MOM’S SOUTHERN PECAN PIE

November 17, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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Here’s a recipe for MOM’S SOUTHERN PECAN PIE. To make this recipe you’ll be needing Pie Shell, Fruit Sweetener, Envelope Plain Gelatin, Unsweetened Apple Sauce, Water, Cornstarch, Eggs, Vanilla, Espresso, and Pecan Halves. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

MOM’S SOUTHERN PECAN PIE
Recipe for Mom’s Southern Pecan Pie from our Desserts recipe section.

Ingredients

1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.

Directions

1 – Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
2 – In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.

Recipe Yield: Servings: 10

NUTRITIONAL INFORMATION PER SERVING:
Calories: 211
Fat: 9 grams
Sodium: 69 milligrams
Cholesterol: 82 milligrams
Protein: 3 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipe/moms-southern-pecan-pie

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One of America’s Favorites – Pumpkin Pie

November 14, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is usually prepared for Thanksgiving, Christmas, and other occasions when pumpkin is in season.

The pie’s filling ranges in color from orange to brown and is baked in a single pie shell, usually without a top crust. The pie is generally flavored with a spice mixture known as pumpkin pie spice, which is made using spices such as ginger, nutmeg, cinnamon, and allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Pies made from pumpkins typically use pie pumpkins, also known as sugar pumpkins, which measure about 6 to 8 inches in diameter, approximately the size of a large grapefruit. They are considerably smaller than the typically larger varieties used to carve jack o’lanterns, contain significantly less pulp, and have a less stringy texture. The flesh is cooked until soft and puréed before being blended with the other ingredients.

The pulp is mixed with eggs, evaporated or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice. This typically includes cinnamon, powdered ginger,

Pumpkin pie filling being prepared

nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The pie is then baked in a pie shell and sometimes topped with whipped cream. Similar pies are made with butternut squash or sweet potato fillings.

The pie is often made from canned pumpkin, which is prepared mainly from varieties of Cucurbita pepo and Cucurbita maxima. Packaged pumpkin pie filling with spices included is also used. A December 1988 report by the U.S. Food and Drug Administration found that canned pumpkin products sometimes have sweet squash mixed in with the pumpkin “to obtain the same texture that is well-liked by consumers.”

Many modern companies produce seasonal pumpkin-pie-flavored products such as candy, cheesecake, coffee, ice cream, French toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima and Cucurbita Moscato. (Libby’s pumpkin pie mix uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins.)

The pumpkin is native to North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly

A slice of homemade pumpkin pie with whipped cream

accepted as pie filling. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust. Pumpkins were also stewed and made into ale by colonists. An early appearance of a more modern, custard-like pumpkin pie was in American Cookery, a cookbook published in 1796. It used a sweet custard filling in a pie crust, with spices similar to the ones used today.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or that pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in Southern states as a symbol of Yankee culture imposed on the South, where there was no tradition of eating pumpkin pie. Many Southern cooks instead made sweet potato pie, or added bourbon and pecans to give the pumpkin pie a Southern touch.

Today, throughout much of Canada and the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner.

A homemade pumpkin pie prepared using fresh pumpkin

Pumpkin pies were discouraged from Thanksgiving dinners in the United States in 1947 as part of a voluntary egg rationing campaign promoted by the Truman Administration, mainly because of the eggs used in the recipe. This was a part of President Truman’s Citizen’s Food Committee task force, designed to ration food consumption in the United States in hopes to provide more foreign food assistance to Europe post World War II. Part of the campaign included an “Egg-less & Poultry-less Thursday”, which began in October 1947, and with Thanksgiving Day always occurring on a Thursday, there was a considerable backlash among American consumers against this. Truman was true to his word, and no pumpkin pie was served at the White House for Thanksgiving in 1947.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 US gallons of evaporated milk, 2,796 eggs, 7 lb of salt, 14+1⁄2 lb of cinnamon, and 525 lb of sugar. The final pie weighed 3,699 lb and measured 20 ft in diameter.

Diabetic Dessert of the Week – Vanilla Pumpkin Pie

October 27, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Vanilla Pumpkin Pie. To make this week’s Dessert you’ll be needing Fat Free and Sugar Free Instant Vanilla Pudding Mix, Fat Free Skim Milk, Canned Solid Pack Pumpkin, Cinnamon, Nutmeg, Sugar Substitute, and Reduced Fat Pie Crust. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Vanilla Pumpkin Pie
Searching for your the perfect dessert for your holiday table? Look no further! Vanilla pudding perfectly balances creamy pumpkin in this pie for a flavor combination that’s simply divine! Even better, the recipe can be made a day in advance and refrigerated overnight, freeing up time for all your other seasonal to-dos!

Ingredients
1 package (1/2 ounce, 4-serving size) fat-free, sugar-free instant vanilla pudding mix
1 1/2 cups fat-free (skim) milk
1 cup canned solid-pack pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon sugar substitute
1 baked 8-inch reduced-fat pie crust

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1. Whisk pudding mix and milk together in medium bowl.

2. Add pumpkin, cinnamon, nutmeg and sugar substitute. Mix well.

3. Pour mixture into crust. Chill 3 hours, or until firm.

Tip: Make this recipe the day before and refrigerate overnight.

Nutrition Information:
Calories: 158 calories, Carbohydrates: 19 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 308 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-pumpkin-pie/

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Healthy Fall Baking and Dessert Recipes

October 27, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website it’s Healthy Fall Baking and Dessert Recipes. Find some Delicious and Healthy Fall Baking and Dessert Recipes with recipes including Brown Butter Sweet Potato Pie, No-Sugar-Added Mini Apple Pies, and Pumpkin Cheesecake Swirl Brownies. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Fall Baking and Dessert Recipes
Find healthy, delicious baking and dessert recipes for the Fall, including cookies, apple cakes, pumpkin and apple pies. Healthier recipes from the food and nutrition experts at EatingWell.

Brown Butter Sweet Potato Pie
Some sweet potato pies call for boiling these root vegetables, but here they’re roasted to concentrate their flavor. This helps the earthiness come through, which we enhance with the nuttiness of browned butter. The overall effect is a sweet potato pie that’s more complex and a little less sweet……

No-Sugar-Added Mini Apple Pies
These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special–yet healthy–dessert to the next level……

Pumpkin Cheesecake Swirl Brownies
For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt……

* Click the link below to get all the Healthy Fall Baking and Dessert Recipes
https://www.eatingwell.com/recipes/19824/seasonal/fall/desserts/

One of America’s Favorites – Pumpkin Pie

October 24, 2022 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
Tags: , , , , , , , , , , , , , ,

A slice of pumpkin pie

Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin and pumpkin pie are both a symbol of harvest time, and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is usually prepared for Thanksgiving, Christmas, and other occasions when pumpkin is in season.

The pie’s filling ranges in color from orange to brown and is baked in a single pie shell, usually without a top crust. The pie is generally flavored with a spice mixture known as pumpkin pie spice, which is made using spices such as ginger, nutmeg, cinnamon, and allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.

Pies made from pumpkins typically use pie pumpkins, also known as sugar pumpkins, which measure about 6 to 8 inches in diameter, approximately the size of a large grapefruit. They are considerably smaller than the typically larger varieties used to carve jack o’lanterns, contain significantly less pulp, and have a less stringy texture. The flesh is cooked until soft and puréed before being blended with the other ingredients.

Pumpkin pie filling being prepared

The pulp is mixed with eggs, evaporated or sweetened condensed milk, sugar, and a spice mixture called pumpkin pie spice. This typically includes cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and nutmeg, as its flavor is similar to both combined. Cardamom and vanilla are also sometimes used as batter spices. The pie is then baked in a pie shell and sometimes topped with whipped cream. Similar pies are made with butternut squash or sweet potato fillings.

The pie is often made from canned pumpkin, which is prepared mainly from varieties of Cucurbita pepo and Cucurbita maxima. Packaged pumpkin pie filling with spices included is also used. A December 1988 report by the U.S. Food and Drug Administration found that canned pumpkin products sometimes have sweet squash mixed in with the pumpkin “to obtain the same texture that is well-liked by consumers.”

Many modern companies produce seasonal pumpkin-pie-flavored products such as candy, cheesecake, coffee, ice cream, french toast, waffles and pancakes, and many breweries produce a seasonal pumpkin ale or beer; these are generally not flavored with pumpkins, but rather pumpkin pie spices. Commercially made pumpkin pie mix is made from Cucurbita pepo, Cucurbita maxima and Cucurbita moschata. (Libby’s pumpkin pie mix uses the Select Dickinson Pumpkin variety of C. moschata for its canned pumpkins.)

A slice of homemade pumpkin pie with whipped cream

The pumpkin is native to North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the “pompion” was quickly accepted as pie filling. During the seventeenth century, pumpkin pie recipes could be found in English cookbooks, such as Hannah Woolley’s The Gentlewoman’s Companion (1675). Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust. Pumpkins were also stewed and made into ale by colonists. An early appearance of a more modern, custard-like pumpkin pie was in American Cookery, a cookbook published in 1796. It used a sweet custard filling in a pie crust, with spices similar to the ones used today.

It was not until the early nineteenth century that the recipes appeared in Canadian and American cookbooks or that pumpkin pie became a common addition to the Thanksgiving dinner. The Pilgrims brought the pumpkin pie back to New England, while the English method of cooking the pumpkin took a different course. In the 19th century, the English pumpkin pie was prepared by stuffing the pumpkin with apples, spices, and sugar and then baking it whole. In the United States after the Civil War, the pumpkin pie was resisted in Southern states as a symbol of Yankee culture imposed on the South, where there was no tradition of eating pumpkin pie. Many Southern cooks instead made sweet potato pie, or added bourbon and pecans to give the pumpkin pie a Southern touch.

Today, throughout much of Canada and the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner.

A can of pureed pumpkin, typically used as the main ingredient in the pie filling

Pumpkin pies were discouraged from Thanksgiving dinners in the United States in 1947 as part of a voluntary egg rationing campaign promoted by the Truman Administration, mainly because of the eggs used in the recipe. This was a part of President Truman’s Citizen’s Food Committee task force, designed to ration food consumption in the United States in hopes to provide more foreign food assistance to Europe post World War II. Part of the campaign included an “Egg-less & Poultry-less Thursday”, which began in October 1947, and with Thanksgiving Day always occurring on a Thursday, there was a considerable backlash among American consumers against this. Truman was true to his word, and no pumpkin pie was served at the White House for Thanksgiving in 1947.

The world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 US gallons of evaporated milk, 2,796 eggs, 7 lb of salt, 14+1⁄2 lb of cinnamon, and 525 lb of sugar. The final pie weighed 3,699 lb and measured 20 ft in diameter.

PUMPKIN FLAN

October 20, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 1 Comment
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Here’s a Delicious Fall Dessert, PUMPKIN FLAN. To make this Dessert you’ll be needing Eggs, Pumpkin Puree, Maple Syrup, Canola Oil, Vanilla Extract, Spices, and Low Fat Milk. There’s 190 calories and 22 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

PUMPKIN FLAN
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way. Recipe for Pumpkin Flan from our Dessert recipe section.

Ingredients

canola oil cooking spray
3 eggs, omega-3-enriched if available
1-1/4 cup pumpkin puree (300 mL)
1/2 cup maple syrup (125 mL)
2 Tbsp canola oil (30 mL)
1-1/2 tsp pure vanilla extract (7 mL)
3/4 tsp ground cinnamon (4 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp ground cloves (1 mL)
1/4 tsp salt (1 mL)
1-1/2 cups low-fat milk, heated until very hot (375 mL)
Boiling water, about 1 quart (1.13 L)
ground nutmeg (garnish)

Directions

1 – Preheat oven to 350F. Adjust oven rack to center position. Coat eight 6-ounce custard cups or ramekins with canola oil cooking spray and set them in 13 X 9-inch (33 x 22 cm) baking pan.
2 – In large bowl, beat eggs slightly; add pumpkin puree, maple syrup, canola oil, vanilla, spices and salt. Beat with mixer until blended thoroughly. Mix in hot milk until blended. There will be about 4 cups of liquid. Pour 1/2 cup (125 mL) flan mixture into each prepared ramekin.
3 – Carefully pour boiling water into baking pan around ramekins. Water should come up to level of custard inside ramekins.
4 – Bake 40 to 45 minutes or until set around the edges but still a little loose in center. When center of flan is just set, it will jiggle a little when shaken. Remove from oven and immediately remove ramekins from water bath; cool on wire rack until room temperature. Cover with plastic wrap and refrigerate.
5 – Serve cold and garnish with ground nutmeg. This dessert can be made up to 3 days in advance. Keep refrigerated until serving.
NOTES:
Nothing signals the holiday season more than pumpkin and this flan allows you to showcase it in a new, delicious way.

Recipe Yield: Yield: 8 servings. Serving size: 1 flan.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 7 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 220 milligrams
Cholesterol: 110 milligrams
Protein: 6 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipes/pumpkin-flan

Healthy Pumpkin Dessert Recipes

October 6, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website it’s Healthy Pumpkin Dessert Recipes. Find some Delicious and Healthy Pumpkin Dessert Recipes with recipes including Chocolate-Swirled Pumpkin Loaf Bread, Frozen Pumpkin Mousse Pie, and Pumpkin Pie Nice Cream. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Pumpkin Dessert Recipes
Find healthy, delicious pumpkin dessert recipes, chocolate sauce and crème fraiche. Healthier recipes, from the food and nutrition experts at EatingWell.

Chocolate-Swirled Pumpkin Loaf Bread
Chocolate and pumpkin flavors pair perfectly together in this diabetic-friendly loaf bread recipe……

Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year–it just might become one of their holiday favorites. No need to let them know how easy it is……

Pumpkin Pie Nice Cream
Can’t get enough pumpkin spice and pumpkin? Get those fall flavors you love in this dairy-free and vegan ice cream alternative made with bananas and pumpkin puree. This easy and healthy dessert contains no added sugar, unless you use the optional maple syrup–which is a delicious touch. Add some chopped pecans to make it really special……

* Click the link below to get all the Healthy Pumpkin Dessert Recipes
https://www.eatingwell.com/recipes/18298/ingredients/vegetables/pumpkin/dessert/

Healthy Apple Dessert Recipes

September 29, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website it’s Healthy Apple Dessert Recipes. Find some Delicious and Healthy Apple Dessert Recipes with recipes including Fried Apple Pie Rolls, Apple Coffee Cake, and Apple Pie Cake. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Apple Dessert Recipes
Find healthy, delicious Apple dessert recipes, from the food and nutrition experts at EatingWell.

Fried Apple Pie Rolls
In this healthy take on apple pie, egg roll wrappers stand in for pie crust, saving you calories and the headache of rolling out dough. We like to use Granny Smith apples because they hold their shape and provide tart balance to the sweet filling. Try dipping these handheld crispy treats in whipped cream……

Apple Coffee Cake
Apples lend their sweet-tart flavor to this warm and comforting apple coffee cake. The nutty oat and pecan filling in the middle of the cake also acts as a crispy topping that’s drizzled with a sweet vanilla glaze……

Apple Pie Cake
This easy apple pie cake, with a layer of tender apples cooked with brown sugar and cinnamon and topped with a crunchy oat streusel, is perfect as a fall dessert, or for breakfast with a cup of coffee or tea……

* Click the link below to get all the Healthy Apple Dessert Recipes
https://www.eatingwell.com/recipes/19600/desserts/fruit/apple/

Healthy Cheesecake Recipes

August 25, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Cheesecake Recipes. Find some Delicious and Healthy Cheesecake Recipes with recipes including No-Bake Key Lime Cheesecake, Mini New York Cheesecakes, and No-Bake Mason Jar Strawberry Cheesecakes. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Cheesecake Recipes
Find healthy, delicious cheesecake recipes including blueberry, lemon, pumpkin and strawberry cheesecake. Healthier recipes, from the food and nutrition experts at EatingWell.

No-Bake Key Lime Cheesecake
This no-bake Key lime cheesecake is a tart and refreshing dessert that takes shape with just a few hours in the fridge. If you like a crispy crust, you can bake it at 350°F until lightly browned, 8 to 10 minutes. Cool completely before adding the filling……

Mini New York Cheesecakes
These mini cheesecakes aren’t just adorable–baked in a muffin tin, they’re quicker to make than traditional cheesecake and perfectly portioned……

No-Bake Mason Jar Strawberry Cheesecakes
These no-bake portable cheesecakes are rich and creamy and swirled with fresh strawberries and honey for sweetness–perfect for a picnic or a backyard barbecue! We’ve used some Greek yogurt to lighten up this healthy dessert……

* Click the link below to get all the Healthy Cheesecake Recipes
https://www.eatingwell.com/recipes/18279/desserts/cake/cheesecake/

Healthy Dessert Recipes with Fruit

July 28, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Dessert Recipes with Fruit. Find some Delicious and Healthy Dessert Recipes with Fruit including recipes like Blueberry-Lemon Ricotta Pound Cake and Healthy Peach Cobbler. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Dessert Recipes with Fruit
Find healthy, delicious fruit desserts. Healthier recipes, from the food and nutrition experts at EatingWell.

Blueberry-Lemon Ricotta Pound Cake
This healthy pound cake recipe isn’t just delicious–it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy–the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon……

Healthy Peach Cobbler
A healthy peach cobbler is an old-fashioned, crowd-pleasing dessert that showcases summer’s sweet produce. Use fresh peaches when they are in season. The rest of the year, you can use frozen peaches for a quick and easy homemade dessert……

* Click the link below to get all the Healthy Dessert Recipes with Fruit Healthy Dessert Recipes with Fruit
https://www.eatingwell.com/recipes/18287/desserts/fruit/

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