Monday, June 26, 2017
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Garden to table 03-15-17

Recently we were invited to a “pot luck” dinner party where the theme was “Light and Healthy.” Needless to say, that was right up my alley. For the main course we took Mushrooms Bourginon (a recipe I have given you before) served over spaghetti squash. I searched around for a dessert recipe that would fit the “Light and Healthy “bill and came up with the following. Everyone seemed to enjoy our offerings – even the pickiest of eaters – so we felt like our dishes were a success. As a person who has to watch their carb and sugar intake, I am always happy to come up with food that is delicious and doesn’t send my blood sugar soaring. You can also1 cu put the following recipe in a pie crust if you choose, I just opted to forego those carbs by baking mine in ramekins. You could also put them in well-oiled muffin tins if you don’t have ramekins available. I would love to hear from some of you who would like to share their version of “Light and Healthy” recipes.

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1 cup pecan pieces, lightly toasted (you can also use walnuts or almonds if you like)

1&1/2 cups cooked sweet potatoes, (2 medium size potatoes)

1/4 cup pure maple syrup

1 teaspoon orange


1 teaspoon cinnamon

pinch of salt

1/2 teaspoon each ground nutmeg and ground


2 eggs , well beaten

whipped cream (optional)


Preheat oven to 350 degrees. In a food processor combine sweet potatoes and the rest of the following ingredients until well blended and no lumps are remaining. Pour into 6 1 cup ramekins that have been well sprayed with a non -stick spray. Place ramekins on a cookie sheet and bake for 25 minutes or until they are well set. Carefully remove from oven and top with lightly toasted nuts. Return to oven and bake for 5 more minutes. Cool completely on a wire rack. Serve with a dollop of whipped cream if you wish.

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