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     adjust servings

 

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

  1. 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. 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. 3. Whisk the milk into the egg mixture while the pan is set over low to medium heat.
  4. 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. 5. Remove from heat and stir in butter and lemon zest. Allow to cool completely.
  6. 6. Add siggi’s Pumpkin & Spice skyr. Stir to combine. Can be made 3 days in advance and stored in the refrigerator.
  7. Serve with 1 Tablespoon spiced whipped cream and garnish with crushed pumpkin kernels.
  8. Beat whipped cream, maple syrup, cinnamon and ginger in a bowl until soft peaks form.

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Recipe Notes

 

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 174kcal Calories from fat 54
% Daily Value
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 43mg 14%
Sodium 44mg 2%
Carbohydrate 31g 10%
Dietary Fiber 0g 0%
Sugars 25g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g


Slow Cooked Chicken Tangine with Butternut Squash

Days I’m out of the house until 7 pm are rare, but when they do occur, I am usually hungry when I walk through the door and want something to eat right away. It’s tempting to  do what I did in my twenties, pour dinner from a cereal box  and call it a day. Now that I’m older, I like to think I’m wiser. Call it what you want, but  I’m a bit of a stickler for adhering to a schedule of protein intake to maintain my hard earned muscle, stay energized and NOT feel any older than I am! What’s my schedule?  Taking in 25-30 grams of high quality protein at each meal and paying attention to the interaction between protein and exercise (more on that in another post, I promise).

In case you’ve missed it, here’s one of my breakfasts, a savoy Dutch pancake.  And one of my lunches, a 5 minute citrus salad. Today’s post showcases one of my dinners. This slow cooked chicken tangine is prepped early in the day and put into a slow cooker. Vegetables are added in  during the last 30 to 60 minutes to keep from over cooking.   I love it because it packs in the necessary protein (key for my optimal health), and it’s savory good.
 Slow Cooked Chicken Tangine with Butternut SquashWhat do you think of when you think cinnamon?  I think of toast and lattes. But after making this savory slow cooked chicken tangine, seasoned with cinnamon, I’m seeing it from a different  perspective.
Slow  Cooked Chicken Tangine with Butternut Squash

Slow Cooked Chicken Tangine with Butternut Squash

Slow Cooked Chicken Tangine with Butternut Squash

Serves 4     adjust servings


Ingredients

(4 servings)

  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon freshly ground pepper
  • 1 pound boneless, skinless chicken thighs, trimmed of fat
  • 1/4 cup low sodium chicken broth
  • 1 14.5 oz can diced tomatoes
  • 1 Tablespoon olive oil
  • 4 shallots, quatered
  • 4 garlic cloves, chopped
  • 3 cups cubed and peeled butternut squash
  • 1/2 cup dried apricots, chopped

Instructions

  1. 1. Combine first six ingredients in a medium bowl. Add chicken thighs and toss to coat evenly.
  2. 2. Add tomatoes and chicken broth to slow cooker. Top with seasoned chicken thighs. Cover slow cooker and set to high for 4 hours.
  3. 3. After 3 1/2  hours, stir contents in the slow cooker briefly and return lid. Add olive oil to a saute pan and cook shallots with garlic for about 5 minutes or until just turning brown. Add to slow cooker along with butternut squash, and dried apricots. Replace lid and continue to cook until vegetables are tender, about 20 to 30 minutes.
  4. 4. After cooking time is complete, place in a large casserole or other serving dish and sprinkle with cilantro. Serve immediately with tricolored couscous.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 326kcal Calories from fat 80
% Daily Value
Total Fat 9g 14%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 107mg 36%
Sodium 495mg 21%
Carbohydrate 39g 13%
Dietary Fiber 8g 32%
Sugars 18g
Protein 27g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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