Holiday Trimmings Recipes

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

Ingredients:

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 
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

Directions:
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 crumb 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.

MAKES 12 SERVINGS

Traditional:
Corn Muffins

Ingredients:
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 cups canned cream-style corn
3/4 cup fat-free liquid egg substitute (Egg Beaters Original)
3/4 cup fat-free Greek yogurt (Fage Total 0% is the best!)

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate medium bowl, mix together corn, egg substitute, and yogurt. Whisk thoroughly. Add contents of the medium bowl to the large one, and stir until completely mixed.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups — cups will be VERY full.

Bake in the oven for 15 – 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!

MAKES 9 SERVINGS