Wow, it’s October! This year is just flying by, and I have mixed feelings about it. I miss some of the warmth of summer, but fall flavors are easily my favorite. I adore squashes, apples, pumpkin… there are just so many nutrient-packed, flavorful ingredients that are in season during the fall! Plus, this is also the time for stews and soups, which are just so satisfying and make me feel super full every time I eat them!
A soup recipe was what inspired this post (because hey, it’s another Skinny Bitch Tuesday posting!). The recipe that we were supposed to adapt was the Curried Pumpkin Soup, a warm and smooth soup that was packed full of curried flavor, with hints of apple and the bold flavor of pumpkin.
Well, when I decided to craft my own version I was in that summer-but-not-summer mood I described. And so slowly I started craving the smooth richness of ice cream…
You won’t believe how unexpectedly good my creation turned out (but you should, because fall just isn’t complete without this!) Imagine the most rich, smooth, and decadent pumpkin ice cream: light and airy, sweet and spiced perfectly with the warm and deep flavors of nutmeg and cinnamon. Now, add some cubed apples that have been dusted in a hint of curry powder and warmed so that when they hit the ice cream all the flavors blend together into a soft, creamy creation. Topped with a hint of fluffy whipped cream and man oh man, is this one deadly dessert!
I understand that apples coated in some curry powder may sounds weird. But instead of contributing a true curry flavor, it makes the back of your throat and roof of your mouth feel warm. So it makes the ice cream all the more rich and sinful tasting, along with, well, comforting (think pumpkin pie!)
Alas, this will be the last Skinny Bitch Tuesday that my group will be doing! I have had such an amazing time with them, and we all agreed that we wanted to share the fun we had with you! So we have all decided to do a giveaway of a Skinny Bitch Tuesday cookbook: the same one, in fact, that we have gotten all these recipes from! The winner will be announced in Friday’s post on my blog. You can increase your chances of winning by visiting the other girls’ blogs and entering their giveaways, too (plus, you have to check out their delectable recipes!)
To enter, you can do any of the following (leave me a separate comment for each one you do!):
Don’t forget to see the recipes the other gals’ did, and have an extra chance at winning!
Jennifer from Peanut Butter and Peppers
Claire from The Realistic Nutritionist
Stephanie from Eat, Drink, Love
And now, for the amazing pumpkin recipe I have been teasing you with all post!
Pumpkin Ice Cream with Spiced Apples
Serves 4 Serving Size: approximately 3/4c. ice cream and 1/4 of apple topping Calories/Serving: 170
Ingredients:
For the ice cream:
- 3c. 2% milk
- 3/4c. pumpkin
- 1/4c. sugar free maple syrup
- 1 tsp cinnamon
- 1/4tsp pumpkin pie spice (optional)
- 1/2c. splenda
- 1 egg yolk
- 1 pkg sugar free vanilla powdered pudding mix (such as Jello brand)
For the apples:
- 1 medium sweet apple (such as gala or honeycrisp), cut into small bite-sized cubes
- 1/2 tsp curry powder
Additional:
- Fat-free whipped cream or cool whip (optional: not included in calorie count)
Instructions:
- Combine all “ice cream” ingredients except pudding in a large bowl and beat until very well combined. Place in the fridge for at least 4 hours, or until deeply chilled.
- Remove from fridge, mix in the pudding for 1 minutes. Place in ice cream maker according to manufacturer’s instructions.
- While ice cream is freezing, preheat a small pan over low heat. Add in apples, and cook, stirring occasionally, for about 5 minutes (until apples are warmed through and slightly soft). Sprinkle curry powder over the top of the apples.
- To serve, place approximately 3/4c. ice cream into a bowl; top with 1/4 of the apple mixture. Top with whipped cream, if desired. Devour!
Ice cream is best served the day of, but usually will last a few weeks in an airtight container, frozen. I doubt this recipe will have any leftovers, though!
