For Christmas dinner this year, try this delicious recipe for an eye-healthy treat filled with beta-carotene.
1 cup pumpkin puree from can
½ cup plain 0% or 2% fat free Greek yogurt
½ cup maple syrup
¼ cup freshly squeezed orange juice
1 envelope gelatin
¼ cup whipping cream, very cold
Zest of 1 orange
½ tsp mixed spice (cinnamon, clove, nutmeg, ginger)
Put medium bowl in freezer. In a large bowl, mix pumpkin and yogurt using a whisk. Sprinkle gelatin on orange juice and let sit for about three minutes, just enough time to get maple syrup ready. Bring maple syrup to a boil on medium-high heat in a small sauce pan, stirring constantly. Pour boiling maple syrup over orange juice and stir until gelatin has melted. Pour maple syrup mix into pumpkin preparation and mix well, using a whisk. Add orange zest and spices; stir to combine.
In chilled bowl, whip cream to firm peaks, using a hand mixer. Use your mixer to whip pumpkin mix for about one minute. Fold whipped cream gently into pumpkin mix, using a spatula. Ladle into serving cups and chill in the refrigerator for two to three hours, until set.
Recipe by Laurie Capogna, OD and Barbara Pelletier, OD