Category Archives: Dessert

Skinny Pumpkin Pie

Skinny Pumpkin Pie


Skinny Pumpkin Pie

(by Miranda Mowbray, Biting Life)


1 store-bought refrigerated pie crust

1 cup fat-free half and half

1 cup fat-free milk

3 eggs

2 egg yolks

2 tsp vanilla extract

1 (15 oz) can puréed pumpkin (not pumpkin pie filling) — I use Libby’s brand

1 (15 oz) can yams in syrup

1/4 cup sugar

1/4 cup Splenda

1/8 cup maple syrup (use sugar-free for an even lower-calorie dessert!)

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp salt


Preheat oven to 400˚.

Add pumpkin and yams to a medium-sized saucepan and bring to a boil; reduce to simmer.

Stir sugar, Splenda, maple syrup, ginger, nutmeg, cinnamon, and salt into the pumpkin mixture.

Let simmer for twenty minutes, stirring occasionally (use the spatula to mash the yam).

Meanwhile, whisk together the half and half, milk, eggs, egg yolks, and vanilla.

Remove pumpkin mixture from heat and whisk in the wet ingredients.

Place a fine mesh strainer over a medium-sized bowl and pour pumpkin mixture through it.

Use the spatula to press mixture through the sieve and discard what doesn’t go through.

Whisk the mixture together for a final time to combine thoroughly.

Roll out the pie dough into a pie pan prepared with cooking spray; trim and flute the edges.

Pour the pumpkin filling into the pie pan and discard what doesn’t fit.

(I had about 2 cups extra, including the thick parts that didn’t fit through the strainer, which I did not include in the calorie count).

Bake pie at 400˚ for 10 minutes.

Turn heat down to 300˚ and continue baking for 25-40 minutes (check for doneness with toothpick).

Remove from oven and let cool for three hours, then cut into eight slices and serve with whipped cream.


Pumpkin Gingerbread

Pumpkin Gingerbread


Pumpkin Gingerbread (adapted from Brownie Bites’ recipe)


  • 1.5 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/3 cup water
  • 1/2 (15 ounce) can pumpkin
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 teaspoon baking powder


  • Preheat oven to 350˚F.
  • Grease two 8×4 loaf pans (you could also use a large glass baking dish to make a large loaf – but make sure to adjust baking time accordingly).
  • In a large bowl, combine sugar, oil and eggs. Beat until smooth. Add the water and beat until well-blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In another bowl, combine flour, soda, salt, and baking powder.  Add the dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
  • Pour into pans, and bake for 30 minutes, or until a toothpick comes out clean (it might need a little bit more or less time – just make sure to check it).

Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

(Recipe by Miranda Mowbray, Biting Life)


1 cup peanut butter (don’t use natural)

2/3 cup sugar

2 cups fat-free half-and-half

1 cup 1% milk

1 cup chopped peanut butter cups

2 tbsp chocolate sauce


Beat peanut butter and sugar together in a mixer for 2 minutes.

Slowly add in half-and-half and milk while continuing to mix.

Once the mixture is smooth and creamy, transfer to an air-tight container and place in refrigerator for at least 2 hours.

Turn on the ice cream maker, pour the peanut butter mixture in, and churn for 15 minutes.

Five minutes before it’s done, add chopped peanut butter cups and chocolate sauce.

Serve immediately or freeze in a freezable airtight container.



Oatmeal Cookie Cupcakes with Cream Cheese Frosting

Oatmeal Cookie Cupcakes with Cream Cheese Frosting


Oatmeal Cookie Cupcakes with Cream Cheese Frosting

(adapted to a non-vegan diet from here)


  • 1 cup oats
  • 1 cup boiling water
  • 1/4 cup vegetable oil
  • 1/4 cup peanut butter
  • 2/3 cup unsweetened applesauce
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/2 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1 1 /2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • Frosting: 8 oz. fat-free cream cheese, 3 tbsp. butter (softened), 1/4 tsp. vanilla, 2 cups powdered sugar


  • Preheat oven to 350˚
  • Pour boiling water over oats and let sit until fully absorbed.
  • Meanwhile, combine vegetable oil, peanut butter, applesauce, sugar, and vanilla in a mixer until mixed well.
  • In a medium-sized bowl, combine flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Add oatmeal to the wet mixture and beat until combined. Slowly add dry ingredients to wet until batter is smooth.
  • Pour batter into a greased muffin tin and bake for about 15 minutes, or until tops are slightly starting to brown. Let cool.
  • Meanwhile, to make the frosting, combine all ingredients and beat well. Frost cupcakes using a baggie with a corner cut off or a frosting bag.
  • Enjoy!

Nutella Cookies

Nutella Cookies


Nutella Cookies

(from Every Little Thing blog)


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter (1/2 cup)
  • 1/2 cup sugar
  • 1/2 cup + 2 tbsp brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup + 1 tbsp Nutella


  • Mix up the flour, baking soda and salt in one bowl.
  • Mix up the butter, sugars, eggs, and vanilla in another.
  • Combine the flour into the butter mixture, then stir in the Nutella!
  • Bake at 375˚ until they look done. Probably about 10-15 minutes. They should have a little bit of an unbaked texture – that’s what makes them so good!

Healthy Banana Bread

Healthy Banana Bread


Healthy Banana Bread

(Recipe from Peanut Butter Fingers)


1/2 cup whole wheat flour

1 cup flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup brown sugar

1/4 cup sugar

2 tablespoons canola oil

1/2 cup unsweetened applesauce

1 egg

2 very ripe bananas, mashed

1/4 cup fat free Greek yogurt

1/2 teaspoon vanilla

1/2 teaspoon cinnamon


Preheat oven to 350 degrees and spray loaf pan with cooking spray

Combine whole wheat flour through salt in a bowl and set aside

Mix remaining ingredients together until batter is relatively smooth with a few lumps from the mashed bananas

Slowly mix flour mixture into banana mixture

Once batter is fully mixed, pour into loaf pan and bake for approximately 50 minutes

Cool, slice and enjoy

Guiltless Carrot Cupcakes with Vanilla Frosting

Guiltless Carrot Cupcakes with Vanilla Frosting


Carrot Cupcakes w/ Vanilla Frosting

(original recipe)


Ingredients (makes 12):

1 1/4 cup Whole-Wheat Flour

1 tsp Baking Soda

1/2 tsp Ground Nutmeg

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

3/4 cup Egg Whites (3 total)

1/2 cup Dark Brown Sugar

1/4 cup Splenda

1 tsp Vanilla Extract

8 oz Baby Carrots

1/2 cup Cinnamon Applesauce

1/2 cup Skim Milk

Pillsbury Creamy Supreme White Frosting



Preheat oven to 350˚F.

Boil carrots in water over medium-high heat for 15 minutes (or until very tender); drain and set aside.

Meanwhile, combine flour, baking soda, and spices in a bowl together.

In a larger bowl, add egg whites and beat.

Stir brown sugar, Splenda, and vanilla into the egg whites.

Using a blender or food processor, combine carrots, milk, and applesauce until smooth.

Slowly add the flour mixture into the egg white mixture until fully combined, then stir in the carrot puree.

Pour the batter into greased muffin liners in a muffin pan.

Bake for around 30 minutes (check with a knife/toothpick every so often).

Let sit for 10 minutes before serving.

Frost each cupcake with 1 tablespoon of frosting.


(Calories in 1 cupcake with frosting = 150)