LaaLoosh » Thanksgiving

Maple Pear Muffins Recipe – 5 Points +

LaaLoosh — Tue, 24 Jan 2012 15:51:39 +0000

This weekend, I was a baking madwoman, experimenting with a couple new Weight Watchers recipes and having lots of fun! One of my baking triumphs was this Maple Pear Muffins Recipe. Each muffin has just 5 Points + per serving, which isn’t bad for a carb-based food using sugar AND maple syrup. They were the perfect wintery treat, and were so delicious when served warm with a tablespoon of Brummel & Brown Yogurt Spread. They were sweet, dense, moist and satisfying, and make a great idea for a healthy breakfast on the go. So instead of buying on of those atrociously fattening (and overpriced) muffins at Starbucks, make a batch of these delicious low fat Maple Pear Muffins, and save yourself some calories and some cash!

Maple Pear Muffins Recipe

Sweet and healthy Maple Pear Muffins makes a great low calorie breakfast idea if you need something quick. It also makes a satisfying, low fat snack when you are craving something sweet.

Ingredients

1 ¾ cup whole wheat all-purpose flour
1 ¼ cup quick oats
2 large pears, peeled, cored and diced
1 cup non-fat buttermilk
1/3 cup pure maple syrup
1/4 cup liquid egg substitute
½ cup dark brown sugar
1 tbsp vegetable oil
1/4 cup applesauce or pureed pears
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp sea salt

Instructions

Preheat oven to 400 degrees.
Spray a 12-cup muffin tin with non-fat cooking spray.
In a large bowl, combine together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In another bowl, mix the pears, oats, sugar, buttermilk, maple syrup, applesauce (or pear puree), oil and egg substitute. Let stand for about 5 minutes.
Mix the wet mixture into the flour mixture and stir until blended.
Spoon the batter into the muffin pan cups. Bake for about 18-20 minutes, or until an inserted toothpick comes out clean.
Place muffins on a wire rack to cool.

Preparation time: 10 minute(s)

Cooking time: class="cooktime">20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire Maple Pear Muffins recipe makes 12 servings
Serving size is 1 muffin
Each serving = 5 Points +

PER SERVING: 175 calories; 2g fat; 38g carbohydrates; 5g protein; 4g fiber

Goat Cheese and Fig Muffins Recipe – 5 Points +

LaaLoosh — Mon, 19 Dec 2011 04:35:08 +0000

photo credit: delish

Need a healthy idea for something to serve on Christmas morning? Well these amazingly delicious Goat Cheese and Fig Muffins are not only tasty and festive, they are just 5 Points + each. Each healthy fig muffin is stuffed with a rich, creamy honey and goat cheese filling. They are moist and fluffy, and oh-so yummy! The combination of the sweet figs and honey combined with the tangy goat cheese make for a wonderfully decadent treat. These yummy muffins also make a great gift to bake for your friend, neighbor, or child’s teacher!

Goat Cheese and Fig Muffins Recipe

Make a batch of these healthy Goat Cheese and Fig Muffins for Sunday morning, and then enjoy one for breakfast all week long. They’d also make a great Christmas morning breakfast recipe idea!

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/4 cups chopped dried figs
1 cup crumbled goat cheese at room temp
1/2 cup liquid egg substitute (like Eggbeaters)
1 large egg white
3/4 cup packed dark brown sugar
1 cup low fat buttermilk
1/3 cup canned pure pumpkin
2 tbsp honey
1 tsp freshly grated lemon zest
1 1/4 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions

Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with non-fat cooking spray.
Thoroughly combine goat cheese, honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
Whisk flours, baking powder, baking soda and salt in a large bowl.
In another bowl, beat liquid egg substitute and egg white; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute.
Gradually whisk in buttermilk and pumpkin until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined; don’t mix too much.
Fold in figs.
Spoon half the batter into the prepared muffin cups.
Add 1 teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter.
Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 muffins
Serving size is 1 muffin
Each serving = 5 Points +

PER SERVING: 200 calories; 3g fat; 38g carbohydrates; 7g protein; 3g fiber

Sage and Sausage Cornbread Stuffing Recipe – 6 Points +

LaaLoosh — Thu, 08 Dec 2011 19:56:04 +0000

Christmas will be here before you know it, so it’s time to start thinking about that fabulous holiday dinner! Instead of the stuffing I make for Thanksgiving, I like to shake things up and serve this Sage and Sausage Cornbread stuffing recipe instead. Inspired by Ina Garten’s Cornbread Stuffing, the unique flavor combination is amazing and it’s made with delicious ingredients that are quite satisfying at 6 Points + per 1 cup serving. It goes great as a side dish with a roast turkey, chicken or Christmas ham. Put this decadent Christmas Cornbread Stuffing recipe on your dinner table this year and your family and friends will enjoy an amazing meal without even knowing that it’s a healthier version.

Sage and Sausage Cornbread Stuffing Recipe

Looking for a tasty Christmas Stuffing Recipe that the family will love, but will still keep you on track to meeting your Weight Watchers goals? Well this healthier version of the Barefoot Contessa’s Sage and Sausage Cornbread Stuffing Recipe is not only delicious, it’s just 6 Points + per serving.

Ingredients

1 3/4 lbs prepared cornbread, cut into small cubes
1 lb sweet Italian lean turkey sausage, casings removed
1 1/2 cups water
1 large chicken bouillon cube
1 tbsp light butter
2 cups finely chopped onion
1 cup mushrooms, chopped
2 Granny Smith apples, unpeeled, cored and large-diced
2 cups finely chopped celery
1/4 cup chopped fresh parsley
2 tbsp chopped fresh sage
1/2 tsp salt
1/4 tsp pepper

Instructions

Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add apple, mushroom, onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
Bring water to a simmer in a small saucepan and add in the butter and bouillon.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Diet tags: Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Entire recipe makes 12 servings
Serving size is 1 cup
Each serving = 6 Points +

PER SERVING: 238 calories; 8 g fat; 32 g carbohydrates; 12 g protein; 3 g fiber

Pumpkin Spice Latte Recipe – 1 Point +

LaaLoosh — Wed, 07 Dec 2011 16:08:03 +0000

photo credit: heyhoneyimhome

Truly an amazing seasonal drink, this Pumpkin Spice Latte Recipe is a real treat at just 1 Points + per serving! Creamy, pumpkin-y and everything you’d expect, and it still has the whipped cream. I love the popular coffee shop version, but I’d rather save myself the $$ and the extra Points, as Starbucks’ Pumpkin Spice Latte Recipe has about 300 calories and 11 g of fat, making it 8 Points +. Yikes. This is a great drink to serve at your favorite fall holiday party, or to just enjoy yourself at anytime of the year!

Pumpkin Spice Latte Recipe

Treat yourself to a low calorie version of Starbucks Pumpkin Spice Latte, and indulge in the fabulous flavors of fall for just 1 Points +. It’s the perfect low calorie holiday latte recipe to enjoy this season!

Ingredients

2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
3 tbsp canned pure pumpkin
1 cup Unsweetened Vanilla Almond Breeze Almond Milk
4 tbsp fat free liquid Coffee-mate creamer, Original flavor
1 tsp pumpkin pie spice
1/2 tsp pure vanilla extract
1/2 cup Fat Free Reddi-wip

Instructions

Brew coffee.
In a blender puree the canned pumpkin, Coffee-mate, Almond Breeze, pumpkin pie spice and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
For each serving: Pour 1/2 cup of the pumpkin milk mixture into your coffee mug and 1 cup of brewed coffee.
Top each cup with ¼ cup Reddi-wip.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (General)

Entire recipe makes 2 servings
Serving size is about 1 ½ cups
Each serving = 1 Points +

PER SERVING: 70 calories; 2 g fat; 3 g protein; 5 g carbohydrates; 1 g fiber

Prosciutto and Pear Stuffing Recipe – 4 Points +

LaaLoosh — Tue, 22 Nov 2011 15:53:05 +0000

It’s only Tuesday, so there’s still time to share some ideas for delicious, low Points Thanksgiving Recipes! And if you are looking to shake things up this Thanksgiving with a unique stuffing recipe that not only tastes amazing, but that has just 4 Points + per serving, well then this Prosciutto and Pear Stuffing Recipe will make you squeal with delight. Easy to make and brimming with delectable Autumn flavors, I was really surprised by how low calorie this stuffing came out to be. The toasted hazelnuts added such a delicious texture and a slight crunch that I really liked. I’m also obsessed with prosciutto, so I’m always willing to try just about any recipe that uses it – and the idea of combining it in a Thanksgiving stuffing had me drooling. So, if you want to put a new spin on a traditional Thanksgiving Stuffing Recipe this year, treat your guests to a fabulous serving of this dish! Enjoy.

Prosciutto and Pear Stuffing Recipe

Delectable and low calorie, this light stuffing recipe offers a delicious new way to enjoy a traditional Thanksgiving side dish. Each serving has just 4 Points +, making it a delicious Weight Watchers friendly dish to serve this Thanksgiving.

Ingredients

8 cups stale multi-grain baguette, cut into 1/2-inch cubes
1 14-ounce can reduced-sodium chicken broth
6 oz prosciutto, thinly sliced, cut into bit sized pieces
3 small pears, ripe but firm, chopped
2 cups yellow onion, chopped
2 cups fennel bulb, diced
1 cup celery, chopped
1/4 cup minced shallot
1/4 cup liquid egg substitute
1/3 cup chopped flat-leaf parsley
1/3 cup chopped hazelnuts, toasted
2 tbsp light butter
2 tsp fresh sage, minced
2 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1/2 tsp salt
1/4 tsp pepper

Instructions

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonfat, butter flavored cooking spray.
Spray a large nonstick skillet with non-fat, butter flavored cooking spray and set over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
Using the same pan, melt butter and add in celery, onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes.
Add sage, thyme and rosemary and cook, stirring, for 1 minute more.
Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth and liquid egg substitute; toss to combine. Mix in the salt and pepper.
Spoon the stuffing into the prepared baking dish; cover with foil.
Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings
Serving size is ¾ cup
Each serving = 4 Points +

PER SERVING: 156 calories; 4 g fat; 26 g carbohydrates; 9 g protein; 6 g fiber

Thanksgiving Green Bean Casserole Recipe – 3 Points +

LaaLoosh — Tue, 15 Nov 2011 15:41:18 +0000

Who knew that a dish packed with green beans would become such a traditional Thanksgiving Day recipe? Admittedly, I’m not a big fan of green beans. But there is something about a good Thanksgiving Green Bean Casserole that makes my mouth water! So now, Green Bean Casserole is a staple in my family – it’s on our table ever year, just like most families I know. And if Green Bean Casserole is on your Thanksgiving table every year, chances are, like most people, you probably just use that recipe on the back of the can of French’s fried onions. It’s a simple recipe, but man it’s good! Though, those fried onions can really rack up the Points Plus in this dish. That’s why I made my own healthier version without the fried onions, and made my own pan fried ones instead! HUGE calorie and fat grams difference. With a few other changes to this traditional recipe, the end result gives you a generous 1 cup serving for just 3 Points +.

Thanksgiving Green Bean Casserole Recipe

With this skinnier, healthier Green Bean Casserole Recipe, there’s no need to leave this delicious dish off your Thanksgiving table this year! And with just 3 Points + per serving, you may find yourself preparing it more than just for Thanksgiving.

Ingredients

1 16 oz bag frozen, French cut green beans, defrosted
1 large onion, thinly sliced
8 ounces mushrooms, chopped
1/3 cup fat free plain Greek yogurt
1/3 cup whole wheat flour
1 cup reduced fat butter milk
2 tsp reduced sodium soy sauce
1/2 tsp freshly ground pepper
1 cup Fiber One cereal
1/4 cup liquid egg whites
1 tsp garlic powder
1 tsp salt

Instructions

Preheat oven to 400°F. Coat a 2 1/2-quart casserole dish with non-fat, butter flavored cooking spray.
In a food processor, combine Fiber One cereal, salt and garlic powder until cereal has reached a very fine breadcrumb-like consistency. Place into large, Ziploc bag.
In a small bowl toss onion slices with egg substitute to coat onions. Then place onion slices into Ziploc bag with the cereal mixture and shake well to coat.
Spray a large nonstick skillet with the butter flavored cooking spray and set over medium-high heat. Add the onion slices and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Remove from heat, let cool and divide into two equally sized portions.
Combine one portion of the onions, the green beans and mushrooms in the casserole dish.
In a small bowl, mix buttermilk, soy sauce and yogurt and pepper, then pour over green beans, onions and mushrooms.
Sprinkle the flour over the vegetables; stir to coat
Spread the remaining onion topping over the casserole.
Bake the casserole until bubbling, about 15-20 minutes. Let cool for 5 minutes before serving.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 125 calories; 2 g fat ; 20 g carbohydrates; 9 g protein; 5 g fiber

Baked Maple Glazed Apple Cider Doughnut Recipe – 6 Points +

LaaLoosh — Mon, 14 Nov 2011 13:15:58 +0000

photo credit: indulging in guilty pleasures

Though I can’t give a new Mini Doughnut Maker to all of you, I can share this delicious recipe for Baked Apple Cider Doughnuts with Maple Glaze that I found. Bake your own low fat doughnuts and indulge in a decadent treat for less Points Plus than most doughnut recipes. Made with delicious apple cider and pure maple syrup, these tasty doughnuts are made by using a mini Bundt pan, and taste so good, it’s hard to believe they are just 6 Points + each. I wish I could get the Points even lower, but these are doughnuts after all, and I didn’t want to sacrifice too much of what we all LOVE when eating doughnuts!

Baked Maple Glazed Apple Cider Doughnut Recipe

Indulge in a big, delicious, guilt-free Apple Cider Doughnut with Maple Glaze. For just 6 Points +, these baked doughnuts are made by using a mini Bundt pan, so they are just as pretty as they are tasty.

Ingredients

1 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup liquid egg substitute
2/3 cup packed brown sugar
1/2 cup apple butter
1/4 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat vanilla yogurt
3 tbsp canola oil
2 tsp ground cinnamon
Maple Glaze
1 1/4 cups confectioners’ sugar, sifted
1 tsp vanilla extract
1/4 cup pure maple syrup

Instructions

To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.
Whisk together flours, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside.
Whisk together egg, brown sugar, apple butter, 1/4 cup maple syrup, cider, yogurt and oil in another bowl.
Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 tablespoons of batter into each mold.
Bake about 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool.
Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.
To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl.
Gradually whisk in enough maple syrup to make a coating consistency.
Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 doughnut
Each serving = 6 Points +

PER SERVING: 234 calories; 3 g fat ; 49 g carbohydrates; 5 g protein; 2 g fiber

Thanksgiving Stuffing Recipe – 5 Points +

LaaLoosh — Wed, 09 Nov 2011 15:33:00 +0000

What would Thanksgiving dinner be without the stuffing?!? That heavenly, carb-laden dish is the one I look forward to the most each year, but not surprisingly, it’s also one of the most fattening. After some putting some time in the kitchen this past weekend, I was able to create a MUCH healthier version that has about 1/3 of the fat and calories most traditional Thanksgiving Recipes have. I simply took my mom’s recipe (which is THE BEST stuffing in the world, by the way), and altered it. It was easier than I thought, and the end result was pretty darn good! For just 5 Points +, you get a huge 1 1/2 cup serving! Now, that’s what I’m talking about. It does require you to make your own bread cubes vs. using prepared ones out of a box, but considering the Points is saves you, it’s so worth it. With stuffing this yummy and healthy, there’s no need to wait til Thanksgiving!

Thanksgiving Stuffing Recipe

Make your own delicious, homemade Thanksgiving Stuffing with this easy, low calorie recipe. With all the traditional flavors you’d expect, but a lot less Points +. It’s the perfect healthy Thanksgiving side dish recipe!

Ingredients

12 slices of low calorie, high fiber bread (I used Sara Lee Delighful), dried and cut into bite size cubes (see Tip)
4 cups water
2 extra large chicken bouillon cubes (about 1oz)
5 celery stalks, chopped
1 large onion chopped
1/4 cup liquid egg substitute
2 tbsp light butter (I used Brummel and Brown)
1 tsp fresh sage, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
1/2 tsp black pepper

Instructions

Preheat oven to 400 degrees.
In a large saucepan, heat water, butter and bouillon to a boil.
Add in celery, onion, sage, thyme, rosemary and pepper, and turn heat down to medium. Simmer until celery and onion are soft, about 15-20 min.
In the meantime, put bread cubes into a large oven safe bowl or casserole dish.
Pour broth over bread cubes and combine gently until all bread cubes are saturated.
Gently mix in the egg substitute.
Place stuffing into the oven and bake for about 20 minutes, or until stuffing reaches desired texture.

Quick Notes

TIP: To dry out your bread, turn your oven onto the lowest setting (mine was 175 degrees) and evenly spread out all the slices of bread on a large, un-greased cookie sheet. Let bread slowly toast in the oven for about 4-6 hours. As soon as bread stiffens, turn off oven and leave it in there overnight. Bread should be fully stiffened, with all moisture removed, but not burned or charred.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 5 Points +

PER SERVING: 175 calories; 4.5 g fat; 28 g carbohydrates; 10 g protein; 7 g fiber

Pear, Quinoa, and Spinach Salad Recipe – 4 Points +

LaaLoosh — Fri, 04 Nov 2011 14:33:21 +0000

Treat yourself to this delicious and easy Autumn inspired Pear, Quinoa, and Spinach salad for just 4 Points + per serving. Fresh and light, this quinoa salad makes a wonderful low calorie side dish recipe to serve with a variety of Fall meals, or as a non-traditional Thanksgiving dish. By removing the nuts and the chickpeas, as well as making a few other changes to the traditional version of this recipe, I was able to create a much lighter rendering without sacrificing the fabulous flavors. The slight nutty flavor of the quinoa grains is enhanced with a walnut oil and pomegranate vinegar dressing, and is a tasty contrast to the sweet, delicate pears. Definitely a great salad recipe to try out if you are want to enjoy some fabulous Fall flavors in a new way.

Pear, Quinoa, and Spinach Salad Recipe

The perfect vegetarian side dish recipe, this Pear, Quinoa and Spinach Salad is a fresh and delicious way to enjoy the flavors of the season. And each serving is just 4 Points + making it a great low calorie side to accompany any meal.

Ingredients

1 cup quinoa, rinsed
2 ripe but firm pears, diced
1 cup baby spinach leaves
1/2 cup red onion, finely chopped
1/4 cup fresh chives
2 cups and 1 tbsp fat free vegetable broth
1 tbsp walnut oil
1 1/2 tbsp pomegranate vinegar
1 tsp salt
1/4 tsp freshly ground pepper

Instructions

Bring 2 cups of broth to a boil in a large saucepan.
Add in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
Whisk oil, vinegar, 1 tbsp broth, chives, salt and pepper in a large bowl.
Add pears, spinach and onion and toss to coat.
Drain any excess liquid from the cooked quinoa, if necessary.
Add the quinoa to the pear mixture; toss to combine.
Transfer to the refrigerator to cool for about 15 minutes or serve warm.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 Points +

PER SERVING: 146 calories; 3 g fat; 24 g carbohydrates; 8 g protein; 5 g fiber

Roasted Pumpkin and Apple Soup Recipe – 3 Points +

LaaLoosh — Mon, 31 Oct 2011 14:35:06 +0000

photo credit: delicious dish recipes

Happy Halloween!! After a night of trick or treating, and trying your best to avoid the barrage of candy, come home and treat yourself to the amazingly delicious, and low calorie, Roasted Pumpkin and Apple Soup Recipe. Creamy and thick, and seasoned with amazing Fall spices, this pumpkin soup is not only tasty, it’s super healthy too. With lots of fiber, and a good dose of protein, each 1 cup serving has just 3 Points +. Pair it with a fabulous fall salad, and you’ve got yourself one awesome Halloween Night dinner that tastes incredible and is Weight Watchers friendly. Granted, this recipe does take some work, but the roasted flavor of the apples and pumpkin in what gives this dish it’s unique taste. Most other versions call for using canned pumpkin, which can certainly be done, but I so love the flavor of the fresh, cooked pumpkin. Enjoy!! And stay away from that candy bowl!!

Roasted Pumpkin and Apple Soup Recipe

Indulge in this creamy and decadent Roasted Pumpkin and Apple Soup Recipe with absolutely zero guilt. Each serving has just 3 Points + and has amazing Fall flavors that will make you forget it’s low calorie.

Ingredients

4 lbs fresh pumpkin peeled, seeded and cut into bit sized chunks (see Tip)
4 large granny smith apples, unpeeled, cut into quarters
1 cup onion, chopped
6 cups fat free chicken broth
1 cup fat free plain Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh sage
1 tsp nutmeg
1/2 tsp ground ginger
2 tsp salt
1/4 tsp freshly ground pepper

Instructions

In a large bowl, toss pumpkin, apples, onions, olive oil, 1 teaspoon salt, and pepper. Spread evenly onto a large rimmed baking sheet.
Roast, mixing once, for 30 minutes.
Add in sage, mix again, and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the pumpkin and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches.
Add in yogurt, ginger, nutmeg and remaining salt and heat through over medium-low heat, stirring constantly for about 5-7 minutes.

Quick Notes

Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 134 calories; 2 g fat; 22 g carbohydrates; 6 g protein; 6 g fiber