Pumpkin Pie Parfait/Spread
I love pumpkin. I think I love it a little too much, as, and I kid you not, my skin has a slight orange “glow.” (A recent study found that eating plenty of carotenoid-containing produce, such as squash, carrots and pumpkin, produces a healthy-looking hue which may make you more attractive to prospective mates!) But fear not: you won’t turn Snooki-orange from my pumpkin pie parfait, though you will get a nice blast of beta-carotene, a powerful antioxidant that protects skin and eyes from UV damage—it’s the ultimate anti-aging vitamin. Fun fact: Not only is canned pumpkin inexpensive, it contains more nutrients than fresh!
Enjoy this high-protein, low-carb treat for breakfast, dessert or a snack. Top with chopped pecans and raisins, or do as I do and stir in a handful of soy nuts or a crumbled rice cake for crunch and a few chocolate chips for sweetness. This also makes a fantastic spread: try it on rice cakes, toast, Pumpkin Spice Pancakes (I told you I love pumpkin!) or my Two-Minute Banana Bread.
Meg’s Pumpkin Pie Parfait
- ½ cup 1% or 2% cottage cheese or nonfat plain Greek yogurt
- 1/3 cup canned pumpkin
- 1-2 packets stevia, or to taste
- ¼ tsp vanilla
- ½ tsp cinnamon
- Dash nutmeg
- In a bowl or parfait dish, stir ingredients until well blended. (For a smoother texture, blend ingredients in a blender).
- Top with chopped nuts, raisins, puffed rice, etc. Serves 1.
Per serving (w/2% cottage cheese): 132 calories, 3 g fat (1 g sat, 0g trans), 377 mg sodium, 3 g fibre, 7 g sugar, 14 g protein