November’s Mouth-Friendly Recipe 2012

Here’s a way to satisfy your holiday sweet tooth without doing too much damage to your teeth or your waistline. With a dose of pumpkin and some low-fat dairy, its a definite nutritional improvement over most traditional pies. Frozen Pumpkin Mousse Pie Ingredients:

  • 2 1/2 cups broken gingersnap cookies
  • 2 T vegetable oil
  • 1/3 cup plus 2 T light brown sugar
  • 1 cup canned pumpkin puree
  • 1 tsp pure vanilla extract
  • 3/4 tsp pumpkin pie spice
  • 1 quart low-fat vanilla frozen yogurt, softened
  • Low-fat whipped cream (optional)

Directions:

  1. Combine cookies, oil and 2 T brown sugar. Crush together or combine in a food processor until you have fine crumbs. Press the crumbs into the bottom and sides of a 9 pie plate to form a crust. Bake at 350 degrees for 10-15 minutes; let cool.
  2. Mix the pumpkin puree, vanilla, spice and remaining 1/3 cup brown sugar together and then stir in the frozen yogurt. Spread mixture into the cooled crust and freeze about three hours or until firm.
  3. Top with low-fat whipped cream before you serve, if desired.

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