• 8 ounces unsweetened almond milk
• 2-3 Tbsp canned pure pumpkin (Libbys works best)
• ¼ tsp cornstarch
• ¼ tsp pumpkin pie spice
• ¼ tsp vanilla extract
• No calorie sweetener, to taste (Stevia or Truvia are best)
• Small squirt of Reddi Whip (Low fat or Fat Free are the best options, but regular works just as well!)
• Dash of cinnamon
This is my favorite time of year (aside from the cold)....the smells, the food, the holiday spirit...and the warm holiday drinks. Unfortunately, the drinks often lead to many extra calories and pounds. That doesn't have to be the case though. Check out my favorite Fall drink (modified from Hungry Girl's original Pumpkin Creme Drink recipe).
Combine all ingredients, aside from sweetener, in pot. Bring to boil, stirring constantly
Once mixture begins to froth, continue to boil for 1 minute. Remove from heat.
Add sweetener to taste and allow to cool slightly.
Squirt Reddi Whip on Top and sprinkle with cinnamon!
Calories: 45-60 (depending on which Reddi Whip you use and how much!)
Note: If you want to add a little fun to the party, make this with a shot of Spiced Rum! (Obviously not the healthiest choice, but possibly a happy one!)
After a delicious sushi meal, I craved something chocolatey, warm, and sweet. I joked that someone should create a hot chocolate ice cream for freezing nights like this. Fay suggested fried ice cream at the restaurant. I smiled and said,"That's still cold, silly!" On the drive home, my craving continued, so I decided to make hot coca instead!! I looked at the basic recipe on the hot cocoa box, swapped the sweetener and milk, then added my own flavors.
3/4 cup silk unsweetened almond milk
2 tbsp So Delicious Coconut Creamer
2 tsp cocoa poswer
Dash ground ginger
Dash Sea Salt
Dash cayenne pepper
1-2 stevia packets (depending on sweetness)
Heat in sauce pan while stirring to blend. Enjoy!!!!
What a fun treat! I got this idea from @neuroticmommy on Instagram, but I made a few changes to the original recipe...and am I glad I did, because this version is incredible!! This is sweet, tart, slightly salty and flavorful. This could be a new favorite. If you like a lemon dessert, this is a delicious option!
If you want to go more basic, check out the original recipe:
1 1/2 cup nuts (I used raw pistachios, almonds, and salty peanuts...walnuts or pecans work well too)
10 pitted medjool dates
Juice of 1 orange wedge
1 tbsp maple syrup
1 tsp vanilla extract
1/3 cup unsweetened shredded coconut
1/4 tsp ginger (optional)
1/2 tsp sea salt (I used a ginger sea salt combo from Dove Chocolate Discoveries that was in my cabinet)
2 tbsp cranberries (sweetened works best)
2 cups raw cashews
1 tbsp shredded coconut
2 tbsp maple syrup (use less for less sweet)
1 tbsp Stony Brook butternut squash seed oil (coconut oil would be great as well, or canola ok)
zest of 1/2 lemon
zest of 1/2 orange
Juice of one lemon
Juice of 1 orange wedge
Dash of salt
1/4-1/2 cup almond milk (add little at a time...could also use milk, coconut milk, or water too)
1 tsp tumeric (add flavor, great color and nutrients!)
1 tbsp shredded coconut (maybe a little more)
1/4 cup your previous nut mix (blend in food processor to crumble)
2 tbsp dried sweetened cranberries
zest of 1/2 orange
Dash of sea salt
In food processor blend all ingredient. Blend until clumping and crumbly.
Use square baking dish and line with Saran Wrap. Press mixture into dish. Put in freezer while you make topping.
In blender or food processor (I used the vitamix) blend everything (add milk little at a time starting with 1/4 cup). Blend until smooth and creamy. Spread mixture on nut base/crust.
Sprinkle coconut on top of creamy cashew layer. I also sprinkled with dash of salt. Sprinkle with orange zest and nut mixture crumble.
Place in freezer for 3-4 hours. Top will stay creamy and firm like ice cream. When firm, cut into bit sized squares. I did tiny little squares to control portion size. I think I wound up with 36-49 little pieces.
My favorite food group in the world is the one that involves ice cream. However, a dairy free and low saturated fat diet doesn't usually include ice cream. So, this is what I came up with...and it's just as tasty and creamy as regular ice cream.
I made this in a Vitamix Blender. I'm not sure if it will work in a regular blender, but you can always give it a whirl. If it doesn't work, I'll send you my address for some yumminess! :-) This could also work in the Ninja or possibly nutribullet. Can't promise though.
2 Frozen Ripe Bananas
6 Frozen Strawberries
1/8-1/4 cup frozen blueberries (your choice)
1/4-1/2 cup almond milk (start with 1/4, then add a little as needed)
1/4 tsp cinnamon
1/4 cup chopped nuts (I used raw cashews and pistachios)
1 tsp oil (I used butternut squash seed oil from Stony Brook Oils to give it a buttery flavor)
Dash of salt
First, toast nuts in sautee pan on medium with oil and salt. Let cool.
For the ice cream, add all ingredients to blender (bananas on bottom, then berries). Use 1/4 cup almond milk at first. Turn Vitamix on and slowly move up to speed 2, then three. Use the plunger to constantly push the mixture down toward the blades. Add more milk a little at a time to get the consistency desired. The ice cream should peak when you pull the plunger out and be somewhat firm, but creamy. I think I used 1/2 cup almond milk in total.
Sprinkle the nuts on top.
Note: You could add a few dark chocolate pieces to the ice cream for a chocolate berry mix.
1 Small Banana
1 WW Latte Bar
1/2 Cup Milk
Dollop of Chocolate Whipped Cream
Stick it all in blender and blend!
Top with a squirt of whipped cream and slice of banana.
Note: This is my own recipe, but I used the image from allrecipes.com, because I lost my original photo.
This is a new favorite of mine!!!
Box of Sugar-Free Fat Free chocolate fudge (or chocolate) pudding mix
2 cups fat free milk + 3 tbsp. fat free milk
1 cup fat free Cool Whip (thawed)
3 tbsp. peanut butter (opt for the natural peanut butter where the oil sits on top..less carbs)
In small dish, put 3 tbsp. of peanut butter. Slowly mix in 3 tbsp. of fat free milk with small whisk until well blended.
Fold in 1 cup of fat free Cool Whip until well blended (this part alone tastes amazing!) Set peanut butter mixture aside.
Follow directions on pudding box to make chocolate pudding. (Mix contents in box with 2 cups of milk...just don't let it set yet).
Once pudding is made, scoop about 1/4 cup of chocolate pudding into four separate custard dishes (ramekins should work as well). Pudding should be somewhat set at this point. Note: pudding mix typically creates 2 cups of pudding, so half of the mix will be left over at first.
Divide the peanut butter whipped topping mix into four separate portions and layer on top of chocolate pudding in each dish.
Use remaining pudding and layer another 1/4 cup on top of each peanut butter layer.
Chill in fridge for at least 30 minutes...the longer the better. Top with fat free Reddi Whip (and chocolate sprinkles if desired) and INDULGE!!!!
I made this recipe a couple of years ago for a holiday party and it was amazing!! I don't make a lot of things anymore with processed components, but if you're looking for a low calorie alternative while you lose weight, this is a great option...and delicious!
This is a Hungry Girl Recipe
4 Sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 Cup fat-free sweetened condensed milk
1/2 Cup fat-free milk
1 small (4-serving) box of Jello-O Sugar Free Fat Free Vanilla Instant Pudding Mix
3 Cups Cool Whip Free, thawed
3 Tbsp. Mini semi-sweet chocolate chips
2 Standard-sized peppermint candy canes, lightly crushed, divided
Preheat Oven to 400 degrees
To make the crust, crush the graham crackers in a food processor or blender (I used a plastic back and rolling pin)
Transfer crumbs to a bowl and set aside.
Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.
Spray a 9-inch pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan. (I was only able to press far enough to get it to the edge of the bottom of the pan...you may need to add graham crackers and butter spread if you want it to go further. It still tasted great only being on the bottom.)
Bake crust in the oven until firm, 8-10 minutes. Set aside to cool.
Combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.
Once crust has cooled completely, evenly pour filling into the pan.
Refrigerate until firm and chilled, at least 2 hours. (Overnight is best, although I only chilled it for 4 hours).
Sprinkle pie with remaining candy cane pieces. If you like, top with fat free Reddi-whip just before serving. Dig in!!
An old Weight Watchers favorite for the holidays. Although this does use processed ingredients, you can make adjustments as you see fit. You can also use organic pumpkin.
1 15 oz can of 100% pure pumpkin (I used Libby's)
1 box of vanilla, or butterscotch sugar-free, fat-free instant Jell-O pudding
1 8 oz tub of fat free cool whip
Mix the dry pudding mix with the can of pumpkin.
Once it's completely blended, fold in the entire tub of cool whip and mix until you can no longer see any of the white cool whip. Color will be a pastel pumpkin shade.
Separate into 6 small custard dishes.
Chill for 1-2 hours.
Note: Picture borrowed from www.wellsphere.com. I could not find my original photo.
1 Box Spice Cake Mix (Carrot cake and devils food cake also work)
1 15oz can pumpkin
Optional: Chocolate chips, nuts, raisins
Preheat the over to 350 degrees
Mix the pumpkin and spice cake mix together (you will want to add water, but don't...it will eventually blend.)
I use a combination of a hand mixer and a spatula to get it well blended. It will have a thick consistency.
Use a cookie scooper or spoon to make 48 cookies.
Bake at 350 degrees for 5-10 minutes, depending on size.
Let them cool on cooling rack.
You can change the mix up by folding in raisins, nuts, or mini morsels.
Note: use vegan chocolate chips for vegan cookies
(Makes 12 muffins) (V) – This recipe is a vegan option recipe!
Total Fat: 1.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg Sodium: 210 mg
Total Fiber: 3 g
Protein: 4 g
Carbohydrate: 28 g Sugar 11 g
Source: Prevent and Reverse Heart Disease by Caldwell B. Esselstyne, Jr. MD
I love to cook, create and recreate...especially healthy foods! Let's have fun in the kitchen!