Makes 2 pies or 18 serving slices You’ll need: 1 can (29 oz.) 100% pure pumpkin 2 cans fat-free evaporated milk 1/2 c. egg substitute or tofu 1-1/4 c. brown sugar or Splenda brown sugar 1/2 tsp. ground nutmeg 1 tsp. ground cloves 2 tsp. ground cinnamon 1 tsp. ground ginger Cooking spray, butter flavored Completely spray the inside of 2 glass pie plates with cooking spray. Preheat oven to 375 degrees F. In a large mixing bowl, on medium-low speed, mix well all ingredients thoroughly together. Pour pumpkin mixture into 2 pie plates filling each half-way full. Bake 40-45 minutes, until pies are completely set and knife inserted into the center of each pie comes out practically clean. Allow pies to completely cool. Cover and refrigerate, until ready to serve. Serving suggestion: When ready to serve right out of the refrigerator…slice each Crustless Pumpkin Pie into 9 slices and top each slice with a dollop of fat-free Cool Whip topping. Karen’s Note: This is one of my dad’s favorite recipes, because he dislikes pie crust. The best thing about this Crustless Pumpkin Pie recipe is that it is low in fat and carbohydrates!
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Makes 48 Mini Muffins You’ll need: 1 can (15 oz.) 100% pure pumpkin 1 pkg. spice cake mix 1 cup water Cooking spray, butter flavored Spray 4 (12 cups per pan) mini muffin tins with butter flavored cooking spray. Preheat oven to 350 degrees F. In a large mixing bowl mix well all ingredients thoroughly together. Using a cookie dough scooper (the mini ice cream or a melon ball-er works well too) scoop up batter and drop into 48 mini muffin cups. Bake in the center of the oven for 12-15 minutes, until a toothpick inserted in the center of the muffin and comes out clean. Allow to slightly cool before removing and or serving. Refrigerate any remaining pumpkin spice mini muffins. Karen’s Note: To make 24 regular muffins fill cups at least 2/3 full and bake for 22-25 minutes, until toothpick inserted in middle comes out clean. Makes 12 large servings You’ll need: 2 pkg. instant French vanilla pudding mix 3 cups fat-free milk 8 oz. fat-free cool whip, thawed 16 large, low fat, graham crackers Chocolate Topping: 3 Tbsp. light butter 2 Tbsp. canola oil 1-1/2 cup confectioner’s sugar 7 Tbsp. cocoa powder 3 Tbsp. fat-free milk 2 Tbsp. white corn syrup 1 Tbsp. vanilla extract Step 1: Mix pudding mix with milk, until slightly thickened. Fold in Cool Whip. In the bottom a 9 x 12 glass cake pan layer 1/2 of the graham cracker crumbs. Next, layer half of the French vanilla pudding. Repeat the graham cracker crumb layer and pudding mix layer. Cover cake with plastic wrap and refrigerate overnight. Step 2: Melt butter over medium heat in a large saucepan. Add canola oil, confectioner’s sugar, cocoa powder, milk, white corn syrup and vanilla extract, until chocolate syrup is thoroughly mixed. Remove from heat and set aside to slightly cool for about 10-15 minutes. Remove chilled pudding cake from the refrigerator, remove plastic wrap and pour chocolate syrup over top. Cover cake and put back into refrigerator for another 6 hours or overnight. Slice into 12 large squares and enjoy! Karen’s Note: This delicious cake recipe is from my husband Frank’s cousin Gerry. I’ve found that if you freeze it overnight for the 2nd step and then allow to slightly thaw for about 25-30 minutes, prior to serving that it is a bit more solidified to cut and serve. If the center of the cake is still frozen then microwave each piece individually for about 15 seconds, before serving. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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