For a lighter alternative to traditional pumpkin pie, try this deliciously easy mousse. From The Kitchens of The Food Channel.

Prep Time: 5 minutes
Cook Time: 1 hour
Serves: 5

Ingredients
1 package (4-serving size) sugar free fat free instant vanilla pudding
1 teaspoon McCormick Cinnamon, Ground
1/2 teaspoon McCormick Ginger, Ground
1 cup cold milk
1 cup canned pumpkin
1 1/2 cups thawed reduced fat whipped topping, divided
5 toasted pecan halves (optional)

Preparation
1. Mix pudding mix, cinnamon and ginger in large bowl. Add milk and pumpkin; beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mousse into serving bowl or 5 dessert glasses.

2. Refrigerate at least 1 hour to blend flavors. Just before serving, garnish with remaining 1/2 cup whipped topping. Garnish with pecan halves, if desired.

Nutrition Information (per serving): Calories: 104, Fat: 4 g, Carbohydrates: 15 g, Cholesterol: 4 mg, Sodium: 233 mg, Fiber: 2 g, Protein: 2 g.

Recipe courtesy of McCormick

[Reprinted with permission]

[Photo Credit: David Nehmer, FoodChannel.com]

Looking for more pumpkin recipes? Check these out!

Related posts

• Healthy Recipe: Holiday Meringues
• Healthy Recipe: HG’s Too-Good-To-Deny Pumpkin Pie
• Healthy Recipe: Chocolate Angel Food Cake with Raspberries
• Spiced Cider
• Quick Bites: Nutty Apple Recipe

This yummy dessert recipe is from Fitness Magazine where I just found out October is National Dessert Month. Who knew there was such a thing?

You don’t have to look farther than your kitchen cabinets to make this sweet and simple dessert. It’s perfect in the fall after a day of apple picking.

Ingredients
Nonstick cooking spray
12  ounce caramel ice cream topping
1/2  cup peanut butter
1/2  cup water
2 1/2  pounds cooking apples (such as Granny Smith), peeled, cored and sliced into 1/2-inch-thick wedges
Vanilla ice cream

Directions
Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Add caramel, peanut butter, and water; whisk until smooth. Add apples; stir to coat. Cover. Cook on low heat for 3 to 4 hours. Serve topped with ice cream, if desired.

Makes: 8-10 servings

Nutrition facts per serving:
297 calories
4g protein
53g carbohydrate
8g fat (2g saturated)
5g fiber

[Re-printed with permission]

See more healthy recipes from Fitness Magazine here.

Related posts

• Healthy Recipe: Chocolate-Banana Cream Pie
• White Bean Enchiladas
• Quick Bites: Nutty Apple Recipe
• Protein bars by Mark Salinas
• Peanut Butter Muffins

These “Healthified” Strawberry Shortcake Squares from eatbetteramerica have 60% less fat, 30% fewer calories, and 75% less sat fat than the original recipe (see the comparison here).  They’re short on fat and berry delicious!

Prep Time: 30 min
Start to Finish: 1 hr 30 min
Makes: 15 servings

Cake
3 cups Bisquick Heart Smart® mix
1 cup sugar
2 tablespoons canola oil or 1/4 cup unsweetened applesauce
1 cup fat-free (skim) milk
2 teaspoons vanilla
1 whole egg
1 egg white

Topping
6 cups sliced fresh strawberries
2 tablespoons sugar
2 tablespoons water
1 teaspoon lemon juice
1 container (8 oz) frozen reduced-fat or fat-free whipped topping, thawed

1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
4. To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.

Nutritional Information
1 Serving: Calories 230 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 24g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 35%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3 MyPyramid Servings: 1/2 c Fruits
*% Daily Values are based on a 2,000 calorie diet.

Related posts

• Healthy Recipe: Holiday Meringues
• Healthy Recipe: HG’s Too-Good-To-Deny Pumpkin Pie
• Quick Bites: Nutty Apple Recipe
• Peanut butter breakfast sandwiches
• How to healthify your recipes

Don’t these look divine? And can you believe they only have 54 calories each? I am practically drooling just from this picture of Devin Alexander’s Chocolate Chocolate Brownie Cups from her cookbook, The Most Decadent Diet EVER!

From Devin:

I showed up to my pitch meeting for this book with brownie batter on my jeans. I have had so much success with these brownies and another variety that I’ve been making for years that I rarely go anywhere without taking them. I truly believe that in the case of my cooking, tasting is believing.

They’re so moist and chocolaty, they often end up on me or even on my publicist’s cell phone as we scurry to wrap up pretty platters of them. But we don’t mind because they’ve landed me tons of TV spots and even made this book possible.

I hope you’ll enjoy baking them as much as I do and that you’ll consider creating your own platters of them to give to people you care about. They’re sure to love them and you’ll be doing them a huge favor by saving them tons of fat and calories.

Note that they freeze extremely well if you want to keep them on hand for your children’s after-school cravings or your midnight sweet tooth. With only 54 calories and less than 1 gram of fat each, you really can’t go wrong!

Ingredients:
Butter-flavored cooking spray
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
8 large egg whites
2 cups raw sugar
1/2 cup unbleached all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1 teaspoon salt
1/2 cup mini semi-sweet chocolate chips

Directions:
Preheat the oven to 350°F. Thoroughly mist two 12-cup nonstick mini-muffin tins with spray.

Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir until just combined and no lumps remain. Working in batches, fill each cup until just barely full. Sprinkle about one-fourth of the chips evenly over the brownies in each of the tins. Bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the tins to a cooling rack and cool for 5 minutes. Use a butter knife to gently lift the brownies from the muffin tins (if they stick, carefully run the knife around the edge of each cup). Cool on the rack for another 10 minutes. Repeat with the second half of the batter and the remaining chips.

MAKES 48 BROWNIE CUPS; 24 SERVINGS
Each 1-Decadent-Disk serving (2 brownies) has: 109 calories, 2 g protein, 23 g carbohydrates, 1 g fat, <1 g saturated fat, 0 mg cholesterol, trace fiber, 139 mg sodium

You save: 151 calories, 11 g fat, 2 g saturated fat

Traditional serving: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium

[Reprinted with permission]

[Photo Credit: Lisa Cohen]

Related posts

• Healthy Recipe: Chocolate-Banana Cream Pie
• Healthy Recipe: 1-2-3 Peach Cobbler
• Vitalicous Super Sampler winner!
• Vitalicious Super Sampler giveaway
• Trend Tracker: CocoaVia – Heart Healthy Chocolate?

Don’t these look festive? I spotted them – thanks to Eat Better America – and had to share. At 20 calories each, they’re perfect for your next holiday get-together. Enjoy!

Prep Time:20 min
Start to Finish:2 hr 20 min
Makes:3 dozen cookies

Ingredients:
3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon peppermint extract
Red or pink paste food color

Directions:
1. Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.

2. Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.

3. Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Cookie: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 4g); Protein 0g

[Photo Credit: EatBetterAmerica]

Related posts

• Quick Bites: Nutty Apple Recipe
• How to healthify your recipes
• Home-Style Biscuits
• Healthy Recipe: Strawberry Shortcake Squares
• Healthy Recipe: Spinach & Artichoke Fritatta

Just because you have a slice of pumpkin pie this Thanksgiving doesn’t mean you have to load up on fat and calories. Not with this recipe from Hungry Girl – a FatFighterTV favorite. Oh, and next week, we’ll have a behind the scenes look at Hungry Girl in action – just how many new low-fat, lower-in-calories, light, etc. foods does she taste a week, anyway? Just thinking about it makes me hungry.

HG’s Too-Good-To-Deny Pumpkin Pie

Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust — trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving!

MAKES 8 SERVINGS

Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

Want more Hungry Girl? Here’s her recipe for Save-the-Day Stuffing… plus check out what it’s like behind the scenes at the HG headquarters – so much research and tasting to do!

[Photo Credit: Hungry Girl]

Related posts

• A new zero-calorie sweetener and pumpkin pie
• Healthy Recipe: Strawberry Shortcake Squares
• Healthy Recipe: Pumpkin Pie Mousse with Toasted Pecans
• Healthy Recipe: Holiday Meringues
• Healthy Recipe: HG’s Save-the-Day Stuffing

Enjoy a wedge of chocolate pie without the guilt! The creamy filling and hint of banana is sure to please.

From eatbetteramerica

Prep Time:15 min
Start to Finish:2 hr 15 min
makes:8 servings
serving size:1 Serving

Ingredients:

1 large banana, sliced
1 reduced-fat graham cracker crumb crust (6 oz)
2 cups fat-free (skim) milk
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 box (6-serving size) chocolate instant pudding and pie filling mix
1/2 cup reduced-fat whipped topping, thawed
Additional banana slices, if desired
Chocolate shavings, if desired

Directions:

1. Arrange banana slices over bottom of crust; set aside.
2. In medium bowl, beat milk, yogurt and pudding mix with electric mixer on low speed 1 to 2 minutes or until smooth and thickened. Pour over banana slices in crust. Refrigerate about 2 hours, until set.
3. To serve, top each serving with 1 tablespoon whipped topping. Garnish with additional banana slices and chocolate shavings.

Nutritional Information:
1 Serving: Calories 190 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 20g); Protein 4g
Photo Credit: eatbetteramerica

Related posts

• Healthy Recipe: Chocolate Chocolate Brownie Cups
• Healthy Recipe: Peanut Butter-Caramel Apples
• Healthy Recipe: Jamie Eason’s “Oh Baby!” Carrot Cake Protein Bars
• Healthy Recipe: Holiday Meringues
• Healthy Recipe: HG’s Too-Good-To-Deny Pumpkin Pie

Here’s a frozen treat you can feel good about eating – Protein Smoothie Popsicles. The recipe comes from Tosca Reno’s new book, The Eat-Clean Diet for Family & Kids, this week’s FFTV giveaway. Enjoy!

[asa]1552100502[/asa]

Who knew popsicles could be good for you? Loading this kid favorite with protein and fruit is a little secret you can keep for yourself. Just let the kids enjoy them!

Ingredients:
2 cups plain low-fat yogurt
2 scoops vanilla-flavored protein powder
2 cups frozen berries
1/4 cup agave nectar

Directions:
Place all ingredients in the bowl of a food processor or blender. Process until just combined. Pour into popsicle molds or Dixie cups with a popsicle stick centered in the mixture. Freeze.

Makes: 10 to 12 popsicles

Serving Size: 1 popsicle

Each serving provides: Calories: 77, Total fat: 0.2g, Saturated fat: 0g, Protein: 5g, Carbs: 14g, Fiber: 1g, Cholesterol: 0mg, Sodium: 40mg.

Related posts

• Healthy Recipe: Protein Pancakes with Blueberry Topping
• Peanut Butter Muffins
• Healthy Recipe: Mediterranean Layer Dip
• Healthy Recipe: Leeky chicken soup
• Healthy Recipe: Jamie Eason’s “Oh Baby!” Carrot Cake Protein Bars

How festive is this? I ran across this recipe from Family Fun just in time for the Fourth of July. Not only does it look great, it’s also easy to make and it’s healthy.

Family Fun says, “For ultimate freshness, prepare this treat right before serving. Present it with toothpicks for spearing the fruit and a bowl of your favorite dip, if desired.”

Ingredients:
29 large strawberries
30 large blackberries
7 or so large bananas
Lemon juice

1. Hull and halve 29 large strawberries and set them aside.

2. Arrange 30 large blackberries, as shown, in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).

3. Cut 58 banana slices, 3/4-inch-thick, into a bowl. Sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning.

4. Assemble the banana slices in rows as shown and top each slice with a strawberry half.

Can’t wait to try this! Maybe with a little Lite Cool Whip on the side…

Photo Credit: Family Fun

Related posts

• White Bean Enchiladas
• Quick Bites: Nutty Apple Recipe
• Protein bars by Mark Salinas
• Peanut Butter Muffins
• Peanut butter breakfast sandwiches

Try this healthy peach cobbler made with pancake mix – it’s as easy as 1-2-3!

Ingredients:

1/2 tsp ground cinnamon
1 Tbsp vanilla extract
2 Tbsp cornstarch
1 C peach nectar
1/4 C pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
2 can (16 oz each) peaches, packed in juice, drained, (or 13/4 lb fresh) sliced
1 Tbsp tub margarine
1 C dry pancake mix
2/3 C all-purpose flour
1/2 C sugar
2/3 C evaporated skim milk as needed nonstick cooking spray
1/2 tsp nutmeg
1 Tbsp brown sugar

Directions:
1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for 5-10 minutes.
4. In another saucepan, melt margarine and set aside.
5. Lightly spray 8-inch-square glass dish with cooking spray. Pour hot peach mixture into dish.
6. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this over peach mixture.
7. Combine nutmeg and brown sugar. Sprinkle on top of batter.
8. Bake at 400 degrees for 15-20 minutes or until golden brown.
9. Cool and cut into 8 pieces

Makes: 8 servings
Serving Size: 1 piece
Each serving provides: Calories: 271, Total fat: 4 g, Saturated fat: less than 1 g, Cholesterol: less than 1 mg, Sodium: 263 mg, Total fiber: 2 g, Protein: 4 g, Carbohydrates: 54 g, Potassium: 284 mg

Source: U.S. Department of Health & Human Services

Healthy Recipes from Friends Forum

Related posts

• Healthy Recipe: Delicious Oven French Fries
• Healthy Recipe: Chocolate-Banana Cream Pie
• Healthy Recipe: Chocolate Chocolate Brownie Cups
• Recipe rehabs and rescues
• Peanut Butter Muffins