Today, we’ll be making a scrumptious, dessert recipe that’s perfect for both mixed and carb nutritional types. Matter of fact, with just a bit of tweaking, it could be for protein types as well.
This is a great recipe for making with kids, as it’s great fun and potentially very messy!
Keep in mind, this recipe is for individual portions. So, just multiply accordingly if you’re making more than one serving.
- 2-3 TBSP raw pine nuts, freshly ground (You may any nut you like. Macadamia nuts are delicious in this recipe as well)
- ½ cup **pumpkin, freshly baked and scooped out of skin
- ½ cup raw, organic cream cheese (check out my recipe for making your own cream cheese; quite good)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- About ½ tsp xylitol, or stevia
- In bottom of ramekin, place ground pine nuts as base.
- In small mixing bowl, place cream cheese and pumpkin and mix well.
- Add cinnamon, nutmeg and xylitol or stevia and mix well.
- Evenly spread pumpkin/cream cheese mixture over ground nuts in ramekin.
- Chill in fridge for about an hour to set.
Enjoy! I know you will.
** Baking pumpkins or squashes is easily done as follows: Pierce outer skin of pumpkin all over with a fork or knife and roast in oven at about 400 degrees for 45 min to an hour, or until inside is tender. For neater baking, you may place pumpkin in a glass baking dish that has about 2” of water in it. Keep a watch and add more water if needed. The best pumpkins to use are small to medium, as they’re sweeter than the larger, jack-o-lantern types.