100 lb. Club - Healthy pumpkin recipes!!




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JennyG
09-24-2012, 03:53 AM
http://diaryofanemotionalpigeon.blogspot.ca/2012/09/thinking-outside-box.html?m=1


Beverlyjoy
09-24-2012, 09:33 AM
That sounds good.

I love to take some pumpkin - add some Smart Balance Margerine, cinnomon, and sf maple syrup - warm it up in the microwave and have it for breakfast or a side dish or a snack.

time2lose
09-24-2012, 09:40 AM
I need to experiment with pumpkin. The only pumpkin I have ever used was canned pumpkin in pumpkin pie at Thanksgiving.

Do you use canned or fresh pumpkin?


thewalrus0
09-24-2012, 05:15 PM
I love recipes with pumpkin.

I made pumpkin french toast the other day and it was healthy, except for the syrup but they could've easily been topped with something else.

I used a half cup of pumpkin, two eggs, cinnamon and some bread. Stir the eggs, pumpkin and cinnamon together, coat the bread pieces and cook over medium heat until browned, or however you like them.

That on it's own is fairly healthy. You could maybe go light on the topping by sprinkling sugar or powdered sugar on top. I personally did not lament the 150 calories given to syrup that day. It was work it, and the meal kept me full for the whole morning!

I used canned pumpkin, not 'pumpkin pie' canned pumpkin though.

Justwant2Bhealthy
09-24-2012, 06:26 PM
I like to make pumpkin custard; it's just the basic pumpkin pie filling (with less sugar though) baked in a glass casserole with no crust so it's much lower in calories. I always cut the sugar way down in my recipes too. I use the canned "pumpkin puree" as it's handier.

I have also made pumpkin muffins for DH which he liked; I just add that to a basic oatmal muffin recipe. I also cut the fat and sugar in the muffins too. Pumpkin is healthy for us with very high Vitamin A & potassium in it. 1/2 cup is only 50 cals. Here's another 3fc'ers recipe ...

* AMANDA'S EZ PUMPKIN CHEEZECAKE *

3 oz lowfat Philly Cream Cheeze
1/2 cup Pumpkin Puree
1 packet Splenda or other A/S

Cream cheeze and add in pumpkin & sweetener; bake in Microwave for a few minutes. Cool to eat.

angelskeep
09-25-2012, 12:12 AM
Pumpkin Yogurt

1 can (I think it's 15 oz.+/- not the 29 oz. ) pumpkin puree
2 Cups ff Greek Vanilla Yogurt
1 tsp or to taste pumpkin pie spice
2TB Splenda brown sugar blend, or to taste.

Mix all together and then put it in an ice cream maker following mfr's instructions. I have an ice cream attachment for my Kitchenaid mixer so I used that. It's soft when it's ready or you can freeze it before you eat it. We divided it into 4 servings. It tastes like pumpkin pie. Has a bit of an odd grainy texture because of the pumpkin, but we didn't mind b/c it tasted good.

It is a modified recipe from one I got at keyingredient (dot) com. and we actually used lowfat regular yogurt. Next time I will use plain ff yogurt, drain it and then add in vanilla instead; lower calories, still cheaper price than the ff greek stuff.

Barb

cbheart16
09-25-2012, 12:21 AM
* AMANDA'S EZ PUMPKIN CHEEZECAKE *

3 oz lowfat Philly Cream Cheeze
1/2 cup Pumpkin Puree
1 packet Splenda or other A/S

Cream cheeze and add in pumpkin & sweetener; bake in Microwave for a few minutes. Cool to eat.

Noommmmm I want this, like, now!! I'm going to add cinnamon/pumpkin pie spice and use fat free cream cheese to lower the calories.