Girauld Foster's Pork Loin Chops

Parsley
Basil
Bread crumbs
Olive oil

Make a paste of the ingredients and dredge the pork loin cutlets.

Saute.

Ginger Pumpkin Mousse

Makes: 6 (1/2 cup) servings

Ingredients

• 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
• 1 envelope unflavored gelatin
• 3/4 cup fat-free milk
• 3 egg yolks, beaten
• 1 15-ounce can pumpkin
• 2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
• 1 teaspoon vanilla
• 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
• 3 gingersnaps, halved

Directions

1. In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2-cup) servings.

*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.

Nutrition Facts

• Servings Per Recipe 6 (1/2 cup) servings
• Calories196,
• Total Fat (g)5,
• Saturated Fat (g)3,
• Cholesterol (mg)103,
• Sodium (mg)47,
• Carbohydrate (g)33,
• Fiber (g)2,
• Protein (g)4,
• Other Carbohydrates (d.e.)2,
• Medium-fat Meat (d.e.).5,
• Fat (d.e.).5,
• Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Spice Whoopies

Makes: 15 whoopies

Prep: 35 minutes
Bake: 15 minutes per batch

Ingredients

• 1 cup canned pumpkin
• 1/3 cup butter, softened
• 1 package 2-layer-size spice cake mix
• 2 eggs
• 1/2 cup milk
• 1 recipe Marshmallow-Spice Filling (see recipe below)

Directions

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

Nutrition Facts

• Servings Per Recipe 15 whoopies
• Calories379,
• Total Fat (g)19,
• Saturated Fat (g)11,
• Monounsaturated Fat (g)6,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)75,
• Sodium (mg)387,
• Carbohydrate (g)49,
• Total Sugar (g)33,
• Fiber (g)1,
• Protein (g)3,
• Vitamin C (DV%)1,
• Calcium (DV%)10,
• Iron (DV%)6,
• Percent Daily Values are based on a 2,000 calorie diet