Low-Fat Pumpkin Bread Pudding

Prep Time: 15 minutes / Cook Time: 2 hours 30 minutes / Servings: 6

Low-Fat Pumpkin Bread Pudding
  • 6 cups whole grain bread, chopped into 1" cubes (about 6 slices)
  • 1 cup low-fat milk
  • 2 tbsp. unsweetened applesauce
  • 1 1/2 tbsp. Sucralose sweetener (Splenda)
  • 1/4 cup packed, dark brown sugar
  • 1 large egg
  • 1/2 cup egg substitute
  • 1 1/2 tsp. vanilla extract
  • 1/2 tbsp. pumpkin pie spice
  • 1 cup canned, organic, unsweetened pumpkin puree
Optional Toppings:
  • 1 cup vanilla Greek yogurt
  • 1/4 cup crushed almonds
  • 1 tbsp. orange zest
  1. In a large mixing bowl, combine milk, applesauce, Splenda and sugar.  Whisk until combined.
  2. In a separate mixing bowl, combine egg, egg substitute and vanilla.  Whisk until eggs are smooth and combined.  Pour the egg mixture into the milk mixtures and stir together.
  3. Add the pumpkin pie spice and canned pumpkin.  Whisk until all ingredients are smooth and combined.
  4. Spread the bread cubes into the bottom of a slow-cooker or crock pot.  Pour the custard mixture over the bread cubes to evenly coat the bread.
  5. Cover the mixture and cook on high for about 2-21/2 hours, until the custard is set all the way through.  Allow the pudding to cool for about 10 minutes before serving.  If you'd like to cook it in the oven instead, spray a glass baking dish with cooking spray, heat the oven to 350 degrees and cook for about 30 minutes or until the custard is set in the center. 
  6. Serve and top with vanilla Greek yogurt, crushed almonds and orange zest.

Coconut Milk Green Tea Ice Cream

Prep Time: 5 minutes / Chill Time: 30 minutes / Servings: 4
  1. Coconut Milk Green Tea Ice Cream

    • 1 can Coconut Milk (14 oz.), well chilled
    • 1 1/4 cup low-fat milk, well chilled
    • 1 tsp. vanilla extract
    • 1 tbsp. Matcha Green Tea Powder
    • 3/4 cup sugar

    1. Combine all ingredients in a blender and mix on high speed for 30 seconds.  Transfer to an ice cream maker and churn for about 30 minutes until desired softness is achieved.
    2. For firmer ice cream: Transfer to the freezer for one hour before serving.

    Baked Caramel Apples 

    Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 8

    Baked Caramel Apples
    • 4 large Braeburn, Gala or Fuji Apples
    • 2 cups crushed granola bars or graham crackers
    • 1/2 cup fat-free caramel syrup
    1. Preheat oven to 400 degrees.
    2. Cut the apples in half  and use a sharp paring knife or a melon-baller to scoop out the seeds and insides.  Leave about 1/4 inch of fruit attached to the skin.
    3. In a large mixing bowl, combine the granola and caramel syrup.  Stir until combined.
    4. Evenly spoon the granola mixture into the apple halves.  Arrange the stuffed apples on a baking sheet or in a muffin tin tray.
    5. Drizzle with more caramel syrup and bake in the oven at 400 degrees for about 20 minutes.  Cover with tin foil if they begin to brown too much.  Allow the apples to cool for about 5 minutes before serving. 

    Grilled Peaches with Sweet Vanilla Drizzle 

    Grilled Peaches with Sweet Vanilla Drizzle

    Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 8

    • 4 large peaches (firm)
    • 1 cup powdered sugar
    • 1 tsp. vanilla
    • 1-2 tbsp. of water (white wine optional)
    1. Cut the peaches in half with a large, sharp knife.  Place them face down on a hot grill for 5 minutes.  Turn them over and grill for another 5 minutes until soft.
    2. In a large mixing bowl, combine the powdered sugar, vanilla and water. Whisk until smooth.
    3. Drizzle the sauce lightly over the grilled peaches and serve.

    Skinny Tropical Dessert Nachos

    Skinny Tropical Dessert Nachos

    Prep: 15 minutes / Cook Time: 0 minutes / Servings: 4

    • 5 ounces, apple chips
    • 1 cup finely chopped California strawberries
    • 1 mango, finely chopped
    • 2 kiwi fruit, finely chopped
    • 6 ounce(s) of Philadelphia Light or Fat-Free Cream Cheese
    • 3 tbsp. of honey
    • 2 tbsp. of orange juice
    • 2 tbsp. of fresh mint, finely chopped, plus one sprig for garnish
    1. Spread apple chips evenly on a serving dish.
    2. Combine chopped fruit in a large bowl and mix until combined. Spoon evenly over the apple chips.
    3. Combine cream cheese, orange juice and honey in a microwave safe bowl. Microwave on high for 30 seconds. Remove and whisk until all ingredients are combined and smooth (should have the thickness and texture of nacho cheese). Then, spoon cream cheese mixture over nachos. Evenly spread the chopped mint on top and garnish with the final sprig of mint.

    Baked Plantain Chips with Spicy Mango Papaya Sauce

    Baked Plantain Chips with Spicy Mango Papaya Sauce

    A tip for the Plantains:  They always LOOK ripe in the store, like big, browning bananas, but Plantains are best and ripest when they're completely BLACK.  They're much easier to peel, and the fruit inside will still be firm and sweet.

    Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

    • 1 strawberry papaya, peeled, seeded and chopped
    • 1 mango, peeled, seeded and chopped
    • 4 tbsp. agave nectar
    • 1/2 tsp. cayenne pepper
    • 4 ripe plantains
    • pinch of salt
    • cooking spray

    1. Preheat oven to 400 degrees.
    2. In a blender or food processor, combine the mango, papaya, agave nectar and cayenne pepper.  Blend on high speed until smooth.  Transfer to a serving bowl and set aside.
    3. Peel the plantains and slice them thinly on a bias, creating 1/2" thick chips.
    4. Arrange them on a cookie sheet that's been sprayed with cooking spray.  Spray the chips again on top, sprinkle with salt and place them in the oven at 400 degrees for 10 minutes.  Flip them over with a spatula and cook for another 10 minutes, until golden brown on the edges.  Remove from the heat and allow them to cool for 5 minutes before serving. 

    Low-Fat Coconut Lime Tiramisu

    Low-Fat Coconut Lime Tiramisu
    Prep Time: 15 minutes / Refrigeration Time: 30 minutes / Servings: 12

    • 24 ladyfinger cookies
    • 2 tbsp. chopped fresh mint, plus a few leaves for garnish
    • 14 ounce(s) of light coconut milk
    • 1 medium lime, juiced and zested
    • 8 ounce(s) of Fat Free Cool Whip
    • 8 ounce(s) of Fat Free Philadelphia Cream Cheese
    • 1/4 cup(s) of finely shredded toasted coconut 
    1. Pour the coconut milk into a large baking dish.  Add the lime juice and stir until combined.
    2. Soak about 12 of the cookies in the milk mixture for about 10 seconds on each side, until soft.  Arrange them into the bottom of a separate baking dish.
    3. Mix the Cool Whip and Cream Cheese in a large mixing bowl for about 2 minutes with an electric mixer until smooth and creamy. Smooth about 1/2 of the mixture over the cookies evenly.
    4. Soak the other 12 cookies and place them on top of the cream cheese mixture.  Spread the other half of the cream cheese mixture on top of the cookies.
    5. Top with the toasted coconut. Place in the refrigerator for about 30 minutes to allow the tiramisu to set up.
    6. To serve: Top with remaining 2 tbsp. chopped fresh mint leaves and lime zest. Serve immediately.

    Caramel Apple S'mores Shooters

    Caramel Apple S'mores Shooters
    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
    • 3 cinnamon graham cracker sheets (12 crackers total)
    • 3 tbsp. caramel syrup
    • 4 tbsp. apple pie filling
    • 4 tbsp. marshmallow creme
    1. Break the graham crackers up into chunks and place in a medium mixing bowl.  Heat the caramel syrup in the microwave for 10-15 seconds and mix into the graham crackers until combined.
    2. Using 4 tall, narrow shot glasses, spoon a bout 1/8 of the graham cracker mixture into the bottom of each of the 4 shot glasses.
    3. Chop the apple pie filling into small pieces.  Spoon 1/4 of the pie filling into each of the shot glasses over the graham cracker mixture.
    4. Spoon the marshmallow creme into a sealable, plastic bag.  Snip of the corner and pipe 1/4 of the marshmallow creme into each of the shot glasses.
    5. Top with the remaining bits of graham cracker mixture. 

    Pumpkin Persimmon Pudding Bars

    Prep Time: 20 minutes / Cook Time: 45 minutes / Servings 16 bars

    Pumpkin Persimmon Pudding Bars
    • 4-5 large Fuyu persimmons
    • 1 cup pumpkin puree
    • 2/3 cup agave nectar
    • 2 cups almond meal
    • 2 cups vanilla rice milk
    • 2 eggs, beaten 
    • 1/4 cup applesauce
    • 1/2 tsp. baking soda
    • 2 tsp. gluten-free baking powder
    • 1 tsp. pumpkin pie spice
    • 1 tsp. cardamom
    • pinch of salt
    • canola or vegetable oil cooking spray

    1. Preheat oven to 350 degrees and spray a 9x13 inch baking pan with cooking spray.
    2. Peel and roughly chop the persimmons.  Place them in a food processor or blender and pulse until a smooth pulp is formed with no chunks.  Transfer the pulp to a large mixing bowl or stand mixer.
    3. Add the pumpkin puree, agave nectar, rice milk, eggs and applesauce. Mix on medium speed for about 30 seconds until smooth.
    4. In a separate mixing bowl combine almond meal, baking soda, baking powder, pumpkin pie spice, cardamom and salt.  Whisk together and slowly add to the wet ingredients while mixing with electric or stand mixer.  
    5. Transfer the mixture to the sprayed baking pan and bake in the oven at 350 degrees for about 45-50 minutes or until the mixture is completely cooked through.  Allow to cool for about 5 minutes before slicing and/or serving.

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