Spiritual moments, Private Carlo!
SPIRITUAL! Not PHYSICAL!
Posted on 11/26/2005 7:32:00 AM PST by carlo3b
Was it kinda like one of those biblical moments?.. I think I had a few of those.. :)
1 9" unbaked pie shell (4 cup volume)
3/4 cup Splenda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Stir all of the above ingredients together in a small bowl and set aside. In food processor, or mixing bowl, add
1/2 cup Egg Beaters (or other low calorie egg substitute)
Stir in:
1 15 oz. can of pumpkin
Reserved spice/Splenda mixture
Gradually add:
12 fluid oz. Fat Free Evaporated Skimmed Milk until all is blended.
Pour into prepared pie shell.
Bake in pre-heated 425 degree F oven for 15 minutes. Then drop the temperature to 350 degrees F and continue baking for 40 to 50 minutes, or until knife inserted near center comes out clean.
Cool on rack for 2 hours and serve immediately, or chill. Garnish with "light" whipped cream, or reduced calorie topping.
I figure this dessert to be less than 80 calories per slice sans crust and topping. Dieters can enjoy this pie without regret, as long as they don't eat the crust. The dog will really enjoy finishing that crust for you, and you will look like a compassionate animal lover to everyone else. Non-dieters will never know that this not a regular, calorie-laden pumpkin pie. Enjoy!
Ahh, perfecto!
***blushing*** Thank you.
If you like to substitute Splenda in recipes, check out my Diet Pumpkin Pie that tastes like the real thing at post #382.
Dearest Carlo: These recipes looked so good that I have copied all of them into a Word file and saved it. I "smooshed" them together a little, making sure that no recipe lapped over to another page. I eliminated all of the ones using shrimp, since I am allergic to that ingredient. I thought you'd all like to know that this file is FIFTY SEVEN pages long!
Whew!
I did and I appreciate it.
THANK YOU.
I've made pumpkin pie (minus the crust) and it's just fine...serve in a dish suitable for pudding.
Thank you for your beautiful story, Carlo; as framed by the above - the lasting gift of love shared in your family. And thank you as well, for the recipes! A 'copy/print' and bake, for sure. ;^)
Ah, yes. But minus the crust makes it hard to "fool" your family and guests who are diet averse into thinking they are eating pie. You have to call it pumpkin custard! :~)
Many, many folks skip the crust, anyway, but they always expect it to be there.
Smiling...I gotcha on that, that's why I always said, "Pumpking pudding" and and stuck lite whipped cream on top and it was fine.
sp=pumpkin
Sheeesh, I was sooo carried away with the love.. I lose my head sometimes.. LOL.. :)
Thank you cricket, I hope you and your family enjoy the recipes and a little taste of Christmas past. Do take the time to scroll down the threads and get many other Christmas memories seen through the eyes of some wonderful folks in this great FReeperland.. MERRY CHRISTMAS
Thank you sweet Cindy for keeping the home fires going during my absence.. I have to tell you how great it is to put this all behind me and get my mind and body busy getting ready for this wonderful time of the year.. Merry Christmas .. HUGGGGG
I totally understand, Carlo -- really I do.
Hugs back to you and a very blessed Christmas
to you and your family.
Carlo...I was just thinking about you today. Hope you are on the mend. You really make the holidays a warm and festive time!
I didn't want to bother you before...but I would LOVE to be on your ping list.
Again...great to have you back!
pt
Broccoli Gorgonzola FettuciniItalians love broccoli, I prepare it often as a side dish and as a ingredient in our main meal. Broccoli, a member of the cabbage family, and is close relative to the cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk).
1. Steam broccoli until just tender, then chop. You should have about 21/4 cups.
- 1 bunch broccoli, broken into small flowerets (tough stems removed)
- 4 ounces butter
- 4 large garlic cloves, chopped
- 2 large whole green onions, finely chopped
- 1/2 cup heavy cream
- 1/4 lb Gorgonzola cheese, crumbled, (or blue cheese)
- 1/4 lb parmesan cheese, grated
- 3/4 lb fresh fettuccini
- 1 teaspoon salt
- 3-4 teaspoons fresh ground pepper
2. Melt butter in large skillet.
3. Add garlic, green onion, and broccoli; saute for 3 minutes. Stir in cream, salt, and pepper and cook at a gentle boil till thickened slightly.
4. Toss sauce with hot pasta in a serving bowel.
5. Add Gorgonzola cheese and toss to coat.
6. Add Parmesan and toss again.
7. Serve immediately with extra grated cheese and pepper.
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