FCHP Healthy Fall Recipe Contest Cookbook
Posted on November 18, 2011
Hold the apple crisp, the cookbook is here!
In October, we asked you and our Facebook followers to submit your favorite healthy recipe for the cool, crisp days of autumn. We compiled those recipes and made a downloadable cookbook for you.
There are some great recipes in there that are simple, healthy and perfect for, really, any time of the year.
Here's the recipe that was randomly selected to win a grocery store gift card:
Baked Pumpkin Bread Pudding
by Amanda Sochia
Nonstick cooking spray
1 cup canned pumpkin
1/2 cup fat-free milk
2 egg whites, lightly beaten
1/3 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
2 tablespoons quick-cooking rolled oats
1 tablespoon toasted pumpkin seeds
2 teaspoons packed brown sugar
1 teaspoon margarine, softened
Preheat oven to 350 degrees. Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray. Place ramekins in a 2-quart square baking dish, and set aside. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
In a small bowl, stir together oats, 1 tablespoon pumpkin seeds, 2 teaspoons brown sugar, and butter with a fork until crumbly. Sprinkle oat mixture evenly over pumpkin mixture.
Place baking dish with ramekins on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean.
Carefully remove ramekins from water. Cool on a wire rack at least 15 minutes before serving. Or, after cooling up to 1 hour, cover and chill up to 24 hours. If desired, sprinkle with additional pumpkin seeds before serving.
FCHP Healthy Fall Recipe Contest Cookbook 2011 (pdf, 250 KB)