Licensed dietitian Katie Jeffrey is one of the many speakers who will be at this years Total Life Expo at Mohegan Sun.
Mohegan Sun Pastry Chef Lynn Mansel came by Sunday morning to demonstrate and share two of the recipes Jeffery will feature at the event, a Marbled Pumpkin Bread and a Creamy Pumpkin Dip.
The Total Life Expo is being held Saturday, September 19 from 10 a.m. to 3 p.m. at the Convention Center at Mohegan Sun. Admission is free and there will be dozens of events for adults and kids. For more information you can visit their website here.
Marbled Spiced Pumpkin Bread
This moist, rich bread is a wonderful dessert warm or at room temperature. I love to serve it warm either plain or topped with all natural whipped cream, vanilla yogurt or light ice cream.
Sprinkle ground cinnamon on top for additional flavor and eye-appeal.
The cocoa from the chocolate adds additional antioxidants.
Prep time: 25 minutes
Bake: 45 minutes at 350°F
Makes: 2 loafs; 28 slices
Storage: Store in an air-tight container. Keeps at room temperature for 1 to 2 days; refrigerate for up to 7 days and freeze for up to 3 months.
1 cup unbleached, all-purpose flour
¾ cup whole wheat pastry flour or whole wheat spelt flour
1 tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. ground cloves
¼ tsp. ground nutmeg
½ tsp. salt
3 large eggs, at room temperature
2 Tbsp. vegetable oil
2 Tbsp. ground flaxseeds plus ¼ cup water (mix together in a small bowl and let stand for at least 10 minutes).
¼ cup all-natural plain or vanilla yogurt OR nonfat buttermilk
½ cup light brown sugar, packed
½ cup granulated or raw sugar
1¼ cups canned pumpkin puree (I love Libby’s)
1½ tsp. vanilla extract
½ cup milk, semi-sweet or dark chocolate morsels (high quality)
Creamy Pumpkin Dip
I have been experimenting to create a tasty pumpkin dip. I think I have the right combination of ingredients. This dip tastes like smooth and creamy pumpkin pie filling but it has the consistency of whipped pudding. You'll be surprised at the ingredients that make it a nutritious and high protein snack. To keep it a healthier snack, enjoy it with apples or graham crackers. To make it a lower calorie dessert, serve with ginger cookies, Angel Food cake, ladyfingers, or vanilla wafers.
Prep time: 10 minutes
Makes: 2 cups
Storage: Store in an airtight container in the refrigerator for up to 7 days.
1, 15-ounce can pumpkin puree (I prefer Libby’s)
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1/8 tsp. ground nutmeg
1/8 to ¼ tsp. salt
2 Tbsp. molasses
3 Tbsp. pure maple syrup
2 Tbsp. honey
2 tsp. pure vanilla extract
1½ cups light or regular silken tofu (look for nonGMO organic) or all-natural nonfat or low-fat Greek vanilla yogurt
Place all ingredients in a food processor and blend until smooth and creamy.
Angel Food Cake with Creamy Pumpkin Filling: Make an angel food cake. Cut the cake in half lengthwise to create two large rings. Hollow out the bottom ring by carefully removing about one-third of the cake to create a groove. Spoon the pumpkin dip into the created groove. Place the top of the angel food cake on the pumpkin filled bottom layer. Decorate with all-natural, low-fat whipped cream such as, Reddi Wip. Dust with cinnamon and nutmeg. Serve immediately.
Pumpkin pudding pie: Place pumpkin dip in prepared oatmeal pie crust. Top with all-natural, low-fat whipped cream and garnish with ground cinnamon.
Pumpkin Truffle: Crumble ginger cookies, graham crackers, ladyfingers or vanilla wafers. Place two tablespoons of pumpkin dip in a wine glass or glass sundae dish. Sprinkle cookies or graham crackers on top and repeat until glass is three-fourths full. Top with either low-fat whipped cream. Garnish with cinnamon and nutmeg. Serve immediately or refrigerate for up to two hours. *If using whipped cream, wait to add it until just before serving.
Spicy Pumpkin Drink: Mix two to four tablespoons pumpkin dip into one cup low- or nonfat milk or nondairy milk. Optional: Top with two tablespoons low-fat whipped cream and sprinkle with cinnamon and nutmeg.
Pumpkin Pie Hot or Cold Cereal: Mix two to four tablespoons pumpkin dip into one cup low- or nonfat milk or nondairy milk. Add one-half cup oats, one-third cup oat bran or other hot cereal; cook according to directions either in microwave or on stovetop. Or, add three-fourths to one cup of your favorite whole grain cold cereal. I love to add blueberries for additional color and flavor!
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