Name: Sautéed Apples
Ingredients: 3 Tbsp Unsalted Butter; 6 cups Sliced and peeled Granny Smith apples (about 2 pounds); 1/8 tsp Ground Cinnamon (optional); Whipped Cream (I make this ahead and set it aside)

Sautéed Apples

This is super easy and quick! Sautéed in butter… topped with cinnamon and whipped cream—what's not to like?

Course

Dessert

Servings

Ingredients

3 Tbsp Unsalted Butter
6 cups Sliced and peeled Granny Smith apples about 2 pounds
1/8 tsp Ground Cinnamon optional
Whipped Cream I make this ahead and set it aside

Course

Dessert

Servings

Ingredients

3 Tbsp Unsalted Butter
6 cups Sliced and peeled Granny Smith apples about 2 pounds
1/8 tsp Ground Cinnamon optional
Whipped Cream I make this ahead and set it aside

Instructions

Melt butter in a large skillet over medium-high heat.
Add apples; sauté 6 minutes or until apples are just tender.
Stir in cinnamon (optional). Plate and garnish with whipped cream.

Pumpkin Mousse

This is a great alternative to pumpkin pie and easier to make. No crust to mess with. It can be made the day before and you can also use sweet potato.

Servings

servings

Ingredients

Mousse

15 oz Pure Pumpkin Puree
1 tsp Ground Cinnamon or to taste or pumpkin pie spice
1 tsp Vanilla Extract
3/4 cup Heavy Cream
4 Tbsp Granulated Sweetener sugar or a low carb substitute

Topping

1/4 cup Heavy Cream
1 tsp Rum (optional)
1/4 tsp Ground Cinnamon (optional) or Ground Ginger Snaps to garnish

Servings

servings

Ingredients

Mousse

15 oz Pure Pumpkin Puree
1 tsp Ground Cinnamon or to taste or pumpkin pie spice
1 tsp Vanilla Extract
3/4 cup Heavy Cream
4 Tbsp Granulated Sweetener sugar or a low carb substitute

Topping

1/4 cup Heavy Cream
1 tsp Rum (optional)
1/4 tsp Ground Cinnamon (optional) or Ground Ginger Snaps to garnish

Instructions

Prepare the topping: In a small bowl, beat the heavy cream with the sweetener and rum until soft peaks form. Cover with plastic wrap and refrigerate.
In a medium bowl, beat the heavy cream with the sweetener until soft peaks form. Set aside
In a large bowl, whisk together the pumpkin, cinnamon and vanilla.
Use a rubber spatula to gently fold the whipped cream into the pumpkin puree.
Divide evenly amongst 6 small dessert bowls. Refrigerate for 1 hour
Serve with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy!