October CBS Newsletter Recipe: SF & FF Pumpkin Pie Mousse

In Case you haven't gotten your copy of the CBS Newsletter for October yet - here is the recipe Sara Stiles, RD came up with!

Recipe yield: 4-6 servings

Ingredients

•1 ½ cup cold skim milk (divided)

•1 small box sugar-free instant butterscotch pudding

•½ tsp. ground cinnamon

•¼ tsp. ground ginger

•¼ tsp. ground cloves

•½ cup pumpkin puree (not pumpkin pie filling)

•1 cup fat-free Cool Whip®, thawed

Optional toppings:

•Additional fat-free Cool Whip®

•Chopped walnuts or pecans

•Reduced sugar Craisins®

•Crushed graham crackers

Preparation:

1)Mix the dry pudding mix, cinnamon, ginger, & cloves in a medium sized bowl. 

2)Whisk in ½ cup of the cold skim milk and all of the pumpkin puree and blend together. Then whisk in the remaining 1 cup cold skim milk. Note: This mixture will begin to thicken up.

3)Refrigerate for 5-15 minutes.  Then fold in the thawed fat-free Cool Whip® & spoon the mousse into separate small dishes. Top with optional topping (listed above) as desired.  

ENJOY!!

Lentils with pear and gorgonzola

Great for a party, a simple dinner or make ahead for lunch and salad topping for the week, its vegetarian (not vegan) and a great source of protein and fiber!
















1# brown or beluga lentils
1 anjou pear, sliced
1/2 cup Gorgonzola cheese
8-10 fresh thyme sprigs, leaves removed from large stems
salt and pepper
olive oil
pomegranate vinegar (red wine vinegar or champagne vinegar also good subs)


1. Cover lentils with water in saucepot, bring to a boil, reduce to simmer and let cook until lentils are soft (you may have to add more water)
2. When lentils are done, pour into serving bowl. Drizzle with olive oil and vinegar (approx 1/4 cup each), season with salt and pepper and let cool 15min.
3. Top with pear slices, sprinkle thyme and cheese over top. Drizzle with more olive oil.

ENJOY!!