Hilmarsson, was filling his own need for the wholesome yogurt native to his homeland (made with simple ingredients and without too much sugar) when he first recreated skyr in his own NYC kitchen. Today siggi’s is a nationwide brand, boasting a fact that makes me a HUGE fan: it has more protein than sugar! Each carton (5.3 oz.)  provides 14 grams of protein. As someone who tries to maintain an optimal intake of protein daily, a key factor in helping to preserve lean muscle mass, discovering siggi’s yogurt is a dream come true!

Siggi’s  makes meeting my  protein requirements at breakfast easier and I like using it  as an ingredient to boost the protein content of foods like smoothies, custards, dips and soup. Here’s my latest creation , Pumpkin Custard with Spiced Whipped Cream…Pumpkin Custard with spiced whipped cream

This custard brings the fall flavors of pumpkin, maple syrup, cinnamon and ginger together in one dessert. Try it with a  molasses cookie, and  it’s a combo you can’t beat. Although I can’t make the claim this dessert is  low in sugar, I am proud to share these facts about the nutritional profile: each serving clocks in at 200 calories and provides 10 g protein,  6 grams fat, 0 grams trans fat, and   25 % of the Daily Value of Calcium. Keep the holidays healthy and stock up on siggi’s yogurt for meals, snacks and to use in this holiday recipe.

Pumpkin Custard with spiced whipped cream

Pumpkin Custard with Spiced Whipped Cream

serves 6

by Diane Boyd

Ingredients

for the Pumpkin Custard

  • 1 large egg
  • 1/ 2 cup sugar
  • 2 level tablespoons cornstarch
  • 1 12 oz can evaporated skim milk
  • 1 tablespoon butter
  • 1/2 teaspoon lemon zest
  • 2 containers (5.3 oz each) siggi’s Pumpkin & Spice Skyr
  • Garnish: 1/4 cup crushed pumpkin kernels (optional)

for the spiced whipped cream

  • 3/4 cup whipped cream
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon ginger, ground

Instructions

for the pumpkin custard

1. In a medium saucepan combine the egg, sugar and cornstarch. Beat with a wire whisk until the sugar has dissolved and the mixture is smooth (the mixture may appear dry at first, but will become liquid as you beat it).

2. Place the evaporated skim milk in a microwave safe measuring cup and heat 2 minutes on high until hot to the touch. (This step will reduce the cooking time.)

3. Whisk the milk into the egg mixture while the pan is set over low to medium heat.

4. Cook, whisking constantly, until the mixture looks curdled, keep beating with a whisk until the lumps are incorporated into the pudding. (About 20 minutes.)

5. Remove from heat and stir in butter and lemon zest. Allow to cool completely.

6. Add siggi’s Pumpkin & Spice skyr. Stir to combine. Can be made 3 days in advance and stored in the refrigerator.

Serve with 1 Tablespoon spiced whipped cream and garnish with crushed pumpkin kernels.

for the Spiced Whipped Cream

Beat whipped cream, maple syrup, cinnamon and ginger in a bowl until soft peaks form.

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