Wednesday, May 23, 2007

Ingredients:

2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature

Directions:
Preheat oven to 350 degrees.  Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).  Spray a small baking pan (6” X 6” or 8” X 4” work best - no larger!) with nonstick cooking spray and pour in the mixture.  Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes.  The batter will remain very thick and fudgy, and it should look undercooked.  Remove from oven.  Cover with aluminum foil and let cool in fridge for a couple of hours.  Cut into 36 squares and serve.


Serving Size: 1 piece (approx. 1.3 oz.)

Calories: 63
Fat:  1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g

1 Point!

via Kimberley

Serves: 8

Traditional smells and tastes with a distinctively vegan personality.

Ingredients
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Directions
1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

3. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.

4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don’t worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

NUTRITION INFO (per serving)
Calories: 340
Fat: 15.6 g
Carbohydrates: 47 g
Protein: 6.9 g

Via Kimberley