Mini Pumpkin Pies

Perfect for your Halloween event or Thanksgiving table - adorable mini pumpkin pies that are delicious.

Ingredients:
12 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)
3/4 cup canned pure pumpkin
3/4 cup light/low-fat ricotta cheese
3 packets no-calorie sweetener
1 tsp. vanilla extract
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
Dash salt
Optional toppings: light whipped topping, additional cinnamon

Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.

Place a wonton wrapper into each cup of the muffin pan. Press it into the bottom and up along the sides.

Lightly spray wrappers with nonstick spray. Bake until lightly browned, about 8 minutes.

Meanwhile, thoroughly mix remaining ingredients in a medium bowl.

Spoon pumpkin mixture into wonton cups, about 2 tbsp. each.
1/12th of recipe (1 mini pie): 41 calories, 0.5g total fat (0.5g sat fat), 67mg sodium, 6g carbs, 1g fiber, 1.5g sugars, 2g protein
MAKES 12 SERVINGS
Thanks to Hungry Girl for the recipe and stats.

Tangy Tomato Aspic

Canadian Thanksgiving is on a different day than American Thanksgiving but historic recipes are welcome in any country. This one stands the test of time.
Calgarian Georgia DesMarais had a hard time finding a "jelly" pan in the USA but found a bundt pan was a good alternative.



TANGY TOMATO ASPIC from Georgia Desmarais


1 & 1/4 CUPS BOILING WATER
1/2 t ONION JUICE
1 PACKAGE LEMON JELLO (3 OZ)
1/8 t RED PEPPER SAUCE
1 CAN TOMATO SAUCE (8 OZ)
DASH CLOVES
1 & 1/2 T VINEGAR
2 CUPS DICED CELERY
1/2 t SALT
1 LB DICED SHRIMP

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar & seasonings. Pour into a jelly mold and refrigerate until set.

Combine celery, shrimp and a little mayo in bowl and mix. Unmold aspic on plate and mound shrimp mixture in center. Serve with lemon wedges.