Fruit Parfait

Serving size: 1

Ingredients

½ C Fat Free Yogurt

¼ C Strawberries, cut

1 Tbsp. Granola

2 Blackberries

1 Mint Leaf

Instructions

Measure about 4 Tbs of strawberries and put on the bottom of glass. Put ¼ C of yogurt on top of the strawberries.  Repeat another layer. Sprinkle the granola on top of the yogurt and garnish the blackberries and mint leaf.

Nutritional Information

Calories:100

Carbs:0

Total Fat:0

Saturated Fat:0

Protein:28

Cholesterol:2

Sodium:107

Pumpkin Pecan Cinnamon Rolls

Ingredients

Dough

1 1/2 Cup Skim Milk

1/2 Cup Vegetable Oil

1/2 Cup Sugar

1 Package of Active Dry Yeast

1 Cup Pumpkin Puree

4 Cups All-Purpose Flour

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Ground Ginger

1/2 Cup All purpose Flour

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Salt

Filling

1 stick of butter

1/2 Cup Sugar

1/2 Cup Brown Sugar

1/2 tsp Cinnamon

1/4 tsp Ground Nutmeg

1/2 tsp Ground Ginger

Frosting

8 ounces of Cream Cheese

1/2 pound of Powdered Sugar

1/4 C Whole Milk

2 Tbsp Butter

Instructions

In a large saucepan, combine milk , oil, and sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warmed to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined. Combine 4 cups of the flour with 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm draft-free place for 1 hour.

After 1 hour, the mixture should be every puffy and at least doubled in size. Stir in 1/2 C flour, baking soda, baking powder, and salt until totally combined.

Making The Rolls

Preheat the oven to 375 degrees. Drizzle butter into large baking dish and smear it all over the bottom of the pans. Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches. Drizzle the melted stick of butter over the dough and smear it all over the surface with you fingers. Mix together 1/2C sugar, 1/2C brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls will be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

Make The FROSTING

While the rolls are baking, making the frosting by combining the all frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding mor milk if you'd like a thinner icing. Top cinnamon rolls with icing and pecans

Nutritional Information

Calories:402

Carbs:190

Total Fat:145

Saturated Fat:47

Protein:19

Cholesterol:21

Sodium:169