Recipes Under 400

Pumpkin Roll

• 3 eggs
• 1 cup sweetener
• 2/3 cup pumpkin
• 3/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon

Filling

• 8 ounces low fat cream cheese (non-fat does not taste as good, trust me)
• 2 tablespoons light margarine (such as Parkay’s)
• 1 teaspoon vanilla
• 1/2 cup sweetener

1. Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
2. In a large bowl, beat eggs and sweetener with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
3. Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
4. After you take it out of the oven, flip onto a CLEAN dish towel. Remove the waxed paper and roll up like a jellyroll in the dish towel.
5. Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
6. Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

Makes 16 servings, 80 Calories each.

Fat 4.2g/ Carb 6g (Fiber .3g, sugar .2g) / Protein 3.3g

You may find that you need practice to make the roll stay together, but in the end the taste isn’t effected, I promise.

Vegan Macaroons

• 8-10 medium sized dates, pitted (found in produce or by dried fruit)
• 1 banana
• 1 1/2 coconut flakes (make sure they are UNSWEETENED. You can find this either in the natural/organic section, bulk bins, or at natural food markets such as Whole Foods)
• optional - 1/2 to 1 tbs cocoa powder (if you like chocolate), cinnamon, or even pumpkin pie spices.

1. Blend all ingredients in a food processor until it reaches a smooth paste (you can try a blender, but it’s more difficult).
2. Bake at 325º F for 10-15 minutes. Cookies will be soft, but golden on the bottom and holding together. If you’d like to help yourself, line with parchment paper or a silicone baking sheet first.

*Depending on the size of the dates and the ripeness of the banana, you may need to add more or less coconut for a moist (but not gooey) consistency. Start off with 1 cup and add as needed.

Variation: Try using dried apricots instead of dates (you will have to soak them in water for about an hour before hand though. Feel free to play with the recipe.

Entire recipe is about 900 Calories, so it depends on how many macaroons you make. If you get 10 cookies, they’re 90 each, 12 is 75 each, etc.

Pumpkin Cookies

Okay, this is one I discovered last October and have been obsessed with ever since. All of my friends love them as well.

• 1/4 cup light butter, room temperature
• 1/4 cup sweetener (such as Splenda or Truvia)
• 1/4 cup firmly packed brown sugar (you NEED this for flavor)
• 3/4 cup canned pumpkin
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon (or pumpkin spice seasoning. I like mine strong, so 2-3 tsp at least for me)
• 1/8 teaspoon salt

1. Preheat oven to 350º F
2. Have ready some ungreased baking sheets (parchment paper or silicone baking sheets are nice though).
3. In a large mixing bowl, cream butter, sweetener and the brown sugar together until light and fluffy.
4. Blend in pumpkin, egg white and vanilla extract.
5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
6. Mix flour mixture into butter-sugar mixture. Dough will be very sticky and very thick.
7. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
8. Bake the cookies for 10-12 minutes until golden around the edges.
9. Remove warm cookies and transfer to racks.
10. Let cool completely for a least one half hour before attempting any kind of frosting, but I think they’re amazing without anything added on top.

Makes 24 cookies, 40 Calories each. 

Fat 1.1g / Carbs 7.4g (fiber .2g, sugar 3.1g) / Protein .8g

Pumpkin Spice Smoothie

The consistency may be off for some, but I’ll do anything for pumpkin.

• 1 medium banana, frozen (cut into chunks beforehand to make this easier)
• 1 cup unsweetened soy or almond milk
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup

1. Break the banana into chunks (if you haven’t already), and place in blender or food processor with remaining ingredients.
2. Blend until creamy-smooth.
3. Taste and adjust spices.
4. Pour into cups.
5. If you like, let it firm up in the freezer for 1/2-1 hour.

Makes two 1-cup servings, 168 Calories each.

Fat 2.9g / Carbs 32.1g (5.3g fiber, 15.9g sugar) / Protein 6.8g

Creamy Lemon Cheesecake Yogurt Cupcakes
Gina’s Weight Watcher Recipes

Ingredients: 

• 12 reduced fat vanilla wafers
• 8 oz 1/3 less fat cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla
• 6 oz fat-free vanilla Greek yogurt (I used Chobani)
• 2 large egg whites
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp all purpose flour
• 24 blackberries

1. Heat oven to 350°.
2. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. 
4. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.
5. Bake 25 minutes or until center is almost set. 
6. Cool to room temperature. Chill a few hours in the refrigerator. 

Makes twelve cupcakes, 109 Calories each. 
Fat: 4.7 g • Carb: 12.6 g • Fiber: 1.1 g • Protein: 3.6 g • Sugar: 7.1 Sodium: 107.9

I actually made this recipe when a pancake craving came on strong. This is my own personal recipe (made by fiddling around in the kitchen with basic ingredients I knew were in pancakes). These are not fluffy pancakes — they are dense and moist.

Pumpkin Pancakes

• 1/3 cup flour (whole wheat is best, but all-purpose is fine)
• 1/4 tsp salt
• 3 tbs unsweetened almond milk
• 3 - 4 tbs pumpkin puree (NOT pumpkin pie mix)
• 1 tbs granulated sweetener (such as Truvia or Splenda)
• 1 tsp baking powder
• 1 egg white
• 1/4 vanilla extract or maple flavoring (if not using syrup)
• 1/2 tsp cinnamon
• (if you prefer pumpkin pie flavor, use pumpkin pie spice mix — I added a tiny pinch of nutmeg to mine, but be careful with this, as it can be very peppery)
• sugar-free pancake syrup and pecans (optional, not in count)

1. Whisk together flour, pumpkin puree, vanilla, cinnamon, salt, milk, and baking powder.
2. Whisk egg white until bubbly (as you would for making scrambled eggs), then fold into the pumpkin mixture.
3. Heat a frying pan to medium heat, then spritz with nonstick spray (one quick blast is fine). Ladle out pancakes by the tablespoon, spreading slightly with measuring spoon.
4. When edges bubble slightly (about three minutes), flip pancake to cook other side (about an additional minute and a half). 
5. Plate, then add toppings. Pecans really make it for me.

Makes ten silver-dollar pancakes

Two servings, five pancakes each (or you could just eat all of it!), 99 Calories each.

Fat .6g/ carbs 18.8g (fiber 1.9g, sugar 1.1g)/ protein 4.7g

under400:

Pumpkin Bread

This stuff was VERY addictive last year. Me and my best friend made 10+ loaves over the course of three months.

• 1 cup canned pumpkin puree (NOT pumpkin pie filling)
• 1 cup sweetener (such as Truvia or stevia; Splenda tends to leave an aftertaste)
• 1/2 cup water
• 1/3 cup unsweetened applesauce (or more pumpkin) + 2 tbs vegetable oil
• 1 whole egg + 3 egg whites
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• optional* chocolate chips, walnuts, cranberries, etc

1. Heat oven to 350ºF.
2. in a large mixing bowl, combine pumpkin, sweetener, water, applesauce and egg and egg whites. Beat until well mixed.
3. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined
4. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. (At this point, this stuff is delicious on graham crackers or apples; eggs are pasteurized these days, so don’t worry about that)
5. Grease one 9 x 5 inch loaf pan and dust with flour before pouring batter in (or use one muffin pan for individual servings)
6. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. (check at 45 - 50 minutes for muffins)
7. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
8. Slice and serve plain, buttered, or with cream cheese.

Also, this makes a decent pancake-like batter.

Makes one loaf, or 12 slices. 106 Calories per slice

Fat 2.6g / sodium 72mg / Carbs 15.4g (fiber .8g, sugars 1.3g) / Protein 3.6g

I wanted to bring this back up, since I changed the recipe!

Lazy post. Here you go! Brandied Apple Strudel recipe.

Chocolate Sorbet
Gina’s Weight Watcher Recipes

• 2 1/4 cups water
• 1/2 cup sugar
• pinch of salt
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp pure vanilla extract
• 1/4 cup freshly brewed espresso
• Ice cream churner 

Directions:

1. In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat. 
2. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
3. Remove from the heat, and add the vanilla and espresso, and stir.  Stir in the remaining water.
4. Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.  
5. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions. 

Makes 2 1/2 cups. Five 1/2 cup servings at 98 Calories each

Fat: 1.2 g / Protein: 1.7 g / Carb: 24.7 g / Fiber: 2.9 g / Sugar: 20.2 g 

Pumpkin Butter

Via Food.com

Ever have apple butter? Well this is the pumpkin version!

• 1/4 cup brown sugar, packed
• 1 - 2 tablespoons granulated sweetener (Splenda/stevia/Truvia/etc; you may not even want more sweetness after the brown sugar - taste before adding)
• 1/4 cup water
• 1/2 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg (or 1 and 1/4 tbs  pumpkin pie spice instead of all of those)
• 1/2 teaspoon cinnamon
• 1 1/2 cups canned pumpkin puree (NOT pumpkin pie filling mix)

1. Combine everything except the canned pumpkin in a microwaveable one quart bowl. Mix well.
2. Microwave on high for 3 minutes, then stir.
3. Mix in the pumpkin well, and microwave on high 5 minutes longer. It should be bubbly after these five minutes.
4. Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.

Remember to keep this refridgerated! It will keep up to three weeks, but you can freeze in an ice cube tray for individual servings to thaw for later.

Makes two cups, or 16 servings or two tablespoons, 20 Calories per serving.

Fat 0g / Carb 5.7 G (sugar 4.8g, fiber .3g) / Protein .2g

Pumpkin Spice Latte recipe

ingredients:

• 2 cups unsweetened almond milk
• 2/3 cup water
• 1/3 cup pumpkin puree
• 3 1/2 tablespoons sweetener (you can use real sugar, but add 82 Calories per serving)
• 4 teaspoons espresso powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

In a small saucepan, whisk together all ingredients and simmer over medium heat, stirring occasionally for 10 minutes. Serve and enjoy!

Top with two tablespoons whipped cream for an additional 15-20 Calories.

Makes two servings, 53 Calories each (or one large serving for 106)

Fat 3.2g / Carb 5g (fiber 2.7g, sugar 1.3g) / Protein 1.7g

Reposting now, with credit!

(Source: chocolatecoveredkatie.com, via mehbil)

Frozen Fruit Pops
Gina’s Weight Watcher Recipes

Ingredients:

• 1/3 cup diced kiwi
• 1/3 cup diced watermelon
• 1/3 cup diced strawberries
• 1/3 cup diced pineapple
• 1/4 cup fresh pineapple juice or orange juice

1. Combine diced fruit in a bowl and fill each 5 oz cup with fruit. 
2. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit.Place in the freezer a few hours until firm. 
3. To remove the pops from the cups, run under warm water a few seconds. Enjoy!

Makes four pops, 32 Calories each 

  Fat: 0.2 g • Carb: 7.8 g • Fiber: 1.1 g • Protein: 0.4 g • Sugar: 5 g Sodium: 1.4 mg

Fluffy Pumpkin Pie Dip

• 15 oz can pumpkin
• 3/4 cup brown sugar (Splenda/sweetener would work too)
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice (or more to taste)
• 6 oz fat free Greek yogurt (I used Chiobani)
• 8 oz cool whip free
• cut up apples to dip (not in Calorie count)

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.

Makes about 6 cups, or 12 1/2 cup servings at 103 Calories each.

Fat: 0.1g  Protein: 1.8 g  Carb: 27.7 g  Fiber: 0.9 g