28 Recipes Created by ERIN310R
Recipes in this Collection
I found this recipe in the Kraft food & family Holiday 2009 magazine. The original recipe had 190 calories and 9 grams of fat. I entered this recipe into the recipe calculator to see if I could make it less "fatty" by substituting the cream cheese with fat free cream cheese and the vanilla pudding with sugar free, fat free vanilla pudding. I also substituted the original canned pumpkin for no salt added canned pumpkin. I'm only putting this recipe on here so I can remember the changes I made to the recipe! :D The original recipe can be found here http://www.kraftfoods.com/kf/recipes/pumpkin-cream-cupcakes-114682.aspxSubmitted by CARRIEDUVALL
These moist pancakes are lightly spiced for the palate of my young child. If you like a bit more pizzazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.Submitted by AASLP___
This soup is so simple, with the main ingredient being only carrots, and no potatoes or cream to thicken it. I'm sure there are many directions in which the flavors could travel, but I prefer to make it with a predominantly Indian taste. Feel free to adjust the spicy-level as necessary. I like it with a moderate to intense heat, but you can add more or less cayenne and crushed red pepper to suit your own taste. The final product should be smooth and evenly blended, so you will need some kind of food processing device to get it right. Submitted by EHD630
I call this soup pseudo-sophisticated because of how gourmet it tastes, even though it is one of the easiest things to make! I got this recipe off of www.vegweb.com and I absolutely love it. I have made some modifications but its basically the same. This soup has AMAZING fiber and protein values. Submitted by ILANSTERMONSTER
By nature of being vegan, this recipe is cholesterol free, though I suppose you could change that and use regular butter and milk instead if that's what you have on hand.
This is a plain recipe that will make a biscuit-like scone, but you can jazz them up with whatever you have around: cinnamon, blueberries, dark chocolate chips, etc.
I usually add about a cup of blueberries. (If you do this, add .125 cups of blueberries to your nutrition tracker for each serving)Submitted by TAILSFOX
Tastes great and is low in calories.
It is a really good healthy quiche recipe. Instead of pastry as the crust you use the brown rice. It turns out really good and tastes fantastic! The whole family enjoyed it, if fact hubby had 3 pieces. Submitted by LRAMORE
This recipe is originally published by Bryanna Clark Grogan. I have substituted plain yogurt for tofu sour cream as it calls for in the original vegan recipe. Sweet and savory, it is delicious for dinner or lunch with brown rice or couscous If you are using fresh pumpkin, save the seeds for toasted pumpkin seeds as a snack.Submitted by SONJA14