INGREDIENTS
- ¾ cup (6 oz.) fat-free cream cheese, softened
- 6 packets Truvia (1 Tbsp. + 2 tsp.)
- ½ cup canned pumpkin
- 1 Tbsp. maple syrup
- ½ tsp. ground cinnamon
INSTRUCTIONS
- Combine all ingredients until smooth and chill for 20 to 30 minutes.
- Serve with apple and pear slices or pita chips!
Ingredients
- 2½ cups raw pecans
- 1½ T. unsweetened cocoa powder
- 2 T. light or reduced-sugar maple syrup
- 1 T. coconut oil, melted
- 1 T. brown sugar
- 1 T. stevia or
- ½ tsp. cayenne pepper
Instructions
- Preheat oven to 325 degrees.
- Combine all ingredients (except pecans and cocoa powder) in a medium saucepan over low heat.
- Stir until well combined and add pecans to coat.
- Spread nuts in a single layer onto a cookie sheet lined with parchment paper.
- Bake for 10 to 15 minutes or until fragrant.
- Cool on parchment paper.
- Put cocoa powder in a Ziploc bag and add cooled nuts to bag, and shake until they are lightly coated with cocoa powder.
- Store in an airtight container or serve right away!
Ingredients
- 1 (15 oz.) can of pure pumpkin
- 1 container fat-free whipped topping, thawed
- ¼ cup stevia or natural sweetener of your choice
- ½ tsp. pumpkin pie spice
- 1 Tbsp. vanilla extract
- Crushed pecans for garnish
Instructions
- Combine all ingredients until well mixed and fluffy.
- Distribute evenly across the mugs and top with crushed pecans.
- Serve chilled, and enjoy!
