Pumpkin Deliciousness


Not one, but TWO yummy recipes from guest blogger, Tricia.  Tricia knows how to cut out the fat, and keep in the “MMMmmm!”.

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Long cold and rainy June days making you want some comfort food?

These two recipes are both low-fat and low-calorie versions of delicious pumpkin desserts!  I have made the Pumpkin Pie two or three times and have not found anyone who didn’t like it.  It also will save you over 200 calories than a normal slice of pumpkin pie, 20 grams of sugar, 15 grams of fat AND will give you an additional 7 grams of protein!

The Pumpkin Cheesecake has the same crust and will save you over 300 calories, 20 grams of sugar, a whopping 27 grams of fat and give you an additional 8 grams of protein!  Using low-fat and low-cal ingredients are not ALWAYS the best way to keep healthy but sometimes if you want to indulge and keep those extra calories for later, this can be a great way to do it!

-Tricia

PumpkinDeliciousness


Pumpkin Pie
Adapted from: Hungry Girl
Makes 8 servings

Ingredients

For Crust
2 cups Fiber One cereal
1/4 cup light whipped butter or light buttery spread, melted & mixed with 1 oz. water
3 tbsp. granulated Splenda No Calorie Sweetener
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
3/4 cup granulated Splenda No Calorie Sweetener
1/2 cup fat-free Egg Beaters
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 350 degrees.

For Crust

Grind Fiber One in a blender or food processor to a breadcrumb-like consistency. Combine crumbs with butter, Splenda and cinnamon. Stir until mixed well.  Spray a 9-inch pie pan with nonstick cooking spray.  Evenly distribute mixture and firmly press to form the crust on bottom and up along sides of dish.

Set aside.

For Filling

In a large bowl, combine all ingredients for the filling and mix well. Pour mixture into pie crust–it will go right to the top.  Bake pie in the oven for 45 minutes and let cool.  Chill in the fridge for several hours or overnight.  Cut into 8 slices and serve!

Pumpkin Cheesecake
Adapted from: Hungry Girl
Makes 12 servings

Ingredients:

For Crust
2 cups Fiber One cereal,
1/4 cup light whipped butter, melted & mixed with1 oz. water
3 tbsp. granulated Splenda No Calorie Sweetener
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free Egg Beaters
1 cup canned pure pumpkin
1 cup granulated Splenda No Calorie Sweetener
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup granulated Splenda No Calorie Sweetener
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.

For Crust

Grind Fiber One in a blender or food processor to a breadcrumb-like consistency.

Combine crumbs with butter, Splenda and cinnamon. Stir until mixed well.

Spray a 9-inch springform pan with nonstick cooking spray. Evenly distribute mixture and firmly press to form the crust on bottom and up along sides of dish.

Set aside.

For Filling

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan. Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 – 4 hours or overnight. Once pie has chilled, carefully release and remove springform top.

For Topping

In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie. Return pie to the fridge until ready to serve. Cut pie into 12 slices.

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