I am having a desire for a pumpkin or sweet potatoe pie but I want it to be healthy. It does not have to be a pie becuae you can put anything on crushed graham crackers or nuts.

Does anyone have an easy recipe?

We make pumpkin shakes at home alot, we use a vanilla frozen yogurt with the pumpkin pie fillling and a little skim milk w/ 1 packet of equal and then put it all in a blender.

I als make sweet potatoes in the microwave then mash them like mashed pototoes add some butter and brown sugar, my kids love this! A little fattening for me so I just take 1-3 bites just ot get the taste

1 Cup of cut up Sweet potatoe

Cal 147 Fat 0 Carbs 34 Prot. 2

1 Tbl sp. of Fat free margerine

Cal 5 Fat 0 Carbs 0 Prot. 0

2 Tbl sp. of Marshmallows

Cal 40 Fat 0 Carbs 10 Prot. 0

Splenda to make sweet

Cal. 0 Fat 0 Carbs 0 Prot. 0

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ttl. Cal. 192 Fat 0 Carbs 44 Prot. 2

Mash the potatoes, margerine and splenda and then put the marshmallows on top and bake until golden brown.

You can use a sugar free marshmallow to cut the calories and then add more to the recipe, of course. I just couldn't find the info. on it. Also, I have used this recipe without the margerine and it was still good, but I like it better with some type of margerine, even if it's 1/2 of a tbl sp. You can even toss some walnuts on top.

This is a huge cut back for me. I'm not banded yet, but I've tried to cut back on my bad eating habits. My old recipe was mashed sweet potatoes, butter and brown sugar mixed with a layer of marshmallows, caramel and walnuts on top. BOY what a difference. You asked for the healthy recipe so, this was the healthiest I can make it, for me anyway.

Both recipes sound delicious!

They do sound good. I will be stopping at Walmart today. Thank you guys

These are WW's recipies:

makes 6 servings

1 c. low-fat cottage cheese

3/4 c. part-skim ricotta cheese

3/4 c. egg substitute

1/2 c. Splenda

1 t. ground ginger

1 t. vanilla extract

1/2 t. ground nutmeg

1/2 t. cinnamon

1/8 t. salt

1 1/2 cups pumpkin puree

1. Preheat oven to 350 F. Spray 9" glass pie plate with nonstick cooking spray.

2. In food processor or blender, combine cottage cheese and ricotta, process 1 minute until smooth. Transfer to large bowl. Add egg substitute, sugar substitute, ginger, vanilla, nutmeg, cinnamon and salt; stir to mix well. Reserve 1/4 c. of cheese mixture, set aside.

3. Add pumpkin to cheese mixture in large bowl; stir until blended. Scrape batter into prepared pie plate. Drizzle the reserved cheese mixture in 3 concentric circles over the pumpkin batter. With knife, lightly draw the batter from the center towards the outer edge; starting about 2 inches from the line, lightly draw the knife from the outer edge toward the center. Repeat pattern around the pie, alternating directions, until a spiderweb pattern is formed.

4. Bake 45 - 50 minutes, until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.

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1-2-3 Pumpkin pudding

1 can (15 oz) Libby Pumpkin (not the pie mix)

2 boxes sugar-free, fat-free Jell-o instant vanilla pudding

3 cups skim milk

nutmeg, cinnamon, or pumpkin pie spice to taste

Whip, mix, or user a blender to combine all ingredients. Either put entire batch in one bowl and chill or set up individual bowls and chill before serving.

1/2 cup serving = 1 point on Flex Plan (I believe is about 50 calories a point)

Servings = approximately 8 to 10

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Crustless pumpkin pie

1 15 oz can pumpkin (not the pie filling)

1/2 c egg beaters

1 1/2 c skim milk

1/2 t salt

3/4 c Splenda

1 tsp pumpkin pie spice

Beat all till smooth. Pour into Pam-sprayed pie plate. Bake in preheated 400 degree oven for 15 minutes, then at 375 for 45 minutes.

Whole pie = 4 points

I have a recipie for pumpkin chili if you want. I can eat bucket loads of this stuff

I would love to have you post your pumpkin chili. Sounds very interesting.

Thanks for the great recipies.

Shelley

Oh my goodnes I don't know where to start. UMMMMMMM Thank You Guys

*Extreme nose ckrinkle at the thought of bologna strips in lime jello.* :-*

Light pumpkin Cheesecake

1/3 cup graham cracker crumbs

1 can (16oz) solid pack pumpkin

2 c low fat ricotta cheese

1 cup sugar (personally, I would use the half splenda half sugar mix)

3 TBLS all-purpose flour

1 TBLS nonfat dry milk powder

1 TBLS ground cinnamon

1 tsp ground allspice

1 egg white

3/4 c canned evaporated skimmed milk

1 TBLS vegetable oil

1TBLS vanilla

1. Preheat oven to 400 degrees. Spray 9 inch springform pan with nonstick cooking spray. Coat with graham cracker crumbs. Set aside.

2. Combine pumpkin & ricotta cheese in blender or food processor; process till smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skimmed milk, oil & vanilla; process till smooth.

3. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temp. to 275 degrees; bake 1 hour & 15 minutes. Turn off oven; leave cheesecake in oven without opening door 1 hour. Remove from oven; cool completely on wire rack. Carefully loosen cheesecake from side of pan; remove side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit if desired. Makes 16 servings.

Nutrients per serving

Calories 121

total fat 2 g

saturated fat 0g

cholesterol 4 mg

sodium 56 mg

carbohydrate 22g

dietary Fiber 1 g

Protein 4 g

Thank you guys I have enjoying playing with my pumpkin and sweet potatoes.

I like sweet potatoes with just a sprinkle of cinamon and butter buds.

That Pumpkin shake sounds wonderful . I love pumpkin anything . Thanks for the great recipes !!!

I would love to have you post your pumpkin chili. Sounds very interesting.

Thanks for the great recipies.

Shelley

I'll get it for you shelly...sorry it took me so long. This chili is sooooooo good, the next day its the best, the flavors just meld together.

Thanks Eileen, I will be waiting with great anticipation.

Shelley