Northeastern Rehabilitation Associates, P.C.

ENJOY THESE GUILT FREE LOW CALORIE DESSERTS THIS HOLIDAY SEASON!

Pumpkin Pie Tartlets 100 Calories Per Serving (Serving Size = 1 Tartlet) *What you need:* •16 (2 1/2-inch) foil baking cups •Non-stick cooking spray •3/4 cup granulated sugar •1 tablespoon cornstarch •1 teaspoon ground cinnamon •1/2 teaspoon ground ginger •1/2 teaspoon salt •2 large egg whites •1 (15 oz.) can LIBBY'S 100% Pure Pumpkin •1 (12 fluid oz.) can NESTLE CARNATION Evaporated Fat Free Milk •1 cup fat free whipped topping •12 small gingersnap cookies, broken into 1/4-inch pieces *Directions:* •Preheat oven to 350°F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray. •Combine sugar, cornstarch, cinnamon, ginger, and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup. •Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs. Courtesy of www.allrecipes.com
Banana Blueberry Muffins 110 Calories Per Serving (Serving Size = 1 Muffin) What you need: •3 cups almond meal or almond flour •1/4 teaspoon salt •1 1/2 teaspoons baking soda •2 tablespoons butter, melted and cooled •4 large eggs •2 cups (5 to 6) mashed ripe bananas •1 cup frozen blueberries, thawed and drained Directions: •Preheat oven to 350°F (or 325°F convection). Butter a 12-cup muffin tray. •In a large bowl, combine the almond meal, salt and baking soda. IN a medium bowl, whisk together the eggs and melted, cooled butter. Stir the wet ingredients into the dry ingredients until combined. Stir the bananas into the batter, mix to incorporate, then fold in the blueberries. Spoon the batter into the muffin cups. •Bake for 30-40 minutes, until the muffins are golden brown and spring back to the touch. Courtesy of www.thepaleogourmet.com
Angel Lush Cupcakes 90 Calories Per Serving (Serving Size = 1 Cupcake) What you need: •1 package (16 oz.) angel food cake mix •1 package (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding •2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained •1 cup thawed COOL WHIP Topping •2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries) Directions: •Heat oven to 375°F •Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filing each cup 2/3 full. Bake 12 to 15 minutes or until tops are golden brown and cracks feel dry. (note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffins and bake.) Cool cupcakes in pans 10 minutes; remove to wire racks. Cool completely. •Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes. •Top with berries. Courtesy of www.kraftrecipes.com