Notes:
Just in time for Thanksgiving!  If I don’t tell anyone that this is sugar-free… they never even realize it!  I’m sneaky like that!  lol

Servings: 8

Ingredients:
2 eggs
1 (15 ounce) can of pumpkin
3/4 cup Splenda granular (can also use Stevia if prefer)
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 (12 ounce) can evaporated milk
1 9-inch unbaked pie crust
reduced calorie whipped topping

Directions:
Bake pie shell for 10-15 minutes at 350 degrees and then set aside.
Pre-heat oven to 425 degrees.
combine all ingredients (except whipped topping.)
Pour into pie crust.
Bake 15 minutes at 425.
Reduce heat to 350 degrees and bake 45 minutes.
Cool and garnish with the whipped topping.

Submitted by:
Gillian

Notes:
 Mmmm…..creamy!

Servings: 6

Ingredients:
1 reduced-fat graham cracker pie crust
2 cups skim milk
1 cup canned pumpkin puree
1 package (1 ounce size) sugar-free instant vanilla pudding mix
2 tablespoons pumpkin pie spice
1 container (8 ounce size) fat-free or lite whipped topping, thawed, divided

Directions:
Combine milk, pumpkin, pudding mix and spice in a mixing bowl. Beat with electric mixer until smooth. Fold in one half of the whipped topping. Spoon evenly into pie crust. Top with remaining whipped topping.

**Freeze or refrigerate at least 2 hours before serving.

Submitted by:
melissa

Notes:
This is amazing when you want something sweet. It’s the perfect Autumn dessert or snack!

Servings: 1

Ingredients:
1/2 cup 100% Canned Pumpkin
1 small container Light Vanilla Yogurt (I use Carbmaster from Kroger)
1 tsp cinnamon
1/4 tsp nutmeg

Directions:
Combine above ingredients

Submitted by:
Gretchen

Notes:

Start a new tradition this fall by serving this luscious no-bake pie made with layers of Neufchatel cheese and pumpkin pudding in a graham cracker crust.

Servings: 10

Ingredients:
4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
1 tablespoon cold fat free milk
1 tablespoon sugar
1 1/2 cups COOL WHIP LITE Whipped Topping
1 (6 ounce) ready-to-use reduced fat graham cracker crumb crust
1 cup cold fat free milk
1 (16 ounce) can pumpkin
2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Directions:
2. Cooking Directions
Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Submitted by:
Angie

Notes:
Chocolate Banana Muffins (Low Fat Recipe)
Yield: 12 Servings (or you can make 24 mini’s!)

Servings: 12

Ingredients:
1 c flour
2 ts baking powder
Sprinkle of salt
2 tb cocoa powder
1/3 c sugar
1 1/2 c cereal; Kellogs All Bran
3/4 c skim milk
2 egg whites
2 tb oil
1 banana- mashed

Directions:
1. Preheat oven to 400 F. Line 12 muffinpans with paper
liners ( or spray with Pam or low fat cooking spray, but remember this means more fat is going into your muffins!) 2. In a medium bowl, stir together flour,
baking powder,salt,
cocoa powder and sugar. 3. Combine cereal and milk in large bowl
and let stand 2 minutes,
or until cereal softens. 4. Add egg or egg white and oil to
cereal.Beat well. 5. Stir in banana. 6. Add flourmix, stirring only
once until combined and evenly moist. 7. Spoon batter in muffin cups.
8. Bake for 25 minutes or until muffins are lightly browned.

Submitted by:
Lisa

Notes:
I am continuing my quest for treats for my daughters birthday, so here it is. I looked for this recipe after being stunned by the revelation that I didn’t blew my diet plan out of the window by buying one of these babies off the charity trolley.

Servings: 18

Ingredients:
1/4 cup butter
1/2 cup peanut butter
1 bag of colored marshmellows (227 g or 10 oz)
1 cup butterscotch chips

Directions:
1/4 cup butter melted in saucepan with 1/2 cup peanut butter. Stir in 1 cup butterscotch chips until melted. When cool enough so marshmallows don't melt, mix in 1 small bag of coloured marshmallows (227 gr.). Turn into greased 9"x9" pan. Cool and cut into 1" bars.

Nutritional analyses (from Fit Day): Cals: 107 Fat: 4.5 Carbs: 16.1 protein: 2.2

Submitted by:
Leida

Notes:
This is NOT a diet recipe! I am going to make fortune cookies for my girl’s birthday party favors, and I have never made a glaze before. I found this recipe, and it seems to be well-reviewed.

Servings: 24

Ingredients:
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

Directions:
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Advice given by others was: add a few drops of flavor (vanilla, almond or coconut extracts). If milk is used it seems to taste batter, but turns out matte, not glossy. No putting cookies in the fridge after glazing! Ruins the shine. One reviewer suggesting adding more sugar to thicken it a bit more,others concurred. Advice: Add the water very slowly. If you use a flavoring or an exract, add that first, then the water. Be careful not to add to much liquid and make the frosting runny. Always apply to completely cold cookies. Dries overnight.

on glazing: Just dip the cookie face-down in this glaze and twist, place on a piece of waxed paper and let sit for a couple hours. Make another bowl of this glaze in a contrasting color, take a spoon and drizzle it over the cookie for a neat effect too.

Submitted by:
Leida

Notes:
Chocolate Cream Pie

Servings: 8

Ingredients:
fat free sugar free chocolate instant pudding larger box
fat free or sugar free whip cream small or large tub
graham crackers
chocolate sprinkles or grated chocolate (optional)
fat free milk

Directions:
Prepare pudding as directed then fold in half of the whip cream i put in most and leave some for the top
line graham crackers in a dish then top it with the pudding mixture then spread remaining whip cream and top with sprinkles grated chocolate or even some coco powder and chill about an hour. taste like chocolate cream pie with out all the fat and calories.

Submitted by:
Jenny

Notes:
Rich, fudge-like brownies that are full of protein and fiber. They’re incredibly simple to make and you won’t feel guilty licking the spoon.

Servings: 20

Ingredients:
1 box of powdered brownie mix (any kind)
1 can (15 oz.) of black beans

Directions:
1. Open the can of black beans and dump all of the contents from the can into a blender or a food processor and puree.
2. Add puree to the powdered brownie mix and mix well.
3. Bake according to the brownie mix box directions.

DO NOT add the eggs, oil, or whatever else the brownie mix box may call for. You literally only mix the puree and the powdered brownie mix.

Enjoy!

Submitted by:
HealthyHappyMe

Notes:
These protein- and fiber-filled brownies are pretty rich and fudge-like. No one–not even picky kids–will be able to tell that they’re not “regular” brownies.

Servings: Makes 20

Ingredients:
1 box brownie mix
1 can (15 oz) black beans

(Seriously, that's it for ingredients!)

Directions:
Open the can of black beans, rinse well. With beans back in the can, add enough water to cover beans. Put in blender or food processor and puree. Add puree to brownie mix, and then bake according to package directions.

You DO NOT add the eggs or oil that the recipe calls for, JUST the black bean puree.

Submitted by:
Dr Marc