Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 8 servings
Non-stick baking spray
1 12-ounce can evaporated milk
¼ cup vanilla low-fat yogurt
2 eggs
½ cup honey
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon baking soda
¼ teaspoon ginger
Pinch cloves
Pinch salt
½ cup pecans (optional)
Have a healthier Thanksgiving by using seasonal ingredients.
Directions
1. Preheat oven to 350°F.
2. Spray a 9-inch-round pan with non-stick baking spray and set aside.
3. In a large bowl combine the pumpkin, evaporated milk, and yogurt. Mix well.
4. In a medium bowl, beat together the eggs, honey, cinnamon, vanilla, baking soda, ginger, cloves, and salt.
5. Combine the two mixtures and pour into the prepared baking pan.
6. If desired, arrange pecans on top.
7. Bake the pie until set, about 35-40 minutes. Serve chilled or at room temperature.
Per Serving:
Calories: 141
Carbohydrates: 22 g
Fat: 5 g
Protein: 4 g
Fiber: 2 g
