Pumpkin Pie
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 1 cup quick-cooking oats
- 1/4 cup whole wheat flour
- 1/4 cup ground almonds
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon water
For the pie filling:
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 egg, beaten
- 4 teaspoon vanilla
- 1 cup canned pumpkin
- 2/3 cup fat-free evaporated milk
Ingredients
For the pie filling:
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Instructions
- Preheat oven to 425 °F.
- Make the pie crust: Mix oats, flour, almonds, sugar, and salt together in small mixing bowl.
- In a separate bowl/measuring cup, blend the oil and water together with a fork or small wire whisk, until emulsified (fully blended).
- Add the oil mixture to the dry ingredients, and mix well. If needed, add a small amount of water to hold the dough together.
- Work the dough into a disk shape, and roll on a lightly floured surface into a 12-inch circle.
- Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown.
- Turn down oven to 350 °F.
- Make the filling: Mix sugar, cinnamon, nutmeg, and salt together in a bowl.
- Add eggs and vanilla, and mix to blend ingredients.
- Add pumpkin and milk, and stir to combine.
- Pour into prepared pie shell. Bake for 45 minutes or until a knife inserted near center comes out clean.
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Rice Pudding
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
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Ingredients
- 6 cups water
- 2 cinnamon sticks
- 1 cup rice
- 3 cups fat-free milk
- 2/3 cups sugar
- 1/2 teaspoon salt
Ingredients
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Instructions
- Put the water and cinnamon sticks into a medium-sized saucepan. Bring to a boil.
- Stir in the rice. Cook on low heat for 30 minutes, until rice is soft and water has evaporated.
- Add milk, sugar, and salt. Cook for another 15 minutes until it thickens.
- Remove cinnamon sticks, and serve warm.
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Tropical Fruit Compote
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
Ingredients
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Instructions
- In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.
- Pour the syrup into a cup and set aside. Remove the lemon peel and cool the cooked fruit for 2 hours.
- To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves (if desired).
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Winter Crisp
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
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Ingredients
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon peel
- 3/4 teaspoon lemon juice
- 5 cups apples, unpeeled, sliced
- 1 cup cranberries
For topping:
- 2/3 cups rolled oats
- 1/3 cup brown sugar, packed
- 1/4 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1 tablespoon soft margarine, melted
Ingredients
For topping:
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Instructions
- Preheat oven to 375 °F.
- To prepare the filling: In a medium bowl, combine the sugar, flour, and lemon peel. Mix well. Add the lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish.
- To prepare the topping: In a small bowl, combine the oats, brown sugar, whole-wheat flour, and cinnamon. Add the melted margarine; stir to mix.
- Sprinkle the topping over the filling. Bake for 40 to 50 minutes, or until the filling is bubbly and the top is brown. Serve warm or at room temperature.
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Sweet Potato Custard
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- Nonstick cooking spray
- 1 cup mashed cooked sweet potato
- 1/2 cup mashed banana (about 2 small)
- 1 cup evaporated skim milk
- 2 tablespoons packed brown sugar
- 2 beaten egg yolks (or â…“ C egg substitute; if using egg substitite, cholesterol will be lower)
- 1/2 teaspoon salt
- 1/4 cup raisins
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
Ingredients
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Instructions
- Preheat oven to 325 °F. Spray a 1-quart casserole with nonstick cooking spray.
- In a medium bowl, stir together sweet potato and banana. Add milk, blending well.
- Add brown sugar, egg yolks, and salt, and mix thoroughly.
- Transfer sweet potato mixture to casserole dish.
- Combine raisins, sugar, and cinnamon; sprinkle over the top of the sweet potato mixture.
- Bake for 40 to 45 minutes, or until a knife inserted near the center comes out clean.
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Frosted Cake
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 4 tablespoons margarine
- 1 1/4 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 tablespoon orange peel
- 1 tablespoon orange peel
- 3/4 cup low-fat (1Â percent) or fat-free milk
For icing:
- 3 oz low-fat cream cheese
- 2 tablespoons low-fat (1Â percent) or fat-free milk
- 6 tablespoons cocoa powder (unsweetened)
- 2 cups sifted confectioners sugar
- 1/2 teaspoon vanilla extract
Ingredients
For icing:
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Instructions
- Preheat the oven to 325 °F.
- Prepare the pan: Grease with a small amount of cooking oil, or use nonstick cooking spray, a 10-inch round pan (at least 2½ inches deep). Powder pan with flour. Tap out excess flour.
- In a mixing bowl, sift together the cake flour and baking powder.
- In a separate bowl, beat together the margarine and sugar until soft and creamy.
- Beat in eggs, vanilla, and orange peel.
- Gradually add the flour mixture alternating with the milk, beginning and ending with flour.
- Pour the mixture into the pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cake cool for 5 to 10 minutes before removing from the pan. Let cool completely before icing.
- To prepare icing: Cream together cream cheese and milk until smooth. Add cocoa powder. Blend well.
- Slowly add confectioners’ sugar and mix until icing is smooth. Mix in vanilla.
- Smooth icing over top and sides of cooled cake.
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