Recipe: Individual Pumpkin Custard Cups

These velvety smooth pumpkin custard cups are a stunning tribute to fall. Top with a little fat-free whipped topping for a guilt-free indulgence. Makes 8 servings.

Ingredients:
- 2 whole eggs
- 2 egg whites
- 1 1/4 cups canned pumpkin
- 1/4 cup sucralose (Splenda)
- pinch of sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon nutmeg
- 1 1/4 cups evaporated skim milk
- 1/2 tablespoon vanilla extract
- fat-free whipped topping (optional)

Directions:
- Preheat oven to 300°F. Lightly spray 8 4-ounce ramekins with nonstick spray.
- In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup of the mixture. Place the ramekins in a baking dish and add enough warm water  to come 2/3 of the way up the cups.
- Bake 40 minutes or until knife inserted in center of the custard comes out clean. Remove from the oven.
- Serve warm or room temperature, and top with fat-free whipped topping, if desired.

Recipe: Baked Kale Chips







Here's a tasty way to get the crisp texture and slightly salty taste so many of us crave, along with a healthy dose of vegetables.

 

Ingredients:

- 1 bunch (about 6 ounces) organic kale (Lacinato or “Dinosaur” Kale works very well)

- 1 tablespoon olive oil

- Celtic sea salt, to taste

Directions:

Preheat oven to 350°F. Rinse and dry the kale well, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (or two). You may also line your sheet(s) with parchment paper, if desired, for easy clean up. Bake 10 to 15 minutes, or until chips are crisp to the touch, but still bright green. (Brown kale chips will be bitter.) Cool for a bit, then eat and enjoy!