X

Functional Aging
Specialists

Find Out More
Your Personal Best Training Studio
4102-E South Staples
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com
MENU
newsletter
  1. Healthy Recipe, Frozen Pumpkin Mousse Pie

     

    This frozen version of the classic pumpkin pie is light, airy and satisfying. Swap the butter in the gingersnap crust with better-for-you canola oil, then fill the pie with a pumpkin-and-frozen-yogurt mixture.

    Ingredients

    • 8 ounces gingersnap cookies, broken (about 2 1/2 cups)
    • 2 tablespoons vegetable oil
    • 1/3 cup plus 2 tablespoons light-brown sugar
    • 1 cup canned pumpkin puree
    • 1 teaspoon pure vanilla extract
    • 3/4 teaspoon pumpkin pie spice
    • 1 quart low-fat vanilla frozen yogurt, softened

    Maple Whipped Cream, recipe follows, optional

    Maple Whipped Cream:

    • 1 3/4 teaspoons unflavored powdered gelatin
    • 2 tablespoons water
    • 1 cup 2 percent reduced-fat milk
    • 1/4 cup maple syrup
    • 1/2 teaspoon pure vanilla extract

    Directions

    1. Preheat oven to 350 degrees F.
    2. Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
    3. In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
    4. When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.

    Maple Whipped Cream:

    1. Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
    2. Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

    Level: Intermediate

    Yield: 12 servings

    Total time: 4 hours, 45 minutes (30 minutes prep, 4 hours inactive, 15 minutes cook)

    Nutritional Information:

    Calories, 279, Fat, 8.5g, Sodium 158mg, Carbohydrates, 44g & Protein, 7g

    From the Food Network


  2. Leave a Reply

Get Started
Newsletter
Blog
Workout Of The Day
Equipment
Your Personal Best Location
Your Personal Best Training Studio
Guaranteed Results!!!
4102-E South Staples
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com