A holiday dessert that packs in fall flavors and 10 grams of protein per serving.Disclosure: 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…
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
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
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.