Pumpkin Pie with Cinnamon Wiskey

This is a twist on a classic pumpkin pie recipe. Someone gave me this recipe and after looking at the ingredients I decided to make it delicious and lite. It is the same recipe but half that calories and fat but I promise you can’t tell the difference. This comes out so good and once again the Graham cracker/date crust works perfectly. This is a great recipe for Thanksgiving but trust me, it will be a hit any time of the year!!

Enjoy!!

Preheat Oven 375o

Serves: 8

INGREDIENTS

1 cup graham crumbs

6 ounces pitted dates

15 oz canned unsweetened pumpkin

9 oz fat free evaporated milk

½  cup granulated sugar

½ up egg substitute

1/2 teaspoon salt

1 1/4 teaspoon pumpkin spice

3 oz Fireball whiskey

INSTRUCTIONS

1. In a food processor, pulse together dates and graham cracker crumbs for several minutes until it holds together between your fingers.
2. Press pie crust mixture into a 8” pie pan on the bottom and up the sides.
3. Beat the pumpkin, evaporated milk, sugar, egg substitute, salt and pie spice.  Pour the mixture into a 9-inch pie shell.
4. Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set.
5. Cool to room temperature then refrigerate for at least 3 hours. Serve chilled with whipped cream (if desired).

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Healthy desserts…

Most desserts get a bad reputation because they are made of a lot of butter, sugar and other stuff that is usually a “no no” when we are trying to watch what we eat.  But let’s face it, if you’re like me where dessert is the favorite course of a meal, it’s hard to just say no every day.  Here is something that I made today that at least includes fruit and oatmeal and is “Delicious & Light”.

Happy Baking!!

Dark Cherry Bars

Serves 12

Preheat oven 350o

Filling Ingredients:

1 – 16 ounce bag of frozen dark pitted cherries – defrosted

¼ cup Chambord (raspberry liquor)

¼ cup cornstarch

¼ cup sugar

Topping and Crust:

1 cup flour

1 cup oatmeal

2/3 cup brown sugar

½ cup low calorie butter spread

1 teaspoon cinnamon

¼ teaspoon baking soda

Filling Directions:

1. Place pitted cherries into a food processor and puree until chunky.
2. In a saucepot, stir in Chambord with cornstarch.  Add cherries and sugar and cook until thick and bubbly (about 10 minutes).  Mixture should be about as thick as a fruit preserve.  Remove from heat and allow to cool.
3. Prepare crust and topping: In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon and baking soda and stir until combined.
4. Add melted butter spread and stir until the mixture resembles coarse crumbs.
5. Spray a 9 X 9-inch baking pan with cooking spray.  Press half of the oatmeal mixture into the bottom of the baking pan, Spoon the filling on top then add the remaining oatmeal mixture on top.
6. Bake for about 35 minutes.
7. Allow to cool then cut into 12 squares and serve.

Pumpkin Cream Pie in Mason Jar

Pumpkin Cream Pie in Mason Jars
This is a fun desert for guests and family. A twist on Pumpkin Pie, this recipe is really delicious and light. If you love Pumpkin Pie (and who doesn’t this time of year?) then you are going to want to try this one. Pay close attention to the crust, as this crust can be used for any cake or pie that calls fro Graham Cracker Crust. It really is a winner!

Serves: 10

Estimate Calories preserving: 196

Fat grams: 5 grams

Ingredients:

Crust:

6 ounces pitted dates, minced

1 cup graham-cracker crumbs

Filling:

1 can (15 ounce) canned pumpkin

½ cup sugar

1 cup skim milk

½ cup fat free half and half

2T. cornstarch

1 ½ teaspoon pumpkin pie spice

1 teaspoon cinnamon

Topping:

½ cup heavy cream

1 T. sugar

½ teaspoon vanilla

Directions:

1. In a food processor, pulse together dates and graham cracker crumbs for several minutes until it holds together between your fingers.
2. Press an even amount of graham cracker crust into 12 mason jars and set aside.
3. Blend all ingredients together, cook on medium heat until thickened.  Pour an even amount in each mason jar.  Refrigerate for at least 1 hour or overnight.
4. Beat together heavy cream, sugar and vanilla until thick.  Spoon onto each pumpkin pie and serve.

Apple Pie in a Cup or Mason Jar

Apple Pie in a Cup/Mason Jar

Serves 8

Preheat oven to 375^o

Estimated Calories per serving: 400

Grams of fat: 6

Filling Ingredients:

5 large apples, cored, peeled & cubed

1 teaspoon cinnamon

½ teaspoon allspice

¼ teaspoon ground cloves

¼ cup sugar

1 cup apple cider

2 Tablespoons corn starch

1 Tablespoon low calorie/fat butter spread

Crust Ingredients:

1 cup graham cracker crumbs

1 teaspoon cinnamon

6 ounces pitted dates

Streusel topping ingredients:

1 ½ cups flour

½ cup brown sugar

1 teaspoon cinnamon

½ cup melted low calorie/fat butter spread

8 clear plastic cups OR 8 6-ounce mason jars

Directions:

1. Make filling: In a large bowl, combine apples, cinnamon, all spice, cloves and sugar and mix with spoon until well combined.
2. Heat a large skillet on medium heat and melt 1 Tablespoon butter spread.  Add apples.
3. Combine apple cider and corn star and mix.  Add to skillet and cook until bubbly (about 5 minutes).  Lower heat and simmer for 10 – 15 minutes until apples are soft.
4. Once apples are cooked, allow to cool on stovetop until warm.
5. While apples are simmering, combine graham cracker crumbs, cinnamon and dates to a food processor.  Pulse, on and off, for several minutes until the mixture can be pressed and stays together.
6. In a bowl, mic together flour, brown sugar and melted butter spread.  Using a fork, mix well until incorporated well.

For Apple Pie in a Cup:

• Spread flour mixture onto a baking sheet and bake for 10 minutes.  Set aside and allow to cool.
• Spoon graham cracker/date crust in the bottom of each cup and press down on mixture until compacted
• Spoon cooled apple pie filling on top then sprinkle streusel topping on top of the filling.
• Serve warm

For Mason jar apple pie:

• Spoon graham cracker/date crust in the bottom of each mason jar and press down on mixture until compacted
• Spoon cooled apple pie filling on top then sprinkle streusel topping on top of the filling.
• Top each mason jar with streusel topping and bake in the oven for 15 minutes until apples are bubbly and streusel topping is slightly browned.

Banana Bread

Preheat Oven 350^o

Serves: 8

Estimated Calories per serving: 180

Fat: 2 grams

Ingredients:

1 ½ cups flour

¾ cups brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1/3 cup unsweetened apple sauce

1 Tablespoon low fat/low calorie butter spread, melted

½ cup egg substitute

3 overripe bananas, mashed

Directions:

1. Spray a loaf pan with cooking spray.
2. Mix together flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
3. With an electric mixer on medium speed, mix together apple sauce, melted butter spread, egg substitute and mashed bananas.
4. Add dry ingredients and mix on slow speed until all ingredients are incorporated.
5. Pour batter into pan and bake for 50-60 minutes.
6. Cool at least 10 minutes
7. Loosen sides and remove pans.

Apple Bread with Maple Syrup Glaze

Apple Bread with Maple Syrup Glaze

Preheat oven 350^o

Serves 12

Prep Time: 10 minutes

Cook Time: 55 -60 minutes

Estimated Values Per Serving:

Calories: 195                                                Fat: 2 grams

Apple Bread with Maple Syrup Glaze

Ingredients:

1 ½ cups flour

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon nutmeg

1 cup sugar

1 cup cored, peeled and grated apple

2 tablespoons cooking oil

2 tablespoons unsweetened apple sauce

¼ cup egg substitute

Directions:

1. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg.
2. In another bowl, whisk together sugar, grated apple, cooking oil, apple sauce and
   egg substitute.
3. Add flour mixture to apple mixture and stir until combined.
4. Coat a 8X4X2-inch loaf pan with cooking spray and spoon batter into pan.  Bake for 55 – 60 minutes or until an insert
   toothpick comes out clean.
5. Spoon on maple syrup glaze after apple bread has cooled.

Maple Syrup Glaze:

1 1/4 cup confectioners’ sugar – sifted

1 teaspoon pure vanilla extract

2 tablespoons pure maple syrup

Skim milk (1 – 2 tablespoons)

 

1. In a bowl, combine confectioners sugar and vanilla.
2. Gradually whisk in maple syrupand enough milk to make a coating consistency.

 

Easy Strawberry Angel Food Cake

Hello,

I know it has been too long since I have posted a new fun recipe to try.  The summer season has left me no time to enjoy experimenting with tasty low fat recipes.   I am hopefully getting back into the groove and have an easy – 5 minute – recipe that you can put together for a  BBQ you may be going to.

The other day I was going to a friend’s house and had no time to make anything so I bought:

1 Angel food cake

1 quart fresh strawberries

1 container of strawberry gel glaze

1. Rinse and slice the strawberries

2. Remove the cake from it’s container and pour strawberry glaze on top.

3. Decorate with sliced strawberries and refrigerate.

You are done – instant dessert that is sweet, delicious and fat free.

Enjoy!

Ice Box Cakes

I recently came across an ice box cake recipe and was very curious to try it as a delicious and light dessert.  I have heard of ice box cakes before but really had no idea how incredibly easy they are.  The recipe below is for toasted coconut but you can replace the coconut with ½ cup toasted almonds and substitute almond extract for the coconut extract and have a brand new recipe.

I love the idea of ice box cakes because they are so versatile and you can change flavors as you like.  Also, there is no baking and they can be made the day before which makes them easy for company.

Toasted Coconut-Graham Cracker Ice Box Cake

Serves 12

Prep Time: 45 minutes

Cook Time: 7 – 10 minutes

Refrigerator Time: 2 hours and overnight

Estimated Values per Serving:

Calories: 110                        Fat: 2 grams

Toasted Coconut-Graham Cracker Ice Box Cake

Ingredients:

½ cup sweetened shredded coconut

1/3 cup egg substitute

½ cup sugar

2 tablespoons corn starch

1 ½ cup skim milk

½ teaspoon vanilla extract

½ teaspoon coconut extract

12 graham crackers

3 cup fat free whipped topping

Directions:

1. Heat oven on broil.  Place shredded coconut in a baking pan and place under broiler.  Stand at oven and toast coconut until lightly browned (takes about 2 – 5 minutes).   Remove coconut from oven and set aside to cool.
2. In a medium saucepan, combine egg substitute, sugar, cornstarch and milk.  Cook on low heat, stirring constantly, until mixture begins to steam.  Once warmed, increase the heat slightly to medium low, stirring constantly, until mixture becomes thick and bubbly (about 5 minutes).  While constantly stirring, cook for an additional 2 minutes.
3. Remove from heat and stir in toasted coconut, vanilla and coconut extracts.
4. Spoon custard into a bowl and cover with plastic (pressing directly onto surface of custard to prevent skin from forming).  Refrigerate until cool (about 2 hours).
5. Line the bottom of an 8-inch baking dish with 6 of the graham crackers (break into pieces to fill space).
6. Fold in 1 cup of the whipped topping to the custard and then spoon half of the custard mixture on top of the graham crackers.  Repeat with remaining 6 graham crackers and then the rest of the custard mixture.  Cover and refrigerate overnight.
7. Just before serving, spread the remaining whipped topping on top of the cake and serve cold.

Mexican Style Ice Cream Sandwiches

A friend of mine was telling me how she really enjoyed these sweet tortilla crisps at her sister’s BBQ.  The originals are coated in butter then sprinkled with cinnamon sugar and baked.  I was thinking about how I could make these without the butter while also enhancing it a little and here is what I came up with.  I had my friend try these to make sure they passed the “delicious” test and she said they made the grade.  If you prefer, you can omit the ice cream and simply cut the tortillas, coat with cooking spray, sprinkle with cinnamon sugar and bake too.

Enjoy…

Mexican Style Ice Cream Sandwiches

Preheat oven 425^o

Serves 10

Prep Time: 10 minutes

Cook Time: 10 minutes

Estimated Values per Serving:

Calories: 200                        Fat: 5 grams

Mexican Style Ice Cream Sandwiches

Ingredients:

10 medium flour soft tortillas

Cooking spray

1/3 cup sugar

2 teaspoons ground cinnamon

2 ½ cups low fat ice cream

Directions:

1. Cut 2 circles in each tortilla (about the size of a large biscuit).
2. Combine sugar and cinnamon in a medium bowl.
3. Coat one side of each tortilla with cooking spray and sprinkle a little cinnamon sugar on top.
4. Coat a large baking sheet with cooking spray.
5. Place the uncoated (non-sugared) side of each tortilla on the baking sheet and cook for 10 – 15 minutes until crisp.
6. Remove tortilla crisps and cool on a wire rack.
7. Scoop about ¼ cup ice cream onto one of the tortilla crisps then add another tortilla crisp so that the ice cream is “sandwiched” between two crisps.  Continue until you have 10 total ice cream sandwiches.
8. Wrap in plastic wrap and freeze for at least 1 hour before serving.

Valentine’s Pavlova

This is a beautiful sweet treat for your love this Valentine’s holiday.  It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute.  Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.

Enjoy!!

Valentine’s Pavlova

Preheat oven 300^o

Prep Time: 30 minutes

Cook Time: 45 minutes + 45 minutes cool time in oven

Decorating Time: 10 minutes

Estimated Values per Serving:

Calories: 375                        Fat: 6 grams

Valentine’s Pavlova

Meringue Shell:

Ingredients:

3 egg whites – at room temperature

1 teaspoon vanilla

¼ teaspoon cream of tarter

Dash of salt

15 drops red food coloring (optional)

1 cup sugar

Directions:

1. Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells.  Turn over parchment paper and set onto baking sheet.
2. In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring.  Beat on medium speed until soft peaks form (the tips curl).  Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
3. Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide.  Build the sides of the hearts up so they form a shallow cup.  Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
4. Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
5. Remove the meringues and cool.

Chocolate Ganache hearts:

Ingredients:

1 (6 ounce) bag of semi-sweet chocolate chips

1 tablespoon Chambord liquor

2 tablespoons fat free half and half

Directions:

1. Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
2. Place chocolate chips in a small bowl and add Chambord.
3. Heat  the half and half until steaming hot.  Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
4. Pour chocolate mixture into the molds.  Refrigerate until form.

Raspberry Sauce

Ingredients:

1 bag ( ounces) frozen raspberries – defrosted

2 tablespoons Chambord liquor

2 tablespoons sugar

Directions:

1. Combine raspberries, Chambord and sugar in a blender.
2. Puree for about 30 seconds until mashed.

Valentine’s Pavlova

Decorating

Ingredients:

Fat free whipped cream (from a can or whipped topping)

Meringue hearts

Meringue rosettes

Chocolate ganache hearts

Raspberry sauce

Directions:

1. Place a large heart on a dessert plate.  Spread whipped cream on one side with raspberry sauce on the other side.
2. Place a rosette in the middle of the heart.
3. Place a chocolate heart to one side.
4. Serve and enjoy.