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Category: Holiday

Chocolate Cheesecake Bites

Posted on by Nick

chocolate cheesecake bites

Ingredients

  • 4 oz Fat Free Cream Cheese
  • 4 oz Fat Free Greek Yogurt
  • 15 Baked Mini Phyllo Shells
  • 6 Packets no Calorie Sweetener
  • ½ tsp Vanilla
  • 1 T. Cocoa Powder
  • Optional: Chocolate Sprinkles
  • Optional: Pomegranate Seeds

Instructions

  • Bring cream cheese and yogurt to room temperature.
  • Beat together cream cheese, yogurt, vanilla, cocoa powder & sweetener until creamy.
  • Fill Phyllo shells full with cheese mixture.
  • Sprinkle mini cheesecakes with chocolate sprinkles or pomegranate seeds if desired. Or just leave plain!
  • Chill for 1 hour and ENJOY!

Notes

Freezes well. Make lots ahead of time and freeze. When you go to that party, simply take desired amount out of freezer, thaw, and people will beg for the recipe! Always keep a supply on hand in the freezer. When you get that urge for something sweet, grab 1 or 2 and you will satisfy that craving without eating a lot of calories or fat.

Pumpkin Sausage Penne

Posted on by Nick

pumpkin sausage penne

Ingredients

  • 1 lb of my Turkey Sausage (about 2-1/2 Cups) (Recipe is HERE)
  • 1 Medium Diced Onion
  • 2 T. Minced Garlic
  • 4 oz Canned Slice Mushrooms
  • 3/4 C White Wine
  • 1 C Chicken Broth
  • 15 oz Can Plain Pumpkin
  • 1/4 tsp Ground Sage
  • 1/4 tsp Dried Thyme
  • 1/2 C Low Fat Buttermilk
  • 12 oz Box cooked Whole Wheat Penne (try subbing 12 oz cooked spaghetti squash for a cleaner dish)
  • 1/3 C Grated Parmesan Cheese

Instructions

  • In large pan, saute mushrooms and onions until onions are translucent.
  • Add garlic and cook for one more minute.
  • Add cooked turkey sausage, white wine, chicken broth, pumpkin, sage, thyme, nutmeg and stir. Add buttermilk,
    cheese, cooked penne and mix well.
  • Simmer on low heat for 15 minutes.