Happy Thanksgiving everyone! Who says you can’t eat delicious food on Thanksgiving and still be healthy 🙂 not me! I’m just taking a quick break from cooking….Yesterday I made some yummy brownies (Eric and Josh tell me that they are yummy – you see I hate chocolate..I know-weird). The brownies have a little secret….but you’ll have to wait until I post that recipe to find out 😉 I also made a delicious pumpkin cheesecake – this I will eat. Pumpkin pie has always been one of my favorites, I also love cheesecake – combined – what could be better?? I think you’ll find this recipe healthy (well, I wouldn’t recommend eating this every day) and satisfying. Leave me a comment, once you awaken from your Thanksgiving day food coma, and let me know what you think.
One quick note before I get to the recipe. I’d like to say how thankful I am for my wonderful family (especially my very best friend, sous chef and husband, Eric and the worlds best son, Josh) and friends and for anyone and everyone out there who takes the time to read my blog. From my healthy heart to yours – have a wonderful holiday.
1 – 8 oz. package fat-free cream cheese, softened
1/2 teaspoon Stevia (this is the concentrated Stevia – equal to 1/2 cup sugar)
1/4 cup brown sugar
1 – 15 oz. can pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup egg substitute (or 3 eggs, lightly beaten)
1/2 cup skim evaporated milk
2 Tablespoons molasses
1 teaspoon vanilla
1 whole wheat pie crust (I use Wholly Wholesome from Whole Foods)
Preheat oven to 400°. In large bowl, with mixer on medium speed, beat cream cheese and sugars until smooth. Add pumpkin, cinnamon, ginger, and nutmeg; beat until blended, occasionally scraping sides of bowl with a rubber spatula. Add eggs, milk, molasses, and vanilla; beat until well blended, occasionally scraping bowl. Pour into pie crust. Bake for 40 – 45 minutes or until filling is puffed and set at edges but still jiggles slightly in the center. Cool pie completely on wire rack, then cover and refrigerate at least 6 hours.
Ok, I’m going to admit right upfront – this is not the healthiest recipe on my blog! My son asked me for chocolate cheesecake for his birthday and I couldn’t just say no and I couldn’t feed him a saturated fat filled, sugar loaded calorie bomb. So I came up with this; not perfect, but very delicious and…..well, the almonds are very healthy 😈 Happy Holidays!!
1 Oreo cookie pie crust (I know, I know…I cheated….)
1 – 1 oz. pkg. sugar free, fat free instant pudding, chocolate flavor
1 – 1 oz. pkg. sugar free, fat free instant pudding, cheesecake flavor
3 1/4 cups skim milk
1 – 8 oz. pkg. fat free cream cheese
1/3 cup sliced almonds
Mix chocolate pudding mix with 1-1/2 cups milk; whisk for 2 minutes. Place in refrigerator for 30 minutes. Mix cheesecake pudding mix with 1-3/4 cup milk; whisk for 2 minutes. Place in refrigerator for 30 minutes. Remove chocolate pudding from refrigerator, using an electric mixer on low speed blend the cream cheese into the pudding until well mixed. Pour chocolate mixture into pie crust. Spread cheesecake pudding over the chocolate layer. Place into refrigerator for at least 30 minutes. Remove from fridge and sprinkle with sliced almonds. Try to eat only one slice 🙂
I’ve been really bad about posting, I’m getting very behind in my 200 recipes in 400 days quest. I have no excuse, but I’ll make a couple anyway…Thanksgiving, Christmas shopping, helping my son move into his new home, working out, helping Eric with his book design….did I mention Christmas shopping??
I have several new recipes that I want to share, so I will start today! I figured since I’ve skipped so many days, I’d start with a yummy dessert to win back your support 🙂 Hope you like this one…leave me a comment and let me know!
2 cups fresh or frozen blueberries
1/4 cup Splenda
1-1/2 teaspoons corn starch
1 teaspoon lemon juice
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons whole wheat flour
1/2 cup quick cooking rolled oats
2 Tablespoons margarine (I use Smart Balance Light)
Preheat ovenn to 375°
In a bowl combine blueberries, Splenda, corn starch, and lemon juice, mix well. Pour into a 9″ square baking dish that has been sprayed with fat-free cooking spray.
In the same bowl combine flour, brown sugar, cinnamon, oats, and margarine. Mix with a fork until well blended and crumbly. Spread mix over the berries and bake for 40 minutes. Let cool slightly before serving.
It is the best served warm with a little fat-free, sugar-free vanilla frozen yogurt!
Some of you may think that there shouldn’t be desserts on a “healthy” recipe blog. But I disagree. Eating healthy is about moderation and making the right choices. I don’t recommend this dessert for a weekly event, but it’s one of my favorite things to make for our annual Christmas party. For eight servings, it’s around 300 calories and less than a gram of fat per serving, there is a fair amount of sugar…but, it’s a dessert and not to be eaten daily! Compared that to the Olive Garden version which will cost you 1,000 calories per serving!
1 graham cracker pie crust
Graham Cracker Crust
1 – 1/2 cups graham cracker crumbs
3 Tablespoons vanilla fat-free yogurt
2 Tablespoons brown sugarPreheat oven to 350°. In a medium bowl, mix together graham cracker crumbs, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan. Bake in preheated oven for 5 minutes.
1 – 14 oz. can fat-free sweetened condensed milk
2 – 1.5 oz. package sugar-free, fat-free vanilla instant pudding mix
1 – 8 oz. block fat-free cream cheese
1 – 8 oz. tub fat-free whipped topping
1 Tablespoon instant coffee granules
1 Tablespoon Cocoa
Combine 1 cup cold water, milk and 1 package of the pudding mix in a large bowl; stir well with a whisk. Cover with plastic wrap; chill for at least 30 minutes, or until firm. Remove the plastic wrap, add cream cheese. Beat with a mixer at medium speed until well blended. Gently fold in 1/2 the whipped topping. Spread mixture in the prepared, cooled pie crust.
Heat 1/2 cup of water to very hot, add instant coffee; mix well. Add in more cold water and ice, to make 2 cups of cold coffee. Mix cold coffee with remaining package of pudding in a medium bowl. Mix well, cover with plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap and gently fold in the remaining whipped topping. Spread over the vanilla layer in the pie crust. Dust with Cocoa. Chill for at 8 hours. Indulge yourself and enjoy…..you might want to do a double P90X workout the next day 🙂