1/4C Splenda
1/4C Sugar
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1/2C egg whites or substitute
1 Can (16oz) pumpkin
1 can evaporated skim milk
Crust:
1C gingersnap cookies
Mix sugar, Splenda, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Process ginger stamps in blender or food processor until fine. Spray 9" pie tin with cooking spray. Press ground cookies into bottom of pan. Pour pie filling on top of cookies.
Bake @ 425 for 15 minutes. Reduce heat to350; bake for 55 to 60 minutes or until knife inserted in center comes out clean.
Makes 8 Servings
Thursday, November 17, 2011
Pumpin Fluff- 3 PointsPlus values (Submitted by Desi from Wednesday night)
1 box of fat free sugar free instant vanilla pudding (4 serving size)
1 tub of Lite or fat free cool whip
1 15oz can of pumpkin (not the pie filling)
Pumpkin Pie Spice to taste
Cinnamon to taste
Set out cool whip to thaw. Mix pudding mix (with no milk added) to
the pumpkin and mix until blended. Fold in cool whip and add pumpkin
pie spice and cinnamon to taste.
Desi says- This stuff saves me every Thanksgiving! I make a batch and eat the
whole thing over the course of Thanksgiving weekend when everyone eats
their pie for dessert. It's so light and fluffy.
I divided the recipe into 6 servings. I'm not sure how much that is because I haven't made it yet, but I plan to.
1 tub of Lite or fat free cool whip
1 15oz can of pumpkin (not the pie filling)
Pumpkin Pie Spice to taste
Cinnamon to taste
Set out cool whip to thaw. Mix pudding mix (with no milk added) to
the pumpkin and mix until blended. Fold in cool whip and add pumpkin
pie spice and cinnamon to taste.
Desi says- This stuff saves me every Thanksgiving! I make a batch and eat the
whole thing over the course of Thanksgiving weekend when everyone eats
their pie for dessert. It's so light and fluffy.
I divided the recipe into 6 servings. I'm not sure how much that is because I haven't made it yet, but I plan to.
Tuesday, November 8, 2011
Guiltless Alfredo Sauce- 3 PointsPlus values
2 C skim milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt (I use much less)
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it is nice and thick, remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before serving. Makes 3 cups (12 servings). 3 PointsPlus values for 1/4 cup.
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt (I use much less)
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Instructions:
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. When it is nice and thick, remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before serving. Makes 3 cups (12 servings). 3 PointsPlus values for 1/4 cup.
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