A Taste of Health: Healthy Eating for the Holidays
As summer turns into fall and fall into winter, the holidays are right around the corner. Join St. Elizabeth and Remke bigg's as we help you and your family come up with some healthy alternatives to those regular holiday meal options.
Guests will have the opportunity to speak with St. Elizabeth professionals and Chef Larry on a one-on-one basis and participate in live cooking demonstrations.
Please register and attend one of our sessions at 10 a.m. or 11 a.m.
When: Saturday, November 10, 2012
Times: Sessions run from 10-11 a.m. and from 11 a.m.-Noon
Where: Remke bigg’s Crescent Springs/Buttermilk, 560 Clock Tower Way, Crescent Spring, KY
Click here for map.
Cost: FREE
Presenters:
10-11 a.m. Larry Anderson, chef and deli manager, Remke bigg’s & graduate of Cincinnati State’s Culinary Arts Program
St. Elizabeth nutrition expert
11 a.m.-Noon Larry Anderson, chef and deli manager, Remke bigg’s & graduate of Cincinnati State’s Culinary Arts Program
St. Elizabeth nutrition expert
Register: Please register by
Friday, November 9 by calling (859) 301-6300 or
by clicking here to register online.
Pumpkin Parfait Delight 1 cup fat free ricotta
1 cup canned pumpkin puree
3 Tbsp instant cheesecake pudding mix
¼-½ cup fat free milk (depending on the thickness of your liking)
2 tsp Cinnamon
1 tsp ground nutmeg
½ tsp ground clove
¼ tsp ground ginger
1 tub fat free whipped topping, and stir in the following to the topping:
1 tsp cinnamon
½ tsp nutmeg
¼ tsp clove
For the Mousse:
In a food processor combine all the ingredients up to the whipped topping, then process until smooth.
Assemble into parfait glasses starting with pumpkin on the bottom, layer of toping, then more pumpkin and finish with a dollop of whipped topping.
Optional garnish: Ginger snap cookie.
