photo by Michael Joerger
½ of a 14 oz. can fat free sweetened
condensed milk (½ cup + 2 Tbsp)
1
⁄4 container fat free Cool Whip (2 oz.)
1
⁄4 cup slivered almonds, toasted
5 almond cookies (Jules Destrooper)
healthy living
Directions
In a food processor or large blender,
combine the first 7 ingredients and
blend until smooth (approximately 2
minutes). Place in a parfait glass and
chill until set. Top with a dollop of Cool
Whip. Place almonds and almond
cookies into a large zip-lock baggie and
zip shut. Using a rolling pin or heavy
pan, roll until medium crumb mixture
is achieved. Sprinkle crumb mixture on
top just before serving.
Pumpkin
This Fall, Get Pumped About
How can pumpkin
protect your skin from
harmful UV radiation?
I
t’s pumpkin season! Fall’s signa-
ture squash is not only delicious,
it’s
versatile.
Pumpkin
pie,
pumpkin bread, pumpkin ravioli,
risotto, soups, smoothies and pud-
dings are just a few ways to enjoy this
gorgeous gourd.
Not only is pumpkin adaptable as an
ingredient in a variety of recipes, it happens to be a healthy powerhouse of vitamins A and C, minerals such as calcium,
magnesium, phosphorus, and potassium, and an overlooked source of fiber.
One cup of cooked pumpkin contains
four grams of fiber. A half cup of pumpkin puree is only 40 calories and counts
as a serving of vegetables! It’s an excellent source of the carotenoid betacarotene, the compound that gives the
squash its bright orange pigment. Beta
carotene is c