OCTOBER IS PUMPKIN MONTH – Utilizing Libby’s Pumpkin Puree, Nasoya Tofu and Dried Apples

There are two foods which are low in calories, high in fiber, low in fat and make great desserts. Pumpkins and Apples.

The products we are featuring today from the supermarket are:

LIBBYS CANNED PUMPKIN, SILKEN TOFU & DRIED APPLES

The Double Apple Free Form tartlet includes dried apples in the mix with spices and brown sugar. The crust has a spicy addition of wonderful holiday anise seed crushed into the pastry flour and butter mixture. Adding dried apples from Dole or the dried apples rings from Great Value also adds another dimension of apple flavor and texture to the tart!

The Pumpkin Tofu Mousse is a no bake easy to make creamy dessert utilizing pumpkin puree, tofu, spices and candied pepitas . Tofu you say? How could it be good? It is a  low fat, gluten free product , when mixed with spices, sweetener and candied nuts, makes a wonderful mousse.

Double Apple Free Form Tart

• 5 Macintoch or Cortland apples
• 1 cup of diced  Great Value Dried Apples
• 1 lemon
• 1/3 cup brown sugar
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• pinch of ground cloves
• Preheat oven to 375 degrees.

Peel core and slice apples and place in a mixing bowl. Add diced dried apples and all the spices with a zest of a half a lemon and squeeze lemon juice over the apple mixture. Add 1/2 teaspoon of vanilla extract. Mix together and set aside.

Pastry Dough

• 1 1/2 cup of all purpose flour
• 1 stick of buter
• 1 tablespoon of sugar
• 1/4 cup ice water

In a Separate  bowl, mix together the flour , softened butter and sugar and with a pastry blender, cut into the mixture until it resembles small peas. Sprinkle cold water over the dough and gather into a ball,  flatten the ball between 2 pieces of wax paper and roll out to a 10 inch disk. Take a small saucer and cut out rounds out of dough. Place the apple mixture in the center and fold the dough over the  2 disks of apples. Place on a baking sheet , sprinkle with a dash of cinnamon and brown sugar and bake for 3–40  minutes until golden and bubbly.

Pumpkin Tofu Mousse with Candied Pepita Britle

• 1 cup of pepitas
• 1 egg white
• 5 tablespoons of sugar
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• pinch of cayenne

Combine all ingredients in a bowl and mix together. Spread into a single layer on a parchement lined cookie sheet and bake until golden brown for about 25 minutes. Cool to room temperature and break into pieces.

Mousse

• 1 can of pumpkin puree
• 1/2 lb of drained Nasoyo Silken Tofu (drained in a colander overnight)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/3 cup maple syrup
• 1/4 cup brown sugar or to taste
• 1 teaspoon of vanilla

Combine all ingredients in a blender and puree for 2 minutes. Chill for 2-3 hours and serve with the nut brittle.