‘Tis the season … pumpkin-eating season.
In case no one else you read has mentioned it (and I find that hard to believe), this is when a young — or not-so-young — healthy living blogger’s thoughts turn to foods flavored with pumpkin.
Like the others, I’ve already succumbed to pumpkin’s call — more than once. And I imagine I’ll do it again … and again.
After last week’s thwarted attempt to buy sugar-free pumpkin syrup at Cost Plus World Market, I did attempt to make my own. I used the original version of this recipe from Savvy Julie — substituting Splenda for the sugar, of course. It turned out great. I can’t wait to try the updated recipe.
I seriously could eat that stuff by the spoonful — but I didn’t (even if I did lick the spoon before dumping it in the sink). I mixed it with almond milk, coffee, a splash of heavy cream and a lot of ice to get my own version of Starbucks’ fall classic.
In the mix: 1/2 pkt of Starbucks VIA mixed with 1/4 cup very hot water. 1 cup almond milk, 2 T heavy cream and about 14 ice cubes.
This morning, before I left for my writer’s group meeting, I tried something different. I thawed a serving of Dana Carpender’s Fried Mush (from “500 Low-Carb Recipes”), then topped it with 2 tablespoons pumpkin, 1 tablespoon of sliced almonds and 1 tablespoon sugar-free maple syrup.
That, my friends, was seriously delicious (even if I did forget to fry it) … and only 4.2 Net Carbs. I think I’ll be whipping up another batch of Fried Mush — ASAP.
I’m just hoping hurricane season won’t affect the availability of canned pumpkin in my supermarkets. I just saw a story on the wire today about a pumpkin shortage in the northeast. Here’s hoping it doesn’t extend to the wild, wild West.