Pumpkin Pie Dip

Just in time for Halloween or Thanksgiving... Pumpkin Pie Dip!

Pair with some apples, graham crackers, or just eat it by the spoonful... either way, it's FRIGHTFULLY good!

PUMPKIN PIE DIP

Servings: LOTS.

Ingredients:

• 1 package instant vanilla pudding mix (can use sugar free, fat free)
• 1/2 cup milk (optional)
• 1 can (15 oz) of Libby's canned pumpkin
• 1 container (8 oz) Cool Whip (can use fat-free)
• 1 1/2 tsp pumpkin pie spice

Directions:

1. Mix all ingredients and store in the refrigerator.
2. Serve with graham crackers, vanilla wafers, ginger snaps, or apples.
3. Enjoy!

Protein Pancakes (No Powder Necessary)

Forget those damn Blueberry Banana Pancakes. Those things don't even taste like actual pancakes. But THESE do! 

Did I also mention they have 29g of protein with NO protein powder used in the batter? And that they are only 7+ on WW for the ENTIRE BATCH? Oh, yes.

These were made on a whim in my kitchen one day (literally, I just grabbed ingredients that had protein in them, avoiding powder after my last mishap) and they turned out fabulous. I then made them again, adapting the recipe (see below) to alter the nutrition a bit. Enjoy!

PROTEIN PANCAKES (NO POWDER NECESSARY)

Servings: 1 batch = about 4 pancakes

Nutritional Information:

WW Points Plus: 8+ for recipe #1, 7+ for recipe #2

Note: Nutrition on the left is for recipe #1, nutrition on right reflects recipe #2 (see below)

Ingredients:

• Recipe #1: Uses real eggs / no yogurt
• 2 eggs, slightly beaten
• 1/4 c lowfat cottage cheese
• 1/4 c oatmeal
• 2 TBSP flour
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• Dash of pumpkin pie spice
• Optional: fruit topping
• Recipe #2: Uses egg substitute / yogurt
• 6 TBSP Egg Beaters
• 1/4 c lowfat cottage cheese
• 1/4 c oatmeal
• 2 TBSP flour
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• Dash of pumpkin pie spice
• 1/4 c vanilla Greek yogurt

Directions:

1. Combine egg, oatmeal, cottage cheese, flour, extracts, and spice in a bowl and stir.
2. Following nonstick spray, place about 2 small spoonfuls of mixture in the pan. 
3. Let cook on low until mixture begins to bubble and then flip to the other side.
4. Top with yogurt/fruit/more spice and enjoy! 

Strawberry Shortcake

This used to be one of my Papa's favorite desserts. I'm not really a huge fan of the whole Angel Food cake thing (for the sugar value, I'd rather just have a Rice Krispie Treat instead), but this does make for a pretty tasty treat on a hot summer day. And for only 3+ WW points, why not? Enjoy!

STRAWBERRY SHORTCAKE

Servings: 1 shortcake

Nutritional Information:

WW Points Plus: 3+

Ingredients:

• 1 shortcake
• 2 TBSP Fat Free Whipped Cream
• 1/2 cup strawberries, sliced

Directions:

1. Top shortcake with whipped cream and strawberries... enjoy!

Rainbow Cupcakes

Only want 2 cupcakes and not 24? Check out my recipe Almond Cupcakes for Two. But if you want a real treat to feed a party (or if you're just really in the mood for some dessert), read on!

I was going to make these for my mom's birthday until she said she wanted Strawberries & Cream Pie. Since I still wanted to try the recipe, I paired them the other night with my Parmesan Baked Tilapia (since I knew it would be really low in points). 

Believe it or not, these cupcakes come in at only 67 calories (still less than 80 even with cheesecake cream frosting) and are only 2 POINTS+ on Weight Watchers.

But wait... there's more! These things are rainbow inside! And are topped with cheesecake cream frosting and fresh fruit! And they're wonderfully DELICIOUS!

Need I say more? I think I've made my point.

RAINBOW CUPCAKES

Servings: About 24 cupcakes

Nutritional Information:

WW Points Plus: Only 2+ per cupcake!

Ingredients:

• Cupcake Mixture:
• Box of Cake Mix
• Can/Bottle of Sprite Zero
• Gel Food Coloring
• Icing/Toppings:
• Cool Whip
• Sugar Free/Fat Free Cheesecake Jello
• Fresh Fruit

Directions:

1. Preheat oven to 350° F.
2. Pour cake mix into a large bowl and gradually add Sprite Zero (I actually only used about 3/4 bottle), mixing throughly (yes, there will be lots of carbonation at first... this does subside). Preheat oven to 350° F.
3. When there are no more lumps, spoon mixture into 3-6 different small bowls/cups.
4. Add gel food coloring and stir (I chose red, orange, yellow, green, blue, purple... you know, ROYGBIV without the indigo).
5. Place baking cups into a muffin tin and spoon small amounts of each color into each cup.
6. Bake in oven for about 20-23 minutes or until center of cupcake is fully cooked.
7. While cooking, combine 1/2 tub of cool whip (I happened to have fat free) and 1/2 box of sugar-free, fat-free cheesecake jello and stir. Add water until the mixture has a frosting-like consistency.
8. Allow the cupcakes to cool and top with icing (and whatever other toppings you would like... maybe even sprinkles to go with the rainbow theme).
9. Enjoy!

Pumpkin Spice Oatmeal

I know pumpkin is most commonly used in the fall, but who's to say you can't enjoy it during the other three seasons? It offers a ton of vitamin A (beta-carotene) and tastes fantastic when paired with the right spices. Again, in my attempt to diversify my breakfast ideas, I present another option for eating oatmeal (which has a bit more protein than cereal). Hello, yummy!

PUMPKIN SPICE OATMEAL

Servings: 1

Nutritional Information:

WW Points Plus: 4+ for pumpkin oatmeal only, 7+ with 2 TBSP of walnuts added (included in values below)

Ingredients:

• 1/2 cup Instant Oatmeal
• 1/2 cup Pumpkin
• 1/4 cup Unsweetened Almond Milk
• To taste: Pumpkin Pie Spice (or cinnamon), Stevia sweetener (I used 2 packets)
• Optional: whipped cream topping, 2 TBSP walnuts

Directions:

1. Cook oatmeal according to instructions (using water).
2. Add 1/4 cup almond milk (or regular milk) to moisten the oatmeal.
3. Stir in 1/2 cup of pumpkin and add spices to taste.
4. Top with whipped cream and walnuts, stirring them into the oatmeal if you'd like.
5. Enjoy!

Strawberries & Cream Pie

So for my birthday, I asked that my Nana make her special Strawberry Cheesecake Pie. It was delicious, but full of not-so-good-for-you stuff, so while this recipe still includes those things, the ingredients were a bit altered for my mom's recent birthday (not too much, though). Unfortunately those slight alterations somehow resulted in this pie not having the same consistency as cheesecake, but it did still have a yummy taste. While I will still need to do some tweaking to this recipe in the future (both healthy nutrition/consistency-wise), it does make for a pretty tasty treat as is. Enjoy!

STRAWBERRIES & CREAM PIE

Servings: 8

Nutritional Information:

WW Points Plus: 7+ per slice

(Note: Fresh strawberry topping is included in the nutritional values listed below, but not in the WW+)

Ingredients:

• Reduced Fat Keebler Graham Cracker Crust
• 8 oz 1/3 Less Fat Philadelphia Cream Cheese
• 1 tsp vanilla extract
• 1 cup powdered sugar (I WILL try and cut this in the recipe next time)
• 1/2 tub Fat-Free Cool Whip
• Fresh fruit for topping

Directions:

1. Add 1 tsp vanilla to softened cream cheese and stir (add a splash of milk to make mixture a tad creamier if necessary).
2. Using a mixer, gradually add in 1 cup powdered sugar into the bowl.
3. Next, take a spatula and gradually fold in cool whip to the batter.
4. When mixed, pour batter into the center of the pan and coat the entire pie crust.
5. Let sit in the refrigerator before topping with fresh fruit.
6. Enjoy!

   

   Blueberry letter "C" (you know, for Cooking Cadenza... 
   or for my mom's first initial, as it was her birthday treat)