Wednesday, November 19, 2008

Pumpkin Pie With Graham Cracker Crust~

Pumpkin Pie with Graham Cracker Crust

POINTS® Value: 3Servings: 8Preparation Time: 10 minCooking Time: 65 minLevel of Difficulty: Moderate

Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.

3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tbsp packed light brown sugar
2 tbsp unsalted butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
4 tbsp lite whipped topping

Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

Happy cooking

Tuesday, November 18, 2008

Hot Chocolate Mix~

Hot Chocolate Mix
3/4 cup(s)
quality unsweetened cocoa, such as Valrhona
6 ounce(s)
quality semisweet chocolate, chopped
1/4 cup(s)
2 tablespoon(s)
1 1/2 tablespoon(s)
1 1/2 tablespoon(s)
pure vanilla extract
1 teaspoon(s)
ground nutmeg
1/2 teaspoon(s)
ground clove

Make the mix:Place all ingredients in a food processor fitted with a metal blade and process just until mixture is powdery -- about 30 seconds. Be careful not to over process. Store in an airtight container for up to 6 months.


About 2 1/4 cups
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.You could use splenda instead of sugar.I use two Tablespoons for a large mug or two teaspoons for a small cup. You can use skim milk or whole. I sometimes use half water and half milk. Fix it to your taste.
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
This is so good on a cold night. Add some miniture marshmellows, a cinnamon candy stick or a clove stick or nothing at all. Happy Sippin :) Lisa

Wednesday, November 12, 2008

Low Calorie Pigs in a Blanket~

Hog Heaven!

These flaky-licious hot dog treats taste almost exactly like the real ones. Juicy franks are wrapped in decadent dough and oven-baked for the flaky, buttery taste of the authentic hors d'oeuvre we all know and love! Go for it...Ingredients: 1 fat-free (or nearly fat-free) hot dog (like the ones by Oscar Mayer, Hebrew National and Ball Park) 1 portion Pillsbury Reduced Fat Crescent roll dough Directions: Preheat oven to 375 degrees. Cut hot dog into 4 even pieces. Stretch or roll out the triangle-shaped dough slightly, to make it a larger triangle. Cut dough into 4 long, narrow triangles. Beginning at the base of each triangle, roll a piece of the hot dog up in the dough until the point of each triangle wraps around the center. Place dogs on an ungreased baking pan and cook for about 12 minutes (until dough appears slightly browned and crispy). Enjoy!
Serving Size: 4 pieces (entire recipe) Calories: 135 Fat: 5g Sodium: 645mg Carbs: 15g Fiber: 0g Sugars: 3g Protein: 7.5g *3 Points
Hungry girl recipes~
Lisa M. Peeler