Chef Toby's sharing these delicious recipes just in time to celebrate Halloween!
Pumpkin Butterscotch Mouse
Ingredients:
1-1/2 cups cold fat-free milk
1 package sugar-free instant butterscotch pudding
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice, fold into pudding.
Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.
Halloween Party Sangria
Ingredients:
1 Bottle Red Wine
2 Limes (sliced)
2 Lemons (sliced)
2 Oranges (sliced)
1 lb. Strawberries (sliced)
1 Fresh Pineapple (sliced)
8 oz. Pomegranate Juice
16 oz. Cold Club Soda
¼ cup coconut sugar
Directions:
Slice all fruits and add to large punch bowl. Add red wine, pomegranate juice, club soda and coconut sugar; stir well to combine. Refrigerate for 4 hours. Add dry ice just prior to serving.
