#biteintolife

With a full heart bite into life!

With all your senses.

Pumpkin Bars - serves 12 -

2 spray(s) cooking spray

20 item(s) gingersnap(s) 

2 1/2 Tbsp unsalted butter, cut into small cubes 

1/4 cup(s) fat free sweetened condensed milk, divided 

6 oz low fat cream cheese, at room temperature 

1 large egg(s), beaten 

1/2 tsp vanilla extract 

1/2 tsp ground cinnamon 

1/4 cup(s) packed light brown sugar 

3/4 cup(s) canned pumpkin 

3/4 cup(s) aerosol whipped cream 

Preheat oven to 350°F. Coat a 9- X 9-inch glass baking dish with cooking spray.

In a food processor, combine gingersnaps, butter and 2 tablespoons milk; process until completely blended. Spoon mixture into prepared baking dish and press down crust with fingers to form a crust. Bake crust for 10 minutes; remove from oven and let crust cool for 20 minutes. Reduce oven to 325°F.

Meanwhile, in a large bowl, using an electric mixer, combine remaining 2 tablespoons milk, cream cheese and egg until well-blended. Add vanilla extract, cinnamon, brown sugar and pumpkin; blend until smooth. Spoon pumpkin mixture over crust and smooth into an even layer; bake until center sets and a knife inserted in center of bars comes out clean, about 35 minutes.

1 cup(s) water 

1/4 tsp saffron, threads (see note) 

1/2 tsp table salt, divided 

1/2 cup(s) uncooked white rice, short-grain (see note) 

1 cup(s) cooked shrimp, baby-size 

1/2 cup(s) frozen green peas, you do not have to thaw peas 

3 Tbsp roasted red peppers (packed in water), minced, divided 

2 Tbsp slivered almonds 

1/4 tsp black pepper 

10 item(s) egg roll wrapper(s)

2 spray(s) cooking spray 

1/2 cup(s) plain fat free yogurt 

2 Tbsp reduced-calorie mayonnaise 

1/8 tsp paprika, Spanish smoked (see note) 

Preheat oven to 400ºF. 

Combine 1 cup of water, saffron and 1/4 teaspoon of salt in a small pot; simmer for 1 minute to soften saffron. Stir in rice; bring to a boil. Cover pot; reduce heat to very low and simmer until rice is tender and liquid is absorbed, about 17 minutes. Immediately stir in shrimp, peas, 1 tablespoon of roasted pepper, almonds, remaining 1/4 teaspoon of salt and pepper.

Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down – a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.

Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.

Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. 

Meanwhile, to make sauce, combine yogurt, mayonnaise, remaining 2 tablespoons of roasted pepper and paprika in a small bowl. Yields 1 roll and about 1 tablespoon of sauce per serving.

NOTES: Saffron, the expensive spice that gives this dish its distinctive yellow color and a slightly hot and smoky taste, may be hard to find. If you can’t find saffron threads, opt for ground saffron. But, if you prefer, you can substitute 1/4 teaspoon of turmeric in its place.

Strawberry swirl.