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).
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.
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!
Estimate Calories preserving: 196
Fat grams: 5 grams
6 ounces pitted dates, minced
1 cup graham-cracker crumbs
1 can (15 ounce) canned pumpkin
½ cup sugar
1 cup skim milk
½ cup fat free half and half
1 ½ teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ cup heavy cream
1 T. sugar
½ teaspoon vanilla
a food processor, pulse together dates and graham cracker crumbs for several
minutes until it holds together between your fingers.
an even amount of graham cracker crust into 12 mason jars and set aside.
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.
together heavy cream, sugar and vanilla until thick. Spoon onto each pumpkin pie and serve.
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.