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.

Salmon, Spinach, Ricotta Puff Pastry

Amazing Presentation and Melt in Your Mouth -  that's how I describe this dish. Try it on that special occasion.
If you like salmon and spinach, you could also try the Salmon Roulade on page 114 in Tastes & Treasures cookbook.

Salmon, Spinach, Ricotta Puff Pastry
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, grated or finely chopped
550g fresh spinach leaves
1 handful raisins
75g pine nuts, toasted
200g ricotta cheese
1 egg, lightly beaten
12 sheets filo pastry
30g butter, melted

Directions
Preheat the oven to 180°C (350°F). Heat the oil in a frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Add the garlic, and cook for a few seconds more until the garlic turns white. 

Tip in the spinach, and cook, stirring, for about 3 minutes until it wilts. Season well with salt and black pepper. Remove from the heat, stir through the raisins and pine nuts, and leave to cool. Add the ricotta and beaten egg, and stir well. 

Lay 2 sheets of filo pastry one on top of the other in the cake tin, letting them hang over the edge on two sides. Next, lay 2 more sheets of filo at right angles to the first layer. Continue in this way until you have used 8 sheets for the base of the pie. 

 Spoon the spinach and ricotta mixture into the pie. Fold in the edges of the pastry, and top the pie with the remaining 4 sheets of filo pastry, tucking them in neatly. Brush all over with the melted butter, and bake in the oven for 20–30 minutes until golden and crisp. Serve warm.

Serves 4

Lemon Souffle Pancakes

Guess what is on the menu at First Watch in Phoenix? The same wonderful pancakes as the Lemon Souffle Pancakes from Hassayampa Inn in Prescott. This recipe can be found on page 52 in Tastes & Treasures Cookbook. Make them at home or try them at your favorite restaurant.

Lemon Souffle Pancakes
Ingredients:
10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil


Directions:
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)

Hassayampa Hotel serves Gail and Charles

Come with an appetite for this good breakfast. Gail and Charles Lucky enjoyed the delightful meal as well as the history at the Hassayampa Hotel in Prescott. Looks like Lemon Souffle pancakes from page 52 of Tastes & Treasures cookbook and crispy bacon.

Lemon Souffle Pancakes pg 52

10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)