Thanksgiving Pumpkin Parfait

Pumpkin Parfait

source: Allrecipes.com

SUBMITTED BY:Robyn Webb PHOTO BY:Molly

“This easy parfait would be welcome on any holiday menu. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.”

Serves 6

INGREDIENTS

• 1 cup pumpkin puree
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 1 teaspoon pumpkin pie spice
• 1 cup evaporated skim milk
• 1 cup skim milk

DIRECTIONS

1. In a mixing bowl, combine the pumpkin puree, vanilla pudding mix, pumpkin pie spice, evaporated milk and skim milk. Blend together until smooth; place in parfait glasses and chill until set.

Fuel for School

Your kids will love this delish sandwich

There’s one guarantee with the Chocolate and Strawberry Sandwich: the lunchbox will be empty when your child returns home. Despite the decadent concept, the sandwich provides healthy whole grains, good fats, vitamin C, and antioxidants. This recipe makes about four sandwiches.

Chocolate Hazelnut Spread

1/3 cup (85 mL) hazelnuts, with skins on

1/4 cup (60 mL) maple syrup

1 to 2 Tbsp (15 to 30 mL) cocoa powder, to taste

1/4 cup (60 mL) enriched vanilla soymilk, approximately

Sandwiches

1 loaf whole grain bread, cut into

1/2-inch (1-cm) thick slices

1 cup (250 mL) organic strawberries, thinly sliced

To prepare the Chocolate Hazelnut Spread, preheat oven to 400 F (200 C). Place hazelnuts in single layer on shallow baking pan. Toast until skins are almost black, about 15 minutes.

Wrap hot hazelnuts in a clean kitchen towel and rub them until most of the skins have come off. Discard skins.

Process nuts in bowl of food processor, scraping down sides of bowl occasionally, until the nuts have become like nut butter (about five minutes).

Add maple syrup and cocoa to hazelnut butter, and process until smooth (about five minutes). Add soymilk as necessary to achieve consistency of cream cheese. Transfer Chocolate Hazelnut Spread to an airtight container and store in the refrigerator for up to two weeks. Makes 1/2 cup (125 mL).

To prepare Chocolate and Strawberry Sandwiches, spread each slice of bread with about 1 Tbsp (30 mL) Chocolate Hazelnut Spread. Top with sliced strawberries. Cover with another slice of bread and wrap tightly or place in sandwich container.