The Best (and easiest) Pumpkin Spice Cake Ever!


With only 2 main ingredients- this will be your go to pumpkin spice recipe, I promise! Oh, it’s also lower calorie too! 🎃👌🏻

Here’s what you need: 

This makes 12 servings

  • 1 Box Angel Food Cake Mix
  • 1 can of 100% pumpkin 
  • 1 cup water
  • 1 tsp cinnamon 
  • 1 tsp nutmeg 

Note: I didn’t have pumpkin pie spice, which can be used in place of these spices. Just use 2 tsp of pumpkin pie spice. 

  • Preheat oven to 350
  • Put all ingredients into a bowl and stir well with a large spoon or whisk.
  • Pour into a lightly greased 9×13 pan.
  • Bake on middle or highest rack for 30 minutes. 


Nutritional Value: 

  • 154 calories
  • .1 fat
  • 34.5 carbs
  • .7 fiber 
  • 1 protein

7 Weight Watchers Smartpoints 

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Egg Free Chocolate Chip Oatmeal Cookies with WW points


I’m not much of a baker, at all, so when I make cookies I always worry a little, lol. To my surprise these came out great, they may not be pretty but they taste fantastic! 

Here’s what you need:

  • 2 cups rolled oats (or quick oats)
  • 1 1/2 cups flour
  • 3/4 cup brown sugar
  • 1 cup butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup hot water
  • 1 cup semi sweet chocolate chips

Preheat oven to 350

Place butter, sugar and vanilla into mixing bowl, using a mixer, mix until fluffy. 

Add flour and salt, mix well.

Add baking soda into water and stir well, add to mix. (If not all of the baking soda comes out of the cup just add a touch more of water to get it out).

Stir in oats and chocolate chips. 

Drop by teaspoon full unto a greased baking sheet, cook for about 7-8 mins.

This makes 36 cookies 🍪 and they are 5 Weight Watchers Smart Points per cookie.

Fresh Strawberries and Honey Greek Yogurt Popsicles 

  

  

With only TWO ingredients needed this is super easy to whip up with your kids (and fun for them)! They make for a very yummy summer treat and it’s healthy! 

Here’s what you need: 

  • 2.5-3 cups Greek God’s Honey Greek Yogurt
  • 6 strawberries, chopped
  • 8 piece popsicle mold

Add chopped strawberries and yogurt into bowl and mix well. Use a spoon to pour into molds, place popsicle lids on and place in freezer. Ours were frozen within 3 hours but they were best when we let them freeze over night. To remove popsicle from mold run mold under warm water for 20-30 seconds then gentle pull it out.

🌟Note: Pending on the size of your molds, you may have left over Yogurt or need to add more, add according to your mold size. 

🍓One popsicle is 4.5 Weight Watchers Points 

Low Carb Ricotta Cheesecake 

  
This is super easy to make, 50 mins top, because when I want cheesecake I don’t want to wait 8 hours, and yes, there’s a lot of low carb cheesecakes that take that long to make! 😜

1.8 carbs per slice 😍

Here’s what you need:

  • 2 cups ricotta cheese
  • 2 eggs
  • 3 tsp (more or less pending on taste) pyure organic stevia blend (or your favorite sweetener)
  • 1 tsp vanilla extract
  • Dash of cinnamon 

Directions:

Preheat oven to 350. Mix ricotta, stevia, vanilla and cinnamon together. Add both eggs, stir well and pour into greased baking dish. Bake 45 minutes or until sides are lightly browned. 

✏️Notes: Makes 8 servings, pending on your carb intake blueberries or strawberries would taste great on this! You can also play around with adding sugar free syrups to add more flavor! 

Heavenly Low Carb Cheesecake Mousse 

  

❌ WARNING! This recipe is highly addicting, you’ve been warned! 

Cheesecake is where it’s AT, I’m not kidding, this recipe is great. The carbs are a little higher with larger servings so I would eat this only on occasion if you want a big helping!  

Total Carbs: 38

  • 4 servings 9.5 carbs
  • 6 servings 6.3 carbs
  • 8 servings 4.75 carbs 

Directions:

Follow directions on box of Cheesecake Jello, replace milk with heavy whipping cream. Whip up with your mixer until fluffy, thick consistency. Store in fridge or eat right away.

🔅Notes: You can also use any jello flavor mix you want.

Whipped Pineapple Pops

Have you checked out the fabulous Super Healthy Kids Blog? If you haven’t you need to, they say it’s for kids.. and well I guess I am still a kid at heart… the recipes are really for anyone and still loved by kids of all ages. I had to share this recipe they posted, it looks wonderful! You can view it directly here.

Whipped Pineapple Pops


Instructions

  • 2 – 20 oz cans naturally sweetened crushed pineapple OR 1 large fresh pineapple, cut into chunks
  • Juice of 1 lime
  • 1 1/2 cups cream, almond milk, or coconut milk (full fat works best for the most creamy consistency)
  1. Place pineapple and lime juice in a high power blender.  Blend until smooth and frothy.
  2. Combine with creamy liquid.
  3. Pour mixture into popsicle molds and freeze until hardened.
  4. Enjoy!

Fruit Coconut Cream Pie (Gluten Free & Healthy)

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I wanted a pie that wasn’t loaded with sugar and full of junk, I browsed recipes for a healthy crust but it came down to me not finding exactly what I wanted and I didn’t want to use artificial sweeteners or sugar in my recipe. SO, I threw all of this together in hopes that it would taste good and it was fantastic! I am learning through my baking and cooking adventures that honey replaces sugar very well and I don’t miss it at all or the nasty headache that comes from a sugar overload, yuck! Oh and almond flour is the next best thing- I don’t miss using regular flour either! Now on to the recipe….

Fruit Coconut Cream Pie (Gluten Free & Healthy)

Crust: 
2 cups almond flour
1/4 cup organic honey
6 tbsp butter
1 tbsp baking powder
1/2 tbsp pure vanilla extract
1 egg

Cream:
1 can coconut milk
4 oz cream cheese
1/2 tbsp put vanilla extract
Drizzle of honey or sweetener of choice, taste to test. 

Toppings: 
Desired fruits, I used 2 kiwis, 1 banana and a handful of strawberries.
Directions:
Preheat oven to 350°. Place all dry ingredients for the crust together, mix, then add in honey, butter, egg & vanilla stir well until dough forms. Place into baking dish bake 20-25 mins. 

Cream: Place coconut milk in fridge 24 hours prior so that it is solid, pour all ingredients into mixing bowl and whip. 

Allow to cool then pour cream over crust then top with top with desired fruit! Serve or store in fridge or freezer. 

**NOTES: Next time I make this I am going to try 6 tbsp Coconut Oil in place of the butter and see how that works out. If you try it this way please leave me a comment with how it turns out. 

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