LOW FAT PUMPKIN PIE RECIPES. PUMPKIN PIE RECIPES

LOW FAT PUMPKIN PIE RECIPES. HOW MANY CALORIES TO LOOSE WEIGHT. STARVE YOURSELF TO LOSE WEIGHT

Low Fat Pumpkin Pie Recipes


low fat pumpkin pie recipes
    pumpkin pie
  • this is a common dessert at thanksgiving. It is delicious and made from pumpkins.
  • pie made of mashed pumpkin and milk and eggs and sugar
  • Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. The pumpkin is a symbol of harvest time and featured also at Halloween.
    low fat
  • This food labeling term denotes the product has less than 3g of fat in a given size of serving.
  • Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
  • 3 g or less per reference amount (and per 50 g if reference amount is small).
    recipes
  • Something which is likely to lead to a particular outcome
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
  • (recipe) directions for making something
  • A set of instructions for preparing a particular dish, including a list of the ingredients required
  • A medical prescription
  • (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
low fat pumpkin pie recipes - Hungry Girl
Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet
Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet
With more than 200 recipes and two-ingredient “couples” to choose from, you’ll never be hungry again! Get ready to chew on:
Crazy Pineapple Salmon Teriyaki (347 calories)
Mom-Style Creamy Chicken ’n Veggies (307 calories)
Queen-of-the-Castle Sliders (254 calories)
Caramel Swirl Cream Puffs (121 calories)
Corndog Millionaire Muffins (160 calories)
Chili Cheese Dog Nachos (218 calories)
Turkey & Veggie Meatloaf Minis (142 calories)
Planet Hungrywood Sweet & Cap’n Crunchy Chicken (234 calories)
Shrimp & Grits . . . for Hungry Chicks! (380 calories)
Cannoli-Stuffed French Toast Nuggets (228 calories)

Book Review
Are you hungry? The number-one New York Times bestselling phenomenon is back--with even more yum-a-licious guilt-free recipes. This time, the easiest ones on the planet!

Hungry Girl's recipes aren't just delicious, they're SUPER-SIMPLE, too. Hungry Girl 1-2-3 will help you make the world's most delicious guilt-free appetizers, meals, snacks, desserts, etc., with practically no effort whatsoever! There are loads of crock-pot recipes, microwavable meals, HG's famous "foil packs," and more. Some are such a cinch, you won't even have to turn on the oven or stove! Really.

Try Your Hand at These Easy Recipes from Hungry Girl 1-2-3



Chunky Veggie Pumpkin Chili
Our friend canned pumpkin is at it again, adding fun, fiber, and flavor to this incredible chili. The taste is mellow but can easily be spiced up with extra cayenne or some hot sauce.

Ingredients
(Makes 11 Servings)
One 28-ounce can crushed tomatoes
One 15-ounce can pure pumpkin
2 teaspoons chopped garlic
? tablespoon cayenne pepper, or
more to taste
1 teaspoon chili powder
1 teaspoon pumpkin pie spice
? teaspoon salt, or more to taste
? teaspoon ground cuminOne 14.5-ounce can diced tomatoes
One 15-ounce can chili beans (pinto beans
in chili sauce), not drained
One 15-ounce can black beans, drained
and rinsed
? cup canned diced green chiles
2 cups chopped portabella mushrooms
1? cups chopped zucchini
1? cups chopped onion
Directions
Add crushed tomatoes, pumpkin, garlic, and all the seasonings to the crock pot. Mix well.

Add diced tomatoes, both types of beans, diced green chiles, and all the veggies.
Stir thoroughly. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.


Holy Moly Cannoli Cones
These might actually be the cutest food items in the entire book. But let’s put adorableness aside for a moment . . . they TASTE AWESOME!!! Try serving these at parties and your events will immediately become 37 percent more enjoyable.

Ingredients
(Makes 6 Servings)

1 cup plus 2 tablespoons fat-free ricotta cheese
2/3 cup Cool Whip Free, thawed
2? tablespoons Splenda No Calorie Sweetener (granulated)
1 tablespoon sugar-free fat-free vanilla instant pudding mix
1 tablespoon powdered sugar
2 tablespoons mini semi-sweet chocolate chips, divided
6 sugar cones (like the kind by Keebler)

Directions
Place all ingredients except chocolate chips and sugar cones in a medium bowl.
Using a handheld electric mixer set to high speed, mix until fully combined and
fluffy. Fold in half of the chocolate chips.

Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of
the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.

Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.



83% (16)
Stuffed Pumpkin
Stuffed Pumpkin
2006 - We totally ate this stuffed pumpkin. Stuffed Pumpkin Part 1 1 whole Pie Pumpkin (8-10 inches diameter)( You can also use a hubbard squash) 1/2 teaspoon salt Part 2 2 Tablespoons vegetable oil 2.5 lbs (1134 grams) Ground Turkey 1 Teaspoon Poultry Seasoning 1 Teaspoon White Pepper 2 Golden Bell Peppers, chopped (alt: can use regular green or red peppers) 1 large Red Onion, chopped Part 3 1/3 lb (151 grams) Precooked Turkey Sausage 2 teaspoons olive oil 2 teaspoons minced fresh Oregano 2 teaspoons vinegar 1 teaspoon Black Pepper 1/2 teaspoon salt 4 cloves garlic, pressed Part 4 1 1/4 cups (280 grams) Golden Raisins 1/3 cups (76 grams) Chopped Green Olives, stuffed with pimentos 1 400gram can (14 ounces) Chopped Skinned Tomatoes 3 Large Eggs, beaten ========= Part 1 – Prepping the Pumpkin With a sharp knife, cut out a circular top, about 5 inch diameter (or big enough for your fist). Save the top for the lid. Scoop out the seeds and scrape out the stringy guts until it is clean (For a snack while cooking, rinse the seeds, sprinkle with sea salt, celery salt or any flavour of popcorn seasoning and toast under the oven broiler till lightly browned) Get a STOCK POT that is big enough for your pumpkin. Put the pumpkin in it and cover with water (Also fill the pumpkin). Add 1/2 teaspoon of salt to the water. The idea is to cook the pumpkin from both outside and inside. (If you have an electric cooking coil, place it in the pumpkin to boil the water inside. Cover the pot, bring water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 10-15 minutes *Do Not Overcook! The pumpkin should remain firm enough to keep its shape. An overcooked pumpkin has the potential to collapse under the weight of the filling later, and it is also really hard to get out of the water. **Do not underestimate the time it will take you to remove a hot, floppy pumpkin from hot water without wrecking it! Be very careful and don’t rush it. If you hav those silicone oven mitts that let you put your hand into boiling water, this is where you want to use them. Dry the outside of the Pumkpin Part 2 – Meat Mixture Heat vegetable oil in a large frypan or wok Add Ground Turkey, Poultry Seasoning, White Pepper, Bell Peppers, and Onion. Cook over medium heat until the turkey is no longer pink. Remove from heat and set aside Part 3 – Sausage Mixture In a large bowl, mix together the Cooked Turkey Sausage, Olive Oil, Oregano, Vinegar, Black Pepper, 1/2 teaspoon of Salt, and Garlic Part 4 – put it all together. Add the Sausage mixture, Raisins, Olives, and Tomotoes to the ground turkey mixture in a wok or large frypan. Mix well. Cover the pan and cook over low heat for 15 minutes, stirring occasionally Remove from heat and allow it to cool slightly Add 3 beaten eggs and mix in thoroughly. Part 5 – Stuff that Pumpkin Fill the cooked pumpkin with the stuffing. Press stuffing lightly to pack it. Cover the pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan and bake at 350f for 1 hour. When 15 minutes are remaining, replace the foil with the pumpkin lid. When done, spoon off extra moisture. Allow to cool 15 minutes before serving. This will give the stuffed pumpkin time to firm up as well. To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Spoon extra filling on top. The entire pumpkin is edible except for the woody stem. For smaller servings, cut the pumpkin cleanly at the equator, flip the top half into another dish for cutting, and place the bottom half in the fridge for later.
Stuffed Pumpkin
Stuffed Pumpkin
2006 - We made stuffed Pumpkin. NOM Stuffed Pumpkin Part 1 1 whole Pie Pumpkin (8-10 inches diameter)( You can also use a hubbard squash) 1/2 teaspoon salt Part 2 2 Tablespoons vegetable oil 2.5 lbs (1134 grams) Ground Turkey 1 Teaspoon Poultry Seasoning 1 Teaspoon White Pepper 2 Golden Bell Peppers, chopped (alt: can use regular green or red peppers) 1 large Red Onion, chopped Part 3 1/3 lb (151 grams) Precooked Turkey Sausage 2 teaspoons olive oil 2 teaspoons minced fresh Oregano 2 teaspoons vinegar 1 teaspoon Black Pepper 1/2 teaspoon salt 4 cloves garlic, pressed Part 4 1 1/4 cups (280 grams) Golden Raisins 1/3 cups (76 grams) Chopped Green Olives, stuffed with pimentos 1 400gram can (14 ounces) Chopped Skinned Tomatoes 3 Large Eggs, beaten ========= Part 1 – Prepping the Pumpkin With a sharp knife, cut out a circular top, about 5 inch diameter (or big enough for your fist). Save the top for the lid. Scoop out the seeds and scrape out the stringy guts until it is clean (For a snack while cooking, rinse the seeds, sprinkle with sea salt, celery salt or any flavour of popcorn seasoning and toast under the oven broiler till lightly browned) Get a STOCK POT that is big enough for your pumpkin. Put the pumpkin in it and cover with water (Also fill the pumpkin). Add 1/2 teaspoon of salt to the water. The idea is to cook the pumpkin from both outside and inside. (If you have an electric cooking coil, place it in the pumpkin to boil the water inside. Cover the pot, bring water to a boil, then simmer until the pumpkin meat is ALMOST tender when pierced with a fork, about 10-15 minutes *Do Not Overcook! The pumpkin should remain firm enough to keep its shape. An overcooked pumpkin has the potential to collapse under the weight of the filling later, and it is also really hard to get out of the water. **Do not underestimate the time it will take you to remove a hot, floppy pumpkin from hot water without wrecking it! Be very careful and don’t rush it. If you hav those silicone oven mitts that let you put your hand into boiling water, this is where you want to use them. Dry the outside of the Pumkpin Part 2 – Meat Mixture Heat vegetable oil in a large frypan or wok Add Ground Turkey, Poultry Seasoning, White Pepper, Bell Peppers, and Onion. Cook over medium heat until the turkey is no longer pink. Remove from heat and set aside Part 3 – Sausage Mixture In a large bowl, mix together the Cooked Turkey Sausage, Olive Oil, Oregano, Vinegar, Black Pepper, 1/2 teaspoon of Salt, and Garlic Part 4 – put it all together. Add the Sausage mixture, Raisins, Olives, and Tomotoes to the ground turkey mixture in a wok or large frypan. Mix well. Cover the pan and cook over low heat for 15 minutes, stirring occasionally Remove from heat and allow it to cool slightly Add 3 beaten eggs and mix in thoroughly. Part 5 – Stuff that Pumpkin Fill the cooked pumpkin with the stuffing. Press stuffing lightly to pack it. Cover the pumpkin opening with aluminum foil. Place pumpkin in greased shallow baking pan and bake at 350f for 1 hour. When 15 minutes are remaining, replace the foil with the pumpkin lid. When done, spoon off extra moisture. Allow to cool 15 minutes before serving. This will give the stuffed pumpkin time to firm up as well. To serve, slice from top to bottom in fat wedges, and put wedges on a dinner plate. Spoon extra filling on top. The entire pumpkin is edible except for the woody stem. For smaller servings, cut the pumpkin cleanly at the equator, flip the top half into another dish for cutting, and place the bottom half in the fridge for later.

low fat pumpkin pie recipes
low fat pumpkin pie recipes
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
Forget everything
you’ve heard about
health-conscious baking.

Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.

Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.

When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.

Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.

For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!

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