Instead of giving that pumpkin pie the side-eye from the vegetable platter, our nutrition experts suggest you try these two healthy takes on seasonal treats.
1 can pumpkin (15 oz.)
1 can evaporated skim milk (12 oz.)
½ teaspoon salt
3 tablespoons pumpkin pie spice
1 teaspoon vanilla
1 cup Splenda
- Combine all ingredients
- Coat a 9-inch pie pan with cooking spray. Add pumpkin mixture to pan.
- Bake at 400 degrees F for 15 minutes, and then at 325 degrees F for 15 minutes or until a knife inserted in the center comes out clean.
Serving per recipe: 10, Serving Size: ½ cup
Nutrition Information Per Serving: 94 Calories; 1g fat; 4g Protein; 16g Carbohydrates; trace Dietary Fiber; 44 mg Cholesterol; 199 mg Sodium.
Sugar Free Egg Nog
1 (1 ounce) package of sugar free instant vanilla pudding mix
5 cups non fat milk
1 packet aspartame sweetener
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon rum flavored extract
In a large mixing bowl, mix together sugar free vanilla pudding mix, nonfat milk, sweetener, ground cinnamon, dash of nutmeg, and rum extract. Mix these very well with a wire whisk for at least 2 minutes. If this is too thick, add more milk and sweetener.
Nutrition Information: Calories: 108, Total Fat: 0.6 grams, 8.6 grams.
Remember, at the end of the day, you don’t have to deny yourself that special, holiday treat. Just make sure you watch your calories and serving sizes!