Pumpkin Bread Pudding

Halloween was just here and what would it be without pumpkin??? So here's a recipe that I tried and that everyone loved! It's also healthier and low fat!

Ingredients:

Pumpkin Puree - 1 small can (15 oz) - make sure it has no sugar added

Fat free milk - 2.5 - 3 cups (depending on how many bread slices you are using)

Egg substitute - 3/4 cup

Dark Brown Sugar (with Molasses) - 1 cup

Ground Cinnamon - 3/4 tsp (you can add more depending on your love of cinnamon)

Ground Ginger - optional - 1/2 tsp

Whole Wheat Bread - 6-10 cups (10-15 slices)

Dried Cranberries - 1/4 CUP

Raisins - 1/4 cup

Walnuts - 1/4 cup

Dried Blueberries - 1/4 cup

Salt - 1/8 tsp

Kahlua French Vanilla - 3-5 tsp (depending on taste) - if you want to go alcohol free, use 2 tsp of vanilla extract

Method:

1. Empty the can of pumpkin puree into a large bowl. Add the milk, egg substitute, brown sugar, spices, salt, kahlua (or vanilla extract) and whisk until smooth.

2. Tear the bread slices into small cubes and add to bowl.

3. Add dried fruits and nuts

4. Fold ingredients gently and set aside for 10-15 minutes.

5. Pre-heat the oven to 350 F while waiting for the mixture to soak

6. Transfer ingredients to a 9 x 13 baking dish and bake in the oven for about an hour to 90 minutes.

7. Take the dish out and let cool.

8. Serve with fat-free vanilla ice cream and cinnamon on top.

This recipe serves about 10-15 people

Cream of Broccoli Soup

Healthy version of the popular all-time favorite soup!! Broccoli is rich in Vitamins A, K and C and is said to prevent cancer. So, eat up!!!

This recipes serves 2

Ingredients:

Broccoli florets : 3-4 cups

Milk : 2 cups

Water or Vegetable broth : 2 cups

Other vegetables (optional) : 1 cup

Cheese : 1 cup

Salt and pepper to taste

Method:

1. Boil broccoli and other vegetables of your choice in water until tender.

2. Transfer them to the food processor and whisk for about 2 minutes, until you have a smooth paste. Add water or vegetable broth (from boiling the veggies earlier) to loosen up the consistency.

3. Transfer the paste back to the soup pot and stir in rest of the vegetable broth.

4. Add milk to the soup pot, while constantly stirring the broccoli mixture. Make sure the setting is turned to low heat (to prevent curdling).

5. Add cheese (any cheese is ok, as long as it melts) to the mixture and keep stirring.

6. Simmer on low for about 5-7 minutes, stirring at equal intervals.

7. Add salt and pepper to taste and serve

Note:

I used 1% milk while making this soup. You can use 2% milk or skim - but if you use skim, lessen the amount of water or vegetable broth to maintain the thick consistency of the soup.

As for cheese, you can use any cheese that melts easy - Velveeta, mozzarella or in my case, I used Laughing Cow Low fat Swiss cheese wedges - I used 3 wedges.