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Nutritional information per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g
DESSERTS/SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
The traditional holiday favorite is made with a
cookie crumb crust for a crunchy change.
Makes 12 servings
Crust:
2
⁄3 cup pecan halves
45 vanilla wafers (may use reduced-fat wafers)
1
⁄3 cup unsalted butter, melted
Pumpkin Filling:
2 large eggs
1
⁄2 cup brown sugar
1 can (12 ounces) evaporated fat free milk
1 can (15-16 ounces, 1
1
⁄2 cups) solid pack pumpkin
(not pie filling)
1 tablespoon cornstarch
1
⁄4 cup molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1
⁄4 teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover the blender jar. Set on Low
and Pulse 8 to 10 times to chop finely. Remove and transfer to a 10"
deep-dish pie plate. Place 15 cookies in the blender jar; cover the
blender jar. Set on High and Pulse 5 times to chop the cookies, then
blend for 10 seconds to pulverize; add the cookie crumbs to the nuts
in the pie plate and repeat with the remaining cookies. Stir the nuts
and cookies with a fork to blend; add the melted butter and stir to
combine. Press the cookie/nut mixture evenly onto the sides and
bottom of the pie plate. Bake in the preheated 375°F oven for
5 minutes. Remove and let cool on a rack while continuing.
Lower the oven temperature to 350°F.
Place the eggs and remaining ingredients in the blender jar in the
order listed; cover the blender jar. Set on Low and blend until smooth,
about 10 to 15 seconds. Pour the pumpkin mixture into the prepared
cookie crust. Bake in the preheated 350°F oven for 55 to 60 minutes.
Center of the pie may appear slightly jiggly – it will continue to set
as the pie cools. Place the pie on a rack and cool completely before
serving. Refrigerate after completely cool.
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g
• sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g
CHOCOLATE CHIP OATMEAL MUFFINS
Makes 18 mini muffins
cooking spray
1 cup all-purpose flour
1
⁄4 cup granulated sugar
1 teaspoon baking powder
1
⁄4 teaspoon salt
1 large egg
1
⁄4 cup unsalted butter, melted and cooled
1
⁄4 cup whole milk
1
⁄2 teaspoon vanilla extract
1
⁄3 cup rolled oats, lightly toasted
1
⁄3 cup chopped walnuts
1
⁄3 cup semi sweet chocolate morsels
Preheat oven to 400° F. Lightly coat mini muffin tin with cooking spray.
Place the flour, sugar, baking powder, and salt in the work bowl fitted
with the chopping blade. Press the On button and combine ingredients
using the high speed for 10 seconds. Remove and reserve.