Pumpkin Mousse

* 4 Servings
* Prep/Total Time: 15 min.

Ingredients

* 1-1/2 cups cold fat-free milk
* 1 package (1 ounce) sugar-free instant butterscotch pudding mix
* 1/2 cup canned pumpkin
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* 1 cup fat-free whipped topping, divided

Directions

* In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
* Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.

from www.tasteofhome.com

Tomato-watermelon sorbet

Prep: 20 min., Stand: 30 min., Freeze: 25 min.
Yield

Makes about 2 qt.
Ingredients

* 6 cups (1-inch) seeded ripe watermelon chunks
* 1 cup sugar
* 1/4 teaspoon salt
* 6 very ripe large tomatoes, quartered (about 3 1/2 lb.)
* 2 tablespoons fresh lemon juice
* Coarse salt (optional)

Preparation

1. Combine first 3 ingredients in a large bowl; stir well. Let stand 30 minutes.

2. Squeeze tomato quarters into a wire-mesh strainer over a 4-cup measuring cup. Place squeezed tomatoes into strainer, and firmly press with back of a spoon, pressing until liquid measures 3 cups. Discard tomato pulp in strainer.

3. Process half of tomato juice and half of watermelon mixture in a blender until smooth. Repeat with remaining tomato juice and watermelon. Stir in lemon juice. Pour mixture into freezer container of a 2 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.) Sprinkle each serving with coarse salt, if desired.

*picture and recipe source: southernliving.com

Fruit pizza

2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges, bananas, black or blue berries

Spread cookie dough over pizza pan. Cook the crust as directed on wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and sugar. Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit in circles. Serve immediately. from cooks.com

Thanksgiving recipe

Pumpkin pie is the common sweet dessert during thanksgiving. I searched the net which recipe uses a raw pumpkin since a lot of recipes I read uses caned pumpkin. So here’s one I got from Cooks.com

PUMPKIN PIE

2 c. pumpkin, cut into half-inch pieces
1/4 cup liquid from cooked pumpkin
1 c. raisins, soaked in 1/4 cup dark rum
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1 tbsp. molasses
1 tbsp butter
1/2 tsp vanilla extract
1 egg yolk, beaten

This recipe uses cubes of raw pumpkin rather than canned pumpkin. Winter squash may also be used.

In medium saucepan, add 1 tbsp. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin. Add raisins, rum, cooked pumpkin, and remaining ingredients. Stir until well combined.

Turn into pastry lined 9 in. pie plate. Flute edges. Set in preheated 400 degree oven. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.