I had my second monthly weigh-in at Curves yesterday, the first since recording my baseline. Five pounds down and five inches lost. Not bad, considering I really haven’t been dieting. Slow and steady wins the race. Now, as long as I don’t undo the progress over Christmas! But I don’t intend to forego the pleasures of the season. I just have to remember that one small piece of Mom’s cranberry pudding – with a little less rich cream sauce (sigh) – is enough.
Fortunately, there are delicious deserts that are actually healthy. Here’s a recipe for one. I find that this custard has all the yum factor of pumpkin pie, without the calories of pastry. Hey, pumpkin is a vegetable! The maple syrup gives it character, and the crystallized ginger on top adds zing.
PUMPKIN MAPLE CUSTARD
1 1/2 c milk
¾ c maple syrup
¾ c pumpkin
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
Heat milk until steaming, not boiling. Whip eggs and syrup together until smooth. Whip milk into egg mixture slowly, stirring to avoid cooking eggs. Add pumpkin, spices and salt Mix until smooth, then pour into 6 custard cups. Skim foam if any. Place custards in a pan, put in pre-heated oven, then pour boiling water into the pan until it reaches half-way up the custard cups. Bake at 325 degrees for 45-50 min or until set. Serve warm or cold, with whipped cream and grated crystallized ginger on top.
As for this week’s music selection, the word about this has been going around. It’s far from folk, but I couldn’t resist including it. It epitomizes the spirit of the season. Enjoy!