Lightened up Pumpkin Cheesecake w/Gingersnap Crust

PUMPKIN CHEESECAKE WITH A LITTLE LESS GUILT

have seconds and thirds at dinner and still enjoy a "lite" holiday favorite.

it's not your "New York style" cheesecake...

but it fits the bill after the big Thanksgiving throwdown.

the taste and texture is a cross between cheesecake and pumpkin pie...it could probably use a little more cream cheese for that real "cheesecake" flavor, BUT we're trying to keep this light.

a piece of cake (1/12th) without the crust is about 160 calories...the fats are low and the protein is significantly better than your typical holiday treat.

beware...the crust is "real-stuff" so it's probably another 150 cals.

i recently posted about Martha Stewart's EASY Lightened Up Cheesecake, BUT...

Thanksgiving calls out for PUMPKIN

so i went with the basic ingredients and instructions from her cake and blindly adapted it to a pumpkin cheesecake.  the outcome was delicious and light after a big meal and fabulous for that piece of "midnight pie" or morning after slice.

GINGERSNAP CRUST

280g gingersnap cookies

3 Tbsp melted butter

1 Tbsp brown sugar, packed

preheat oven to 325 F

lightly butter a 9" springform

line side panel with a strip of parchment
NOTE...i don't know if i like the parchment idea.  this is what Martha Stewart said to do in the original recipe for her "Lightened Up Cheesecake".  i know the calories are in the crust, but i think it makes for a more attractive cake with the crust a little further up the sides...AND i'm not sure the parchment is necessary...you be the judge.

pulse gingersnaps in processor until fine crumb.  it helps to give it  a stir between pulses to insure an even crumb...no large chunks, but you don't really want "powder".

add butter and brown sugar.  pulse to combine.

pour crumb mixture into prepared pan.

NOTE...i did not use all of it.  i had about 1/2 cup left over.

press onto bottom and about an inch up the sides.  you can just do the bottom if you want.

bake for 10 minutes and remove to cool.

simply wipe out your food processor from your crust making and proceed with cake mixture.

LIGHTENED UP PUMPKIN CHEESECAKE

i adapted this from Martha's Lightened Up Cheesecake recipe

oven is heated to 325F

1 1/4 cup (10oz)  low fat cream cheese.

2 cups low fat cottage cheese
1 cup pumpkin puree

3/4 cups granulated sugar.   (i sub'd in 1/4 cup Stevia baking sugar)

1/2 cup reduced fat sour cream

4 large eggs

2 Tbsp plus 1 tsp all purpose flour

2 tsp vanilla extract

1 3/4 tsp pumpkin pie spice

3/4 tsp cinnamon

1/2 tsp salt

to the processor add the cottage cheese and cream cheese.  blend until VERY SMOOTH, scraping down the sides, 4-5 minutes.  add pumpkin puree, 3/4 cups sugar, sour cream, eggs, flour, vanilla, pie spice, cinnamon, salt.  blend until smooth and well incorporated.
pour filling into crust.
bake until barely set in the middle.  about 1 hour...
NOTE...ovens may vary.  i am an "oven watcher".  look for a slight jiggle in the middle.
then turn the oven off and let cake sit in oven with door "cracked" open for another hour.
transfer to a wire rack and let cool completely.  refrigerate until firm, at least 3 hours or overnight.
I WOULD SUGGEST serving this the day of after it has been properly chilled to keep the integrity of the crust...it can get a little weepy/soggy if kept a day or two in the fridge, BUT the actual cake will hold up for days.

before serving.....
the cake will sweat a little on the top after removing from the fridge.  i find that dabbing with a Kleenex will remove sweat without making a mark on the surface.
put pecans or chosen decorations on before serving so they will still be crunchy.

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Chocolate Pumpkin Pie...Gluten and Guilt Free

chocolate and pumpkin...a delicious pair

GLUTEN AND GUILT FREE 

super easy to make, no crust to deal with, diet friendly, can, should, be made ahead of time and leftovers are fabulous for breakfast or healthy treat with a little vanilla greek yogurt and fresh berries.

a chocolate dessert that's low calorie, full of protein and low-fat...a healthy end to a over stuffed Thanksgiving throw-down or for a great early start to a big "Black-Friday" shopping day.

would you rather have this or some dumb ol' protein bar...?

here are the nutrition facts 

10 pie slices and 2 small ramekins...12 servings total

(made with sugar substitute and 3 scoops pro. powder)

protein...11g

carbs...6g

fat...2g

calories... 83

CHOCOLATE PUMPKIN PIE...gluten and guilt free

ORIGINAL "Protein Pumpkin Pie" recipe found at Habits of Contradiction.

and my recent version of Protein Pumpkin Pie seen HERE

preheat oven to 350 F.
prepare LARGE pyrex pie dish and 2 small ramekins or an 11 x 7 glass pyrex with non stick spray.

2 cups pumpkin puree...(not pumpkin pie filling)

1 cup non fat or low fat cottage cheese

1/2 cup non fat milk

1/2 cup whole milk

2 eggs

1/2 cup sugar substitute.(plus a little more to taste.
don't be afraid to taste the batter for sweetness when done mixing. add more if needed

i use Zsweet.   real sugar would probably be fine.  i have not tried it. 

2-3 scoops protein powder.....you might want to start with 2. 

i use 2 choc. scoops and 1 vanilla scoop Jay Robb Whey Protein Powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 - 1/2 tsp pumpkin pie spice

1/4 tsp espresso powder

4 Tbsp good cocoa powder...generous tablespoons, but not heaping

combine dry ingredients in a small bowl, set aside.

blend cottage cheese, eggs and 1/2 cup milk until smooth.  add remaining milk and 1 cup pumpkin...blend until very smooth. 
add remaining  pumpkin and blend until very smooth.  add dry ingredients slowly to prevent clumps.  i use an immersion blender and work it through the batter very well.   you do not want to see any lumps of pumpkin, clumps of dry ingredients or bits of cottage cheese.  there is no gluten or flour so this can be well mixed.
NOTE...i don't think a regular stand mixer will do the job.  maybe a blender, but as i said...i use a stick blender.

pour into prepared cooking vessel of choice.  gently knock a few times on a surface to release any air pockets.  decorate with a few pecans as you see fit.  bake for 40-45 minutes or until the center looks firm.  the whole thing should rise a little and puff up.  the edges will brown a bit.  do not be alarmed.  it will deflate and fall into a normal looking pie.  let the pie rest to room temperature and then refrigerate.

  serve chilled or room temperature with a drizzle of chocolate and whipped cream,...or as noted above, i like it for breakfast or snack with vanilla greek yogurt and fresh berries.

can be made in individual ramekins.  this happened out of necessity so i don't know the exact cooking time.  i had over-flow from the LARGE pie dish.  these are probably 7-8 oz ramekins shown here.

You have read this article breakfast / chocolate / dessert / easy / gluten free / healthy / low carb / low fat / pie / protein / pumpkin with the title pumpkin. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/11/chocolate-pumpkin-piegluten-and-guilt.html. Thanks!

Protein Pumpkin Pie. Low carb and gluten free

yes, you are correct...

it IS topped with Brown Sugar Bacon Candy

and spicy pecans.
but...it IS a Protein Pumpkin Pie

and bacon IS protein...right ?...

i bet this is the best low carb, low fat, GLUTEN FREE, protein packed Pumpkin Pie you will ever taste.  i've been making it for 3-4 years and eat it for breakfast all the time...
and who doesn't love a little BACON CANDY...

GLUTEN FREE DOESN'T MEAN GLUTTON FREE

it's Fall...it's cold and it's pie time.

AND it's pumpkin time.

if you're anything like me...maybe not, but...

 after the big Thanksgiving throw down, i just can't fathom eating one more thing...i like a huge piece of MOM's pumpkin pie the next morning, chilled with a little vanilla greek yogurt and fresh berries.

i'll hide a piece in the back of the fridge just to insure i get my breakfast pie.

my mother does make a mean pumpkin pie and i do indulge in the real thing, crust and all...once a year,

BUT...i have this delicious protein packed pumpkin pie all year 'round.  i stock up on pumpkin around this time and make it just about once a month.

i usually bake it in this 11x7 glass pyrex dish and get 12 servings.  it's easier to store in the fridge.  it keeps for a week and i can usually polish it off by then with a little help from eager friends.

for presentation purposes i used a LARGE pyrex glass pie dish with 2 small ramekins for overflow.  (both versions are shown in photos)

nutrition facts look like this...12 servings

using sugar substitute and 3 scoops of Jay Rob Whey Protein Powder

88 cals...11g protein...6.5g carbs...2.4g fat...2g fiber...

can you believe it !!!???

PROTEIN PUMPKIN PIE...GLUTEN FREE
(check your protein powder for gluten)
i found the recipe four years ago at Habits of Contradiction and have been making it ever since.

please check out the original and start from there if you'd like...i have tweaked it just a little bit.

2 cups pumpkin puree
1 cup low fat or non fat cottage cheese
1/2 cup non fat milk
1/2 cup regular milk
2 large eggs (i have used egg-beaters, but like real eggs better)
1/2 cup sugar substitute (or real sugar)...i like Zsweet.  much better than Splenda
2-3 scoops vanilla whey protein powder.
note... you might want to start with 2, but i use 3 scoops Jay Rob Vanilla Whey Protein Powder
1/2 tsp salt
1 teaspoon cinnamon
1 1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp maple extract...optional
12 pecans for the top

preheat oven to 350F.
spray LARGE pie dish and 2 small ramekins  or rectangular 11x7 glass pyrex dish.

blend cottage cheese, eggs and 1/2 of the milk until smooth...until you can not detect any cottage cheese specks (SEE IMPORTANT NOTE BELOW).  add remaining ingredients and blend until smooth...VERY SMOOTH.  there is NO FLOUR so you don't have to worry about over mixing.
pour into sprayed cooking dish of choice, decorate with pecans and bake for 40-45 minutes or until middle is set and solid.  it should not jiggle at all
NOTE...(photo below) do not worry if the sides brown a little and the whole thing PUFFS UP.  it will deflate and settle.  this is a hard pie to "over-bake".

above is an example of extreme puff-age...not to worry, it will deflate if this happens

IMPORTANT NOTE...blending is key with this recipe.  i use an immersion blender (above photo).  i don't think i've tried a blender.  i bet it would work, but it might get to aerated...like mousse.  who knows...maybe something else delicious.  i will say that a regular mixer will not work.  you want smooth as silk texture.

BY THE WAY...this pie can definitely be made ahead of time.
please ENJOY some PIE !!!

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Low Fat Pumpkin Bread w/Chocolate Chips

YUMMMMM !!!!

this might be my favorite pumpkin bread so far.

moist, dense, full of flavor AND it's low calorie-low fat...

until you invite PEANUT BUTTER TO THE PARTY

then it's outta this world delicious !!!

one nice thick slice is very satisfying for a quick breakfast, light afternoon snack or a safe answer to the midnight munchies.  a healthy treat for any time of the day.

on it's own the nutrition count is quite low compared to full fat, full sugar loafs.

1 loaf cut into 10 slices is  138 cal, 5.2 fat, 21 carbs and 3.5 protein per slice and 1/10th is a very thick slice.

try adding different things...i've made this 3 times already...the last one i made was with crystallized ginger instead of chocolate chips.  i LOVE ginger and peanut butter together...the chocolate was fabulous, but the ginger might be my

favorite.

you would never know this is a "healthy" Pumpkin Bread, but it is...so go ahead and try it with some peanut butter...trust me...you can still feel slim and healthy about it.  with all the goodies coming our way this season, it's nice to have a little less guilt about something so delicious.

LOW FAT PUMPKIN BREAD w/CHOCOLATE CHIPS

adapted from Gina @ Skinnytaste.com 

(many thanks to Gina and please visit her site for original recipe and comments)

11/2 cups pumpkin puree

3/4 cups AP flour

1/2 cup white whole wheat flour

1/4 cup granulated sugar

1/2 cup splenda

1 tsp baking soda

2 tsp pumpkin pie spice mix

1/2 tsp nutmeg...if using fresh ground, i suggest a little less

1/4 tsp cinnamon

1/4 tsp salt

2 Tbsp vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

baking spray

1/2 oz. pepitas

60 grams (approx. 1/4 cup) mini chocolate chips

preheat oven to 350 F.  spray a 9 x 5 inch loaf pan with baking spray

NOTE...i baked mine in a convection oven at 330 F degrees for 47 minutes

in a medium bowl, combine flours, sugar, splenda, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a whisk and set aside.

in a large bowl mix the oil, egg whites, pumpkin puree and vanilla, beat at medium speed until thick and well combined.

add, on low speed, dry mixture to wet mixture in 3 batches, scraping sides in between just until combined.  stir in chocolate chips...DO NOT OVER MIX

pour into loaf pan, sprinkle with pepitas and bake for 50-55 minutes, or until toothpick inserted in center comes out clean 

You have read this article bread / breakfast / cake / healthy / low fat / pumpkin / sweet with the title pumpkin. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/11/low-fat-pumpkin-bread-wchocolate-chips.html. Thanks!

MOROCCAN GOAT STEW

well, i'm so sorry that i was away for a while with my computer problems, but i was definitely still in the kitchen trying out new savory flavors and sweet treats...i have loads of goodies to post.

let me start with this MOROCCAN GOAT STEW
 as you might guess by now, i'm always on the lookout for things a little out of the ordinary.  i came across some goat at one of my favorite markets in Irvine, CA called Wholesome Foods.  if you're lucky enough to have one in your area you should check it out.  great stuff for Middle Eastern cooking.  their produce alone is worth the trip.
as i was poking around looking for something new, i saw some fresh goat shanks...not knowing what the heck to do with it, i bought it anyway...and sooooo glad i did.

GOAT IS GOOD !

i think it tastes like a cross between lamb and beef.  the texture and flavor was fabulous.  i had to add a little beef to my recipe because i didn't have quite enough of the goat the recipe called for.  i was  surprised to find that i really liked the goat much better.  this slow cooking stew was just the right way to introduce a new meat to the party. (the "party" usually consists of ME, MYSELF and I.)  i will definitely try it again.

now with goat in my fridge i went straight to google.

luck on my side, i found this fabulous recipe at Cehun Family Recipes... Recipe.Cehun.com.

with many thanks to the Cehun Family for bringing goat to my table i have copied the recipe for you below exactly.  i usually put in some notes, but this time i did exactly as the recipe was written...i suggest you do the same because it is absolutely fabulous...no changes necessary.  one thing i would like to add is that this would lend itself to any slow cooked stew meat...lamb would be wonderful...beef was great...maybe even pork.  the base of this recipe is so delicious it's worth a try with anything you choose.  i am aware that "GOAT" is not available at every supermarket.

MOROCCAN GOAT STEW

by Damian at Recipe.cehun.com

FOR THE GOAT
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
2 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
30g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water

FOR THE SPICE MIXTURE
1 tspn ground cumin
1 tspn ground coriander
1 tspn ground ginger
1.5 tspn smoked paprika
1 tspn turmeric
Half tspn ground chilli
Salt and freshly ground pepper

TO GARNISH
4 tbspn finely chopped coriander
Half-1 tspn of Harissa paste
zest and juice of half a lemon
1 tbspn honey

SERVE WITH
300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.

METHOD
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Place all the spice mixture ingredients in a bowl and mix together. Toss the goat in the spices so that it is well coated.
Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the oil then reduce to a slow simmer. Leave the goat to cook for 1-1.5 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). (You can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Stir in 3 tblspns of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.
Garnish with roasted pumpkin and scatter over remaining coriander

You have read this article beef / dinner / goat / lamb / low and slow / meats / out of the ordinary / pumpkin / stew with the title pumpkin. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/11/moroccan-goat-stew.html. Thanks!

Pumpkin Almond Butter Cake/Brownies

here we go with another one of those...

"i don't believe this is gonna work" recipes...

one look at the ingredients and you'd have to agree with me. it all sounds too gooey. i watched in shock and awe as it slowly became an actual cake.

as you can see, the first cake photo shown above looks a bit different than the second. i liked it so much the first time i had to try it again, but i had to try the true recipe. i fudged the ingredients the first time because i was in such disbelief that the goop in the mixing bowl was going to actually bake into something. the first batch i thought i just HAD to add some extra baking powder...as you can see, it DID come out quite a bit more cakey than the second batch. the second was by the book and turned out much more like a brownie. i think i like them both equally.

i was so excited to make this one i ran out to Whole Foods and bought some fresh ground almond butter. i had seen it there the last visit and i knew this recipe would make the long trek out there all worth it. i was right. i do suggest using fresh almond butter if you can get it. the almond butter used in the second batch was fresh, but a bit more loose than the first cake. i'm sure whatever you use will work out fine because the flavor of this cake is what it's all about. speaking of flavor...i thought the original needed a bit of cinnamon and, of course, a little kick from cayenne. i'm wondering if you might try a little cocoa powder? or go the pumpkin spice route?...whatever you choose, it does need a little something.

ALMOND BUTTER PUMPKIN BROWNIES

many thanks to Shelley at Primal Life. original found here and copied below with my notes.

Feel free to get creative with substitutions. Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well. Consider topping with applesauce and/or whipped cream for a delicious dessert.

Ingredients:

1 cup almond butter

¾ cup mashed pumpkin or other squash, canned or steamed

1 egg

1/3 cup honey

1 tsp baking soda

for my first batch (the cakey version shown) i used 1 1/2 tsp baking soda and added 1 egg white along with the whole egg.

Combine all ingredients in a bowl. Mix well. Pour into a greased 8 x 8 in pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.

You have read this article almond butter / brownies / cake / healthy / pumpkin / sweets n' treats with the title pumpkin. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/04/pumpkin-almond-butter-cakebrownies.html. Thanks!

PUMPKIN MAPLE GINGERBREAD

PUMPKIN MAPLE GINGERBREAD...

well, i must say...this cake is a looker. the outer crust two-tone look leads one to believe the inside will be just as exciting, but..alas. as you can see in the photo above, not so much. i mean, the light had to be just right in order to get a glimps of the marbling. i was surprised to even see it in the photo, because it's hard to see with the naked eye...by the way...naked eye...???...where did that ever come from? is your eye ever not naked ??... i was under the impression there would be two distinct flavors goin' on here. don't get me wrong..the cake IS fabulous, just not quite what i expected.

what's nice about this cake is that it's dense, therefore will serve alot of people. i'll bet you could get 24 nice slices, maybe more. the outside, as i mentioned has a shell-like crust so it can take a thinner slice. the inside is pretty dense. myself ?...i prefer a dense cake over light and airy. i like a cake with a little heft.

so, on with the recipe...click here for just this recipe

i found it at

Sing For Your Supper...great things here on this blog. i won't cut and paste the recipe because you should just go ahead and check out her blog...i think i'll be making the chili next.

this cake is pretty cool looking just on it's own and suits a breakfast bread this way...BUT you could definitely dress it up with a maple glaze or a butterscotch glaze or a whatever glaze...you know how i feel about glaze...love the drippage!

You have read this article bread / cake / pumpkin / sweets n' treats with the title pumpkin. You can bookmark this page URL https://caucasiancurry.blogspot.com/2009/11/pumpkin-maple-gingerbread.html. Thanks!

PUMPKIN PECAN BLONDIES

back to basics...back to BAKING!...

these PUMPKIN BLONDIES ROCK!!!!!

1st a big HUGE thank you to ANNIE's EATS found here. i happen to love anything pumpkin and everyone i know loves blondies, so i knew i had to make these.

i've already made this recipe twice. i made them as is with my only add being almost 1 whole cup of roughly chopped toasted pecans (instead of 1/2 c.) and i stress that the ones going in the dogh should be toasted....then i sprinkled raw chopped pecans on top. i used toasted on top for the 1st batch and they, of coarse, got too toasted...so use raw for the top.

ps....make sure they are done in the middle...use toothpick method...they are meant to be chewy, BUT not too gooey...

also...if you want them to cut with a straight edge, easy for packing...stick them in the fridge for a bit, then cut.

You have read this article bars / pumpkin / sweets n' treats with the title pumpkin. You can bookmark this page URL https://caucasiancurry.blogspot.com/2009/09/pumpkin-pecan-blondies.html. Thanks!