Microwave Pumpkin Pudding

2 cups canned pumpkin puree (unsweetened)
1/2 cup brown sugar
2 teaspoons grated or minced fresh
gingerroot
1/2 teaspoon cinnamon
juice and grated rind of 1 lemon
1/2 cup quick-cooking oatmeal
1/2 cup liquid egg substitute

Combine the pumpkin, sugar, gingerroot, cinnamon, lemon juice and lemon rind in a large microwave dish. Cook on high 4 minutes, stirring once or twice. Stir in the oatmeal and egg substitute and let the mixture sit for 5 minutes. Cover loosely, return to the microwave and cook 3 minutes, turning the dish once or twice. Serve warm, at room temperature or chilled, dusted with a little cinnamon if you wish.

4 servings

 

Banana Rice Pudding

2-4 ripe bananas, sliced
2 cups cooked brown rice, barley or oat groats
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
1/4 teaspoon dessert spice blend or cinnamon

Combine all ingredients in a microwaveable dish and microwave on high for 3-4 minutes, or until the bananas are soft and the grains are heated through. Stir and serve.

4-6 servings

 

Mango Sorbet

1 large ripe (very sweet) mango, skin and seed removed

1 cup water
1 tablespoon minced candied ginger (optional)
Combine all ingredients in a blender and puree until smooth.Taste;
if it is not sweet enough, add sugar or sweetener.
Pour into the bowl of an ice cream freezer and freeze according to your machine’s instructions. Or pour into a small metal bowl and place in your freezer; stir every 20 minutes or so until the mixture is soft-frozen.

4 servings