The Healthy Holiday Decadence article can be read here.

The Pumpkin Panna Cotta Recipe we promised from the December/January issue follows:

Pumpkin Panna Cotta

Yields 6 4-ounce servings

1 1/2 cups milk
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup heavy cream (or low-fat half & half for a healthier version)
1/3 cup granulated sugar
1 cup canned pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Whipped cream (optional)

Place milk in medium saucepan and sprinkle gelatin on top. Let sit for 5 minutes to soften gelatin.

In a blender, combine heavy cream, sugar, pumpkin puree, and spices. Blend until absolutely smooth. Whisk together pumpkin mixture with milk. Cook over medium heat until mixture begins to steam (not boil), stirring occasionally. Remove from heat and ladle mixture into 4-ounce ramekins or containers.

Refrigerate for 4 hours or overnight before serving. To serve, add a dollop of whipped cream and sprinkle with cinnamon or nutmeg.