Baptist Health Foundation

A publication of B A P T I S T H E A L T H F O U N D A T I O N Introducing Stephanie Fultz The new director of foundation programs at Baptist Health Foundation has a lifelong interest in the nonprofit sector and deep empathy from her own experience as a caregiver. From her husband, Kevin— who copes daily with a chronic pancreatic disease—Fultz learned firsthand the frustrations many patients face when navigating the healthcare system. The breakthrough moment came when Laszlo Makk, MD, gastroenterologist at Baptist Health Louisville, was able to provide Kevin with treatment options that improved his quality of life, an experience that inspired Fultz to step up to this position. "The Foundation is in a period of growth, and there's a lot of momentum building, so I plan to focus on foundation outreach," says Fultz. "More importantly, I want the community to know that because of my own experiences as a caregiver with my husband, I understand where patients and families are coming from. I know what it's like to feel helpless when your loved one is ill, and I want to be a resource in any way possible." Fultz has a degree in nonprofit administration from Bellarmine University, as well as a degree in health and human performance from the University of Louisville. Outside of work, she enjoys reading and cheering on the Louisville Cardinals and the Ohio State Buckeyes. Frozen Pumpkin Mousse Pie impact WINTER 2014 7 Serve this cool and creamy variation on the traditional pumpkin pie to jazz up a winter meal. Ingredients Cooking spray 7½ oz. gingersnap cookies ¾ cup raisins 1 Tbsp. canola oil 15 oz. can of pumpkin ½ cup brown sugar 3 ½ tsp. ground cinnamon ¼ tsp. ground ginger ¼ tsp. ground nutmeg 1 cup low-fat vanilla ice cream Directions Step 1: Preheat over to 350 degrees F. Coat one 9-inch-wide deep pie pan with cooking spray. Combine gingersnap cookies and raisins in food processor and pulse until finely chopped. Add oil and pulse until blended. Press crust mixture into bottom and sides of pan. Bake crust until set, about 10 minutes. Transfer to wire rack and cool completely. Step 2: Combine pumpkin, brown sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Step 3: Add softened ice cream to pumpkin mixture and stir until blended. Spoon mixture into cooled pie crust. Freeze until firm, at least 2 hours. Let pie soften slightly in the refrigerator for 20-30 minutes before serving. Makes one pie, 10 servings. ✃ Portion Size: 1 slice (1/10 pie) 231 calories, total fat 5g, saturated fat 1g, monounsaturated fat 1g, polyunsaturated fat 0g, transfat 0g, carbohydrates 42g, cholesterol 4mg, protein 4g, fiber 2g, sodium 158 mg.

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