Skinny Mini Pumpkin Cream Pies

Happy Thanksgiving Eve! And hello all my fellow last minute Thanksgiving preppers. I love the day before Thanksgiving. Prepping all the food and making all the things that can be made ahead of time.  Last night I made these quick pies to take to work and share with all the others that were stuck working today. The office was pretty empty today so I got out early today and headed over to Target to pick up all the last minute things I needed. I always seem to forget something. I wanted to share with you a super quick and super easy skinny mini pumpkin cream pie recipe in case you might have forgotten to bring something. My grandma, never the one to go to anything empty handed, makes chocolate cream pie as a last minute go to. Cream pies have got to be the easiest dessert to make. It's just pudding mix, whip cream, and pie crust.

Ingredients

1 package Jello Pumpkin Pie Spice Instant Pudding & Pie Filling

2 cups skim milk

1 1/2 cup fat free cool whip

12 Ready Crust Mini Graham Cracker Pie Crust (2 packages)

I found this delicious pumpkin spice pudding mix on the thanksgiving display. You know that section they put together to make shopping for holiday baking or cooking easier.

Follow the pudding mix directions by mixing with 2 cups of skim milk.

Once it's all mixed together fold in the Cool Whip. (BTW if you have the Target Cartwheel app they have a coupon for Cool Whip right now).

Pour the mixture into the mini graham crack pie crusts and let sit in the fridge for at least an hour before serving.

For only 159 calories these mini pies are amazing. I mean a traditional slice of pumpkin pie has over 300 calories but if you are still craving that custard-y pie texture you could always make my crustless pumpkin pie. 
I got rave reviews for these pies. In fact I had people try one and then end up taking one home for later because they loved it so much.

What is your favorite easy pie recipe?

Nutrition Facts

Serving Size 1 Mini Pie (makes 12 pies)

Amount Per Serving

Calories 159 Calories from Fat 41

% Daily Value*

Total Fat 4.5g 7%

Saturated Fat 3.0g 15%

Trans Fat 0.0g

Cholesterol 1mg 0%

Sodium 245mg 10%

Potassium 63mg 2%

Total Carbohydrates 25.4g 8%

Sugars 13.8g

Protein 2.3g

Vitamin A 2% • Vitamin C 1% Calcium 5% • Iron 2%

Nutrition Grade D+

* Based on a 2000 calorie diet

Clean Eating Banana Bread

Who doesn't love banana bread? I know that everytime I look over at the fruit bowl on my kitchen table and see the bananas getting a little brown I get excited that I can finally make another batch of banana bread. Is that weird? I'm sure I'm not the only one that thinks like this. I mean banana bread is amazing and tasty and it's hard to mess up.

For years I have been making the traditional Southern Living Banana Bread recipe that I found in my mom's cookbook in high school. I have been experimenting with recipes to make it lower calorie and cleaner. I have finally found a recipe that tastes so good it tricked everyone who tried it. There's no sugar, no oil, and no guilt. This recipe is a little similar to my pumpkin spice bread recipe but even cleaner.

Please pardon my chipped nail polish I skipped doing my nails this weekend because I'm getting my nails done before Thanksgiving.

Ingredients

3 large bananas

2 egg whites

2 tbsp Light butter spread (I use Brummel and Brown with Yogurt)

3 tbsp honey 

1 tsp vanilla

1 cup flour 

1 1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt 

1 tsp pumpkin pie spice

1/4 cup chopped walnuts

Put the bananas and the other wet ingredients in a bowl and mash until smooth.

In a separate bowl mix the dry ingredients. 

Pour the wet mixture into the dry mixture and stir until all mixed together. 

Pour into the loaf pan or muffin tin and cook at 350 degrees for 45 minutes or until a toothpick inserted into the middle comes out clean. 

It comes out this gorgeous light golden color. 

Okay, well now this has made me hungry. I'm off to go toast up a slice and spread on some Laughing Cow Cinnamon Cream Cheese. Oh. My. Gosh. sooo good! 

Nutrition Facts

Serving Size 1 Slice (Loaf makes 10 slices)

Amount Per Serving

Calories 135 Calories from Fat 27

% Daily Value*

Total Fat 3.0g 5%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 79mg 3%

Potassium 267mg 8%

Total Carbohydrates 24.9g 8%

Dietary Fiber 1.8g 7%

Sugars 10.2g

Protein 3.2g

Vitamin A 2% • Vitamin C 6% Calcium 4% • Iron 5%

Nutrition Grade C+

* Based on a 2000 calorie diet

Homemade Egg White Delight

I'm back!!! And hopefully for good this time. Quick catch up since it's been months since I've posted anything. The company I was working for closed down and it got me into a bit of a rut and I was too stressed being out of work to count calories and diet and I kind of fell off the wagon but I'm back. I have a really great job at an accounting firm and I'm ready to get back in this.

I have a terrible habit of running late for work. When I notice that I'm running late and ran out of time to make breakfast I end up stopping at the McDonald's on the way and picking up an Egg White Delight. It's only 250 calories and its super tasty but it's probably not all that great for me or my wallet. So I decided that I would go ahead and make a few of my own and stick them in the freezer. Whenever I am running a bit late I'll take one from the freezer, stick it in my bag and heat it up in the microwave at work. After the egg was done I placed the three slices of ham on the hot skillet and let them fry up a bit.

Ingredients:

1 light whole grain English muffin

2 large egg whites

1 mini Babybel light cheese

3 slices thin sliced lean smoked ham

I just threw the English muffin in the toaster oven and while it was toasting I fried up the egg in Pam. While the egg was cooking I rolled out the Babybel so that it was fat and large enough to fit on my sandwich.

For the rest of the sandwiches I just wrapped them in aluminum foil and placed them in the freezer. So now whenever I'm running late I can just grab one and take it to work. All I have to do now is unwrap the sandwich and place it in the microwave for 2 minutes. 

Nutrition Facts

Serving Size 204 g

Amount Per Serving

Calories  220                     Calories from Fat  51

% Daily Value*

Total Fat  5.7g 9%

Saturated Fat  2.6g 13%

Trans Fat  0.0g

Cholesterol  45mg 15%

Sodium  1128mg 47%

Potassium  108mg 3%

Total Carbohydrates  25.4g 8%

Dietary Fiber  8.0g 32%

Sugars  0.9g

Protein  19.6g

Vitamin A 6% • Vitamin C 0% Calcium 35% • Iron 9%

Nutrition Grade B-

* Based on a 2000 calorie diet

Mini Coconut Donuts

Well Hanukkah is coming to an end this year. As some of you may know my family celebrates Christmukkah, which was a little tricky this year since it landed on Thanksgiving creating a Thanksgivukkah conundrum. I hope every one enjoyed this wonderful holiday, I know I sure did. I got a ton of baking utensils and an apron for gifts this year. A key ingredient in celebrating Hanukkah is cooking with oil. Unfortunately for me I cannot eat obscene amounts of fried foods or I will blow up like a puffer fish and gain like 10 lbs in one week. No thanks! (Although I definitely had my share of latkes) So decided to try to make baked coconut donuts, since donuts are a common Hanukkah tradition and I love them.

I don't mean to toot my own horn or anything but these are AMAZING! I will be making these every weekend for the foreseeable future. Before they were even gone I was asked to make them again. I love these donuts! And the best part is that each one is only 55 calories each.

Now, if you were to fry these up I would love to try them in coconut oil. I bet they would be heavenly.

I bought a mini donuts pan from Bed, Bath & Beyond but I think these would also work in a cake pop pan as "donut holes".

This recipe makes 24 mini donuts.

Donuts Ingredients:

1 Cup Unbleached Flour

1/3 Cup Sweetened Shredded Coconut

3/4 tsp Baking Powder

3/4 tsp Baking Soda

1/4 Cup Sugar

1 Pinch Salt

1 Egg, lightly beaten

1 Yo-plait Greek 100 Calories Vanilla Yogurt Cup (or 5.5 oz of Non-fat Vanilla Greek Yogurt)

2.6 oz Unsweetened Almond Milk

2 tbsp Light Buttery Spread 

1 tsp Vanilla Extract

1 tsp Coconut Extract

Icing Ingredients:

1/4 Cup Powdered Sugar

1/2 tsp Vanilla extract

2 tsp water

1/4 Cup Sweetened Shredded Coconut 

Mix all the dry ingredients (Flour, coconut, baking powder, baking soda, sugar, and salt) in a large bowl.

In a separate bowl mix the wet ingredients (egg, yogurt, milk, vanilla extract, and coconut extract). I dumped all of the wet ingredients into my blender because it was easier and I got a very smooth consistency without my arm going numb from stirring like a mad woman. 

Create a well in the bowl of dry ingredients and pour in the wet ingredients. Stir until all are evenly mixed. It will be lumpy.

Pour the mixture into the donut pan 1/2-3/4 of the way to the top.

Place pan in a 425 degree preheated oven for 5-10 minutes until they have puffed up and are golden brown.

Place the donuts on a cooling rack to cool evenly.

While the donuts are in the oven I took that time to make the icing.

Take all of the icing ingredients (Powdered sugar, water, and vanilla extract) except the coconut and stir until smooth. 

I created a little conveyor belt with the icing in one bowl, the shredded coconut in another and a baking mat at the end. 

Dip the donut face down first in the icing then the coconut and then place on the baking mat to settle. 

I am definitely going to be making variations of this recipe in the future. I think up next will be chocolate donuts.

What is your favorite kind of donut?

Nutrition Facts

Serving Size 1 donut **Make 24 donuts**

Amount Per Serving

Calories 55 Calories from Fat 13

% Daily Value*

Total Fat 1.4g 2%

Saturated Fat 0.9g 5%

Trans Fat 0.0g

Cholesterol 7mg 2%

Sodium 26mg 1%

Total Carbohydrates 8.8g 3%

Sugars 4.2g

Protein 1.4g

Vitamin A 1% • Vitamin C 0% Calcium 2% • Iron 3%

Nutrition Grade C-

* Based on a 2000 calorie diet

Crust-less Pumpkin Pie

We are only two days away from Thanksgiving!! I am so excited! I love Thanksgiving so much. Probably because I love cooking and spending time with family. One of the most important things about Thanksgiving is the tradition. My family has so many traditions for Thanksgiving. We always make stuffed artichokes (recipe to come soon!), and we always share our blessings of the year with each other, I always watch the parade as soon as it starts in the morning (my FAVORITE part is the little bits of the Broadway musicals they show first thing in the morning), and of course we ALWAYS have pumpkin pie. 

This year I thought I would try and make traditional pumpkin pie lighter since pumpkin itself it actually very good for you. Although we will also have the full fat version it's nice to have the option of a lighter version. I know that I will probably only eat this lighter version because it rocks! If you like a custardy pumpkin pie you will love this crust-less pumpkin pie too! 

It's also SUPER simple! Just dump the following ingredients into a large bowl and whisk together until smooth.

Ingredients:

15 oz. can Libby's Pumpkin Puree

12 oz. can Fat Free Evaporated Milk

4 Large Egg Whites

2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla Extract

10 packets Splenda*

Pour into a pie pan that has been sprayed with cooking spray and place in a preheated 350 degree oven for 45 minutes. 

Once the sides are golden brown take a tooth pick and insert it in the middle of the pie. If the toothpick comes out clean the pie is done. Take it out and let it cool completely so that it can set.

* I used Splenda but you really could use any sweetener of choice. If you are trying to eat clean I would suggest maple syrup in place of the Splenda.

What is your favorite thing to eat on Thanksgiving?

Nutrition Facts

Serving Size 1 slice (Pie makes 8 slices)

Amount Per Serving

Calories 62 Calories from Fat 4

% Daily Value*

Total Fat 0.4g 1%

Cholesterol 2mg 1%

Sodium 79mg 3%

Total Carbohydrates 11.7g 4%

Dietary Fiber 4.7g 19%

Sugars 6.8g

Protein 5.9g

Vitamin A 134% • Vitamin C 2% Calcium 14% • Iron 3%

Nutrition Grade B

* Based on a 2000 calorie diet