Healthy sweet treats for fall! Mini pumpkin pie and more...

Are you looking for healthier fall dessert recipes and sweet treats? Amy and Beth came up with some GREAT recipes!! Fall Dessert Recipes

MINI PUMPKIN PIE

Makes 12 servings= 1 mini pie,  41 calories, 0.5g total fat (0.5g sat fat), 6g carbs, 1g fiber, 2g protein

Ingredients

12 small square wonton wrappers (often stocked with the tofu in the refrigerated section of the supermarket)

3/4 cup canned pure pumpkin

3/4 cup light/low-fat ricotta cheese

3 packets no-calorie sweetener (like Truvia)

1 tsp. vanilla extract

1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

Dash salt

Optional toppings: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free CocoWhip!), additional cinnamon

Directions

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray. Place a wonton wrapper into each cup of the muffin pan. Press it into the bottom and up along the sides. Lightly spray wrappers with nonstick spray. Bake until lightly browned, about 8 minutes. Meanwhile, thoroughly mix remaining ingredients in a medium bowl. Spoon pumpkin mixture into wonton cups, about 2 tbsp. each. Cook time is ~10 minutes.

PUMPKIN CUSTARD CRUSTLESS PIE

Nutrition per serving: 1 serving= 1/9th of recipe, 65 calories, 0.5g fat, 81mg sodium, 12 g carbs, 1g fiber, 7g sugar, 5g protein

Ingredients:

15-oz. can pure pumpkin

12-oz. can evaporated fat-free milk

1/2 cup fat-free liquid egg whites or eggbeaters

3/4 cup zero-calorie baking granulated sweetener (examples: splenda baking sweetener, stevia baking sweetener)

2 tsp. pumpkin pie spice

Directions:

Preheat oven to 350 degrees.  Combine all ingredients in a bowl, and mix thoroughly.  Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. It will remain a little soft, like pie filling. Custard can be eaten hot or cold. Cut into 9 pieces and enjoy!

Nutrition per serving: 1 serving= 1/9th of recipe, 65 calories, 0.5g fat, 81mg sodium, 12 g carbs, 1g fiber, 7g sugar, 5g protein

BAKED APPLE

Makes 4 servings, Serving size= 1 apple, 104 calories, 0.5g fat, 10mg sodium, 27g carbs, 4g fiber, 21g sugar, 0.5g protein

Ingredients:

4 medium Rome or Braeburn apples

12 oz. can diet black cherry soda

1 tsp. granulated sugar

¼ tsp. Cinnamon (optional: add more for topping)

½ cup fat-free whipped topping (optional)

Directions:

Preheat oven to 375 degrees. Core apples. Place apples in a casserole dish. Pour the entire can of soda over the apples. Sprinkle with sugar and cinnamon. Bake in the oven until apples are tender, about 45 minutes.

Top each apple with 2 tbsp. whipped topping and additional cinnamon, as desired. Enjoy!

UPSIDE DOWN PUMPKIN CHEESECAKE PUDDING

Makes 10 servings: 115 calories, 0.4g fat, 207mg sodium, 18g carbs, 1.8g fiber, 7.5g sugar, 5.2g protein

Ingredients:

8 oz reduced fat cream cheese (room temperature)

8 oz Cool Whip Free

8 oz fat-free sour cream

2 pouches 100 Calorie Packs Honey Maid Thin Crisps (crushed)

1 can pumpkin puree (16 oz)

1 Tbsp lemon juice

¾ cup Splenda baking sweetener (or less, depending on how sweet you like it)

2 tsp. pumpkin pie spice

Directions:

Mix cream cheese, Cool Whip, sour cream, lemon juice, and Splenda. Add the pumpkin and pumpkin pie spice, and mix thoroughly. Pour into 10 dessert dishes and let chill in the fridge for several hours. Top with a small handful of crushed Honey Maid Thin Crisps and enjoy.

Recipes with our High Protein Oatmeal (available in the office and online at SeaCoastNutrition.com)

Apple Cinnamon Oatmeal Cookies

1 packet of our High Protein Apples n’ Cinnamon Oatmeal,  1/4 tsp cinnamon,  2 packets noncaloric sweetener, 1/3 cup water, 1/8 tsp baking powder, 1/2 tsp vanilla extract

Preheat oven to 350° F. Mix all dry ingredients together, add extract and water. Stir until moistened. Scoop into mini paper baking cups or greased baking pan (use Pam non-stick cooking spray) and bake for 12-15 minutes or until golden brown

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Gingerbread Cookie Oatmeal

1 packet of our HIgh ProteinMaple n’ Brown Sugar Oatmeal, 1/2-2 Tbsp sugar-free gingerbread syrup, 1/2-3/4 cup cold water

Preheat oven to 350°F. Mix all dry ingredients together, add extract and water. Stir until moistened. Scoop into mini paper baking cups or greased baking pan (use Pam non-stick cooking spray) and bake for 12-15 minutes or until golden brown.

Oatmeal Pancakes

1 packet of our High Protein Apples n’ Cinnamon Oatmeal, 4 ounces of water, Non-stick cooking spray, 2 Tbsp sugar-free non-caloric pancake syrup (optional)

Mix packet of oatmeal with water to create a batter. Coat a pan with non-stick cooking spray. Spoon batter onto pan and brown each side. Can be served with sugar-free, non-calorie syrup.

If you need some help setting up a healthy fall routine that can keep your strong and slim all winter, give us a ring at (603) 379-6500. We now offer phone consultations (or via Skye) for extra help, in addition to our private, 1:1 nutrition counseling in the office, and our more comprehensive medical weight management program for people who'd like even more! Learn about us at healthyweightcenter.com