Recipe - Maple Pumpkin Whippers

2 fl Heavy cream
2 ounce Butter
2 ounce Whole garlic; roasted
8 ounce Sweet potato; peeled and
quarter
4 ounce Pumpkin; roasted and
scraped, to remove meat
1 One half ounce Cream cheese
Three fourths fl Maple syrup
1 teaspoon Kosher salt
One fourth teaspoon Cracked pepper
One half Lemon for juice

(Recipe from Chef's Cooking Class Series George Brown, chef in Dallas,
Texas

Season pumpkin with oil and salt and bake in 350* oven until tender. Place
sweet potatoes in steamer and steam until tender about 1215 minutes.
Scrape pumpkin meat out amking sure there is no hush and seeds. In a saute
pan, on low heat, reduce all the liquid out of the pumpkin and set aside.

Rice the potatoes through a potato ricer or use a hand masher In a medium
sauce pan, heat cream and butter. In a blender, blend heated cream, butter,
and roasted garlic and set aside and keep warm. Combine pumpkin, potatoes,
warm cream mixture, cream cheese, maple syrup, kosher salt, pepper and
lemon juice. Whish until light and fluffy, just to incorporate. Do not
overmix Serve and enjoy Serves 8 128 calories, 10g fat, 1g protein per
serving. Canned pumpkin could be used or butternut squash in place of
pumpkin

Posted to TNT Prodigy's Recipe Exchange Newsletter by Ruthellen Mentgen
rmentgen@flash.net on Nov 14, 1997