Watch Me Loose It

Sunday, September 6, 2009

Mmmmm...Pumpkin Pie

Happy Sunday. My weekend is going pretty good. We are getting ready to go the Shrimp and Petroleum festival. Micheal is marching in the parade today. I hope I don't see any of those damn vendors selling that stuff that I LOVE. I plan on bringing a bag of frozen grapes with me so I'll stick to those. Will Power!

I got a Prevention magazine in the mail yesterday. I have been getting them for about a year and never really looked at it until this time. Dang it! It's full of interesting facts and articles about getting healthy. I'm really upset to find out that this is the last month I'll be getting it. Who would have thought that I would find a HEALTH magazine the least bit interesting! Whodathunkit! I even found a recipe in there and tried it last night. It was for Pumpkin Pies. I plugged the recipe into the recipe builder on E-tools and it calculated up to 2 points per serving. You make them in muffin pans, so they are portion controlled too! Whats not to love. Here is what they looked like.




And boy were they GOOD! I love trying new recipes and then taking pics of the results. So if you enjoy that sort of thing be on the look out for more of those type of photos. Here is the recipe if you are wanting to try these.

Pumpkin Pie Cups
WW Points: 2 per Cup

3 Tbsp Wheat Germ
2 Tbsp Ground Flax seed
2 1/2 Graham Cracker Sheets, crushed (I used low fat)
2 Eggs (could have used egg beaters to make lower in points)
15oz Can of Pumpkin (not the pie mix, just plain)
12oz Can Fat-Free Evaporated Milk
2/3 Cups Brown Sugar(could have used the brown sugar Splenda for lower points)
1 1/2 Tsp Pumpkin Pie Spice
1 Tsp Vanilla Extract

Preheat oven to 375. Spray 12 Cup Muffin Pan with Canola Oil Cooking spray. In small bowl, combine wheat germ, ground flax seed and graham crackers. Add one heaping teaspoon of the mixture to each muffin cup. Whisk 2 eggs and stir in plain pumpkin, evaporated milk, brown sugar, pumpkin pie spice, and vanilla. Pour evenly into cups. Bake 30-35 minutes or until sides are set and filling jiggles slightly. Serve with a dollop of Fat Free Cool Whip.

These will be made for Thanksgiving here at my house for sure. No one will know the difference I promise. They are so yummy. And according to the article, flax seed adds heart and brain healthy omega-3's, and the wheat germ boost vitamin E, which helps control blood sugar. How flipping cool is that?

I am totally loving my new healthy lifestyle. And that leads me into my quote for the day: “You may have to fight a battle more than once to win it.” – Margaret Thatcher


2 comments:

kathy.shilling said...

You are a trip, Girl! You keep me inspired.
See you Thursday!

Carla Phillips said...

Way to rock the blog Rachel!! I soo love you girly, and am sooooo proud of you!! You have sooo much will power, so much more than me!!! I'm sooo proud of you, and glad your documenting your journey to share with the rest of us!! Keep up the work girl.. And that pie looks YUMMY!!!

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