Non-Fat Pumpkin Souffle

This dessert smells just like pumpkin pie, but it's light and fluffy, low-calorie and fat free!

Ingredients:

• 2 egg whites
  
• 1 cup canned pumpkin
• 3/4 cup condensed skim milk (if sweetened, omit the sugar)
• 3 Tbs. sugar
• 1/2 tsp. cinnamon
• 1/8 tsp. ground allspice or nutmeg
  
• 1/8 tsp. ginger (optional)
  
• dash of salt

Pre-heat oven to 325ºF.

Beat egg whites until soft peaks form. Add all additional ingredients, mix together, and fold in egg whites. Divide mixture evenly between 4 custard cups. Place cups in a large pan filled with 1" water.

Bake at 325ºF for 35-45 minutes.

Whole Grain Apricot Biscuits

My mom and I created this recipe when I was in high school. For years, I had 2 biscuits and a glass of O.J. every morning for breakfast.

Ingredients:

• 1 cup oats (original, not instant)
  
• 1 cup bisquick
• 1/2 cup oat bran
• 1/2 cup wheat germ
• 1/2 cup dried apricots, chopped
• 1/2 cup white raisins
• 1/8 up brown sugar
• 1/2 cup milk

Pre-heat oven to 425ºF.

Combine all dry ingredients in a mixing bowl. Add milk and stir until mixture sticks together. Using your hands, form into round balls. Flatten each ball to about 1" tall and place in an ungreased pie pan. Lay biscuits so that they are touching each other. Mixture should fill a pie pan with 6-7 biscuits around the outside and 1 in the center.

Bake at 425ºF for 12 minutes.