Such a fun Recipe Redux theme this month!
Grab a Book & Cook
“It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.“
Sooo, that is just what I did! I grabbed one of my cookbooks, and looked up page 42 and 142..page 42 had avocado soup, ugh, not festive at all. BUT thankfully page 142 was a winner!! A Pumpkin Ice Cream Pie with Gingerbread Crust? YES PLEASEEEEE. How lucky to have something so yummy and PUMPKIN on one of the two pages?!
So I got to thinking of how I could make a healthy gingerbread crust first! I ended up making a high protein, gluten free crust by using my new Quest Nutrition’s high protein baking mix (that is gluten free), Coconut Flour, and GF Rolled Oats for the base. And then swapped butter for coconut oil and applesauce! Mmm mmm mmmm. Turned out amazing!
Next was the question of how do I make healthy pumpkin ice cream..
Since I love BOTH my pumpkin frozen yogurt recipe and my pumpkin dip recipe, I thought..why not use a combination of the two?! So that is exactly what I did!
Ready for a delicious, but HEALTHY, gluten free, high protein Pumpkin Ice Cream Pie?!
Just slice and serve!
- 3 scoops Quest Multi-Purpose Mix – 28g per scoop (Quest Nutrition’s powder is a whey+casein mixture unflavored..a must try for baking!)
- 1/4 cup + 2 tablespoons GF Rolled Oats
- 1/4 cup + 2 tablespoons improvehearingnaturally prednisone Coconut Flour
- 3/4 cup Unsweetened Applesauce
- 2 tablespoons Coconut Oil
- 2 tablespoons Molasses
- 2 packets Stevia
- 1 teaspoon each: Cinnamon and Ginger
- 1/8 teaspoon Sea Salt
- 3/4 teaspoon Baking Powder
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in bowl.
- Make sure coconut oil is completely melted, and add oil plus all wet ingredients into the dry mix
- Combine until dough forms and you can roll into a ball.
- Begin to flatten out with your hands (or you can roll it with parchment paper)
- flatten onto the bottom of an 8×8 glass baking dish
- Bake in oven for 12 minutes
- Reserve until Pumpkin Ice Cream Mixture is done.
- 1 can Pumpkin Puree
- 1 cup Nonfat Greek Yogurt
- 1 cup Unsweetened Almond Milk
- 5 packets Stevia + 2 tablespoons Honey (or sweeten to taste)
- 1 tablespoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoon each: Cloves, Ginger
- 1/8 teaspoon Sea Salt
- 1 8oz tub Fat Free Whipped Topping
- Combine all ingredients except for whipped topping, and chill in refrigerator.
- Once thoroughly chilled, freeze according to ice cream maker (see notes below if no maker)
- While “ice cream” is freezing in maker, spoon out the whipped topping in a large bowl, and whipp with electric beaters.
- Add ice cream once frozen with whipped topping and blend until all combined.
- Pour on top of gingerbread crust and freeze for at least 4 hours
- Allow to set out for 5 minutes before slicing and serving.