from the Eat-2-Live archives

We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.

Mix the dry ingredients together; then add the applesauce and stir. Bake for 45-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9 X 13 pan. Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

From Lana Porter, fatfree.com

Here’s a modified recipe for a squash pie based on the Ask Dr. Weil website. It tastes yummier than pumpkin pie.

I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin-perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.

This is the best pie ever…

This makes a very moist cake like dessert. Use apples which do not “sauce” when cooking like Gala apples. Cut the recipe in half to bake in 1 round cake pan.

Here is a recipe I found on vegweb posted by “mary.” I have not tried it, but it got good reviews.

Submitted by: Courtney

I don’t like pumpkin pies with tofu for some reason, so I had to search for a good recipe without it. This one is great! I don’t remember where I found it, but I use it every year, and it is never turned down! I don’t like pie crust (I often just make the filling!), so I am sorry I cannot offer a good ff crust recipe. I have tried cutting out all of the sugar and using more maple syrup, which actually works fine, but I don’t remember the measurements I used…if you want a refined-sugar-free pumpkin pie, it can be done, though! Sorry I cannot be more exact. If I make it again this year, I’ll post the exact amounts to the list.

Dried cranberries and a hint of maple syrup add festive flair to this hearty and warming holiday favorite.

Be sure to use sweet, ripe, seasonal fruit in this recipe. Peaches and nectarines are delicious. For a fresh strawberry pie, see hint below.

This recipe was created by one of our cooking instructors at the McDougall Program, Alex Bury. I demonstrated this recipe during the VegSource conference during October 2005 and received so many requests for the recipe that I am including it in this month’s newsletter.

MARK’S NOTE: Replace carob with chocolate & grain coffee with instant coffee granules.

from http://fooddownunder.com/cgi-bin/recipe.cgi?r=94201