So I was a bit discouraged at my WI yesterday, but guess what? I weighed myself today and I had a loss of 2.6! Just goes to show that you can’t always count on your weigh ins to show up when you want – hope that last sentence makes sense! So we’ll see how that translates at next weeks WI. So how was your week?
Here is a new product find – Tony found it when we were grocery shopping – they are delicious and 14 crackers comes in a serving.
I also got two bags of chicken breasts – 20 pounds for just under $20! Sweet!
I did a quick inventory of my pantry – I’ve had this can of cherry pie filling for probably a year?
The stats are pretty good too – 35 calories for 1/3 cup:
So I was thrilled when I found this recipe. My changes are in red below.
Makes 12 – each one is 116 calories, 4.6 fat, 15.6 carbs, .4 fiber and 3 protein – or 3 points plus.
3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted (I used real butter)
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry (I used no sugar added pie filling)
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently (I used a shot glass to push the crust down); refrigerate until ready to use.
In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes (mine baked for 20 minutes). Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon cherry pie filling (I somehow got 2 tablespoons of pie filling from the 3/4 cup) . Yields 1 cheesecake per serving.
These are a winner people! You would never know that these are 3 points each – and this is a nice make ahead dessert for Thanksgiving or Christmas.
It was a gorgeous day – our front yard tree is so pretty now – in a week the leaves will probably be all gone.
I also smoked a rump roast last night – it turned out so good! I plan on using the leftover meat to make beef and barley soup.
So I am bringing back BSI! It’s wierd because I got about 10 emails in just the past week asking if it was coming back. I stopped it with the summer challenge, but decided to bring it back.
For those who have no idea what I am talking about, BSI (Blogger Secret Ingredient) is a recipe contest – each week a host picks an ingredient, during the week (or it can be an archived recipe) you have to post a recipe with that ingredient – and then the host picks a winner and sends that person a token gift – it can be cookies, or a $5 starbucks gift card.
So this weeks Secret Ingredient? PUMPKIN! Leave your recipe link in the comment section, or send it to me at email@example.com. Next Sunday I’ll pick a winner and announce the new host. Let me know if you are interested in hosting next week!
Have a great Sunday!