8 oz low fat cream cheese
1 Tbsp skim milk
1 Tbsp sugar
1 1/2 cup fat-free whipped topping
1 (lesss fat) ready graham cracker pie crust
1 cup skim milk
2 sm pkgs instant vanilla pudding (fat/sugar free)
15 oz can Pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
In a large bowl mix together cream cheese, 1 Tbsp milk and sugar until smooth. Gently stir in whipped
topping. spread in bottom of crust.
Pour 1 cup milk in large bowl, thoroughly mix in pudding mix, pumpkin and spices. When thickened spread over cream cheese layer.
Refridgerate 4 hours or until set.
8 servings=6pts+
Monday, November 21, 2011
Crustless Pumpkin Pie
15 oz can Pumpkin
12 oz Evaporated Milk, fat-free
3/4 cup Eff substitute
2 tsp Pumpkin Pie Spice
1 tsp Vanilla extract
1/2 cup Sugar substitute
Preheat oven to 400'> Spray a 9" pie pan with cooking spray. Mix ingredients until creamy and pour into pan. Bake at 400 for 15 minutes, then lower temp to 325 and bake additional 45 minutes or until knife comes out clean.
6 servings=3pt+
12 oz Evaporated Milk, fat-free
3/4 cup Eff substitute
2 tsp Pumpkin Pie Spice
1 tsp Vanilla extract
1/2 cup Sugar substitute
Preheat oven to 400'> Spray a 9" pie pan with cooking spray. Mix ingredients until creamy and pour into pan. Bake at 400 for 15 minutes, then lower temp to 325 and bake additional 45 minutes or until knife comes out clean.
6 servings=3pt+
Apple Bacon Sweet Potatoe Bake
1 large onion
1 1/2 lb sweet potatoes
2 med. apples
1/2 cup apple juice
1 tsp Ground Cinnamon
1/4 cup Pecan Halves (chopped)
4 slices uncooked Turkey Bacon
Heat oven to 375'. Cook onion and bacon in large skillet on med. heat 7-8 minutes or until onions are crisp-tender. Peel and cut potatoes into bite-size chunks, place in 13x9 baking dish sprayed with cooking spray. Add apples, apple juice and cinnamon, mix lightly. Top with onion mixture; cover.
Bake 40 minutes; top with nuts. Bake an additional 15 minutes or until potatoes are tender and most of liquid is absorbed.
5 servings=6pts+
1 1/2 lb sweet potatoes
2 med. apples
1/2 cup apple juice
1 tsp Ground Cinnamon
1/4 cup Pecan Halves (chopped)
4 slices uncooked Turkey Bacon
Heat oven to 375'. Cook onion and bacon in large skillet on med. heat 7-8 minutes or until onions are crisp-tender. Peel and cut potatoes into bite-size chunks, place in 13x9 baking dish sprayed with cooking spray. Add apples, apple juice and cinnamon, mix lightly. Top with onion mixture; cover.
Bake 40 minutes; top with nuts. Bake an additional 15 minutes or until potatoes are tender and most of liquid is absorbed.
5 servings=6pts+
Sweet Potatoe Casserole
58 oz can Sweet potatoes, in syrup
2 Tbsp packed Brown Sugar
3 egg whites
1/2 cup skim milk
1/3 cup pecan halves (chopped)
1/3 cup packed brown sugar
2 Tbsp All Purpose flour
1 Tbsp light butter
Drain and mash sweet potatoes; combine with 2 Tbsp brown sugar. Stir in egg whites and milk.
Transfer to a greased 3 1/2 quart slow cooker. Combine pecans, 1/3 cup brown sugar, flour and butter. Spread over sweet potatoes. Cover and cook on high 3-4 hours.
8 servings=8pts+
2 Tbsp packed Brown Sugar
3 egg whites
1/2 cup skim milk
1/3 cup pecan halves (chopped)
1/3 cup packed brown sugar
2 Tbsp All Purpose flour
1 Tbsp light butter
Drain and mash sweet potatoes; combine with 2 Tbsp brown sugar. Stir in egg whites and milk.
Transfer to a greased 3 1/2 quart slow cooker. Combine pecans, 1/3 cup brown sugar, flour and butter. Spread over sweet potatoes. Cover and cook on high 3-4 hours.
8 servings=8pts+
Corn Pudding
15 oz Cream Style Corn
30 oz can Yellow Corn (drained)
1/2 cup Splenda Sweetner
1/2 cup All-Purpose Flour
1 tsp Salt
1 cup fat-free Eff substitute
1 1/2 cup Skim Milk
Preheat oven to 450'. Spray 1 1/2 qt baking dish with cooking spray. In medium bowl, combine cream-style and yellow corn. Stir together splenda, flour and salt; add to corn. Stir in egg and milk. Bake 45-50 minutes.
8 servings=5pt+
30 oz can Yellow Corn (drained)
1/2 cup Splenda Sweetner
1/2 cup All-Purpose Flour
1 tsp Salt
1 cup fat-free Eff substitute
1 1/2 cup Skim Milk
Preheat oven to 450'. Spray 1 1/2 qt baking dish with cooking spray. In medium bowl, combine cream-style and yellow corn. Stir together splenda, flour and salt; add to corn. Stir in egg and milk. Bake 45-50 minutes.
8 servings=5pt+
Cranberry Salad
2 cups Cranberries
2 cups water
1 cup splenda
1 pkg sugar free jello (raspberry or cherry)
1 cup celery
7 1/2 oz crushed pineapple in its own juice
1/2 cup walnut halves
Bring cranberries and 1 cup water to boil. Remove when cranberries have popped open. Add splenda and stir. Set aside to cool. Dissolve jello in 1 cup boiling water. Add cranberry sauce, mix thoroughly. Add celery, pineapple and walnuts.Pour into a mold, place in frige until set, usually overnight.
8 servings=2pt +
2 cups water
1 cup splenda
1 pkg sugar free jello (raspberry or cherry)
1 cup celery
7 1/2 oz crushed pineapple in its own juice
1/2 cup walnut halves
Bring cranberries and 1 cup water to boil. Remove when cranberries have popped open. Add splenda and stir. Set aside to cool. Dissolve jello in 1 cup boiling water. Add cranberry sauce, mix thoroughly. Add celery, pineapple and walnuts.Pour into a mold, place in frige until set, usually overnight.
8 servings=2pt +
Roasted Brussel Sprouts with Maple Balsamic Drizzle
2 lbs Brussel Sprouts, trimmed
2 Tbsp Olive Oil, extra-virgin
2 1/4 tsp Kosher Salt, divided
1/4 tsp Black Pepper
3 Tbsp Balsamic Vinegar
2 Tbsp Maple Syrup
Preheat oven to 450'. Coat a large nonstick baking sheet with cooking spray.
Slice Brussel Sprouts in jalf, if large; place on prepared baking sheet. Add oil, 2 tsp salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.
Combine vinegar, maple syrup and remaining salt in a small saucepan; set over med-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.
Spoon Brussel Sprouts into a serving dish; drizzle with syrup mixture just before serving.
6 servings=3pt +
2 Tbsp Olive Oil, extra-virgin
2 1/4 tsp Kosher Salt, divided
1/4 tsp Black Pepper
3 Tbsp Balsamic Vinegar
2 Tbsp Maple Syrup
Preheat oven to 450'. Coat a large nonstick baking sheet with cooking spray.
Slice Brussel Sprouts in jalf, if large; place on prepared baking sheet. Add oil, 2 tsp salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes.
Combine vinegar, maple syrup and remaining salt in a small saucepan; set over med-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes.
Spoon Brussel Sprouts into a serving dish; drizzle with syrup mixture just before serving.
6 servings=3pt +
Cranberry Sauce
12 oz Cranberries
2/3 cup Splenda Sweetener
1 cup Water
1/4 cup Sugar
1/8 tsp Ground Cinnamon
In Medium size pot, combine water, splenda, and sugar over medium high heat until dissolved, Then add cranberries and cinnamon. Bring to a boil. When cranberries start to pop, Stir gently and remove from heat. Transfer cranberry sauce into a serving dish and place in fridge to chill.
8 servings = 1pt +
2/3 cup Splenda Sweetener
1 cup Water
1/4 cup Sugar
1/8 tsp Ground Cinnamon
In Medium size pot, combine water, splenda, and sugar over medium high heat until dissolved, Then add cranberries and cinnamon. Bring to a boil. When cranberries start to pop, Stir gently and remove from heat. Transfer cranberry sauce into a serving dish and place in fridge to chill.
8 servings = 1pt +
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