Pumpkin Cream Puff
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“I’m not a doctor or a scientist. I’m just a 47-year-old lady who has had IBS for at least 20 years and was diagnosed with fibromyalgia a little over 10 years ago. I hadn’t had normal BM’s or a day without pain for so long it became my new normal. I had just learned to live with it. There were days I didn’t have the strength to pick up a coffee mug. Since I have been following Maria, I no longer have IBS symptoms and no fibro pain. I feel great! As an added bonus…I have lost almost 50 pounds and weigh what I did before the birth of my oldest child. My energy is great. My moods are stable. And her recipes have made it soooo easy. Thanks Maria.” – Linda
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Preheat oven to 375 degrees. Separate the eggs and reserve the yolks for another recipe. In a large bowl, whip egg whites and cream of tartar until VERY stiff. Then add the whey. Using a spatula, gradually fold the pumpkin and spices into the egg white mixture, being careful not to break down the whites. If you want a sweeter puff, add in 1 tsp stevia. Place round balls of dough onto a GREASED baking sheet (or a mini muffin tin works great). Bake at 375 degrees for 10 minutes. Keep oven shut, and leave the puffs in there for another 5 minutes or until cool. Makes 24 puffs.
1/2 cup butter or coconut oil
8 oz cream cheese or coconut cream
3 TBS Vanilla Almond Milk
¼ cup Just Like Sugar (or stevia glycerite to taste)
If using butter, brown the butter in a saucepan (stir constantly on high heat until light golden brown – it makes such a difference!!!). Once brown add the cream cheese, almond milk, and sweetener to taste. Mix until creamy. Put into a large Ziplock bag or pastry filler and allow to cool for at least 2 hours, it will thicken. Cut a small hole in the corner of the bag and use it to pipe into puffs.
NUTRITIONAL COMPARISON (per 2 puffs)
Traditional Pumpkin Puff = 235 calories, 12.8 carbs, 0.7g fiber
“Healthified” Pumpkin Puff = 169 calories, 16g fat, 6g protein, 1.8g carbs, 0g fiber (84% fat, 13% protein, 4% carbs)
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