As promised, here is the final of four recipes taken from the Whole Foods Diet Cookbook by Ivy Ingram Larson & Andrew Larson, M.D. to include in your Thanksgiving Day feast.
This cookbook is filled with wonderful delights. Watch for additional recipes in the future. Bon apetito!
PUMPKIN-WALNUT TORTE WITH CREAM CHEESE FROSTING
Canola oil cooking spray
3/4 cup walnut crumbs, divided (see directions for processing below)
1/4 cup plus 2 tablespoons white whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon allspice
5 cage-free organic omega-3 eggs, separated
3/4 cup brown sugar, divided
1 cup solid-pack canned pumpkin
1 teaspoon pure vanilla extract
3/4 cup organic Neufchatel cream cheese
1 tablespoon lemon juice
1/4 cup powdered sugar
1 tablespoon organic sour cream
Preheat oven to 350 degrees F. Spray a 9 1/2-inch round springform pan with cooking spray.
Place walnuts in a mini food processor and process into fine crumbs. Set aside.
In a small bowl, combine the flour, baking powder, cinnamon, cloves, ginger, and allspice. In another bowl, beat the egg whites until foamy; add 3 tablespoons of brown sugar and beat until stiff peaks form. In a large bowl, beat egg yolks with remaining sugar until frothy, about 1 minute. Add the pumpkin and vanilla extra, and beat until well blended. Stir in flour mixture. Fold in egg whites and 1/2 cup of the walnut crumbs.
Pour the pumpkin mixture into the prepared pan. Bake for 45-50 minutes, or until a knife inserted in the middle comes out clean. Remove torte from the oven and run a knife around the edges. Release the springform pan and allow torte to cool on a wire rack for 20 minutes.
Meanwhile, add the cream cheese, lemon juice, powdered sugar, and sour cream to a medium-size mixing bowl; whip ingredients together with a hand mixer for 2-3 minutes, or until well blended. Use a cake spatula to frost the top of the cooled torte with the cream cheese frosting.
Decorate the edges of the torte with the remaining walnut crumbs. Serve the torte at room temperature.
