Posts Tagged With: Light

Pumpkin Bread with Cream Cheese Swirl

This recipe is going to blow your mind.  For real.  You may have been weary about reading this post because the title just sounds so calorie-laden.  While the title accurately describes the picture, it also leads you astray – this is LOW calorie bread, folks.  Like, we’re talking around 50 calories per slice.  And a slice is an EIGHTH of a loaf, not some scrawny piece that you could see through because its so thin.  Seriously.

I didn’t believe it when I found this recipe on Pinterest but the woman who blogged about it first said she actually ate the whole loaf in a sitting because it was so good.  I was curious, so I decided to try it out on friends this week.  Surprisingly, there is a lot of flavor here and my friends were pretty impressed.

Enjoy!

Batter:
  • 1 1/2 c. pureed pumpkin
  • 1/2 c. unsweetened applesauce
  • 1 whole egg
  • 3 egg whites
  • 1 c. all-purpose flour
  • 2/3 c. whole wheat flour
  • 1/2 c. Stevia Cup For Cup sweetener
  • 1/2 c. granulated sugar
  • 1 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
Cream filling
  • 8 oz. reduced fat cream cheese
  • 1/4 c. granulated sugar
  • 1 T. all-purpose flour
  • 2 egg whites
  • 1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
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Categories: American, Breads, Desserts, Recipes, Snacks | Tags: , , , , | 1 Comment

Lightened-Up Spinach & Artichoke Dip

In a last minute effort to create something delicious and nothorribly unhealthy for the Superbowl last week, I found a lightened-up version of Spinach and Artichoke dip…with bacon.  Yes, bacon.  Yum.

This recipe was delicious and was a hit at the party probably because most didn’t even know that it was low fat (my kind of party food).  It was also super easy, so watch out, you may be finding yourself making this on a regular basis.

Enjoy!

  • 1/3 cup fat-free mayonnaise
  • 2 garlic cloves, minced
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 2/3 c. (about 2 1/2 ounces) grated fresh Parmesan cheese, divided
  • 5 center-cut bacon slices, cooked and crumbled
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°.

Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.

Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated.

Serve with toasted baguette slices.

Cooking Light

Categories: American, Appetizers, Breads, Recipes, Snacks | Tags: , , , , | 2 Comments

Maple Bourbon Pecan Pie

This is a really sad post for me.  Don’t get me wrong, this pie was delicious!  I’m sad because I worked sooooo hard (let’s say the better part of an hour) making this beautiful pie crust only to have it totally freak out on me and shrink.  I have NEVER had this happen before and of course it happened when I was baking for Thanksgiving for 12 people.  Lovely.  I’m just going to stick with this is now a “rustic” pecan pie…

Enjoy!

  • 1 pie crust
  • Cooking spray
  • 3/4 c. pecan halves
  • 1/4 c. finely chopped pecans
  • 1/2 c. maple syrup
  • 1/2 c. dark corn syrup
  • 3 TBS brown sugar
  • 2 TBS butter, melted
  • 2 TBS bourbon
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten

Preheat oven to 350°.

Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.

Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350° for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.

Categories: American, Desserts, Recipes | Tags: , , , , , , | 7 Comments

Mini Pumpkin Pies – The Light Version

Before we get started, I am going to offer up an apology.  My blog is about to get SUPER lame for the next two months.  Seriously, its going to be bad and here’s why: while you think I am this young, little thing without a worry in the world besides what I am going to cook next, I’m actually an 80-year-old woman with bunions.  Okay, so I’m not really 80, but I do seriously have bunions that have been made unbearable by my addiction to stiletto heels.  Mmmmm, stilettos.  So basically, I have to have my left bunion removed on Monday (had the right one done in February) which means I’m off my feet for quite some time.  Totally lame-o.  If only I didn’t love shoes so much…if it were socially acceptable to go barefoot all the time, I could totally put this off for several more years.

In short foot surgery = can’t stand on two feet for at least 6 weeks = no cooking for Lauren.  However, Branden will be taking over the cooking, so hopefully he’ll have some things to share with you over the next two months (of course, I’ll be posting them because we all know he doesn’t really have the desire to post).

All that jazz aside, I figured I should share a quick fall/Thanksgiving recipe before I go down for the count (seeing as it will be Thanksgiving by the time I’m back to “normal”).  So who doesn’t love a good pumpkin pie?  If you don’t, stop here.  Sorry!

This is actually a light version of pumpkin pie that surprisingly tastes pretty darn close the real deal – Branden actually really likes this recipe and he normally hates slimmed down baked goods.  Let’s be honest, slimmed down baked goods are often disgusting.  My theory is, you might as well make the real deal so that you actually enjoy it and chalk it up as a loss in the calorie department…that is, until I found a version of this recipe last year.

If you want to make a full pie instead of individual ones, double all the ingredients for the filling and bake at the same temp for 50 minutes or until set.

Enjoy!

  • 4 sheets Phyllo dough
  • 1/4 c. packed, dark brown sugar
  • 1/8 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cornstarch
  • 3/4 c. canned pumpkin puree
  • 3/4 c. fat free evaporated milk
  • 1/4 c. egg whites or egg substitute
  • 1/2 tsp. vanilla extract

Preheat oven to 350º.  Lightly coat 6 ramekins with cooking spray.

Cut phyllo sheets in sixths*.  Place 1/6 phyllo in ramekin and lightly coat with cooking spray.  Top with another 1/6, placing corners just to the right of the previous sheet’s corners.  Repeat with two more pieces of phyllo.  Place ramekins on a baking sheet and bake for 10 minutes or until slightly browned.

Whisk together dry ingredients in a large bowl.  In a separate bowl, whisk together pumpkin, evaporated milk, egg, and vanilla.  Gradually whisk wet ingredients into dry ingredients.

Divide filling evenly among ramekins.  Bake until set, about 40 minutes.  Cool completely before serving.

*Tip for working with phyllo: keep it covered with a damp cloth until you’re ready to use it as it dries out really quickly.  Store any unused dough in the freezer for later.

Categories: American, Desserts, Recipes | Tags: , , , , , | 3 Comments

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