It’s finally fall, and you know what that means…
Make everything pumpkin!
Here’s a quick and easy way to make mini single-serve “pumpkin pies.” It’s just a twist on my recent post Mini-Mousse Pies.
Just replace the chocolate mousse with this Jell-o Pumpkin Spice Instant Pudding. We made the pudding as directed on the box and poured it into the mini pie crusts before refrigerating for about an hour. Top with a bit of whipped cream if you want (obviously, delicious), and enjoy! This is so simple, so easy, so quick, and it’s great to have a single-serving option rather than having an entire pumpkin pie tempting me.
It tasted great, though I don’t like the pudding filling as much as real pumpkin pie filling. If there’s a way to make the pudding a bit firmer so it’s more like pie filling, I’d recommend trying that, too. Overall, though, this dessert was a great success!
So tiny, so adorable, so delicious!
I’ve been working on being more healthy, and one of the things I’m doing is trying to make better, healthier food choices. I don’t think it’s possible to keep up a fad diet. But I do think it’s possible to make good choices most of the time, and to make changes that can last. It’s not easy, but getting creative can help!
That being said, sometimes, you just really want something sweet. This weekend when we were grocery shopping, we came up with an idea that I think solves that problem without totally blowing your calories for the day. Give these mini-mousse pies a try!
- Follow the instructions on the chocolate mousse mix box.
- Divide the mousse into four of the mini pie crusts. (I just used a big spoon!)
- Refrigerate for 2 hours, and enjoy!
See how easy that is? SO easy! You only need three ingredients and three steps! The finished product gives you four single-serving desserts that are under 200 calories… How awesome is that? Not only that, but if you’ve already got milk in your fridge, the other two ingredients will only cost you about $5 total. (And the mousse comes with two pouches, so it’s enough to make this dessert twice.) Even better, you can make these however you like. Feel like topping with some fresh fruit? Go for it! Maybe some chopped walnuts, coconut, mini-chocolate chips, or almond slivers… Go crazy! You can also use different flavors of mousse or even sugar free or low fat pudding mix (though the instructions, ingredients, and nutrition information will change). So many possibilities, so easy, and so much better for you than going to Dairy Queen!
Do you have any healthy snacks or desserts you love to make? Please share them in the comments! I’m always looking for new ideas!
So cute, right?
Chocolate Mousse Nutrition Facts
Pie Crust Nutrition Facts
This is an update to an earlier post.
Here are a couple of other ideas that we made after my previous post about crepes:
Peanut butter, banana, and whipped cream. The boy said it was delish!
Strawberries, chocolate syrup, and whipped cream... yummy!
We’ve been trying to eat more healthfully, which isn’t always easy when you have the crazy schedule of a law student. Sometimes, the easy healthy foods get boring, which makes it harder to stick to the plan. We found these pre-made crepes in the grocery store this week, and I thought JACKPOT! You can fill crepes with so many wonderful things, and these are only 50 cals each!
Lucky for us, fresh strawberries were on sale this week, too. So I made the executive decision that strawberry crepes would be a fantastic healthy, delicious, easy dessert!
Ingredients for the best dessert!
Prep time: 10 minutes
Cook time: none
Total time: 10 minutes
- Wash and slice the strawberries and place them in a bowl.
- Add a little Splenda or other no-calorie sweetener and stir. It will be better if you can let this sit for a few minutes, but you can use them right away if you’re short on time or just impatient. 🙂
- CAREFULLY remove one of the crepes from the package. They’re delicate, so take your time. Place it on a plate.
- Add the strawberries to the center of the crepe, like you would add ingredients to a burrito.
- Top the strawberries with some lite whipped cream.
- Carefully fold the crepe into a burrito, and enjoy!
You can stuff the crepe with just about anything you can think of! Try different types of berries, other fruits, nuts, chocolate syrup, lemon curd (which is AMAZING if you’re not worried about the calories), or whatever else you can think of! You can also use these pre-made crepes for savory dishes, similar to sandwich-style wraps. Probably my favorite combination for crepes is mixed berries (strawberry, blueberry, and blackberry) with lemon curd… mmm yum! I hope you enjoy this idea, and please let me know if you come up with any good fillings! I’d love to try some new ideas!
Fresh strawberries are so beautiful!
YUM! I could eat them just like this!
Make sure to leave space at the bottom to fold it up.
Top with whipped cream... YUM!
Filled and folded!
Healthy banana nut muffins!
I’ve been a little busy lately, but last weekend I made some really delicious healthy banana nut muffins that I just had to share! We had some extra bananas at home that were starting to get a little too brown to want to eat, so I decided that this would be the best way to use them rather than throwing them out! Let me say… good life decision! They were totally delicious and the recipe doesn’t make a huge batch, so you can’t eat way too many in a weekend!
I found this recipe online and modified it a bit to spice them up a little. YUM YUM YUM!
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
- 1 1/2 cup(s) of Wheat flour
- 1/2 tsp. of salt
- 1 1/2 tsp. of baking powder
- 1 cup(s) of Splenda
- 3 bananas
- 1/4 cup(s) of margarine
- 1/2 cup(s) of egg whites
- 1/2 tsp. of cinnamon or pumpkin pie spice
- 1/4 cup(s) of chopped walnuts
- Combine Splenda, margarine, and egg whites in a large bowl.
- In a separate bowl, combine the wheat flour, salt, baking powder, and cinnamon or pumpkin pie spice.
- Slowly add the dry ingredients to the wet ingredients while stirring.
- Fold in the mashed bananas.
- Add the chopped walnuts if desired. You can also sprinkle them on top after step 6, if you prefer.
- Spoon into muffin cups in baking tin (or directly into the tins sprayed with cooking spray).
- Bake at 375 until done, about 15-17 minutes. Cool completely, and enjoy!
Once you mix in the dry ingerdients, the batter will be VERY thick!
Adding in the mashed banana
Muffins in the oven! They made the apartment smell SOOO good!
Fresh out of the oven. YUM!
Let me know how they turn out if you decide to try them! I hope you enjoy! Please feel free to share any healthy muffin ideas that you have below in the comments! ❤
My wonderful fiance made this for me yesterday morning and I adore it! Turned out to be absolutely delish… perfect for a Saturday morning at home or probably really good for a brunch get-together, too!
Basically, the concept is to make a healthy version of French toast and add just a bit of Bailey’s Irish Cream to make it “Irish” toast. YUM!
What he did:
- Take your normal, everyday French toast recipe.
- Substitute Sara Lee 45 Calorie wheat bread for whatever you would normally use.
- Instead of using whole eggs, use egg whites only.
- Use 2% or less milk.
- Add 1/2 shot of Bailey’s Irish Cream to the wet mixture.
- Make as usual.
- Top with a little I Can’t Believe It’s Not Butter and lite syrup. We used Log Cabin Sugar Free, and it tasted great!
I realize this isn’t the most detailed recipe on Earth, so if you haven’t made French Toast, you can always find a recipe through Google or here (we skipped the vanilla and cinnamon because we thought they might overpower the Bailey’s, but feel free to try it with!).
Hope you enjoy, and let me know if you have any other twists on this classic that you like!
Just in time for fall!
I bought some canned pumpkin at the store to make one dish, and had some leftover. I looked around to try to find a good way to use the extra in a healthy way and found this recipe online. I modified it just a bit, and they turned out great!
Healthy Pumpkin Cookies That Still Taste Good
- 1 cup canned pumpkin (not pumpkin pie mix)
- 3/4 cup sugar (I used Splenda and it worked fine)
- 1/2 cup unsweetened applesauce
- 1 egg OR 1/4 cup egg whites
- 1 Tbs. vanilla
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon OR pumpkin pie spice OR apple pie spice
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. milk
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Combine pumpkin, sugar, applesauce, egg and vanilla in a large bowl and mix well (we’ll call this the WET mixture)
- Combine in a separate bowl by whisking: flour, baking powder, cinnamon (or other spices) and salt in a separate bowl (this is the DRY mixture)
- Dissolve baking soda in milk, then add to WET mixture
- Gradually add DRY mixture to WET mixture and mix until just combined
- Fold in chocolate chips
- Grease cookie sheet and use an ice cream scoop to measure out
- Bake for 10-12 minutes until they no longer look wet (depending on how big you make the cookies, you may need to bake them longer. I ended up baking mine at 375 for about 14 minutes, but mine ended up pretty large)
- Let sit on pan for 2 minutes then remove to a wire rack to cool
You know, for healthy cookies, these are pretty good! They ended up looking a bit like scones… they’re very fluffy! Delicious for a nice fall treat when you’re trying to be a bit more health conscious! Thanks so much, Teri, for the recipe!
If you have any healthy and delicious recipes, please PLEASE share them in the comments!