During the holiday season a lot of our attention turns to food. The Winter 2006 issue of body & brain magazine offers some natural versions of deserts that have more fiber, antioxidants, and vitamins than processed deserts you may find in a store. Here is one for
Yogurt Pumpkin Pie
Ingredients:
1 1/2 cups plain, organic yogurt
2 cups pumpkin, steamed and drained through cheesecloth
3 eggs, beaten
3/4 cup agave nectar
1/2 tsp double vanilla
8-inch whole-grain pie crust
pinch of Celtic salt
Preheat oven to 425 degrees Fahrenheit. Place all of the ingredients in an electric blender and mix well. Pour filling into the pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for about one hour or until a knife comes out clean when inserted into custard.
very interesting, but I don’t agree with you
Idetrorce
Ok, great. Do you have a healthy recipe you would like to share?
We really enjoyed this — thanks!