Light Cocoa Pumpkin Pie (crustless)

Eat a whole pie? Don't mind if I do..

Okay, maybe just two pieces for now, but that's because I want to save more for later tonight!

This pumpkin pie is spot on taste of your favorite fall dessert, with a little lingering hint of cocoa. I was told that it tastes restaurant quality. What's funny is, it's true, it's way better than the last pumpkin pie I can remember having at an eatery.. and this way you get a whole pie.

That you can eat by yourself.

Look at the nutritional info at the bottom of this recipe for a shock - I won't boast about it.. Just let you stammer in disbelief.

Note: The reason you must change the baking temperature is so that the pie bakes it's own crust. It firms up the edges the pie like it would if there were a crust!
This pie may not have a crust, but I promise you won't even remember what a crust is when you taste it. :)

Ingredients
7.5oz pumpkin puree (half can)
1/4 cup egg beaters
1/2 cup splenda
3/4 cup unsweetened almond milk
1/2 tbsp coconut flour
1 tsp unsweetened cocoa powder
1/2 tbsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp vanilla extract

Instructions
Preheat oven to 400. Lightly spray or grease a medium - small pie or tart pan. (I used an 8 inch tart pan). You could make it smaller if you want it thicker, you decide.
Combine all ingredients in a single bowl, adding the flour last, and beat well. Pour pie filling into your pan and bake at 400 for 20 minutes. Then, lower temperature to 350 degrees and bake for 40-45 more minutes until the middle of the pie is 'set'. Let cool before cutting and serving. Refrigerate for half hour or longer after cooling for best texture - but not necessary.

Nutritional info: 145 calories for the whole pie

Zucchini Brownie Bread (mini loaves!)

I love myself right now for making this. I'm dying inside over this recipe. I'm making it again tomorrow.. or maybe tonight.. it's that good.
Warning: Your kitchen will smell like a chocolate factory.

Spread with any spread you like - be creative! I only spread half of mine (with a hazelnut spread), because I wanted everyone to taste how great they are plain, too.

 The recipe name was inspired by my mom - who could not believe these healthy little treats. I was originally going to call it 'chocolate zucchini bread' or 'snack cakes' or something, but she kept shrieking "it's a BROWNIE!" and my gosh, it sure tastes like one..

Moist, chocolate and buttery tasting -- no one will believe these are healthy. It's seriously crazy.

Perfect for breakfast, with coffee, or as a snack.

Obviously I couldn't stop taking pictures because this recipe is too good all belief.

I love portioned stuff, it's so cute, and that way, everyone gets their own!

You can make this recipe multiple ways:
I used an 8 well mini loaf pan, and divided my batter into 6, making 6 small mini loaves. You can make one medium size bread loaf, 3 regular size mini loaves, etc etc, you just need to change the baking time for the recipe. You could probably also make massive muffins out of this too. Hmm.. maybe next time :D
The short version of it is - each of these are only 100 calories (recipe divided by 6). Mini loaf to yourself for 100 calories? Yeah, worth getting one of those pans.. See bottom for more nutritional babbling.
Plus they're really cool just to make other single serving type stuff, decorate different ones in different ways.. possibilities are endless!


Ingredients
1 cup whole wheat flour (or all purpose)
1/4 cup unsweetened cocoa powder
1 cup splenda
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon baking powder

1/4 cup egg beaters
1/2 cup unsweetened applesauce
1 tbsp unsweetened almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 tsp butter extract

1 cup zucchini, grated (about 1 small or medium squash, about 189g)

Instructions
Preheat oven to 350. Omitting the squash until the end, combine wet and dry ingredients separately and whisk both well. Use an electric beater and beat the wet and dry ingredients together until you have a thick bread batter. STIR the shredded zucchini into the batter. Use a nonstick cooking spray and spray whatever pan you want to use. Divide batter into 6 wells (if using an 8 well mini loaf pan), or divide into other sprayed pan accordingly.
Bake for 25-30 minutes using mini loaves, or more if making a larger loaf. Check for doneness with a toothpick or knife, center should come out clean. Loaf should be risen and slightly firm to touch.
Let cool or eat warm. AMAZING reheated - microwave for 15 seconds.

Nutritional info is 585 for the whole recipe, I'm rounding up to 600 for varying ingredients in such things (such as unsweetened applesauce), so just divide it as you want depending on what you make.
If you make it the way I did, each one of your mini loaves is an 100 calorie portion. Add up how much spread you use (I used a 1/2 tsp of hazelnut spread on mine), and you've got your nutritional info for your portion. :)

Funfetti Strawberry Shortcake French Toast

This is taking french toast to a whole new level.

How do I even begin? This french toast is soft and fluffy like shortcake, with a vanilla-strawberry topping.

 Tastes like strawberry shortcake, and cake batter..

Breakfast just doesn't get better than this. It can't.

I'm still at a loss for words. I think I'm in love with my french toast.

Ingredients
2 slices of your favorite bread (I used Sara Lee 45 cal/slice)

French toast mixture:
1 tbsp egg beaters
1-2 tbsp unsweetened almond milk
1 tbsp vanilla yogurt
1 tbsp Da Vinci Sugar Free Vanilla syrup (optional)
1/4 tsp Betty Crocker decorating sprinkles

Topping:
1/4 tsp Betty Crocker decorating sprinkles
45g fresh or defrosted strawberries, sliced
3 tbsp vanilla yogurt

Instructions
Combine your mixture ingredients (except the sprinkles) and stir well in a shallow dish or on a small plate. Dip each slice of bread in the mixture, covering so that each side of your bread is drenched in the mixture. Sprinkle your first 1/4 tsp of decorating sprinkles over the bread. Heat a greased or sprayed skillet to medium heat on your stove, and place bread slices in the heated pan, flipping every few minutes with a spatula for about 7-8 minutes. Once they start to brown, you can turn them to a lower heat and to keep them slowly cooking and warm while you make your topping mixture.
They take longer to cook than regular french toast because of the yogurt in the french toast mixture makes the bread fluffier and softer than regular french toast, giving it the consistency of short cake.
For the topping, measure three tablespoons (or more, if you want) of vanilla yogurt into a small ramekin or dish and stir in strawberries. Once your french toast is done, microwave your topping mixture for 30 seconds on high heat. Pour your strawberry topping over your french toast and sprinkle with the rest of the sprinkles.

Enjoy your warm and delicious strawberry shortcake breakfast!

Nutritional info: 155 calories

Rustic Strawberry Crisp for one

There's nothing better than a warm fruit crisp on a cold night. This delicious single serving strawberry crisp acts as a light dessert or a great side to a meal.

A sweet strawberry pie like filling with a crispy oat buttery topping..
Do I have your attention yet?
If you haven't tried a strawberry crisp dessert, you really should. You should also top this with whipped cream for added bliss.

Ingredients
90g strawberries (frozen or fresh, if frozen, defrost first)
1 tsp cornstarch
1 tbsp splenda

For topping:
1 tbsp + 1 tsp your favorite flour (I used wheat)
1 tbsp rolled oats
1 tsp unmelted butter (I used smart balance light)
1 tbsp splenda
1/8 tsp baking powder
pinch salt

Instructions
Preheat oven to 375. Cut up strawberries and place in a small ramekin dish and stir with cornstarch and splenda or sugar. Combine topping ingredients except the butter and mix together well. Stir in butter into the topping mixture until crumbly. If you need to, use your hands. I had to because I used a light butter. Cover strawberries with your crisp topping and cook for 30-35 minutes until the topping is brown and crisp and the strawberry mixture is bubbling. Let cool or eat warm.

Nutritional info: 130 calories

Pumpkin Cheesecake Mousse Dip

If there's anything scary about Halloween/Fall time, it's how fast I devoured this dip.

What makes it less scary? This one is a single serving recipe. No guilt, no shame, just pumpkin cheesecake indulgence mousse dip for one. It's pretty filling too.

Let's just say I was really craving pumpkin cheesecake and I was too lazy and tired to get out of bed and prepare actual cheesecake, bake it, wait for it to refridgerate... but oh, I am so loving this.

 I've seen a ton of different pumpkin dip recipes out there, but I guarantee you, you'll be glad you made this one. It's lighter, fluffier, and more mousse like, but with the taste of pumpkin cheesecake.

Goes great with sides like apple slices, pretzels, and maybe a few candy corn! (I can't imagine it not going good with anything though..)

Ingredients
1/4 cup canned pumpkin
1 tbsp fat free cream cheese
1 tbsp vanilla or plain yogurt
1 tbsp(9g) cool whip free
1/8 tsp vanilla extract

1/4 tsp pumpkin pie spice
1/8 tsp extra nutmeg (optional)
1 tbsp splenda
dash of cinnamon on top

Instructions
Combine wet ingredients and mix well until cream cheese chunks are gone. I used a hand beater. This is easier if you let the cream cheese sit out a few minutes. Then mix in dry ingredients and dash cinnamon on top. It's that easy.
Let refrigerate for about 10 minutes if you want it more cold/a little thicker. I like it better colder, but it's fantastic either way.

Nutritional info: 60 calories per recipe / ramekin full of dip

Baked Gingerbread Cake Donut

 Light and delicious gingerbread cake donut with that unique molasses aroma.

And it's gosh darn beautiful.. look how the molasses shines.

Maybe I'm just weird and have gingerbread cravings.. does anyone else get those? This goes perfect with coffee.

Ingredients
Dry
2 tsp coconut flour
1/2 tbsp splenda
1/8 tsp baking powder
pinch salt
pinch ginger
cinnamon
cloves
nutmeg

Wet
1/8 tsp butter extract
1/2 tbsp milk
1/2 tsp molasses
1/2 tsp yogurt
1/2 tsp applesauce
1 tbsp egg beater
1 tsp maple syrup

(glazed with 1/8 tsp molasses)

Instructions
 Mix wet ingredients and dry ingredients separately, then, mix wet and dry together, taking care to mix well until you have a nice batter. Gently spoon into a greased or sprayed standard size donut pan. Bake at 375 degrees for 20 minutes.
Glaze with molasses. Let cool or enjoy warm.

Nutritional info: 45 calories

Pumpkin Spice Powdered Sugar Cake Donut

I love donuts, especially powdered donuts, but I haven't eaten one in ages because, let's face it, donuts are never healthy. Unless of course they're baked and full of fiber like this one.

But wait, baked? Full of fiber? That doesn't sound like an appetizing donut.. or so you'd think.

However, this regular size donut tastes exactly like a cake donut because it is made with coconut flour. I really can't taste the difference. It has a light, airy, pumpkin flavor, with the same consistency and sugariness of a beloved classic powdered donut.

Best of all, it's only 60 calories for the entire donut, powdered sugar and all. That being said, feel free to double the recipe, make two, and eat them both. ;)

Ingredients
Dry
1 tbsp coconut flour
1 1/2 tbsp splenda
1/4 teaspoon baking powder
1/8 tsp xanthan gum
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice
pinch salt

Wet
1/8 tsp vanilla
1 tbsp egg beater
1 tbsp unsweetened vanilla almond milk
2 tbsp canned pumpkin
4 drops liquid stevia (optional)

coating: 1 tsp powdered sugar

Instructions
Preheat oven to 350. Combine wet and dry ingredients together, separately. Mix well, then gently mix wet ingredients into the dry until a cakey batter is formed.
Spray a donut pan with nonstick spray and gently spoon in the batter, working around the donut hole until the batter is smooth. Place in oven and bake for 20-25 minutes. Let cool in donut pan for a few minutes, then gently remove and let cool on wire rack or plate. Once completely cool, sprinkle or brush a tsp of powdered sugar over your donut. Enjoy!

Nutritional info: 60 calories
*I used a Wilton standard sized donut pan to make this.

Pumpkin Spice Latte Breakfast Muffin

 Mmmm.. Pumpkin spice lattes. I had a scoop of Starbuck's PSL ice cream last night before bed, and this morning I was craving more pumpkin spice latte.. but in muffin form.

 Here is a single serving recipe I came up with for a soft, delicious breakfast muffin that tastes like a pumpkin spice latte.

Ingredients:
1 tbsp canned pumpkin
1 tbsp + 1 tsp vanilla yogurt
1/2 tsp cold brew coffee
1 tsp unsweetened vanilla almond milk
1 tsp egg beaters
2 tbsp + 1 tsp whole wheat pastry flour
1 1/2 tbsp splenda
1/4 tsp baking powder
1/4 tsp pumpkin pie spice
1/8 tsp salt
1/8 tsp cinnamon

Instructions:
Mix dry ingredients together, and then add wet ingredients. Mix thoroughly and place into an oven preheated to 375 degrees. Bake for 20 minutes or until toothpick comes out of the muffin clean in the middle. Let cool or eat warm and top with your choice of topping.

I used 1/2 tbsp fat free cream cheese, 1/2 tbsp canned pumpkin, 1 tsp splenda and 1/2 tbsp vanilla yogurt to top mine.

Nutritional info: 85 calories for one muffin

(Better Than A Tortilla) Whole Wheat Pizza Crust

 

I happen to love pizza. I've made a lot of pizzas on top of tortillas for a low cal/healthy option, but sometimes I really miss pizza crust.

Today, I decided to make my own. I like the taste of whole wheat, so I used whole wheat flour, but you can also use all purpose, or a mix of the two. This is what it looked like after coming out of the oven,

Then, I threw my toppings on, and baked it!

Perfect personal size pizza with a healthy crust, that was much thicker than a flimsy tortilla.

I paired mine with a side salad for a great lunch. I also really enjoyed putting spices in the flour, such as parsley flakes and other seasonings. See what you can come up with!

Ingredients:
    1/4 cup whole wheat flour
    1/2 tsp baking powder
    1/8 tsp salt
    -add in spices such as parsley flakes, garlic powder, onion powder, italian seasoning, etc!
    2 tbsp unsweetened almond milk
    2 tbsp water
    1/2 tbsp unsweetened applesauce or pumpkin
    1/4 tsp butter extract

Instructions:
Preheat oven to 425. Combine dry ingredients and stir. Then, add wet ingredients and stir. Don't worry, your dough is going to be a little runny. Spray a baking sheet well with nonstick spray and spread out your crust to desired thick/thinness. The thinner it is, the crispier the crust will be.
Bake for 17-20 minutes and pull out. Gather up the toppings you want and add them on to the crust. Place back in the oven for 5-7 minutes. Enjoy your pizza!

Nutritional info: 100 calories for crust

Dark Chocolate Fudge Cupcake

Oh, hello, new love of my life.

I could eat these every day and not feel this slightest bit guilty. Why? Because I've never fulfilled a chocolate craving better than with these, and two, because they're less than 100 calories.

Okay, maybe I could eat two a day. They will also make your house smell like a bakery.

You can also top your cupcake with whatever you want - I've tried Bavarian cream, my chocolate ganache and regular icing so far..

Oh, and you can make them in less than 10 minutes. Maybe less than five, if you have the recipe memorized, like me.

Ingredients:
4 tbsp unsweetened cocoa powder
1/8 tsp baking powder
pinch salt
1/4-1/2 cup splenda or liquid sweetener to taste (but you have to use a lot, the less sweetener, the more "dark" the chocolate will seem, as unsweetened cocoa powder is very bitter)
3 tbsp unsweetened vanilla almond milk
2 tbsp canned pumpkin or unsweetened applesauce
1 1/2 tsp egg beater
2 tbsp water
1/4 tsp vanilla extract

1/8 tsp butter extract (optional)
+optional extras

Instructions:
Combine ingredients together in a bowl and stir well. Pour batter into a well greased or sprayed ramekin, and place in the microwave. Microwave for 3 minutes. If not done, microwave for 30 more seconds. Take out and let cool. Your cupcake should come out of the ramekin easily. Top with whatever you want, or eat your fudge cupcake plain!
You can also bake the batter at 350 for 20 minutes. However, I just like instant chocolate gratification, what can I say.

Nutritional info: 65 calories for one plain fudge cake

Cranberry White Chocolate Bark Smoothie

Smoothies are great for a filling snack, especially if you're in between meals. This smoothie tastes like white chocolate cranberry bark..but in a smoothie form.

 It's crazy good stuff. It kind of reminds me of Christmas.. I guess because of the taste.

Ingredients:
1/4 cup unsweetened vanilla almond milk
1/4 cup light vanilla yogurt
1 cup OceanSpray Diet Cranberry Juice
1 tbsp Da Vinci Sugar Free White Chocolate Syrup
2 tbsp Splenda
1/2 tsp Xanthan Gum
1/4 tsp vanilla extract
10g OceanSpray Reduced Sugar Craisins (These could be left out, but you won't get tiny bits of dried cranberry which I felt really made this so great.)
6-10 ice cubes, depending on desired consistency

Instructions:
Blend until smooth, or until consistency is how you like your smoothies.
Makes about 16oz.

Nutritional info: 69 calories w/ craisins, 44 without

Luscious Lemon Cheesecake (for one!)

The flavor of lemon compliments cheesecake quite nicely. This is a nice, thick, and creamy lemon cheesecake all for yourself.

Oh, did I mention chocolate crust which is 24% of your daily fiber?

 I glazed mine with whipped cream..

and topped with blueberries! I think this is my best recipe yet, actually. The crust is practically magic, and I know that I will never crave store bought cheesecake again.

Ingredients:
For the crust:
half serving (14g) fiber one chocolate cereal
2 tsp almond milk (or any)


For the filling:
2 tbsp fat free cream cheese
1 tbsp eggbeater
2 tbsp nonfat greek yogurt
1/4 cup splenda
1 tsp cornstarch
1/8 tsp lemon emulsion or lemon extract

Directions:
Preheat oven to 350 degrees.
Measure out half of a serving of cereal, and put in food processer until blended to the consistency of graham cracker crumbs. Or, you can mash up the cereal yourself, but it takes awhile and is frustrating unless you have something good to grind it up with. In a bowl, combine the crumbs and the 2 tsps almond milk and mix until sticky. Use a greased or well sprayed ramekin dish and push the crumb mixture down hard into the bottom of the ramekin and against the sides until crust is resembled. Set aside.
Measure and mix filling ingredients vigorously until you have a runny batter. Pour batter slowly into middle of ramekin until the crust is completely covered. Bake for 20 minutes or until cheesecake is firm and lightly cracking. Take out of oven and let cool. Refrigerate for at least an hour and then serve. After refrigerated, the cheesecake should be able to pop out of the ramekin very easily.

Nutritional info: 110 calories with light whipped cream spread on top

Lavishly Light Lemon Blueberry Scones

Starbucks has nothing on me. Their nutritional info for their blueberry scone frightens me (Calories; 460). But.. I want scones for breakfast sometimes!

I love scones.
This is sort of a double post, because I created a recipe for a small, well, sort of medium sized scone, for a breakfast side, and a large scone for a more filling version.

Nutritional info included for both recipes, cutting Starbucks calories by 67% with my large scone and 83 percent with my smaller version!
This scone is oozing with lemon flavor mixed with fresh blueberries. It's good, cold, warm, or even reheated.

 
One regular/large scone

Dry ingredients
3 tbsp flour
1 tbsp coconut flour
3 tbsp sugar 
1/4 tsp baking powder 
1/8 tsp baking soda 
1/8 tsp salt


Wet ingredients
1 tbsp yogurt
1 tbsp milk
1 tbsp egg beater
1 tbsp applesauce
1/4 tsp lemon extract
blueberries (20g, about 8-10 blueberries)

One smaller scone
Dry ingredients
1 + 1/2 tbsp flour
1/2 tbsp coconut flour
1 tbsp splenda
1/8 tsp baking powder 
pinch baking soda
pinch salt

Wet ingredients
1/2 tbsp yogurt
1/2 tbsp milk
1/2 tbsp egg beater
1/2 tbsp applesauce
1/4 tsp lemon extract
blueberries (20g, about 8-10 blueberries)

Directions are the same for both of these scone versions! Combine dry ingredients, and then mix wet ingredients with the dry. Measure out how much blueberries you want and roll into the dough. Drop onto greased or sprayed cookie sheet and bake at 400 degrees for 15-18 minutes.

Nutritional info: 150 calories per 1 large scone, 75 calories per one small scone