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!!
Preheat Oven 375o
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
In a food processor, pulse together dates and graham cracker
crumbs for several minutes until it holds together between your fingers.
Press pie crust mixture into a 8” pie pan on the bottom and up
Beat the pumpkin, evaporated
milk, sugar, egg substitute, salt and pie spice. Pour the mixture into a 9-inch pie shell.
Bake for about 50-60
minutes or until a toothpick comes out clean and the filling is set.
Cool to room
temperature then refrigerate for at least 3 hours. Serve chilled with whipped
cream (if desired).
This is a recipe I have been making for over 20 years. It never fails and is always a crowd favorite. It is called Thanksgiving stuffing but trust me, it is great anytime of the year and it works with pork, chicken or steak. Stuffing…it is not just for turkey anymore!!
Preheat oven 375o
Estimated Calories per serving: 208
Fat Grams: 2
2 Tablespoons low calorie/low fat butter spread
1 onion, chopped
2 apples, peeled, cored & chopped
3 ribs celery, chopped
3.5 ounces roasted chestnuts, chopped
½ cup dried cranberries, chopped
2 ¼ – 2 ¾ cups chicken or vegetable broth
1 teaspoon poultry seasoning
½ teaspoon onion powder
½ teaspoon nutmeg
1 – 16-ounce bag herb seasoned stuffing
large saucepan with cooking spray and melt 1 Tablespoon butter spread on medium
chopped onion, cover and sauté for 3 – 5 minutes until onion is soft but not
apples and celery and sauté for another 3 – 5 minutes until apples and celery
chestnuts, cranberries and broth. Stir
in poultry seasoning, onion powder and nutmeg.
off heat and add stuffing and mix until all the stuffing is moistened. If the stuffing is a bit dry, add a little
more broth a time until all of the bread is moistened.
stuffing into a large baking dish and bake, covered, for 45 minutes.
stuffing, spread 1 Tablespoon butter spread on top and bake, uncovered for
another 5 minutes.
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”.
Dark Cherry Bars
Preheat oven 350o
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
Place pitted cherries into a food processor and puree until chunky.
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.
Prepare crust and topping: In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon and baking soda and stir until combined.
Add melted butter spread and stir until the mixture resembles coarse crumbs.
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.
Here is a great low fat version of a traditional favorite. If you like the marshmallow topping instead; go for it, it will actually lower the fat by 2 grams per serving too!
Preheat oven 425o
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Estimated values per serving:
Calories = 230 Fat = 5 grams Points: 5
2 cups gingersnap cookies – crushed
¼ cup brown sugar
¼ teaspoon pumpkin pie spice
2 tablespoons butter spread
3 pounds sweet potatoes
¾ cup fat free half and half
½ cup apple cider
2 tablespoons butter spread
2 tablespoons brown sugar
2 tablespoons apple jelly
¼ teaspoon pumpkin pie spice
1 cup egg substitute
¼ teaspoon salt
Put cookies, brown sugar, pumpkin pie spice and butter spread in a food processor and pulse until mixture resembles coarse sand. Remove and chill until ready to use.
Spray a roasting pan with cooking spray. Cut potatoes in half and place cut side down in roasting pan. Roast for 45 minutes until potatoes are soft. Remove from oven and cool to room temperature.
Lower oven heat to 400o.
Scoop out flesh from potatoes into a large mixing bowl. Add half and half, apple cider, butter spread, brown sugar, apple jelly, pumpkin pie spice, egg substitute and salt and beat on high speed in mixer until smooth.
Spray a baking pan with cooking spray and spoon potato mixture into pan. Spread gingersnap crumb mixture on top.
This is one of those recipes that I had at a party and absolutely loved it so I asked for the recipe. It had a lot of butter and oil which made it really delicious but really fattening. So I took the recipe and made it delicious and light. It came out awesome and you woudl never know I changed up the recipe. You are really going to enjoy this so give it a try!