Tuesday, October 21, 2008

We Want to Pump(kin) You Up!

Thanks to Lynda, yet once again, here are two yummy looking pumpkin recipes! 
Don't miss this weeks meeting!  SERIOUSLY!!!  This is THE meeting that speaks to me and most everyone!  We are going to be dealing with the ever present EMOTIONAL EATING!!!  So what are you REALLY hungry for?  Come in and learn some great ways to get what you are really looking for, what will really feed your soul!
Happy Fall!  Be sure to take a moment and really enjoy those BEAUTIFUL mountains.  They are FABULOUS as the sun is rising and and the sun sets.  Bless your life and stop to notice.

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HG's Vanilla Crème Pumpkin Cheesecake
HG's Vanilla Crème Pumpkin Cheesecake

The Great Pumpkin!
We're year-round pumpkin freaks, but fall is when all the "normal" people celebrate the fat orange squash. Check out this recipe. It's SO great!

HG Heads Up! You'll need a springform pie pan for this recipe. You can usually find 'em cheapie-cheap at any supermarket, or click here to order one online.


For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute c rumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.


Serving Size: 1 slice
Calories: 160
Fat: 3.25g
Sodium: 579mg
Carbs: 20g
Fiber: 5g
Sugars: 7g
Protein: 15g

POINTS® value 3*

Pumpkin Cheesecake, Average
Pumpkin Cheesecake, Average

PLUMPkin Cheesecake!
Cheesecake is dangerous territory, no matter what. And sadly (SO sadly!), adding pumpkin to it does NOT make it guilt-free. (We learned that lesson from YOU, carrot cake!) It really is hard to resist a delicious dessert when it's only available for a limited time, especially when it's as tempting as pumpkin cheesecake. Have you noticed it's been popping up on menus at places like Olive Garden and The Cheesecake Factory? Be strong, people. Resist the urge to dive headfirst into a slab of the stuff. The average not-so-large slice manages to cram in around 431 calories and 26g fat (and a WHOLE lot of sugar!). That's the same amount of fat as EIGHT SLICES of our cheesecake! So here's an idea -- make our version ahead of time, go out for your night on the town, skip dessert, and then come home to enjoy a hefty slice of HG's Vanilla Crème Pumpkin Cheesecake. Yeah, we're full of good ideas (and full of pumpkin cheesecake!).

Serving size: 1 slice
Calories: 492
Fat: 30g
Sodium: 314mg
Carbs: 48g
Fiber: 2g
Sugars: 29g
Protein: 7.5g

POINTS® value 12*

Today's delicious finds are brought to you by Egg Beaters® With Yolk!

1. SURPRISE!!! They're made from 
    REAL eggs!
2. They have just 30 - 40 calories and
    0 - 2g fat per serving.
3. Egg Beaters® With Yolk have more 
    rich egg flavor.
4. You can use 'em to create delicious,
    guilt-free scrambles and omelettes.
6. They're great in TONS of HG recipes.
7. Recent studies show egg-eaters are more
    successful dieters!
8. You can enjoy them any time of day!

  Passionate about pumpkin? Pick up a copy of our cookbook (in stores and online) and pump up your diet with Creamy Banana Pumpkin Pie Pancakes and Wayne's Pumpkin Smash! (And if you want to know who Wayne is, you'll have to get the book!)
Today, October 21st, is National Pumpkin Cheesecake Day. Hey, it's almost like we did that on purpose!! (Okay, we DID do it on purpose. You're welcome!)
  Send your pals this pumpkin-tastic recipe ASAP. Click "send to a friend" NOW!!!
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*The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark.

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