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Pumpkin Pie Bake

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    Pumpkin Pie Bake

    This crustless bake is brimming with flavour thanks to orange juice, almond butter, and bananas that combine to deliver a delicious and healthy sweet treat.

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    4 cups (1 L) puréed cooked pumpkin
    1/2 cup (125 mL) apricot purée
    1/3 cup (80 mL) almond butter
    1/2 Tbsp (7 mL) orange zest
    1/2 tsp (2 mL) dried ginger
    2 bananas, peeled and sliced
    3 Tbsp (45 mL) apple juice concentrate
    3 Tbsp (45 mL) dried cranberries

    Preheat oven to 400 F (205 C).

    Combine pumpkin, apricot purée, almond butter, orange zest, and ginger, using handheld blender if necessary.

    Pour equal amounts into two small casserole dishes.

    Top with bananas and brush with apple juice. Bake for 25 minutes or until bananas are golden brown.

    Let cool slightly, then top with cranberries. Serve.

    Serves 8.

    Each portion contains: 163 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat);
    27 g carbohydrates; 6 g fibre; 9 mg sodium; 14 g sugars

    TIP: To make about 1 cup of apricot purée, simply place 1 cup of dried apricots in a small pot and cover with water.

    Let pot boil over high heat, then simmer until fruit is tender and most water has been absorbed.

    Purée until smooth using a handheld blender.

    source: "Diabetes-Friendly Desserts", alive #337, November 2010

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    Pumpkin Pie Bake

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