For Immediate Release - The Delicious Low Fat/High Protein Pumpkin Dessert Choice for Thanksgiving & the Holidays – Susan Dopart, M.S., R.D.’s Perfect Pumpkin Custard Recipe!

From: Idea Group – Public Relations for author Susan Dopart M.S., R.D.

Tel. (562) 612-0197 email: balmer64@yahoo.com                                                                     

Re: The Delicious Low Fat/High Protein Pumpkin Dessert Choice for Thanksgiving & the Holidays – Susan Dopart, M.S., R.D.’s Perfect Pumpkin Custard Recipe!

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Santa Monica CA – Top West Coast nutrition expert and critically acclaimed author Susan Dopart, M.S., R.D., has created “Perfect Pumpkin Custard” a delicious healthy alternative to pumpkin pie for those who want to reduce their calorie intact and need to avoid fat, carbohydrates, and sodium this Thanksgiving and Holiday Season. Perfect Pumpkin Custard is just one of the many fantastic recipes Susan Dopart and her husband and writing partner Jeffrey M. Batchelor created for her new book “A Recipe for Life by the Doctor’s Dietitian.” Here is the calorie/fat/protein/sodium comparison chart for pumpkin custard vs. pumpkin pie:

Perfect Pumpkin Custard                             Homemade Pumpkin Pie

103 calories                                                    320 calories                                                          

3 grams of fat                                                 14 grams of fat

5 grams of protein                                           7 grams of protein

14 grams of carbohydrate                                41 grams of carbohydrate

2.7 grams of fiber                                           4 grams of fiber

40 mg. of sodium                                           350 mg. of sodium

Perfect Pumpkin Custard has one-third of the calories of pumpkin pie, less than one-third of the fat, and is equal to only one slice of bread worth of carbohydrate versus three slices of bread for the pie.  With much less sodium content (40 versus 350 mg.) Perfect Pumpkin Custard is the ideal dessert for someone with diabetes, heart disease, in need of sodium restriction, calorie restriction or who just wants to incorporate healthier eating habits this Holiday Season.  Please see the end of the release for the recipe.

About Susan Dopart and “A Recipe for Life by The Doctor’s Dietitian”

With “A Recipe for Life by the Doctor’s Dietitian” Susan Dopart and Jeffrey Batchelor have created the first smart, easy to understand, concrete nutrition road map partnered with simple, delicious recipes designed to improve one’s health. The book is available now at www.susandopart.com for just $34.95.

A cutting edge nutrition guide, “A Recipe for Life by the Doctor’s Dietitian,” focuses on the latest research regarding how positively, powerfully and effectively the right way to eat affects your energy levels, insulin resistance, diabetes, cancer and other medical issues.

Susan B. Dopart, M.S., R.D., is a nutrition and fitness consultant in private practice for more than 15 years. She specializes in medical nutrition-related issues, including diabetes and endocrinology, heart disease, weight management, pregnancy, infertility, PCOS, and exercise nutrition. She received her B.S. in Nutrition and Clinical Dietetics from UC Berkeley and her M.S. in Exercise Physiology and Sports Medicine from California State University, Hayward. Susan has consulted for UCLA Medical Center and Extension, Sebastian International, and Procter & Gamble.  She has written for and contributed to multiple publications, including Best Life, Men’s Health, and Diabetes Forecast.

Perfect Pumpkin Custard Recipe courtesy of “A Recipe for Life by the Doctor’s Dietitian”

Ingredients

1 1/2 cups canned pumpkin

1/4 cup plain yogurt

1/4 cup whole milk ricotta cheese

3 tablespoons honey

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground allspice

2 large eggs separated

Preparation

Preheat oven to 350 degrees.

In a medium mixing bowl, stir together canned pumpkin, yogurt and ricotta cheese until blended. Stir in honey and spices. Separate egg yolks from whites and stir egg yolks into pumpkin mixture. Beat egg whites until stiff peaks form and fold into mixture. Pour into six ramekins and bake at 350 degrees 25-30 minutes until puffed and rounded. Serve immediately. Variation: May put a dollop of real whipped cream on each ramekin.

The Perfect Pumpkin Custard recipe is an original recipe and the intellectual property of Susan Dopart, M.S., R.D., please don’t copy and distribute this recipe without giving full credit. Find more healthy and delicious recipes and ideas at www.susandopart.com. Both low-resolution and high-resolution photos of the Perfect Pumpkin Custard are available for the press to use.

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Press inquiries for Susan Dopart should be sent to Melissa Balmer at Idea Group at Tel. (562) 612-0197 or via email at balmer64@yahoo.com. Book ISBN:  978-0-615-30873-9.