Maple Pecan Glaze

This glaze can be used in place of the Caramel Sauce on the Pumpkin Bread Pudding or spread over Marlene Koch's "Everyday Cheesecake."

Anne Thorton's Maple Pecan Glaze

1 c whipping cream

3/4 c maple syrup, grade b

3/4 c pecans, chopped

In a medium sized pan, combine the whipping cream and maple syrup, bring to a boil. Boil until slightly thickened, 15-20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.

If you divide glaze into 8 servings, add 6 points to your dessert.

-or-

A slightly more friendly version....

1 c light whipped topping (from freezer section, thawed)

3/4 c maple syrup, grade b

3/4 c pecans, chopped

In medium size bowl, combine ingredients. Stir until smooth, spoon over dessert. If you divide over 8 servings add 4 points to your dessert.

Thanksgiving Dessert - Pumpkin Bread Pudding with Caramel Sauce

With Thanksgiving about a week-and-half away its time to start looking for recipes for the big day. While watching Bobby Flay prepare a Thanksgiving dinner, he spoke about a Pumpkin Bread Pudding that his pastry chef was bringing to the dinner in place of a traditional pumpkin pie. I was intrigued so I started hunting around for Pumpkin Bread Pudding recipes and found this one published in Bon Appetit in November 2000. Using hints from Marlene Koch's "Eat What You Love" I altered the recipe to make it a little lower in sugar and fat.

For the actual bread pudding I substituted in Splenda Brown Sugar Blend, because of the sweeter nature of Splenda, I used the conversion chart provided and halved the sugar measurements. I also substituted in fat-free half-and-half. For the actual Caramel sauce you will have to use regular dark brown sugar as caramel sauces need actual sugar for texture. Reviews from other individuals said the original recipe made too much sauce, so I halved the recipe in an effort to cut the sugar a bit. I suppose if you are really worried about the sugar from the sauce you could hunt down a low-sugar caramel sauce from the ice cream aisle.

The original recipe stated this recipe made 6 servings, only its in a 11x7 pan which would suggest really big portions - I've portioned it into 8 portions which brings the point value to 8 per serving. Yes, this is kind of high in points, but you are making it for a special occasion and not eating it every day it should be ok :)

Pumpkin Bread Pudding

2 c fat-free half-and-half

15 oz canned pumpkin puree

1/2 c Splenda Brown Sugar Blend

1 tbsp Splenda Brown Sugar Blend

2 eggs

1 1/2 tsp pumpkin pie spice

1 1/2 tsp ground cinnamon

1 1/2 tsp vanilla extract

10 oz egg bread (perhaps challah) 1/2-inch cubes

1/2 c golden raisins

Caramel Sauce

3/4 c dark brown sugar, packed

1/4 stick unsalted butter

1/4 c heavy whipping cream

Powdered sugar (~1 Tbsp)

For bread pudding:

Preheat oven to 350F. Whisk half-and-half, pumpkin, brown sugar substitute, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7 glass baking dish. Let stand for 15 minutes so bread absorbs liquid mixture. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes (remember that low-sugar baked goods will bake more quickly).

For caramel sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

*If you omit the Caramel Sauce you can have 8 servings at 5 points each or 6 servings at 7 points each.

Turkey Bacon, Peas, Sun-Dried Tomato Alfredo Pasta

I mostly eat only poultry, sure on occasion I have some fish. But living in a land locked state as I do its always a little questionable as to how long ago that fish was actually caught. I often find my protein options somewhat limited and am never really sure what to do about the random recipe that calls for bacon. Of course I know about Turkey bacon but since I don't usually eat a whole package before it goes bad I rarely buy it. This recipe though called for so many pieces I figured it would be safe to buy a package this time.

This Alfredo recipe called for a multigrain penne - I had refrigerated fettuccine noodles on hand so I used that, I mean really isn't that what you normally eat alfredo with anyway? The container I had on hand was 12 oz the recipe called for 8 oz of noodles so it was a little dry since I didn't pull noodles out because then I just throw them away. I just added a little of the noodle water into the pan to help keep stretch the sauce. I also enjoy peas so added a cup to the noodles the last few minutes they were in the water.

8 oz fettuccine noodles or multigrain penne

1 - 10 oz package light refrigerated Alfredo sauce

1/2 c sun-dried tomatoes, packed without oil and cut into julienne strips

1 c peas (optional)

10 slices precooked bacon (turkey)

1/4 c chopped fresh basil

1/4 tsp black pepper

2 oz shredded part-skim mozzarella (optional)

1. Cook pasta according to package directions, omitting salt and fat; drain and keep warm.

2. While pasta cooks, combine Alfredo sauce and sun-dried tomatoes in a sauce-pan. Cook over low heat, stirring occasionally, 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump. While sauce cooks, microwave bacon according to package directions. Crumble bacon and set aside.

3. Combine cooked pasta and Alfredo sauce mixture in a large serving bowl. Top with crumbled bacon, basil, black pepper, and mozzarella.

Yield: 5 servings ---> I entered all of the ingredients and the 12oz container of fettuccine noodles in the Weight Watchers recipe builder and divided it into 6 servings at 4 points a piece. If you omit the peas & mozzarella, use pork bacon, and only 8 oz of multigrain penne you will get a recipe that yields 5 servings at 6 points per serving.

Pizza - Individual

For those days that you are craving pizza and really don't want to spend a lot of time in the kitchen this quick fix is perfect. A quick pizza using a tortilla and the ingredients left over from making Spinach and Cheese Stuffed Portobello Caps. Add a slice of turkey bacon for a little extra uuumph ;)

96% fat free tortilla

1/4 tsp pesto paste

1/4 cup skim ricotta cheese

1/4 cup spinach, defrosted & drained

1/4 bottled roasted red pepper, chopped

1 slice turkey bacon, diced

2 oz part skim mozzarella

Heat oven 350. Mix ricotta cheese with pesto paste. Spread on tortilla. Arrange spinach, red pepper, and turkey bacon on tortilla. Sprinkle mozzarella on top of assembled pizza. Bake 10 minutes. Cut pizza into 4 and enjoy.

Yield: 1 serving = 7 points