Yum
A nice refreshing autumn treat. Serve up this low-point Pumpkin Smoothie with your Thanksgiving meal or after, as a dessert. The kids will love it!
Pumpkin Smoothie
Ingredients:
- 1/2 cup pumpkin butter
- 1/2 cup 1% milk
- 1/2 cup crushed ice
- 6 oz. Dannon Light and Fit Vanilla yogurt
- 2 tsp. vanilla
- 1/2 tsp. pumpkin spice or cinnamon (or both)
- 2 tsp. brown sugar
Put all ingredients in a blender and blend until smooth. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = About 2 cups
Serving size -1
Total points per serving = 3
Yum
I will eventually get back to some healthy low-point main courses or side dishes, but for now, having fun with these delicious autumn treats! This pumpkin cake is probably one of my favorites. That means I have to be careful because even though it's a wonderful low-point dessert, it's hard for me to just eat one piece. I vow to do better with that, the next time I bake this amazing pumpkin cake... which will be very soon!!!
Low-Point Pumpkin Cake
Ingredients:
- 1 2/3 cups Splenda granulated sugar substitute
- 3/4 cup Land O Lakes Light butter - softened
- 1/3 cup skim milk
- 1, 15 oz. can Pumpkin (not pumpkin pie filling)
- 2 eggs
- 2 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 tsp Pumpkin Pie spice
- 1/2 tsp All Spice
- 1/2 tsp Ginger
Combine sugar and butter. Mix well and then add eggs, pumpkin, and milk. Mix. Add spices and flour, beating at medium speed, scraping bowl often until well mixed. Pour batter into greased 13 inch by 9 inch cake pan. Bake for 25 minutes at 350 degrees (or until toothpick inserted into the middle comes out clean). If you would like a printer-friendly version of this recipe, Click Here.
Total servings = 18 pieces
Serving size = 1
Total points per serving = 1.7
Total points per serving with 1 tsp Betty Crocker Whipped Cream Cheese Icing or Whipped Butter Cream Icing on each serving = 2.5
Yum
Autumn is that time of year when I start to yearn for pumpkin, apple butter, and spice flavors. Quite a few of my blogs during this time will be recipes with one or all of those ingredients in them.
This delicious "Pumpkin Fluff" recipe can be enjoyed like a pudding. Somebody asked me if it can be used as a dip and it certainly can, however, one of my blogs in the very near future is going to be a great recipe for a wonderful pumpkin dip that's perfect for dipping ginger snap cookies into! So stay tuned for some amazing recipes you'll want to enjoy this fall season.
Pumpkin Fluff
Ingredients:
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 Tbs. pumpkin pie spice
- 3/4 to 1 cup skim milk
- 1 cup fat free cool whip
- 1 package of sugar free fat free instant vanilla pudding mix
Mix together pumpkin, spice, and milk until blended. Add pudding mix and mix for 2 minutes. Fold in cool whip. Refrigerate.
If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 5
Serving size = 1/2 cup
Points per serving = 1.4
