6 cups unsweetened vanilla almond milk
1 cup egg whites (do NOT use egg beaters…they have onion powder in them)
2 teaspoons pure vanilla extract
rum extract to taste
sweetener to taste
ground nutmeg to taste
ground cinnamon to taste
In a medium saucepan, heat the milk, Egg whites and sweetener stirring continuously so it doesn’t burn until it is slightly thickened
Stir in the vanilla extract, rum extract, nutmeg & cinnamon.
Remove from heat.
Refrigerate until cooled. (If you want it thicker…put some plastic wrap on it)
Sprinkle extra spices on top when you are ready to drink. …..add some whip cream if desired 🙂
8-10 slices light/low calorie bread
1 1/2 cups fat-free broth (any will do)
1 1/2 cup chopped onion
1 1/2 cup chopped celery
¼ cup finely chopped apples (I leave the skin on )
1/3 cup liquid egg whites
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp fresh sage
2 tbsp. liquid butter buds (or a light butter)
salt and pepper to taste
Let bread sit out overnight to dry out.
Preheat oven to 325 degrees.
In a medium pot, combine all ingredients except for bread and egg whites and cook for about 15 minutes over low to med heat. Break bread into small ½” pieces and put into a large pan sprayed with non stick spray.
When mixture is done cooking, pour onto bread, covering all the pieces.
Mix in the egg whites. If bread does not seem wet enough (you don’t want them soggy, but want them moist), add a tbsp or two of warm water.
Add salt and pepper to taste.
Cover dish with foil, put in oven and cook for about 25 minutes. After approx 15 min take it out, fluff it and place back in oven, uncovered for about another 15 minutes.
3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin
1 cup vegetable broth
1tsp pumpkin pie spice
1 cup unsweetened almond milk (or any non fat milk)
1/8 teaspoon freshly ground black pepper
In a large saucepan, heat water and onions until tender. Add pumpkin, broth, & spices. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. (make sure not to boil…)
You can add chicken, rice, etc..
3/4 cup Splenda granular
1/4-1/2 tsp guar gum
1 3/4 tsp pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) cans pumpkin puree ( NOT pumpkin pie mix, just pure canned pumpkin)
1 cup Unsweetened Almond Milk (Vanilla)
Preheat oven to 425°F.
In a small bowl, combine Splenda, guar gum, cinnamon, ginger, cloves, and salt.
In a separate large bowl, beat egg whites well.
Stir splenda mixture into the large bowl.
Stir in the can of pumpkin.
Slowly stir in milk.
Stir well, until all ingredients are mixed well.
Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
Bake at 425°F for twelve to fifteen minutes.
Reduce temperature to 350°F.
Bake pie an additional 30-35 minutes at 350°F.
Remove pie from oven and cool.
Serve immediately or refrigerate until serving.
HGHALLOWEENCANDYGUIDE2011 This is a must re-post, from HungryGirl. Thanks for sharing this 🙂
Since Halloween is next week, I had to repost this 🙂
1 cup pumpkin
Mix pumpkin, whey , baking soda and cinnamon.
In a separate bowl, mix egg whites and almond milk well.
Fold the wet ingredients into the dry and mix until it reaches a batter-like consistency
Pour into waffle-maker sprayed with non-stick spray and cook.
Not as evil as it sounds 🙂
1 cup canned pumpkin (not the mix)
1 cup granulated Splenda
1 tsp baking powder
1 tsp vanilla
1/2 tsp pumpkin pie spice
1 1/2 cups almond flour
almond milk (water or milk can be used)
Pre-heat oven to 300. Spray a loaf pan with non stick spray. Mix all ingredients (except almond milk) really well. Add the almond milk to make a pourable batter (not too runny though…you may not need this). Pour into pan and back for approx 65 min until toothpick comes out clean. Cool and cut.
I can’t believe it has been so long since I last posted!
CHOCOLATE SNACK CAKE
1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup unsweetened cocoa, sifted
1 cup egg whites (I used chocolate ones, but you can use reg)
1 1/2 cups almond flour
Grease an 11×7″ baking pan with non-stick spray.
Beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the egg whites on high speed until well blended. Mix in the almond flour. Spread in the baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. Cool at least 15 minutes before cutting or it will end up in crumbs.