Pumpkin Ricotta Parfaits

Serves: 8

Recipe Level: Easy

I got this recipe from my boyfriend's mother and made a few small additions. It is a great update to traditional pumpkin pie and can be dressed up for entertaining. I know it sounds like a weird combination, but the savory flavor and creamy texture of the ricotta pair perfectly with the sweetness of the pumpkin custard. A traditional piece of pumpkin pie is about 325 calories (without any whipped cream on it). This recipe cuts 100 calories and 20 grams of carbs, and more than doubles the protein. There aren't a lot of desserts out there that pack in 12 grams of protein per serving, so this one will actually fill you up and you won't feel the desire to eat half a pie!

Pumpkin - 2 cups roasted & pureed or 1 can

Fat Free Evaporated Milk - 1 can

Truvia Baking Blend - 1/2 cup (if substituting sugar or Splenda, use 1 cup)

Eggs - 2 whole

Pumpkin Pie Spice - 1 1/2 tbsp.

Vanilla - 1 tsp.

Low Fat Ricotta - 2 cups 

Cinnamon Roasted Almonds - 2 oz. (about 40-50 nuts)

1. Preheat oven to 375 degrees. 

2. I hate doing extra dishes, so I mix this up in the same dish in which I bake it. In a deep casserole dish, mix together pumpkin, evaporated milk, Truvia, and pumpkin pie spice. I crack the eggs into the evaporated milk can and beat them up with the vanilla to avoid dirtying another bowl. (Did I mention I really hate doing dishes?) Then combine the eggs into the pumpkin mixture, making sure everything is well mixed.

3. Place in the oven and bake for 45 minutes or until it is completely cooked through and the center is set.

4. Remove from the oven and let cool.

5. To create the parfaits, use a clear class. (I used wine glasses, but any kind will work, you just want to be able to see the layers.) I did a more rustic interpretation, just layering them in with a spoon, if you wanted a cleaner presentation, you could use a piping bag or a zip top bag with the corner cut off and pipe each layer in. Start with a layer of ricotta, then ad a layer of pumpkin, then a layer of ricotta, then pumpkin and so on. You want about a 1/4 cup of ricotta and 1/8th of the pumpkin mixture in each parfait.

6. Top the parfaits with cinnamon almonds. You can buy them or make your own by taking raw almonds, tossing them in agave and cinnamon and roasting in the oven at 400 degrees for about 10-15 minutes. 

Nutrition Information per serving from Myfitnesspal.com

Pumpkin Ricotta Parfaits - 225 Calories, 11g. fat, 25g. carbs, 12g. protein

Homemade Pumpkin Tortillas

Serves 16
Recipe Level: Easy

This recipe stems from my boyfriend's unhealthy obsession with sweet potato tortilla trips. I had some pumpkin I had just roasted and was planning on making tortillas, so why not just throw them together. It's a similar flavor combination to those chips he loves, mixing corn and sweet potato. The experiment was a success. The pumpkin actually added some moisture giving them a softer texture. Plus it's a great way to sneak in some vitamins to what is otherwise a food that is pretty much devoid of nutritional value.

Masa Harina - 2 cups
Roasted  & Peeled Pumpkin - 2/3rd cup (or canned pumpkin)
Warm Water - 3/4 cup
Salt - 1/4 tsp.

1. Combine Masa, salt, and pumpkin in a large mixing bowl. Ad water a few tablespoons at a time and mix in with your hands until the dough comes together. You are looking for a stiff consistency that is not too dry and definitely not sticky. If it gets too wet, you can always add more masa, or if it seems too dry you can add more water.

2. Transfer dough onto plastic wrap spread out on your counter. Roll the dough into one large log and cut the log into 16 even pieces. (Cut in half, then cut each of those in half and so on)

3. Take each piece into your hand one at a time and roll into a ball and set the balls aside.

4. Get another piece of plastic wrap and put the ball between the two sheets. Using a rolling pin, flatten and roll until it is about an 1/8th in thick and as round as possible. (If you have a tortilla press, you would use it in place of the rolling pin, with a layer of plastic covering the top and bottom.)

5. Once the tortillas are rolled, transfer to a hot cast iron or non-stick skillet that has not oil. You want to cook the tortilla about one minute on the first side and 30 seconds on the second side. Then transfer to a plate or basket and cover with a towel to keep warm while you cook the rest of the tortillas.

6. Serve with your favorite tacos and toppings.

Nutrition Information per serving from Myfitnesspal.com
Homemade Pumpkin Tortillas - 51 Calories, 1g. fat, 11g. carbs, 2g. protein