Pumpkin Cheesecake with Cranberry Glaze

Pumpkin Cheesecake with Cranberry Glaze
Serves 12

12 (2 1/2-inch) graham crackers
2 (8-ounce) packages fat free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2 cups canned pumpkin
1 teaspoon pumpkin pie spice
1 1/4 cups Cool Whip Lite
1 (4-serving) package JELL-O sugar free vanilla cook-and-serve pudding mix
1 cup reduced calorie cranberry juice cocktail
1/2 cup water
3 cups fresh cranberries

Evenly space crackers in a 9x13 inch cake pan. In a large bowl stir cream cheese with a spoon until soft. Add dry instant pudding mix, pumpkin and pumpkin pie spice. Mix well to combine, using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Carefully spread mixture over graham crackers. Chill. Meanwhile in medium saucepan dry cook and serve pudding mix, cranberry juice, water, and cranberries. Cook over medium heat, stirring constantly, until mixture thickens and cranberries become soft. Cool 20 minutes. Evenly spoon cooled cranberry mixture over pumpkin layer. Chill at least 2 hours. When serving, top each piece with 1 Tablespoon Cool Whip Lite.

Each serving equals:
HE: 2/3 Protein, 1/2 Bread, 1/3 Vegetable, 1/3 Fruit, 23 Optional Calories
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112 Calories, 1gm Fat, 6gm Protein,
19gm Carbohydrate, 428mg Sodium
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DIABETIC: 1 1/2 Starch

"Healthy Exchanges Food Newsletter November 1993, p. 11."

Rowena's Double Decker Chocolate Dessert

Rowena's Double Decker Chocolate Dessert


Here is a new twist on JoAnna's Double Decker Chocolate Cream Pie given to us by Rowena Arnold, Des Moines, IA it is definitely a keeper for the recipe file.
Serves 12

12 (2 1/2-inch) chocolate graham crackers*
2 (4-serving) packages JELL-O sugar-free instant chocolate fudge pudding mix
2 cups Carnation Nonfat Dry Milk Powder*
3 1/2 cups water*
1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
1 1/2 cups Cool Whip Free*
6 maraschino cherries, halved

Evenly arrange 10 graham crackers in a 11-by-7-inch cake pan, breaking as necessary to fit. In a large bowl, combine dry chocolate fudge pudding mixes, 1 1/3 cups dry milk powder, and 2 1/2 cups water. Mix well using a wire whisk. Carefully pour filling over graham cracker crust. Refrigerate while preparing topping. In another large bowl, combine dry white chocolate pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Blend in 1 1/4 cups Cool Whip Free. Spread topping mixture evenly over set filling. Crush remaining 2 graham cracker squares into fine crumbs. Sprinkle crumbs evenly over topping mixture. Drop remaining Cool Whip Free by teaspoonful to from 12 mounds evenly over top of topping mixture.Garnish each mound with a cherry half. Cover and refrigerate for at least 2 hours. Cut into 12 servings.

Each serving equals:
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104 Calories, ogm Fat, 5gm Protein, 21gm Carbohydrate,
420mg Sodium, 151mg Calcium, 0gm Fiber
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DIABETIC: 1 Starch, 1/2 Skim Milk

"Healthy Exchanges Food Newsletter November 2006, pg. 5."

Pumpkin-Mallow Dessert

 Pumpkin-Mallow Dessert


Remember serving sweet potatoes with marshmallows on Thanksgiving? My family loves them, so I thought, why not try it with pumpkin to create a holiday taste you can enjoy all year long? My kids said thank you with their smiles and happy faces!

Serves 8

12 (2 1/2-inch) graham cracker squares*
2 cups (one 16-ounce can) pureed pumpkin
1 teaspoon pumpkin pie spice
1 (4-serving) package Jell-O sugar-free vanilla cook-and-serve pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1 cup (2 ounces) miniature marshmallows
1 cup Cool Whip Free


Place 9 graham crackers in a 9-by-9-inch cake pan. In a medium saucepan, combine pumpkin, pumpkin pie spice, dry pudding mix, dry milk powder, water, and marshmallows. Cook over medium beat until mixture starts to boil and marshmallows are melted, stirring constantly. Remove from heat. Place saucepan on a wire rack and allow to cool completely. Gently fold Cool Whip Free into cooled pumpkin mixture. Carefully spread mixture evenly over graham crackers. Crush remaining 3 graham crackers. Evenly sprinkle cracker crumbs over top. Refrigerate for at least 2 hours. Cut into 8 servings.

HINT: A self-seal sandwich bag works great for crushing graham crackers.

Each serving equals:
HE: 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1/4 Slider, 18 Optional Calories
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104 Calories, 0gm Fat, 3gm Protein, 23gm Carbohydrate,
133mg Sodium, 85mg Calcium, 2gm Fiber
*************************************************************
DIABETIC: 1 1/2 Starch

"Cooking Healthy With the Kids in Mind, pg. 230."

Pineapple Upside Down Coffeecake

Pineapple Upside Down Coffeecake 


This easy coffeecake will put a smile on the grumpiest grump around with it's "sun-shiney" flavors! Most sleepy heads won' even mind having to wake up early to partake of it.

Serves 8

2 tablespoons Brown Sugar Splenda
1 cup canned sliced pineapple, packed in fruit juice, drained and liquid reserved (8-ounce can)
2 maraschino cherries, halved
1 1/2 cups Bisquick reduced-fat baking mix
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1/2 cup chopped walnuts (1 ounce)
1 egg beaten or equivalent in egg substitute
1 cup unsweetened applesauce
1 teaspoon vanilla extract
water

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with butter-flavored cooking spray. Evenly sprinkle Brown Sugar Splenda. Place cherry halves in center of pineapple slices, cut side up. In a large bowl combine baking mix, dry pudding mix and dry milk powder. Stir in walnuts. In a small bowl, combine egg, applesauce and vanilla extract. Add enough water to reserved pineapple juice to make 1/2 cup. Stir into applesauce mixture. Add to dry baking mix mixture. Mix well to combine. Evenly spread batter over pineapple slices. Bake 40 to 45 minutes. Place pan on wire rack and cool for 15 minutes. Cut into 8 pieces.

Each serving equals:
HE: 1/2 Fruit, 1/4 Skim Milk, 1/4 Protein, 1/4 Fat, 16 Optional Calories
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189 Calories, 5gm Fat, 5gm Protein, 31gm Carbohydrate,
448mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Fruit

"Healthy Exchanges Food Newsletter, September 1995, pg. 9."

The Governor's Banana Cream Pie

The Governor's Banana Cream Pie

I created this pie in honor of Governor Branstad when he appointed me to Iowa's Rural Health and Primary Care Committee. After the appointment, I asked for his favorite pie flavors and then created this just for him. But, it's soooo good. I'm sure he won't mind if I share it with you, too.

Serves 8

1 (6-Ounce) Keebler graham cracker pie crust
2 cups sliced bananas (2 medium)
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
1 1/3 cups Carnation nonfat dry milk powder *
2 1/3 cups water *
1 teaspoon vanilla extract
1 (4-serving) package JELL-O sugar free instant banana cream pudding mix
2/3 cup Cool Whip Lite
1 tablespoon graham cracker crumbs (one 2 1/2-inch square)

Place sliced bananas in pie crust. In a medium bowl, combine dry vanilla pudding mix, 2/3 cup dry milk powder and 1 1/3 cup water. Mix well using a wire whisk. Blend in vanilla extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In a medium bowl, combine dry banana pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Lite. Spread mixture evenly over vanilla layer. Evenly sprinkle graham cracker crumbs over top. Refrigerate at least 30 minutes. Cute into 8 pieces.

Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/2 Skim Milk, 1/2 Fat, 1 Slider, 12 Optional Calories
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222 Calories, 6gm Fat, 5gm Protein,
37gm Carbohydrate, 508mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 1/2 Starch, 1/2 Fruit, 1/2 Skim Milk, 1/2 Fat

"Healthy Exchanges Food Newsletter, September 1995, pg. 8."

Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie


I don't know if there is a rule book somewhere that says pumpkin pie must be served on Thanksgiving, but if there isn't, there should be! After all, this old-fashioned dessert was likely served at the very first Thanksgiving, and I'm willing to believe that every scrumptious slice served helped cement the friendship of the colonists and the natives who would together build the new land.
Serves 8

1 Pilsbury refrigerated unbaked 9-inch piecrust
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 1/2 cups water
2 cups (one 15-ounce can) pumpkin
2 eggs, beaten or equivelent in egg substitute
1/2 cup of granulated Splenda
1 1/2 teaspoons pumpkin pie spice
1 cup Cool Whip Lite Instructions

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate and flute edges. In a small bowl, combine dry milk powder and water. In a large bowl, combine pumpkin eggs, and milk mixture. Stir in Splenda and pumpkin pie spice. Pour mixture into prepared piecrust. Bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for 40 to 45 minutes or until knife inserted near center comes out clean. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings. When serving, top each piece with 2 tablespoons Cool Whip Lite.

Each serving equals: HE: 1/2 Skim Milk, 1/2 Vegetable, 1/4 Protein (limited), 3/4 Slider, 16 Optional Calories
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209 Calories, 9gm Fat, 7gm Protein, 25gm Carbohydrate,
180mg Sodium, 162mg Calcium, 2gm Fiber *************************************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Skim Milk

"Cooking Healthy Across America, pg. 49"

Skillet Hamburger Stroganoff

Skillet Hamburger Stroganoff

Serves 4

8 ounces ground turkey or beef (90% lean)
1/2 cup chopped onion
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/2 cup canned sliced mushrooms, drained
1/2 teaspoon salt and pepper
1 3/4 cups cooked noodles
1/4 cup reduced calorie sour cream
1/2 teaspoon diced parsley

In large skillet brown meat and onions. Add soup, mushrooms, salt, pepper and noodles. Stir well to combine. Simmer 10 minutes. Remove from heat. Stir in sour cream and parsley. Serve at once.

Each serving equals:
HE: 1 1/2 Protein, 1 Bread, 1/2 Vegetable, 16 Optional Calories

"Healthy Exchanges Food Newsletter, March 1992 page 8"