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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Frozen Chocolate Raisin Pie

Frozen Chocolate Raisin PieDisclosure: By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Winding down after a long day often means curling up with a good book. Last month I was reading this book. Photo-216Perhaps the 1934 edition of Hershey’s Cookbook wasn’t what you expected? (Yes, I am weird like that; reading a cookbook like a novel. ) Apparently my husband was reading too, because he asked me to make the chocolate raisin pie on page 44. Then the Recipe Redux surprised us with another member opportunity: a holiday recipe contest sponsored by California Raisins. The challenge is to enhance the holidays with delicious foods that fit the category extra nutrition and less indulgence.  Looks like the 1934 Hershey’s Chocolate Raisin Pie is in for a revision!

Say hello to the 21st Century Chocolate Raisin Pie that debut in my house  this Thanksgiving, as a test pie.Frozen Chocolate Raisin Pie

Of the eleven ingredients in the original recipe, I eliminated 6, including the added sugar and unbaked pie shell. Both the chocolate and the natural sweetness of the raisins, make this just sweet enough. The pie gets a contemporary new twist with the addition of silken tofu, a versatile lean protein. I think it’s the perfect ingredient for this creamy dessert because it acts as a sponge and takes on the flavors you pair it with, so you can taste the heros of this dessert:  chocolate and  naturally sweet California Raisins.

Join me in a  healthier, less indulgent approach to the holidays by adding this sun dried fruit to  a myriad of foods from desserts to savory main dishes.   The ingredient list says it all: Raisins. The nutrition label tells this good story: zero fat, no cholesterol, and no added sugar. Plus raisins offer 9% of your daily fiber and potassium, and 6% of your iron.  California raisins will steal the culinary spotlight with  added nutrition and natural sweetness.  Please visit the links at the bottom of this post for delicious and festive ways to include  California raisins in your holiday spread.

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Frozen Chocolate Raisin PieFrozen Chocolate Raisin Pie

(adapted from Hershey’s 1934 Chocolate Raisin Pie)

by Diane Boyd

Ingredients

    for the crust

    • chocolate wafer cookies (3 cups crumbled )
    • 4 Tablespoons melted butter

    for the filling

    • 2 cups California raisins
    • 2 cups water
    • 1 cup semi sweet chocolate chips
    • 24.6 ounces extra firm silken tofu, drained of water
    • 2 teaspoons vanilla
    • 1/4 teaspoon good quality salt such as Himalayan crystal salt
    • 1/4 teaspoon cinnamon

    Instructions

    for the crust

    1. Process chocolate cookie wafers in a blender or food processor until sandy textured.

    2. Add melted butter and stir. Once combined, take out 4 tablespoons and reserve for topping.

    3.  Press remaining crumb mixture  into bottom of one 9 1/2 inch pie plate (avoiding sides) or two smaller pie tins. Set aside.

    for the filling

    1. Place raisins in a small saucepan. Add enough water to cover. Heat and simmer for  10 minutes. Drain raisins and set aside.

    2. Add chocolate to a small saucepan and melt over low heat.

    3. Add tofu, raisins, melted chocolate, vanilla, salt and cinnamon to a blender and process until smooth. Pour mixture on top of crust. Use remaining cookie crumbs to garnish top. Freeze for 2 hours, then serve. If in the freezer longer than 2 hours, allow to thaw slightly before serving. Serves 12

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