Layered Pumpkin and Cranberry Parfaits

Layered Pumpkin and Cranberry Parfaits

Such a great combinations of flavors that complement each other. There’s pumpkin, cranberries, zest of an orange, and ginger syrup.

Cranberries fight urinary infections, cancer, and heart disease. The little red berries can promote weight loss, as well as emotional well-being. It also boosts and strengthens the immune system.

Pumpkin contains the antioxidants, vitamin C, and E, and several trace minerals. The squash also aides in weight loss and is high fiber content.

Fiber is valuable as it helps to curb appetite and slows down digestion. Pumpkin remains in the stomach for a longer period of time than low-fiber foods, and also slows the absorption of the sugar found in this recipe, therefore not spiking your blood glucose levels.

Now for the featured dessert, and here is what you will need.

The Pumpkin Layer

1 15 oz. can pumpkin puree

8 oz. cream cheese

6 oz. Greek yogurt

⅓ cup ginger syrup

1 tsp. pumpkin pie spice

Whip the cream cheese in an electric mixer for 3 minutes or until creamed. Add pumpkin, yogurt, and mix until well combined and it has a silky smooth mixture. Add the syrup, pumpkin pie spice, and mix in till well incorporated.

Taste and see if it needs more syrup.

Put the pumpkin mixture in a medium bowl, cover and refrigerate.

The Cranberry Layer

2 14 oz. cans whole cranberries

2 tsp. zest of an orange, minced fine

Pour cans of cranberries into a medium sauce pot over low heat. Warm cranberries and add zest, stirring in, and let simmer on low for 2 minutes. Set aside and let cool.

The Whipped Cream Layer

8 oz. heavy cream

½ cup powdered sugar

single dessert glass of Layered Pumpkin and Cranberry Parfaits Place whipping tongs and a medium metal bowl in freezer for about 5 minutes.

Remove bowl and whipping tongs from freezer and pour cream and powdered sugar into the cold bowl and whip with the cold tongs using an electric mixer, until cream is whipped with heavy peeks.

Using 8 ounce glass dessert cups (about 4) layer starting from the bottom spooning in pumpkin, then cream, next is cranberries, ending with another layer of pumpkin.

Top each dessert glass with whipped cream a few fresh cranberries and some almond or pecan bits. Enjoy!

 

What Others are Writing About Across the Web:

Sweet Potato Pilaf with Cranberries and Pecans

Sweet Potato Pilaf with Cranberries and PecansThis rice pilaf is delectably wonderful as a side dish with just about any main dish roasted chicken or turkey.

There is about 7 grams of fiber per serving (8 ounces) in sweet potatoes. They have large amounts of potassium, beta-carotene, and are a good source of manganese.

Sweet potatoes are also anti-inflammatory, and can also improve the regulation of your blood sugar levels. The vegetable root is also antibacterial and anti-fungal.  It promotes a healthy digestion, and contains a small amount of vitamin-D, which is good for strong bones, and helps with brain function.

Getting plenty of vitamin-D can stave off heart problems, dementia, some forms of cancer too just name a few health concerns, as one ages.

Now for our featured recipe: Sweet Potato Pilaf with Cranberries and Pecans, and here is what you will need.

ingredients-for-Sweet-potato-Pilaf-with-Cranberries-and-Pecans

1 cup brown rice, cooked
2 cups chicken broth
1 medium sweet potato, peeled, diced
1/2 tsp. salt
1/4 tsp. black pepper
5  tbsp. olive oil, divided
1/2 white onion, diced
2 cloves garlic, minced
1/2 cup dried cranberries
1/2 cup pecan pieces
1/2 to 1 tsp. pie spice

Heat oven to 400 degrees.

In a non-stick skillet, heat 3 tablespoons oil over medium-low heat. Add onion and garlic and sauté, stirring, until soft and lightly colored, 10 to 12 minutes.

Pour broth into a medium sauce pot over high heat. Pour in rice and bring to a boil; lower heat to low and cook for 45 minutes or until rice is done and tender.

While the rice is cooking, peel and dice sweet potato. Place into a large bowl with 2 tbsp. oil, salt and pepper. Stir until well combined. Line a baking pan with a piece of tin foil.

Spread coated vegetable evenly over foil. Place baking pan into heated oven and roast 20 to 25 minutes or until tender but not mushy. Remove and set aside.

saute garlic and onion In a non-stick skillet, heat 3 tbsp. oil over medium-low heat. Add onion and garlic and saute, stirring, until soft and lightly colored, 10 to 12 minutes.

step-by-step-to-mix-ingredients-for-Sweet-Potato-Pilaf-with-Cranberries-and-PecansNext add dried cranberries and pecan, stir another 3 minutes. Spoon in cooked rice and mix well. Turn off heat and add sweet potato and incorporate well. Sprinkle with pie spice and gently mix in to combine flavor with other ingredients. Let stand covered, 5 minutes.

Sweet-Potato-Pilaf-with-Cranberries-and-Pecans.jpg

Spoon rice mixture into a serving bowl and garnish with Italian parsley (optional).

Sweet Potato Pilaf with Cranberries and Pecans

Plate the Sweet Potato Pilaf with Cranberries and Pecans as a side with your main dish meat. Here we served it with roasted seasoned chicken breast.

Check out another great recipe of ours using sweet potatoes: Baked Beets and Sweet Potato Chips .

What Others are Saying About Rice and Sweet Potatoes:

Carrot Cranberry Salad

Carrot Cranberry Salad

 

Carrots originated in Afghanistan with an array of colors, from reds, purples, red and even black. Orange is not an original color. It is said that the Dutch cross-bred the yellow and red carrot to produce a variety that was the emblematic color of the House of Orange. This carrot quickly became popular and was further developed to become the sweet, succulent orange carrot which is the most recognized color of carrot used throughout the world today (World Carrot Museum).

Most carrot cultivars are about 88% water, 7% sugar, 1% protein, 1% fiber, 1% ash, and 0.2% fat. Most of the nutrition in carrots are in the peel and about the first 1/4 to 1/2-inch upper part of the carrot.

The so called bagged “Baby Carrots” sold in the market have no nutritional value. The carrots are wedeled down to get the shape and uniformity that they have. Basically the baby carrots are the center part of the original product, were no nutrition is found.

 

5 Good Reasons to Eat Carrots

1. Vision: Carrots are rich in beta-carotene, which is converted into vitamin A in your liver to keep your eyes healthy.

2. Cancer: Carrots have phytonutrients in them and this helps to reduce the risk of lung, breast and colon cancers.

3. Heart: Carrots are full of potassium and soluble fiber, which means the vegetable is good for blood pressure, blood sugar and cholesterol.

4. Aging: Carrots have beta-carotene that helps to prevent and repair cell damage, slowing the aging of cells.

5. Skin: Vitamin A and antioxidants found in carrots, protect the skin from sun damage and prevent premature wrinkling, acne and dry skin.

 

The featured recipe: Carrot Cranberry Salad and here is what you will need:

ingredients for Carrot Cranberry Salad

1/4 cup pecan, pieces

3 cups carrots, grayed

1/2 cup cranberries, dried

4 cups boiling water

Zest and juice of 1/2 lemon

juice of 2 oranges

Zest of 1 orange

1 tsp. grated ginger, fresh

 

 

grated carrots

 

First take the carrots from the cutting board and grate them till you have 3 cups.

 

placing grated carrot and dried cranberries ini hot water

 

In a lager quart pot, boil 4 cups of water. Once the water is boiling turn it off and remove from burner. Now place the 3 cups of carrots and the 1/2 cup of dried cranberries into hot water for 30 seconds then drain off water.

Rinse with cold water and allow water to drain completely. The purpose of the boiling water is just to soften a bit the carrots and hydrate the cranberries so the juices and the flavor of the zests and ginger will enter the shredded carrot with more ease.

Place the carrot and cranberries into a large bowl. Now mix in the rest of the ingredients from the cutting board less the pecans.

 

mixing all ingredients together for Carrot Cranberry Salad

 

Mix all of the ingredients until well incorporated. Place some plastic wrap or aluminum foil over the bowl and put into the refrigerator and allow to chill, about 30 minutes to 1 hour.

Remove from the refrigerator and mix in the pecans. Mixing in the pecans last prevents them from getting soggy while the salad  is chilling.

-Carrot Cranberry Salad-

 

Plate and enjoy!!

 

What Others are Saying About Carrots and Salad:

 

 

 

 

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