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Looking for a budget friendly recipe? You’ve come to the right place. These Southwest Stuffed Peppers will keep your stomach and wallet full coming in at only $1.06 per serving. The Recipe ReDux challenged members to see how low they can go and make a meal for less than $3 per serving.
Did you know that within the top 3 New Year’s resolutions #3 involved finances?
1. Lose Weight/Eat Healthier
2. Life/Self Improvements
3. Better Financial Decisions
Many are looking to make better financial decisions this year, myself included. I was curious to see how much I was actually spending on groceries per month, so I tracked it for the month to see my typical cost on groceries. Being a food blogger and one who weirdly enjoys grocery shopping, when I see new items they tend to creep into my cart. That being said, my monthly grocery spending was a little higher than I thought it would be. Ever since then I’ve been more conscious of my spending when at the grocery store. I loved that this Recipe ReDux theme was this month because I had fun shopping to see how low I can go with the cost per serving. This definitely busts the myth that “healthy eating is expensive”, considering this recipe totals to $1.06 per serving made with healthy and wholesome ingredients.
Here’s the breakdown:
Wondering what I will be doing with those half cans of ingredients? I love being creative with extra ingredients that I have in the fridge. I think this will turn into a burrito bowl.
1/2 (14.5 oz) can no-salt-added diced tomatoes, drained
1/2 cup cheddar cheese, shredded
1/2 avocado, sliced
salt and pepper, to taste
Instructions
Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Slice pepper in half lengthwise, place on baking sheet. Bake for 10 minutes.
Cook quinoa according to package directions.
In a saute pan, heat olive oil over medium-high heat. Add onions, saute until translucent. Add the beans, corn, tomatoes, and cooked quinoa and cook until heated through. Stir in cheese.
Remove peppers from oven and stuff with bean mixture. Bake for an additional 5 minutes.
Remove from oven and top with avocado slices.
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Skip take-out and make your own delicious fried rice, with this healthy twist. Try swapping out rice for cauliflower rice and creating this flavor packed Hawaiian Chicken Cauliflower “Fried” Rice. I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
Have you jumped on board the cauliflower rice trend? This is one trend that I love because it adds more veggies to your meal! Many also opt into this ingredient swap idea because it is a lower carb option.
Your typical fried rice take-out may be packed with excess sodium, but by adding Kikkoman’s Traditionally Brewed Less Sodium Soy Sauce in this recipe can actually help reduce the amount of sodium in this dish. Soy sauce is often associated with being high in sodium, but culinary research indicates it’s an ingredient that can actually help reduce sodium in recipes. How? Soy sauce is rich in umami, a savory taste that helps round out the overall flavor of a dish and enhances the palatability of a wide variety of foods. In fact, a study published in the Journal of Food Science revealed that swapping soy sauce for salt reduces the sodium by up to 50% without decreasing consumer acceptance.
As you’ll see there is no additional source of sodium from any other ingredients in this recipe. By using 1/2 tsp. Kikkoman Soy Sauce in place of 1/2 tsp. table salt, the sodium content of the recipe is cut by 1000 mg. This isn’t just any cauliflower rice. I added a little tropical twist. As I am typing this recipe, I am dreaming of being on a tropical island away from the NJ snow. The addition of pineapple, not only adds that tropical flavor, but also the enzyme found in pineapple, bromelain, digests protein, softening the tissues in meat before cooking it, creating tender pieces of chicken. Looking to add more umami flavor to your recipes? Kikkoman offers a variety of less sodium products: Less Sodium Soy Sauce, 50% Less Sodium Gluten-Free Tamari Soy Sauce, Less Sodium Teriyaki Marinade & Sauce, and 50% Less Sodium Gluten-Free Teriyaki Marinade & Sauce.
1/4 cup + 3 tablespoons Kikkoman Traditionally Brewed Less Sodium Soy Sauce, divided
3 tablespoons honey, divided
1 (12 oz.) bag riced cauliflower (or 1 medium-sized head of cauliflower riced)
2 carrots, peeled and shredded
2 tablespoons + 1 teaspoon sesame oil, divided
1/2 medium onion, diced
1 cup frozen and shelled edamame, thawed
2 eggs, beaten
6 scallions, sliced
2 tablespoons, cashews, crushed
1 teaspoon sesame seeds
Instructions
In a bowl, combine 3 garlic cloves (minced), 1/4 cup pineapple juice, 1/4 cup soy sauce, and honey. Add the cubed chicken; stir to combine. Let marinade in the refrigerator for at least 1 hour.
Remove chicken from marinade. Discard marinade. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until internal temperature reaches 165 degrees F. Remove chicken from pan and set aside.
In a small bowl combine remaining pineapple juice, 3 tablespoons soy sauce, 1 tablespoon honey and 1 teaspoon sesame oil; set aside.
Heat 1 tablespoon of sesame oil in the same pan over medium-high heat. Add the onions and carrots. Saute for about 2 minutes; then add garlic; saute for another minute. Add the cauliflower and edamame. Saute until cauliflower is soft (but not mushy).
Turn pan down to low-medium heat. Make a well in the center of the pan and add the eggs. Stir gently in the center until starting to cook, then incorporate into the rest of the veggies. Stir in soy sauce mixture, scallions, pineapple chunks and chicken.
Top with cashews and sesame seeds before serving.
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A creamy soup without the cream? Check out the secret ingredient that makes this dairy free Creamy Tomato Soup thick and creamy. Can you believe it’s almost 2017!? Where did the year go? The Recipe ReDux club is playing a little party game at the end of 2016: Grabbing your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’
I opened You Have It Made cookbook by Ellie Krieger to page 126 – creamy tomato soup. I actually won this cookbook at FNCE at the Luvo booth and was able to meet one of favorite chef/RD’s Ellie Krieger. This soup is so simple and packed with flavor. It’s called a “Creamy” Tomato Soup, but guess what? There’s no cream! That’s the magic of Registered Dietitian chefs – we know how to alter recipes with alternative ingredients to pack in more nutritional value while still getting delicious results. The magic behind this creamless creamy soup – cashews! Cashews provide the ultimate creaminess when blended into soups. They make this creamy tomato soup so thick and smooth you would never know there isn’t dairy in there.
You can’t have tomato soup without grilled cheese, am I right? Instead of adding a grilled cheese on the side, I made mini grilled cheese “croutons” with my favorite whole grain bread + Cabot cheddar cheese.
Heat the oil in a large pot over medium heat. Add the onions, celery, thyme, garlic, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes with their juice, 1 1/2 cups of water, the cashews, and tomato paste. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until the soup begins to thicken, about 20 minutes. Allow to cool slightly, for about 15 minutes, then puree in 3 batches until smooth, transferring the puree to a pot or storage container as it is pureed.
To continue, reheat the soup in a pot over medium heat until it comes to a simmer.
As the soup is cooking, spread butter on each slice of bread. Place butter side of bread down in a small pan, layer with cheese, then place the other slice of bread on top (butter side facing up). Cook until golden brown on each side and cheese has melted. Cut into small squares.
Pour soup into bowl and top with mini grilled cheese “croutons”.
Notes
Creamy Tomato Soup recipe by Ellie Krieger’s You Have It Made cookbook.
Cozy up to a bowl of Snickerdoodle Oatmeal this holiday season!During the winter months, I always crave a warm bowl of oatmeal in the morning. Skip the sugary packets of oats and create a hearty bowl with simple ingredients, that I am sure are probably in your kitchen already.
Surprisingly, I am not the biggest fan of snickerdoodle cookies. I think it’s because I don’t prefer sugar cookies (the base of snickerdoodles). I am more of a chocolate chip cookie kind of gal, but I do love the warm cinnamon sugar combination from snickerdoodles. McCormick recently came out with a new roasted cinnamon. The roasted version has a richer, deeper flavor than traditional cinnamon. If you love cinnamon and want a bigger and bolder flavor, you have to try roasted cinnamon.
The toppings of this oatmeal really make this breakfast a winner! Have you tried the seasonal Larabar snickerdoodle flavor? Plus, swirling in Betsy’s Best cinnamon chia gourmet peanut butter adds that extra pop of flavor.
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Sometimes dinner time turns into an episode of Chopped right in your own kitchen. This Kale, Quinoa, and Cranberry Stuffed Acorn Squash can easily be customized with ingredients you have in your refrigerator and pantry for a simple, wholesome meal.
The holiday season can be stressful at times. Considering I haven’t even started any of my holiday shopping, let alone even figuring out what I am getting anyone, that is adding a little stress to my plate these days. Things have been very busy here at RDelicious Kitchen, so I like to escape to my happy place and stress reliever – the kitchen.
There is something so soothing about chopping, stirring, and the aroma in the kitchen. With my days being jam packed it has been leaving little time for simple things, like grocery shopping. This recipe was inspired as I was in my imaginary world of being on an episode of Chopped. When you haven’t gone grocery shopping in a little while, you have to get creative!
Time-saving tip: Whenever I make a batch of quinoa, I always make extra and freeze the rest. This whole grain freezes well and easily heats up so you don’t have to start from scratch every time you are making quinoa.
My kale was on its last legs in my fridge, so in the saute pan it goes! Kale is one of those leafy greens that even after washing and trimming can last long in the refrigerator. When it begins to wilt, that’s when I throw that kale in my smoothies or saute pan – no waste!
When building a recipe, look to add different textures to the dish. I added almonds (my balsamic roasted almonds, to be exact) which adds that crunch factor, but also adds heart-healthy fats, fiber, and protein!
Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
Full acorn squash with kale, quinoa, and kale mixture and serve.
Notes
*for an extra kick of balsamic, add balsamic roasted almonds
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This past September I traveled to California for the first time. I was so fortunate that California Almond Board invited me on an amazing trip to the almond orchards in Lodi, California with a group of amazing Registered Dietitians and food bloggers. We learned a wealth of information of all things almonds, including sustainability, growing methods, almond life cycles and nutrition research. Disclosure: I was provided with free travel and accommodations to the California Almond Orchard experience. I was not additionally compensated for my time or to write this post.
Ever wonder where those almonds that are in your trail mix, granola bars, and cereals are from? The almond lifecycle has many stages before they end up in your kitchen cabinets.
Did you know, there are more than 30 different varieties of almonds? 10 of them comprise the majority of almonds produced in California. 80% of the world’s almonds are produced in California, and from raw almonds and almond butter to almond flour, almond milk, and almond oil. The Central Valley of California is the perfect spot for almonds to grow due to their mild, wet winters and hot, dry summers. The Almond Lifecycle: November – February: Almond trees go through a period of dormancy when the cold weather lets them sit back, relax and store up almond nutrients for next year’s crop. Late February – early March: Almond tree buds burst into light pink and white blooms in preparation for pollination. Nonpareils are among the first to bloom, while other varieties, such as Carmel and Mission, bloom later.
Many almond trees are not self-pollinating, so bees provide the missing piece of the puzzle. Populations of bees are brought to the orchard to carry pollen and initiate crop development. March – June: Almonds continue to mature, with the shell hardening and kernel forming. Also at this time, green almonds are harvested for various culinary uses.July – early August: Almond hulls begin to split open exposing the almond shell and allowing it to dry. Shortly before harvest, the hulls open completely. Mid-August through October: Mechanical tree “shakers” harvest the almonds by vigorously shaking them to the ground. The almonds then dry naturally for 8–10 days in the orchard before they are swept into rows and picked up by machine.After harvest, almonds go to a huller/sheller where the kernels pass through a roller to remove the hull, shell, and any remaining debris. Next stop: the handler for sizing, where the almond kernels drop into separate bins according to size.
After sizing, almonds are kept in controlled storage conditions to maintain quality until they’re either shipped or further processed into any variety of different almond forms for diverse culinary uses. (source: California Almonds)
Did you know – Almond trees are grafted on the roots of peach or plum trees for a stronger root base. The almond trees are grown in a nursery, then grafted onto the root of a peach or plum tree to grow to maturity. Through the orchard you are able to see the point where they were grafted since they overlap each other. Did you know there are three parts to an almond? The hull, shell, and kernel make up this mighty little nut and all parts are used. The hull is the dry and fuzzy outer later. Hulls are sold as livestock feed, which reduces the amount of water used to grow other feed crops. The shells go to various alternative farming uses such as livestock bedding. The kernel, which most think of when thinking about almonds, is the nutrient-rich almond we eat. Each serving (28 g) contains 6 grams of energy-packed protein, 4 grams of hunger-fighting fiber, 13 grams of “good” unsaturated fat and only 1 gram of saturated fat.
Now that I have you craving almonds, here is a delicious recipe to jazz up your almond snacks. Try these Balsamic Roasted Almonds. Just a few simple ingredients and snack time is jazzed up a little.
Warning: these almonds are addicting. The whole batch was gone in less than a week. Add them to salads, pair with a piece of fruit, the possibilities are endless. Be on the look out for another recipe soon using these almonds!
Place almonds in a small bowl. Pour the balsamic vinegar into the bowl, stir to coat the almonds. Let sit for one hour.
Pre-heat the oven to 350˚. Drain the vinegar from the almonds and pat almonds dry. Add sea salt and rosemary to the bowl and stir well to coat the almonds evenly. Spread almonds evenly onto a cookie sheet and bake for 8 minutes (stir the almonds halfway through cooking).
Remove from oven and let cool for 30 minutes. Store almonds in an airtight container.
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Thank you California Almonds for this amazing experience! To learn more about California Almonds check out their website. They have great resources for health professionals!
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Pressed for time in the morning, but don’t want to skimp on a nutritious and filling breakfast? Make these Apple Overnight Oats and breakfast will be ready for you as you run out the door! On these chilly mornings, the snooze button has been becoming my best friend. Overnight oats save my mornings when I leave myself just 20 minutes to get out the door. With just a little prep the night before I know breakfast is ready for me, so I don’t feel guilty for getting those extra 10 (errr 20) minutes of sleep. After many mornings of overnight oats, I am always looking for new flavor combos. The base of my overnight oats is typically a plain yogurt or kefir with fruit along with the oats. I often hear that plain yogurt is too tangy and tart. One of my favorite RD tips is to stir in unsweetened applesauce. It adds that sweetness without adding added sugars like flavored yogurts have. Plus, adding a pinch of cinnamon, it adds that perfect sweetness.
Adding cooked apples make these overnight oats tastes like dessert. I love apple pie, but I typically only eat the filling of the apples and ditch the crust. The soft apples add that extra element of sweetness from the apples being cooked down.
In a small pot combine, chopped apples, lemon juice, and 1 tablespoon cinnamon. Heat over low heat until apples soften. Remove from heat and let cool completely.
In a bowl, combine oats, applesauce, yogurt, chia seeds, and remaining cinnamon. Distribute oat mixture evenly between two mason jars. Add walnuts evenly over the oats, then top with the cooked apples.
Seal with a lid and store in the refrigerator overnight.
A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love. Disclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Welp, it’s official. The holiday season is here! If you didn’t know, I work as a Supermarket RD and the grocery store is on top of the holiday season craze. The second Halloween was over, those shelves cleared out to the clearance rack and the Thanksgiving/Christmas decorations and food items are filling the shelves to the brim.
Being a food blogger, I am ahead of the game too, testing recipes for the holiday season already. The holiday season is my favorite time of year! It’s all about family, friends, and FOOD! I know that nutrition is not everyone’s top concern during the holidays. While it’s okay to indulge a little on holidays, I still always want to add a nutrition punch to my flavorful recipe creations.
Did you know? Wild blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens, giving Wild Blueberries their complex and delicious flavor with a mix of tart and sweet.
Make sure to stop over to the frozen section of the grocery store tour, because that is where you’ll find Wild Blueberries. Wild Blueberries are different from cultivated blueberries. For one, they are smaller than your regular blueberry and you can’t find them in the produce aisle. The Wild Blueberry crop (99% of it) is frozen. The little berries are individually quick frozen (IQF) at harvest locking in their nutrition and taste.
Since the Wild Blueberries are frozen when warmed it does create more moisture. Too much moisture will create a soggy pastry crust. A simple (and healthy hack) is to add chia seeds to help thicken the Wild Blueberry mixture. Yes, I know you’ll be excited to share these new Wild Blueberry facts at your holiday party. I’m sure you’ll have plenty of time because everyone will be huddled around this appetizer dish digging in for more.
A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love.
Ingredients
Scale
1 cup frozen wild blueberries
3 tablespoons honey, divided
1 tablespoon rosemary, chopped
1 lemon, juiced and zested
1 tablespoon chia seeds
12-ounce wheel of brie
1 sheet puff pastry defrosted
1 egg, whisked
1/4 cup sliced almonds
Instructions
In a small pot over low-medium heat, combine wild blueberries, honey, rosemary, lemon juice, lemon zest and chia seeds. Let simmer for about 10 minutes until mixture thickens. Let cool completely.
Preheat oven to 400 degrees F.
Roll the puff pastry into 12×12 inch square. Slice brie horizontally. Place of the brie, rind side down in the middle of the puff pastry. Add blueberry mixture evenly over brie. Place the other half of brie gently on top the blueberry mixture to cover.
Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it as the glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with remaining honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes. Remove from the oven. Top with the remaining wild blueberry mixture and garnish with rosemary. Serve warm.
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Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist. Did you know yesterday was National Pumpkin Day? October 26th is when all the pumpkin-obsessed individuals rejoice! Sorry, my recipe is belated. I was busy creating and enjoying this delicious, rich, and creamy No Bake Pumpkin Cheesecake Mousse. These mini desserts will be great to serve at a gathering or an upcoming holiday party. It’s that perfectly portioned treat and I bet no one will ever guess there is tofu in this dessert.
Yes, tofu. Silken tofu can be used to replace eggs or dairy to create a lighter dessert. Just be sure to grab silken tofu. Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. Silken tofu has a pudding-like quality. It’s very light in texture with a wonderful, creamy, rich and consistency. When my recipe tester (aka. my boyfriend) ate 3 of these in one day, I knew this recipe was a winner. I have a feeling this recipe is going to be requested much more often now.
Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.
Ingredients
Scale
6 honey graham crackers
4 oz. + 1 tablespoon vanilla Greek yogurt
1 cup pumpkin puree
4 oz. cream cheese
2 tablespoons sugar
2 tablespoons maple syrup
1/2 cup silken tofu
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
(optional) whipped topping
Instructions
Coarsely crush graham crackers with a food processor. (Or in a large ziplock bag with a rolling pin). Mix in 1 tablespoon Greek yogurt until well combined. Distribute graham cracker crumbs evenly into 8 small mason jars.
In a food processor or blender, combine 4 oz. Greek yogurt, pumpkin puree, cream cheese, sugar, maple syrup, tofu, pumpkin pie spice, and vanilla extract. Blend until smooth.
Spoon pumpkin cheesecake mousse mixture into each jar over the graham cracker crust. Top with a dollop of whipped topping and a sprinkle of cinnamon, if desired. Cover and refrigerate pumpkin cheesecake mousse until ready to serve.
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A comforting, satisfying plant-based bowl, this Roasted Root Vegetable Power Bowl is the perfect colorful fall dinner to cozy up to on a chilly night.
Fall is my favorite season! I just love the cool, crisp weather, the beautiful fall foliage, and of course the food!
This time of year, I find myself roasting vegetables daily. Roasting is one of my favorite cooking methods for veggies, but there’s something about cracking the windows on a cool fall evening and cozying up with fluffy blankets with a warm comforting meal.
Recipe ReDux members were challenged to create a plant protein power bowl, packed with protein, fiber and color, plant power bowls are trendy and delicious.
I decided to use sorghum as my whole grain in this recipe because I was inspired when I met Katie Cavuto, RD at the sorghum booth at FNCE this past weekend. She just released a new cookbook “Whole Cooking and Nutrition” and I was able to sample her sorghum recipe.
Have you ever used sorghum before? When I counsel clients, I encourage them to expand their variety of whole grains in their diet. I often see that their first swap is switching white bread to whole wheat bread or white rice to brown rice, which is great, but I don’t want them to just stop there.
Ancient grains, like sorghum, have more nutrition bang for your buck. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. One serving of sorghum contains 5 grams of fiber and is a good source of iron!
I absolutely love how colorful this recipe is. More colors = more nutrients. Another plus is it’s so simple to make. Simply place your veggies on a pan to roast as you prep the remaining ingredients.
If you want a shortcut, you can use Love Beets instead of the mess of peeling beets at home. Love Beets come peeled, steamed and vacuum packed.
Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Toss sweet potatoes and beets with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 15 minutes.
Using a peeler, create long strands of carrots. Remove vegetables from oven, add carrots and toss. Bake for an additional 10-15 minutes until vegetables are fork tender. Remove from oven.
In a large bowl, massage Swiss chard leaves with olive oil and apple cider vinegar. Add garlic powder, salt and pepper. Add Swiss chard on a large baking sheet. Roast for 10 minutes until Swiss chard is tender (not crispy).
As vegetables are roasting, cook the sorghum. Add sorghum and water to a pot. Bring to a boil; cook 5 minutes. Turn heat down to low; cover and cook for about 45 minutes or until tender-firm. (for an extra boost of flavor, add a splash of vegetable stock with the water) Season with salt and pepper.
Assemble your bowls, by adding sections of sweet potatoes, beets, carrots, Swiss chard, and sorghum. Add a dollop of hummus and sprinkle with goat cheese. Serve warm.
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The Recipe ReDux challenged members to see how low they can go and make a meal for less than $3 per serving.
Ever since then I’ve been more conscious of my spending when at the grocery store. I loved that this Recipe ReDux theme was this month because I had fun shopping to see how low I can go with the cost per serving. This definitely busts the myth that “healthy eating is expensive”, considering this recipe totals to $1.06 per serving made with healthy and wholesome ingredients.
Here’s the breakdown:
![[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_Kitchen](https://chefjulierd.com/wp-content/uploads/2016/10/pumpkin-cheesecake-shooters-037.jpg)
![[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_Kitchen](https://chefjulierd.com/wp-content/uploads/2016/10/pumpkin-cheesecake-shooters-061.jpg)
![[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_Kitchen](https://chefjulierd.com/wp-content/uploads/2016/10/pumpkin-cheesecake-shooters-043.jpg)
![[No Bake] Pumpkin Cheesecake Mousse via RDelicious Kitchen @RD_Kitchen](https://chefjulierd.com/wp-content/uploads/2016/10/pumpkin-cheesecake-shooters-049.jpg)
