Okay…so I love cheesecake…that is old news!

SWEET POTATO CHEESECAKE

How convenient!

Just in case you bake off too many sweet potatoes for your souffle or candied-whatever you will now have something fabulous to do with them.

Glad I could be of help.

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Crust:

1 1/2 cups graham cracker crumbs OR sugar free shortbread crumbs

2 tablespoons Splenda Granular

1/4 cup melted butter

Filling:

Three 8-ounce pkgs reduced-fat cream cheese, softened

1  1/4 cups Splenda Granular

1 tablespoon lemon juice

1 teaspoon lemon zest

2 cups mashed sweet potatoes (or yams)

1 1/2 teaspoons vanilla

1 1/4 teaspoons Pumpkin Pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves)

1/2 cup heavy whipping cream OR half & half

3 eggs

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Preheat oven to 350 degrees.  Spray a 9-inch springform pan with vegetable cooking spray and set aside.

In a medium bowl combine cracker/cookie crumbs, Splenda granular, and melted butter.  Pat into the bottom and 1 inch up the sides of the prepared pan.  Wrap pan in foil and place on a baking sheet.  Bake for 10 mintues.

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In a large bowl beat the cream cheese until softened.  Beat in Splenda Granular, lemon juice, lemon zest, sweet potatoes, vanilla, spices, and cream.  Beat in eggs, one at a time, just until blended.  Pour filling into prepared crust.

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Return to oven and bake for 1 hour and 20 minutes or until set on the edgess and the very middle is still jiggly.  (Cover loosely with foil after 30 minutes, if you don’t want it colored).

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Remove from oven to a wire rack.  Cool for 15 minutes; run a sharp knife around the edge to loosen, but do not remove sides of pan; cool completely.  Remove sides of pan and cover tightly with plastic wrap.  Chill for 5 hours or, preferable, overnight.  Makes 20 servings.

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Per Serving: Calories 184; Protein 6 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 196 mg

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Like eating a beautiful pumpkin cloud…

PUMPKIN MOUSSE

Made with whipping cream, this is not a low-fat dessert.  But a few spoonfuls of this is Heavenly after a big meal or with some coffee in the evening of a special day.

Here it’s simply made into no-sugar-added and we’ll let the Fat Fairy deal with the extra calories the day after!

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One 15-ounce can Libby’s 100% Pumpkin puree (NOT the sweetened pie filling)
3 cups heavy whipping cream, divided (see note)
3/4 cup Splenda Granular
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon ginger 1/8 teaspoon cloves)
1 tablespoon vanilla extract
Sugar free Murray’s Ginger Snaps, for garnish, if you can find them.  (Or sprinkle with toasted pecans or simply dust with a little more cinnamon.)

Combine pumpkin, 1 cup cream, Splenda, and spice in a medium saucepan. Simmer over medium heat for 5 minutes, stirring frequently. Remove from heat and chill until completely cool. Whip remaining 2 cups of heavy cream and vanilla until soft peaks form. Fold into chilled pumpkin mixture. Spoon into your prettiest wine glasses and crumble ginger snaps over top just before serving. Makes approx. 12 one-half cup servings.

Note: This is best with real cream, but if desired, use 1 cup heavy cream cooked with the pumpkin and 3 cups thawed Cool Whip to fold into chilled mixture.

With whipping cream:
Per Serving: Calories 234; Protein 0 g; Fat 20 g; Carbs 12 g; Sugar 1 g; Sodium 42 mg

With Cool Whip:
Per Serving: Calories 152; Protein 1 g; Fat 11 g; Carbs 11 g; Sugar 1 g; Sodium 48 mg

Holiday Gorgeousness!

PUMPKIN ROLL

This is my version of the famous orange-label recipe.  It’s low-sugar, completely moist and spicy.  I took out the butter from the filling and added whipped cream.  It’s easier than it looks and always gets rave reviews.

(Don’t be scared of a cake roll.  Even if it cracks or breaks it still tastes great.  I’ve had it turn into a pile of chunks, so I just layer the cake, then filling, then cake, then filling…in a trifle bowl, said “I meant to do that.”,  and called it fabulous!)

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Cake:

1/4 cup powdered Whey Low or sugar, if you can have it  (for sprinkling on towel)

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

3 eggs

1 cup Whey Low Granular or Splenda if that’s all you have (or sugar for those who can!)

1 teaspoon lemon juice

2/3 cup 100% pure pumpkin puree

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Preheat oven to 350 degrees.  Spray a 15×1o – inch jelly roll pan with vegetable cooking spray and line bottom of pan with waxed paper or parchment paper.  Sprinkle powdered sugar over a clean kitchen towel and lay on a table or counter.

In a small bowl combine flour, baking powder, baking soda, cinnamon, cloves, salt, and nutmeg.  Set aside.

In a large bowl beat together the egg and WL/Splenda until thick.  Beat in lemon juice and pumpkin.  Fold in the flour mixture.  Spread evenly into prepared pan and bake for 13-15 minutes or just until cake springs back when lightly touched.

Run a knife around the edge of the cake and invert onto the towel.  Remove the paper carefully.  Starting at the short (10 inch) side slowly roll the cake AND the towel together.  Don’t squeeze or roll it tight, just gently and loosely.    Allow to cool on a wire rack completely.

Filling:

One 8-ounce package reduced or fat free cream cheese, softened

1 cup Splenda Granular

1 teaspoon vanilla extract

2 cups Cool Whip, thawed, or 2 cups Splenda-sweetened whipped cream

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In a large bowl beat the cream cheese until smooth.  Beat in the Splenda and vanilla until well combined.  Beat in the Cool Whip or whipped cream.

To assemble:

Carefully unroll cake and towel…don’t force the tightest end to lay flat.  Spread cream cheese mixture over the cake to within 1/2 inch from each edge.  Re-roll cake.  Place on a plate and cover with plastic wrap.  Chill for at least one hour.  To serve, sprinkle with additional powdered sugar, if desired, and slice.  Makes 16 servings.

Per Serving (using reduced fat cream cheese): Calories 131; Protein 5 g; Fat 6 g; Carbs 9 g; Sugar 3 g; Sodium 126 mg

Green is beautiful!

CREAMY GARLIC & EDAMAME SOUP

This soup will bring a little Spring to your dreary winter! Fresh and bright with low-carb, high-protein edamame and fragrant, creamy garlic…add a bag of protein crisps and you’ve got a gourmet lunch.

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2 tablespoons olive oil
4 cloves garlic, peeled
2 bay leaves
4 cups shelled edamame, divided
Two 14-ounce cans low-sodium chicken or vegetable broth
1/4 teaspoon red pepper flakes
1/2 teaspoon Splenda granular/sugar
Dash freshly grated nutmeg
Kosher salt and black pepper to taste
1/2 cup fat free half & half

Heat the oil in a large saucepan over medium-low heat. Add the whole garlic cloves and bay leaves and cook, stirring occasionally, for 10 minutes or until softened and golden. Add 3 1/2 cups Edamame and cook, stirring occasionally, for 5 minutes. Add the broth, red pepper flakes, Splenda, nutmeg and salt and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, covered for 25 minutes.

Remove and discard the bay leaves. In a blender or food processor, blend or process the soup in batches until smooth. Return the soup to the saucepan over medium-low heat. Stir in the cream and and heat through, but do not let it boil. Garnish each serving with the reserved whole edamame. Makes 8 servings. (If it gets too thick on reheating, add a little chicken broth.)

Per Serving: Calories 174; Protein 12 g; Fat 6 g; Carbs 7 g; Sugar 2 g; Sodium 307 mg

Italian Herbed Meatloaf…

 

ITALIAN HERBED MEATLOAF

This smells so homey-good while baking!

For the family: in the same oven I put some chunky potatoes on a baking sheet, drizzle with olive oil and sprinkled with grated parmesan, salt and pepper, a dash of garlic powder. Stir occasionally and roast until golden and crisp. Whip up a green salad and dinner’s done in an hour.

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2 tablespoons olive oil, divided

1 medium red pepper, diced

1 medium onion, diced

3 cloves of garlic, minced

One pound ground sirloin or ground turkey – mixed light and dark for moistest loaf

1/4 cup quick-cooking oatmeal

1/3 cup plain bread crumbs

1 cup grated parmesan cheese

2 eggs

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons chopped, fresh basil

1 tablespoon chopped, fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1-2 cups marinara sauce

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Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a medium saute pan. Over medium heat add the pepper, onion, and garlic. Cook until just soft. Remove from heat to cool slightly. When vegetables are cooled, add remaining tablespoon of olive oil, beef/turkey, oatmeal, bread crumbs, parmesan cheese, eggs, Worcestershire, balsamic vinegar, basil, parsley, salt, and black pepper .

Very gently mix until well combined. Shape into a loaf on an oiled baking sheet or casserole dish. Spread marinara sauce over the top.

Bake for 50-60 minutes or until a meat thermometer reads 160 degrees. Remove from oven and lightly cover with foil. Allow to rest for 5 minutes. Makes 8 servings.

Per Serving (Sirlion): Calories 260; Protein 20 g; Fat 12 g; NET Carbs 11 g; Sugar 5 g; Sodium 409 mg

Per Serving (Turkey): Calories 198; Protein 16 g; Fat 10 g; NET Carbs 11 g; Sugar 4 g; Sodium 566 mg

A little different – a lotta good

TUNA SALAD with EGG & CARROTS

I have no idea what’s up with the neon carrots.   Just super healthy, I guess!  Anyway…

Wrap this quick and flavorful salad in a crunchy lettuce leaf and grab a bag of your favorite Soy Chips for a fast and nutritious lunch.

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Two 6-ounce cans solid white tuna in water, drained and flaked in big chunks
2 hard-boiled eggs, finely minced
1/4 cup finely grated carrot
1 tablespoon green onion, finely chopped
1/4 cup reduced-fat mayonnaise (my favorite is Hellman’s/Best Foods)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon finely chopped dill pickle OR sweet pickle relish
1 tablespoon dill pickle juice

In a small bowl combine the tuna, eggs, carrot, green onion, mayonnaise, salt, pepper, pickle, and pickle juice. Mix until well combined. Makes 4 servings.

Per Serving: Calories 211; Protein 23 g; Fat 7 g; Carbs 1g; Sugar 1 g; Sodium 520 mg

No sugar added Caramel Swirl Pumpkin Cheesecake. With all the flavor, though. Don’t worry about that!

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

The caramel isn’t needed for this to be a great success…but it does add a festive Holiday sort of touch, don’t you think?!  I used a fabulous product called Cinnamon Bliss, but any sugar free caramel sauce will work.

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Crust:
Vegetable cooking spray
1 1/2 cups graham cracker crumbs
1 tablespoon Splenda granular
1/4 teaspoon cinnamon
4 tablespoons butter, melted

Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened (do not use fat free)
1 1/4 cups Splenda granular
1 cup pure pumpkin puree
1 teaspoon vanilla extract
2 tablespoons heavy cream or half & half
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/8 teaspoon freshly grated nutmeg
3 large eggs
6 tablespoons Cinnamon Bliss or sugar free caramel sauce

Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray and wrap a piece of aluminum foil around the bottom and up the sides. Set aside.

In a small bowl combine the cracker crumbs, Splenda, and cinnamon. Stir in the melted butter and pour into the prepared pan. Firmly press onto the bottom and 1 inch up the sides of the pan. Bake for 5-8 minutes or until golden and fragrant. Set aside to cool while making the filling.

In a large bowl beat the softened cream cheese with the Splenda until smooth. Beat in the pumpkin, vanilla, cream, cinnamon, ginger, cloves, and nutmeg just until blended. Beat in the eggs, one at a time, just until incorporated. Pour into prepared crust. Drop Cinnamon Bliss or caramel sauce in tablespoons over the top of the cake. With a butter knife carefully swirl into batter, without touching the bottom crust or mixing too much. Bake for 1 hour, or until the sides are firm and the very middle is still jiggly. You may want to cover loosely with foil during the last 20 minutes to prevent the cake from becoming too dark.

Remove from oven to a wire rack and cool for 15 minutes. Carefully run a sharp knife around the cake in the pan to loosen and continue to cool completely without removing the sides. When completely cool remove sides of pan and cover tightly. Chill for several hours or, preferably, overnight. Makes 16 servings.

Per Serving: Calories 176; Protein 6 g ; Fat 12 g; Carbs 11 g; Sugar 3 g; Sodium 213 mg

A change of pace from the standard pumpkin pie…

DOUBLE LAYER PUMPKIN PIE

I found this recipe on the back of some package and can’t remember where.  I modified it to be no-sugar-added and it’s a winner.  Easy, and quick, just a little different and a great addition to your holiday table.

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One 8-ounce pkg reduced-fat cream cheese, softened
2 tablespoons half & half or milk
1/3 cup Splenda granular, divided
1 teaspoon vanilla extract
1 1/2 cups Cool Whip (sugar free or regular), thawed
1 cup low-fat milk
One package 4-serving size sugar free, instant vanilla pudding mix
One 16-ounce can pure pumpkin puree (not pie filling)
2 teaspoons Pumpkin Pie Spice*
One ready-made graham cracker crust – optional

In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth. Gently fold in thawed whipped topping. Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)
Using the same bowl combine milk, pudding mix, pumpkin puree, spices and remaining Splenda. Beat until smooth and thickened. Pour over the cream cheese mixture. Refrigerate 4 hours or until set. Makes 10 servings.

*You can sub 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves for the Pumpkin Pie Spice.

Per Serving: Calories 132; Protein 5 g; Fat 8 g; Carbs 9 g; Sugar 3 g; Sodium 97 mg

With Crust (1 1/4 cups graham cracker crumbs, 2 tablespoons butter):

Per Serving: 198 Cal; 6 g Protein; 10 g Tot Fat; 19 g Carb; 2 g Fiber; 6 g Sugar

Ricotta Spinach Cups – a gorgeous little appetizer

RICOTTA-SPINACH CUPS

Pretty little bites, just right for a quick lunch with a crisp green salad.  They can also be used as appetizers for any party.  Guests will adore these and most of the work can be done ahead.

Pre-bake the wrappers and store them in an airtight container once cool.  Make the filling and chill in the fridge until ready to serve.  These are good hot or room temperature.

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Vegetable cooking spray
24 small square wonton wrappers
1 cup ricotta cheese
One 10-ounce frozen chopped spinach, thawed, squeezed dry
2 eggs
1 tablespoon cream
1 clove garlic, through a press
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Dash cayenne pepper
1/4 cup freshly grated Parmesan cheese plus more for garnish

Preheat oven to 350 degrees.  Lightly spray the cups of a 12-muffin pan with the vegetable cooking spray.  Gently press one wrapper into reach cup and lightly spray the wrapper with the spray.  Bake for 5 minutes.  Remove from oven and cool on a wire rack.  Repeat with remaining wrappers.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan.  Replace 12 of the baked cups into the muffin pan.  Fill with scant one tablespoon of filling mixture.  Sprinkle with more grated parmesan.  Lay a piece of aluminum foil lightly over the pan and return to the oven. Bake for 17 minutes.  Remove to wire rack to cool.  Repeat with remaining cups and filling.  Makes 24 pieces.

Per Cup: Calories 50; Protein 4 g; Fat 2 g; Carbs 3g; Sugar 0 g; Sodium 119 mg

Pumpkin Whip…a no-sugar-added light ending

PUMPKIN WHIP

A fluffy and light change of pace from pie after your big dinner…but every bit as wonderful! Light, not too sweet or heavy…this is one of my favorite desserts – and very quick to whisk together if company comes by, too.

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One 1 ounce package (Four 1/2 cup-servings)  Jell-O sugar-free instant butterscotch pudding powder
1 1/2 cups 2% milk
1 cup pure pumpkin puree
1 1/2 cups frozen whipped topping, thawed
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

In a large bowl beat together the pudding mix and milk until thick.  Stir in pumpkin puree, spices, and vanilla.  Fold in whipped topping.  Cover and chill for at least two hours.  Garnish with pecans or toasted coconut.  Makes 6 servings.

Per Serving: 91 Cal; 3 g Protein; 4 g Tot Fat; 11 g Carb; 1 g Fiber; 5 g Sugar;  148 mg Sodium