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Crustless Pumpkin Pie
2 Envelopes Unflavored Gelatin
2 Tbsp. Cold Water
2 ¼ Cups Undiluted Low-Fat Evaporated Milk
1 ¾ Cup (16 Oz. Can) Solid Pack Pumpkin
Artificial Sweetener, Equivalent Of ½ Cup Packed Brown Sugar
1 Tsp. Pumpkin Pie Spice
1 Tsp. Vanilla Extract
In a large bowl, sprinkle gelatin over cold water to dissolve, set aside. In a small saucepan, heat 1 cup low-fat evaporated milk to just boiling. Slowly stir hot milk into gelatin. Mix in remaining evaporated milk, pumpkin, sugar substitute, pumpkin pie spice and vanilla; set aside. Spray 10-inch glass pie dish with nonstick cooking spray. Pour pie mixture into pie dish. Refrigerate for 2 hours or until set. Cut into 10 equal slices
Yield: 10 servings
1 serving: 1/10th pie slice = 1 dairy & ½ starch
Low-Cal Whipped Topping
½ Cup Instant Nonfat Dry Milk Powder
2 Packets Sugar Substitute
½ Cup Ice Water
½ Tsp Vanilla
Chill a small bowl and beaters. Combine milk powder with ice water in bowl. Beat until stiff. Add sugar substitute and vanilla. Serve immediately.
Makes 2 cups (1 dollop=free)
Chocolates, Champagne, Cashmere - Tips on Buying the Best
Dawn Bryan,
author “The Art and Etiquette and Gift Giving,”
and founder of Qualipedia.
(Note: Listen in to our Blogtalk radio interview with Dawn Brayn on the right.)
Chocolate:
- Chocolate should be purchased from a store or distributor that keeps it at a steady, cool temperature away from sunlight, and that has a high turnover; the chocolate will be fresh.
- Indicators of Quality – appearance, aroma, touch, sound, texture, flavor and after-taste.
- Real dark chocolate must have chocolate liquor listed as an ingredient.
Champagne:
- The least expensive sparkling wines are made to "sparkle" by injecting carbon dioxide.
- True champagne has smaller bubbles that last longer and it will taste creamier.
- The quality of champagne is judged by its mousse, its perlage, the persistence of bubbles, the mouth feel.
- Light, heat and excessive dryness are enemies of champagne--so is time
- Grand Cru is the highest ranking a French vineyard can receive.
- Chill in refrigerator the night before or for at least three hours; for last minute chilling, put it in a bucket with water and ice and a little salt for about 30 minutes. It should be chilled to around 50 degrees.
Cashmere:
- Density: does the sweater snap back into shape after you stretch it a bit? A loosely-knit sweater won’t. Manufacturers who knit loosely are trying to save money.
- Texture: should feel very smooth on your sensitive fingertips, without any prickles.
- Color: Cashmere is white, grey, and brown, with white being the most valuable. When the original cashmere is very white; the less dye the better, as it changes the feel of the finished product. A dark-colored cashmere will often be considerably less soft than a white one.
Dawn Bryan, author of the best-selling book, “The Art and Etiquette and Gift Giving,” and the expert on living a quality life, has created an exciting, new company Qualipedia, LLC, which features a resource that provides expert advice for people who want to make quality choices in their daily decisions. Qualipedia™ can be found on Facebook: http://on.fb.me/i8hDH9
A high-end retail expert for more than 20 years, Bryan, a vivacious 75-year old, is a former spokeswoman for Neiman Marcus, Waterford, Wedgwood, Gucci, and Hammacher Schlemmer, among others. Her motto: Always remember quality!
