Low Fat Pumpkin Pie

Oh, the fall holidays are about to kick in, which means eating and drinking beyond our waistlines!

Thanksgiving is a few weeks away so get your forks ready. Here is a low fat pumpkin pie recipe that is perfect for your Thanksgiving feast. I know the last thing you want to worry about is counting calories on a big eating day, but you won't notice the low fat difference in this yummy pie..If you are looking for a kickin' cranberry sauce recipe, check out my lastest post on JVoices (www.jvoices.com). Enjoy!


Low-fat Pumpkin Pie
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, ground
1 pinch cloves, ground
1 ½ cups canned pumpkin
1 ½ cups evaporated skim milk
3 egg whites, slightly beaten
1 teaspoon vanilla extract
½ cup orange juice
9 inches graham cracker crust

Preheat oven to 450F. In a large bowl, combine sugar, cinnamon, nutmeg, cloves, and pumpkin and stir well. Add vanilla, evaporated milk, and egg whites. Beat with an electric mixer until smooth. Fold in orange juice. Pour into unbaked pie shell bake for 10 minutes. Reduce heat to 325F and bake for 45 minutes. Take out of the oven and cool. Serve alone or with fresh low fat/non fat whipped cream.

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Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine
www.yolandashoshana.com

Vegan Chocolate Cupcakes

One of my clients requested vegan cupcakes. The cupcakes were going to be for a dinner party she was having for some VIPS. I decided to make chocolate vegan cupcakes, cause chocolate normally makes most people happy.

The cupcakes were delicious! I have even had a request for more. I did not make a frosting for them, but opted to provide a side of fresh soy milk whipped cream. Yummers! and nothin' but kosher soul..enjoy.



Vegan Chocolate Cupcakes

2 1/2 cups flour
2/3 cup organic baking cocoa
2 cups sugar
1/2 teaspoon salt
6 tablespoons apple sauce
2 1/4 cups water
1 teaspoon vanilla
2 tablespoons white vinegar
2 teaspoons baking soda

In large bowl, whisk together dry ingredients. In separate bowl combine liquid ingredients. Stir liquid into dry ingredients until blended. Fill nonstick floured muffin pans.

Bake in preheated 375ºF oven for 25 minutes. Immediatly remove cupcakes from the pan and place on a rack to cool.

This will give you 18 delicious cupcakes!

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Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine
www.yolandashoshana.com