PUMPKIN SPICE MUFFINS (3 INGREDIENTS - LOWFAT!)

ONE OF MY MOST FAVORITE FALL TREATS!

And I really don't want you to miss out on enjoying these!

This is one of the first recipes I posted on my blog...

they were Weight Watcher friendly when I shared it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now??...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 16 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

(look for cinnamon chips at Walmart in baking aisle or order from Amazon) 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

​

Lowfat Pumpkin Spice Muffins - 3 ingredients! (Updated)

ONE OF MY MOST FAVORITE FALL TREATS!

This is one of the first recipes I put on my blog...

they were Weight Watcher friendly when I posted it

over 10 years ago...I have recently updated this page..

They're still lowfat, but don't know the WW points now...

I recently took these to a friend and she needed the recipe

the same day, commenting she couldn't believe they were lowfat! *-*

SO simple, moist and impressive! 

The cinnamon chips really add a nice 'pop', but they're

delicious without too...

These are great for a snack or with soup....De-Lish! You'll never guess these are made with pumpkin! And they're lowfat too!

Pumpkin Spice Muffins

1 - 18 ozs. spice cake mix (chocolate is great also)

1 - 15 ozs. can pumpkin puree

about 1/2 cup water

(I rinse the can and don't measure) 

cinnamon chips, optional 

Preheat oven to 350.  Spray muffin tins with nonstick cooking spray or line with 18 - 20 paper liners.  Add cake mix to large bowl, whisking to get lumps out. Add pumpkin and water to cake mix; beat by hand until smooth.   Stir in 1/2 - 1 cup cinnamon chips, saving a few to dot on top before baking. Divide batter evenly into muffin cups.  Bake 18 - 20 minutes or until done, being careful not to overbake. Cool on wire rack. 

These muffins freeze nicely too. I place in a sealed container or even

on a paper plate inside ziploc freezer bags. 

Linked to Weekend Potluck

Strawberry Cheesecake Pie (Sugar Free Option)

I recently made another wonderful sugar-free, low-fat dessert and wanted to share so you can enjoy it too. It's delicious!

BEAUTIFUL FOR THE EYES...TASTY FOR THE TUMMY!

**Recipe for HOMEMADE GLAZE at bottom of this post....

You could even add some blueberries for a 'patriotic flare'...

(hover over photo to pin)

STRAWBERRY CHEESECAKE PIE

1 - 8 oz. pkg. (light) cream cheese, softened
 1-3/4 c. 1% or 2% milk, divided

1 - (4 - serv. size) pkg. (sugar free) instant pudding
(cheesecake or white chocolate)

4 to 8 oz. lite Cool Whip

1 - 9" graham cracker crust

2 c. fresh strawberries, cleaned and sliced

1/2 pkg - 16 ozs. pkg. (sugar free) strawberry glaze

The S-F glaze is wonderful! 
(And if you need FULL sugar free - make it as pudding instead of a pie...with no crust..or make your own homemade crust with sweetener) 

In a large bowl, beat cream cheese until smooth.  Add 1/2 c. milk; blend well.
Add remaining milk and instant pudding mix.  Beat for 1 minute.  Stir
in Cool Whip and pour into pie crust. Mix strawberries with 1/2 pkg. of glaze
and spread over pie.  Refrigerate any leftovers. 

Yield: 8 servings

HOMEMADE GLAZE

1-1/2 c. water
2 Tb. cornstarch
1 sm. (4 serv. size) (sugar free) strawberry jello
6 Tb. truvia (or sugar) 

In a small saucepan, combine water and cornstarch; cook until thickened.
Remove from heat; cool slightly; stir in jello and sweetener. Cool before 
mixing with berries; top pie with mixture or add when serving. 
Don't forget to add some Cool Whip or whipped cream. 


Linked to 
                Full Plate Thursday
           Weekend Potluck

Strawberry Yogurt Bites

I love Krista's recipes at Everyday Mom's Meals.  She is always sharing something fun...frugal and delicious.  I can count on her recipes to list ingredients that I have on hand. 

I love that! 

So when I saw this shared at our weekly Weekend Potluck party, I made them within hours.  

What a special treat!  So simple - mix yogurt and jello - microwave it and

pour into cupcake liners.  Top with fruit!  What a terrific idea. 

These little bites of yummy could be a special treat to share with your kids for Valentine's Day.  They won't even know they're getting extra calcium!

The adults will love them too! 

Of course you could use whatever fruit you'd like. I used light sugar free strawberry banana yogurt and sf s-b jello.  Sugar free always makes for a softer set, but just as delicious. 

These would also be extra special if you used heart-shaped molds. 

(I did see an idea once where you put a little ball of foil between the muffin tin and the cupcake paper....to shape it into a heart-shape.  Bummer I didn't think of that when making these=) 

Enjoy!

STRAWBERRY YOGURT BITES 

3 - 6 ozs. containers strawberry yogurt

1 - 3 ozs. pkg. strawberry jello

Fresh strawberries, optional 

Line 9 or 10 muffin cups with paper liners. Mix yogurt and dry jello in microwavable bowl. Microwave on high for 2 minutes. Stir well. Microwave another 2 - 3 minutes until jello is completely dissolved, stirring after each minute. 

Spoon into prepared muffin cups. Chill atleast an hour, or until set.  Top with fresh berries.  Remove papers and serve. 

Linked to Foodie Friends Friday          Weekend Potluck

Coconut Rice Pudding {Healthier Option}

This is a very tasty rice pudding. 

Since I had opened a can of coconut milk to use partially in something else the day before, and saw this recipe on the label on the can and I wanted to use the rest of it up. I am SO glad I made this dessert. 

It's almost 'sticky' too and oh how I love that...I also loved it warm. 

It's comforting for me...I like to eat a lot of things warm, like fruit crisps or pies,
especially cookies from the oven, but we won't go any further with that thread of thought.  

Anyway - this is a great dessert and I hope you'll try it soon. 

If you like rice pudding, you can 'kick it up a notch' using coconut milk. MMM!

You could always use unsweetened coconut milk if you wanted to cut down on the sugar.  I used brown sugar Splenda for the sweetener, so I felt like I cut back on it some. 

My hubby's comment after enjoying his first serving was...
"You can make that again anytime!" 

COCONUT RICE PUDDING 

1/2 c. uncooked long grain rice 
(the recipe suggests jasmine rice)
1 c. water
1 cinnamon stick
1 c. (unsweetened) coconut milk
1 cup 1% lowfat milk
1 - 2 tsp. vanilla extract
1/4 c. brown sugar, unpacked
(I've grown to love the Sufrin Gold Brown Sugar Substitute!)
1/2 tsp. fresh lemon rind, optional

Place rice and cinnamon stick in a pot, cover with water. Bring rice to boil, turn down heat and simmer for 15 - 20 minutes or until water is absorbed.  Remove cinnamon stick. Add coconut milk, lowfat milk, vanilla and brown sugar. Simmer 12 - 15 minutes. Add lemon rind and simmer until almost all liquid is absorbed. Serve with cinnamon or mango slices and vanilla ice cream. 

Linked to Creative Thursday             Weekend Potluck

Low Fat Pina Colada Smoothie {No Sugar Added} & More...

Another wonderful and refreshing recipe from Brenda at Sugar-Free Mom 

Lowfat Pina Colada Smoothie (No Sugar Added). She shares many awesome recipes there and some wonderful healthy-eating information. 
Please swing by and tell her I said hello. 

This kind of healthy drink is one terrific way to begin your day! 

I keep sliced bananas stocked in the freezer all the time so I'm always ready to whip up a fruit smoothie.

I nearly ran to the kitchen to make this one after first seeing it! I added a little
oatmeal to bulk it up and a little yogurt to keep me full even longer...

EASY PEASY - you can't go wrong!

It's soo yummy too - you can pretend you're on a tropical island sitting by the ocean while enjoying this tasty treat.  {I'll be dreaming of sitting on the veranda at my brother's villa in St. Kitts}

Following Brenda's instructions, one serving is only 100 calories. 
(minus the oats)
Enjoy it every day if you'd like!!!

LOWFAT PINA COLADA SMOOTHIE 

{NO SUGAR ADDED}

2 c. fresh or frozen pineapple chunks

(I know fresh is always best, but I used canned in its own juice)

1 c. unsweetened canned coconut milk, light

1 banana
3 Tb. dry oats (It gets obliterated in the blender) 
1/4 c. (Greek) yogurt 
(vanilla, coconut, pineapple - you choose) 

3/4 c. ice, crushed somewhat

optional: 1 tsp. rum extract

topping: unsweetened, shredded coconut flakes

In a blender, blend all ingredients until smooth.  Top with coconut flakes and enjoy.  Don't drink too quickly cause you'll freeze your brain! 

*************************

Right about the time I saw the above recipe for the first time, I also saw this smoothie recipe at my good blogging buddy's - Libby - at 
Cooking with Libby .  She uses honey, orange juice and pineapple juice.  Take a peek....you'll want some! Clink on link below for the recipe.


photo credit: Cooking with Libby 

SUNSHINE PINEAPPLE COCONUT SMOOTHIE

Linked to Weekend Potluck
               Fit & Fabulous Friday
         Gooseberry Patch Roundup - Smoothies

Skinny Raspberry/Banana Shake

Guess you could say I'm on a Raspberry "KICK" this week!!

I do love the 'skinny' recipes that Nancy posts at Skinny Kitchen , and when I saw the recipe for Skinny McCafe Strawberry Shake linked up to last week's Weekend Potluck, I couldn't wait to make it.  

Please oh please check out Nancy's post and blog.  She shares soo much nutritional information...like FAT FACTS...HEALTHY BENEFITS and Weight Watchers Points too!  LOOOVE it!

I made a few revisions...since I had fresh raspberries instead of strawberries, I decided on a combo of berries with bananas.

(I use to work in a pizza joint {yep - I learned to twirl the crust in the air!} and learned to make raspberry/banana shakes there). 

I keep sliced bananas in the freezer so they are ready anytime to add to a shake or smoothie. 

SKINNY RASPBERRY BANANA SHAKE 

1/2 c. fat-free (Breyers) creamy vanilla ice cream or fat-free frozen yogurt

3 Tb. skim milk

(I doubled that amount)

1 c. fresh strawberries, sliced

(I used 1/2 c. raspberries, 1/2 c. frozen banana slices)
3/4 c. ice cubes, or less
3/4 tsp. vanilla extract

2 packets Splenda, Equal or Stevia

Add all ingredients to a blender.  Mix on high until completely blended.  You may want to stir in between cycles. 

Makes 1 -12 ozs. shake

Don't miss checking out post #2 today - RASPBERRY SWEETIES - 
(pictured in the photo above) 
Easy Peasy and Delicious Snack!

Linked to Thursdays Treasures
Weekend Potluck
Fit & Fabulous Fridays
Foodie Friends Friday
       Melt in your Mouth Monday
Full Plate Thursday

Skinny Oreo Shake

In the hot summertime, I'm always looking for a cooling sweet treat.  I often turn to smoothies. 

This is an easy and refreshing shake to throw together quickly. 

I was so happy to find it at the Newlyweds blog.

This has the robost flavor of a full fat drink, but with fewer calories and fat.  How can ya beat it???

IN THE BLENDER!

You can be enjoying it within minutes. And think of all the varieties you can make..using different pudding flavors, extracts, or even cookies if you prefer.

In my humble opinion...NOTHING beats an Oreo!

Enjoy this simple, delightful and delicious drink!

SKINNY OREO SHAKE 

1 c. 1% milk

2-1/2 reduced-fat Oreo cookies

1 Tb. Oreo dry pudding mix

(I used sugar free cheesecake that I had on hand)

1 tsp. vanilla extract

1-1/2 c. ice cubes

(that was too many for me...I ended up adding more milk)

1 - 2 Tb. Reddi Whip topping

Add all the ingredients to your blender.  Blend on high until smooth.  Serve at once. Top with Reddi Whip and a crushed cookie.

Yield: 2 - 1 c. servings 

(1 serving = 150 calories, 5 gr. fat, 23 gr. carbs, 1 gr. fiber, 197 mg sodium, 17 gr. sugar)

The nutritional values are as stated at the Newlyweds blog post

per 'original' recipe

Linked to Weekend Potluck
Fit & Fabulous Friday
Mix it up Monday

Parfait recipes from Cooking with Libby & Hungry Girl too!

I've been seeing recipes all over the net for yogurt parfaits. 

Delicious & healthy!

I love them and get one every time we go to the 'Golden Arches' with the grandkids!

Check out Cooking with Libby's Yogurt Brunch Parfait recipe.  MMM! 

(Libby will be doing a guest post for me soon while I'm gone on vacation soon!  I'm sooo excited about it!)

Beautiful!! Easy!

I love fresh strawberries too.

Isn't her picture just mouth-watering???

Regular Ingredients:

1/3 cup apricot preserves

1 and 1/2 cups sliced strawberries

2 cups yogurt of any kind

1/2 cup granola


Low Fat Ingredients:

1/3 cup honey

1 and 1/2 cups sliced strawberries

2 cups plain yogurt

1/2 cup low-fat granola

Directions:


1. Place the apricot preserves in a microwave safe bowl and microwave on high for 30 seconds or until it starts to bubble up.

2. Mix the warm preserves with the sliced strawberries and stir until well combined.

3. Layer a glass bowl or parfait cup, starting with half of the strawberries, then half the yogurt, then half the granola. If using honey, place some of the honey on top of the strawberries before the yogurt.

4. Keep layering until you run out of ingredients.


5. Top with an extra spoonful of granola and serve immediately.

***Recipe Tip: You don't have to just stick with strawberries, you can use bananas, raspberries, blueberries, or any other combination of fruit you desire.***



Take a look at these mouth-watering parfaits from Hungry Girl... (link to recipes below)

 

Peaches 'n Cream Oatmeal

Magical Maui Oatmeal

Parfait Recipes from Hungry Girl

(with WW points plus figured)

Burrito El Grande Made Over

HA CHA CHANYA!

(A favorite saying of my father who spent time doing

missionary work in Haiti and New Mexico)

I was so excited to try this wonderful recipe from Kraft Foods

Maybe I was just really hungry the evening I made these, but

I couldn't believe how awesome they were.

We each had 1-1/2 and I woofed down my 1/2 before

we sat down for dinner! 

OHHHH SOOO TASTY!

Give this a try - it goes together quickly and easily.

By using the X-tra lean ground beef, 2% cheese,

whole wheat tortillas and light sour cream, you

save 330 calories & 16 grs. fat per burrito!

We will definitely be having this again soon.

BURRITOS EL GRANDE MADE OVER

1/2 lb. extra-lean ground beef

1 (16 oz) can kidney beans, rinsed

(I used black beans)

3/4 c. thick 'n' chunky salsa

1/2 c. mexican style 2% shredded cheese

6 whole wheat tortillas (10 inch), warmed

1/2 c. reduced fat or light sour cream

1-1/2 c. shredded (romaine) lettuce

3 tomatoes (1 lb.), chopped

Brown meat in large skillet on medium-high heat.  Stir in beans and salsa; cook 3 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese.

(I added cheese to each burrito...doesn't really matter, I'm just sayin)

Spoon meat mixture down centers of tortillas; top with remaining ingredients.  Fold in opposite sides of each tortilla, then roll up burrito style.

Take a big bite & enjoy!!!! This would be great along side one of those

soup recipes I shared last week.

Nutritional info:

Cals. each: 340; Total fat: 10 gr; Saturated fat: 3.5 gr.

Cholesterol: 35 mg. Sodium: 790 mg.

Carbohydrate: 46 gr. Dietary Fiber: 9 gr. Protein: 21 gr.

Linked to Mandy's Totally Tasty Tuesdays

Feature Friday

Love those blueberries!

Health Benefits of Blueberries: Nutrition and more Nutrition

Blueberries are rich in Vitamins A, C, E and beta-carotene as well as rich in the minerals potassium, manganese, magnesium. They are very high in fiber and low in saturated fat, cholesterol and sodium. But this is just the tip of the nutritional iceberg, for recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.