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
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.
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.
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
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.
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.
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!
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.
Notes:
mmmmmm…. brownies
Servings: 6 Pieces
Ingredients:
150g pitted dates
100g soaked raisins
2 tbsp carob powder
250g Brazil nuts (presoaked overnight in cold water)
25g ground flax seeds
25g sunflower seeds
65g chopped walnuts
65g whole walnuts
sprinkle of sesame seeds
Directions:
1. Chop the dates, raisins, Brazil nuts. Mix 250ml water and carob powder until you have a smooth paste. Mix with dates, raisin and brazils.
2. Mix through the seeds and walnuts.
3. Spread the mixture evenly onto a baking tray lined with cling film. Sprinkle with sesame seeds then freeze for one hour.
4. Cut into pieces and serve.
Notes:
Two 1/4-cup servingsThis high-calcium “pudding” has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.
Prep time: 10 minutes
Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon
Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.
Nutritional Information:
Per serving:
145 calories
3 g total fat (2 g sat)
11 mg cholesterol
24 g carbohydrate
10 g protein
2 g fiber
100 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Servings: Two 1/4-cup
Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon
Directions:
Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.
