Frozen Pumpkin Mousse, Pumpkin Ice Cream, and Adult Pumpkin Milkshakes

So tonight I made a really simple pumpkin dessert that can be enjoyed several ways.

First, it can be enjoyed as a Frozen Pumpkin Mousse that takes about 3 minutes to make.

Second, if you have more time, you can throw it in the freezer for some Pumpkin Ice Cream.

Lastly, you can use the ice cream as a base for a delicious frozen Adult Pumpkin Milkshake.

The S/C Value for 1/4 of the recipe below is a 3/1, with 10 grams of carbs and almost 3 grams of fiber!!

Frozen Pumpkin Mousse
serves 4

1 1/2 c. canned pumpkin, frozen (I froze mine in a ziplock bag, but you could also use an ice cube tray)
2/3 c. heavy whipping cream
1/2 tsp. vanilla
2 Tbsp. xylitol (I powdered this in my coffee grinder first)
1/8 tsp. stevia (add more to taste)
1/4 tsp. cinnamon

In a blender, blend all ingredients together until thick and smooth, stirring several times if necessary. 

Serve in a bowl, as frozen Pumpkin Mousse, with a dollop of whipped cream and a sprinkle of cinnamon

Pumpkin Ice Cream
Make recipe for Pumpkin Mousse above.  You may want to add additional stevia, as the ice cream will be less sweet when frozen.
Add 1 tsp. of hard alcohol and blend (I used vanilla vodka).

Pour into a bowl with a tight closing lid.  Freeze for several hours until firm.

The alcohol added to the Ice Cream will keep it scoopable after freezing.

Adult Pumpkin Milkshakes

Serves 1

Make the Pumpkin Ice Cream recipe, as listed above.

In a blender, put 2-3 scoops of the ice cream, 1 1/2 ounces of vanilla vodka, and a spash of milk substitute (So Delicious coconut milk, almond milk, etc.)


Blend until smooth.


Pour into a tall glass and serve with a straw and a dollop of whipped cream.


Enjoy!

Cinnamon Roasted Butternut Squash

 Here is a great recipe for Thanksgiving.  I used to love my mom's sugary sweet potato casserole, but this is a way better option and is just as delicious.

The S/C Value for a 1/2 cup serving is 2/1 (13 grams of carbs and 3 grams of fiber).

Cinnamon Roasted Butternut Squash

Serves 4

1.5 lbs of butternut squash, cut into chunks (I used already peeled and sliced chunks that I got from Whole Foods)
2 Tbsp. butter, melted
1 Tbsp. xylitol (or a pinch of stevia)
1/4 tsp. cinnamon
1/2 tsp. salt

Preheat oven to 400 degrees.

In a bowl, toss squash, butter, xylitol, cinnamon and salt.  Toss to coat.

Spread squash evenly on a rimmed baking sheet (covered with foil for easy clean up).

Roast for 25 minutes, or until the squash is tender.

Enjoy!

Mock Apple Crisp

So this recipe is pretty amazing.   I found recipes online for it, but adjusted the ingredients to make it belly fat approved.

The amazing part of the recipe is that the Apple Crisp does not contain apples!  It contains zucchini, but your family or guests will not be able to tell.  The zucchini amazingly turns into apples by removing the seeds from the zucchini, cutting it to look apple-like, and cooking it with lemon juice, sweetener, and spices.

The results are amazing.  For 1/6th of the recipe below, the S/C Value is 3/1.  A serving has 20 grams of carbs and 3 grams of fiber.

My husband did not realize that it did not contain apples.  After I told him, he said that he thought that the "apples" were not as sweet as real apples, but that he liked it a lot.  When I make it again, I will be sure to add additional stevia to sweeten them up a bit more.

I use a tiny amount of blackstrap molasses in the crisp topping.  It adds a very very tiny amount of sugar, but it adds a great flavor that makes up for the lack of brown sugar.

Mock Apple Crisp
 Serves 6

For the filling:
4 c. zucchini (peeled, sliced, and seeds removed, resembling slices of apples)
1/2 c. xylitol
1/4 tsp. stevia (or more to taste
1/4 c. lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg

Preheat the oven to 375 degrees.  In a saucepan, heat zucchini, xylitol, stevia, lemon juice, and spices.  Cook for about 15-20 minutes, or until the "apples" are soft.  Taste and add more stevia if necessary.  Set aside.

For the crisp topping:
1/4 c. oatmeal (I ground mine into fine crumbs)
1/4 c.  whole wheat pastry flour
1/4 c.  unbleached flour
3 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
2 tbsp xylitol
1/8 tsp. stevia (add more to taste)
1 tsp. blackstrap molasses

Mix the dry ingredients in a bowl. Melt butter in the microwave until liquified. Stir in xylitol, blackstrap molasses, and vanilla extract. Add butter mixture to the flour mixture and stir until the topping is crumbly.  Taste and add more stevia if necessary.

Butter a baking dish.  Add zucchini mixture and sprinkle the top evenly with crumb topping.

Bake uncovered for 20-25 minutes, or until crisp is bubbly and browned.

Serve with a dollop of whipped cream.

Enjoy

Broccoli with Parmesan and Lemon

My husband made a really delicious side tongiht that was great with the chicken fingers.  See below.

This kicks up the flavor of the broccoli and makes it feel like you are having a treat!

One cup of the broccoli is a S/C Value of 2/0.

Broccoli with Parmesan and Lemon
Serves 2

1 small head of broccoli
salt and pepper
olive oil spray
shredded Parmesan cheese
juice from 1/2 a lemon

Preheat the oven to 400 degrees (we used a toaster oven).  On a baking sheet covered with foil, spray a thin coat of olive oil.  Put broccoli on the baking sheet, spray lightly with oil, and season with a little salt and pepper.

Roast the broccoli for 5-10 minutes, or until soft.  Cover the broccoli with cheese (to taste) and return to the oven for another 10 minutes, or until the Parmesan is melted and slightly browned.

Remove from the oven, drizzle with lemon juice, and serve.

Enjoy!

Apple Pie a la Mode Cocktail

I am working on some recipes for the holidays.  Some of the other Belly Fat Cure bloggers are planning on all posting recipes also.

I decided to start the weekend early (way early) with a cocktail.  I will include this with my holiday recipes, but I wanted to post it in case anyone would like a cocktail for the weekend.

Apple Pie a la Mode

serves 1

1 1/2 ounces of vanilla vodka
3 ounces of Sobe Fuji Apple Pear Life Water (Zero Calorie) (see below for a picture)
dash of cinnamon
ice
heavy cream
1 packet truvia (or other sweetener)
2 dashs of cinnamon

Fill a martini shaker with ice.  Add vodka, Sobe Life Water, and a dash of cinnamon.  Shake together for 1 minute.
On a small plate, combine truvia and two dashed of cinnamon.  Stir and spread over the plate.

On another plate, pour a small amount of heavy cream.

Working quickly to avoid drips, dip the rim of a martini glass in the heavy cream, followed by the sugar and cinnamon mixture. 

Pour the drink into the glass and serve.  Enjoy!

Roasted Fennel

I have taken the opportunity to expand my veggie horizons while on the Belly Fat Cure program.

Fennel is a vegetable that I tried just recently.  I always held back because I was afraid that I would not like the anise like taste.  However, I am pleased to report that the flavor is mild and delicious. The S/C value for the Roasted Fennel is 0/1.

Roasted Fennel (serves about 1)

1 bulb of Fennel (trim off the green stalks)
Olive Oil
Salt and Pepper
Juice from a 1/2 a lemon

Preheat oven to 375.  Cut fennel bulb in half, remove the inside core, and slice the fennel into thin strips.  Place fennel on a baking sheet covered with foil .  Generously brush olive oil on the fennel.  Sprinke with salt and pepper.  Squeeze the juice of 1/2 a lemon all over the fennel strips.

Bake for 10 minutes.  Flip the fennel, and bake for another 10 minutes or until soft and golden brown.

Serve as is, or sprinkle with parmesan cheese.

Enjoy