Baked Apple for One

Craving something sweet, but don’t want to make a whole batch of a dessert recipe? Enter this delicious (and allergy-friendly) Baked Apple for One.

Baked Apple with vanilla ice cream on a white plate

I received free samples from Kip’s for the development of this recipe and am eligible for prizes for their recipe contest.

Baked fruit is often overlooked for dessert. Fruit is sweet as is, but when baked the natural sweetness intensifies. Baked apples are a delicious dessert. Simply remove the core, stuff with your favorite filling, and bake!

stuffed apple in a glass container

Using a dry-cook method, like baking, will break down the cell walls of the fruit and result in water loss from being exposed to heat. Be mindful of the cooking time. Too long, the fruit will become too mushy and mealy.

When creating a recipe for a single serving, there is no need to complicate the cooking technique with too many ingredients. If cooking for one, keep it simple!

baked stuffed apple with vanilla ice cream on a white plate

These baked apples are stuffed with Kip’s Granola Bark. Kip’s is an allergy-friendly, gluten-free, and vegan granola bark is free from the eight main food allergens, including peanuts, tree nuts, wheat, dairy, eggs, and soy, and additionally free of sesame and sunflower seeds.

For those navigating food allergies, Kip’s Granola Bark is a wholesome snack that can be enjoyed as is or incorporated into a recipe.

stuffed baked apple sliced
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baked apple on a white plate with vanilla ice cream and cinnamon sticks

Baked Apple for One

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 1 1x
  • Category: dessert
  • Method: baking

Description

Craving something sweet, but don’t want to make a whole batch of a dessert recipe? Enter these delicious (and allergy friendly) Baked Apple for One.


Scale

Ingredients

1 honeycrisp apple (or another variety like gala or granny smith)
2 tablespoons crumbled Kip’s Cinnamon Crunch Granola Bark
1/2 teaspoon butter, melted (or dairy-free, soy-free margarine)
1/2 teaspoon maple syrup
1/4 teaspoon ground cinnamon
1 tablespoon water


Instructions

Preheat the oven to 350ºF. Use a melon baller, carefully remove the stem and seeds from the apples, making a deep hole where the filling will go. 
In a small bowl, combine the crumbled Kip’s Cinnamon Crunch Granola Bark, butter, maple syrup, and ground cinnamon. Fill into the cavity of the apple.
Add water to a small oven-safe baking dish and place the stuffed apple on top.
Bake for 30 minutes, until apple, is fork tender. Remove from oven and allow to cool for a few minutes.
Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.


Keywords: apple, baked apple, allergy-friendly, gluten-free, dessert

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Pumpkin Pie Bites

Do you ever have something on your to-do list that just keeps getting rolled over every time to a new to-do list? Welp. That’s posting this Pumpkin Pie Bites recipe. Sorry for holding out on you.

bite taken out of an energy bite

I know I am often the minority when it comes to the love of my paper planner. (Passion Planner to be exact) For the month of January, the pages are completely filled with meetings, cooking classes, presentations, parties, etc. I’m one of those people who likes being busy, but sometimes things fall through the cracks, like posting this recipe which has been sitting in draft for the past two weeks. #sorryivebeenbusy

bite taken out of a pumpkin pie bite

A version of this recipe was developed with one of my awesome JWU interns. I have a sweet spot for JWU interns and I am a JWU alum myself. I love spending days in the kitchen as a full “test kitchen” days. It’s been fun working with JWU interns because we speak the same “culinary language”. This recipe was tested a few times until the texture and taste came out just right.

energy bites in a white bowl on a stone slab

Batch cook these little energy bites for the week. They are the perfect on-the-go snack. Who says pumpkin season is over? Let’s keep the pumpkin around all year round!

bowl of pumpkin pie bites
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pumpkin pie energy bites in a white bowl on a slate

Pumpkin Pie Bites

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Total Time: 10
  • Yield: 8 servings (2 bites per serving) 1x
  • Category: snack, dessert
  • Method: no-cook

Description

Batch cook these bites for an energy-boosting snack during the day!


Scale

Ingredients

  • 1/4 cup Medjool dates, pitted
  • boiling water, as needed
  • 1/4 cup almond butter
  • 1/4 cup pumpkin puree
  • 2 teaspoons maple syrup
  • 1  1/2 teaspoons pumpkin pie spice (or a mix of 1/2 tsp ginger, 1/2 tsp nutmeg, 1 tsp cinnamon)
  • 1/4 teaspoon salt
  • 2 tablespoon coconut flour*
  • 1  1/2 cup oats
  • 1/2 cup mini chocolate chips

Instructions

  1. Soak the dates in boiling water for 10 minutes. Drain.
  2. Combine all ingredients, except for the chocolate chips, in a food processor. Process until fairly smooth, stopping occasionally to scrape down the sides.
  3. Transfer to a separate bowl and fold in chocolate chips. Chill in the fridge for at least 20 minutes.
  4. Once chilled, scoop 1-tablespoon sized portions and roll into balls. The mixture makes about 16 bites. Store in the refrigerator in an airtight container.

Notes

If the dough is too sticky, pulse in additional coconut flour, 1/2 teaspoon at a time. 

Keywords: pumpkin, pumpkin pie, energy bites, snack,

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Peanut Butter Chocolate Chip (Chickpea) Cookies

Baking in the kitchen brings back so many great memories. Growing up, my favorite recipe I would make with my mom is chocolate chip cookies. Over the years I’ve been tweaking that original recipe and have come up with a few alternatives over the years. My latest creation are these Peanut Butter Chocolate Chip (Chickpea) Cookies.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies Do you have a favorite family recipe? My mom’s classic chocolate chip cookie recipe is a tried and true recipe in our family. The recipe is typed up on (note: from a typewriter) paper is all torn and there are food spills and stains all over it. That’s what makes it so nostalgic.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies These cookies are always made when guests are over for any holiday or celebration. It has become a dessert staple in our house. But they are not the healthiest (hello butter-flavored shortening and sugar!). I’m all for sweets in treats in moderation, but it’s fun to recreate a classic with a healthier twist.

Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies Beans have been sneaking into more and more baked goods lately because 1) it can help reduce the amount of flour 2) beans can add a boost of protein and fiber. I used chickpeas since they have a very neutral taste and they match the color of chocolate chip cookies best.

Of course, I had to add peanut butter because peanut butter and chocolate is my favorite combo. And just for fun, I added some chia seeds. I really enjoy the added texture it gives to these cookies.
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies These cookies are a little more dense than your typical chocolate chip cookies. Whip up a batch of these when you are looking for a little treat midweek.

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chocolate peanut butter chickpea cookies with a bite on a glass of milk

Peanut Butter Chocolate Chip (Chickpea) Chia Cookies

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 15 1x

Scale

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup whole wheat pastry flour
  • 1/4 cup chia seeds
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 375 degrees. Spray 2 large baking sheets with cooking spray or parchment paper.
  2. In a food processor, puree the chickpeas until smooth, set aside.
  3. In a medium sized bowl, mix together the whole wheat pastry flour, chia seeds, baking soda, and salt. Set aside.
  4. In a large bowl, beat together the peanut butter, brown sugar, and applesauce until smooth. Add in the chickpeas, vanilla extract, and eggs. Beat until smooth.
  5. Slowly mix in the dry ingredients with a spatula until just combined. Mix in the chocolate chips. (Batter will be thick)
  6. Scoop the cookie dough batter (about 2 ounces each) onto the prepared baking sheets about 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer the cookies to a wire rack to completely cool.

Keywords: cookie, chocolate chip cookie, chia seeds, healthy dessert, dessert, chickpeas

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com
Peanut Butter Chocolate Chip (Chickpea) Chia Cookies - A healthy twist to a classic - Peanut Butter Chocolate Chip (Chickpea) Cookies

Caramelized Banana Sundae

Looking for a sweet treat to end the summer? Enjoy a Caramelized Banana Sundae to finish off the summer in a sweet way.

Caramelized Banana Sundae via RDelicious Kitchen @rdkitchen

This post is sponsored by Blue Diamond Almonds.

There is small ice cream shop in my hometown called Cliff’s ice cream. It’s the home of the skyscraper – aka a giant soft serve ice cream cone. In second grade, on the last day of school, all the students received a free skyscraper coupon. I remember going to redeem my free skyscraper that summer and was so excited for this massive ice cream cone (as a second grader not concerned about portion control). There was always the debate vanilla, chocolate, or swirl soft serve with chocolate or rainbow sprinkles, or no sprinkles at all. My choice to this day is always vanilla/chocolate twist with rainbow sprinkles.
I still can picture my second grade self walking over to the park benches to dive right into my massive skyscraper ice cream cone, not only to trip and knock my ice cream onto the ground. #fail The wonderful employees at Cliff’s saw my mishap and came over with a new for me.
Caramelized Banana Sundae via RDelicious Kitchen @rdkitchenDon’t worry, I recovered from my second grade mishap and ice cream is still my favorite treat of choice in the summer time. A banana split just screams the ultimate ice cream treat, but today I’m showing you a more creative way to spruce it up.
Caramelized Banana Sundae via RDelicious Kitchen @rdkitchenThe caramelized bananas tastes just like bananas foster but with letting the bananas themselves bring out their natural sweetness. The warm bananas on top of the cold ice cream is indulgent.
Caramelized Banana Sundae via RDelicious Kitchen @rdkitchenIn culinary school, one of the areas we were always critiqued on was to vary the textures on the plate. The ice cream is soft, smooth and creamy. The bananas are warm, soft, and gooey. With two soft ingredients, you need that crunch factor. Blue Diamond’s Caramel Sea Salt Almonds match up perfectly with this recipe to top this sundae with.

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caramelized banana sundae

Caramelized Banana Sundae

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2 1x

Scale

Ingredients

  • 2 scoops of your favorite ice cream
  • 1 banana, sliced
  • 1 tsp coconut oil
  • 2 tbsp Blue Diamond Salted Caramel Almonds, chopped
  • optional toppings: sprinkles, caramel sauce

Instructions

  1. In a small skillet over medium heat, melt the coconut oil.
  2. Add the banana slices and cook until lightly browned. Flip and cook the other side is caramelized and has lightly browned.
  3. Scoop ice cream into a bowl and top with caramelized bananas and Blue Diamond Salted Caramel Almonds (along with additional topping if you choose to).

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S’mores Smoothie

Power up your blender for a twist of a campfire favorite – s’mores!

S'mores Smoothie - Power up your blender for a twist of a campfire favorite - s'mores! via Chef Julie Harrington, RD @ChefJulie_RD #EasyAsBreeze #ad #smoothie #dessert #smores #summer #classic #recipe

This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. Thank you for supporting brands who help make this website possible!

S'mores Smoothie - Power up your blender for a twist of a campfire favorite - s'mores! via Chef Julie Harrington, RD @ChefJulie_RD #EasyAsBreeze #ad #smoothie #dessert #smores #summer #classic #recipe

S’mores – it’s a summer time favorite. Summer is not complete without a perfect s’more over a campfire. S’mores creations have really gotten creative lately. Adding a reese pb cup instead of a chocolate square, adding in a brûlée banana slice, or even using chocolate chip cookies instead of graham crackers. I’m thinking a little more out of the box today with a drinkable form.

S'mores Smoothie - Power up your blender for a twist of a campfire favorite - s'mores! via Chef Julie Harrington, RD @ChefJulie_RD #EasyAsBreeze #ad #smoothie #dessert #smores #summer #classic #recipe

As crazy as this sounds, my uncle didn’t know what a s’more was. Uhhhh.. what! How do you not know what a s’more is?! And even after my cousins and I explained it to him, he never says it correctly. He pronounces it like s’moré.

S'mores Smoothie - Power up your blender for a twist of a campfire favorite - s'mores! via Chef Julie Harrington, RD @ChefJulie_RD #EasyAsBreeze #ad #smoothie #dessert #smores #summer #classic #recipe

With no opportunity being around a campfire or fire pit yet this summer, I had to improvise to enjoy my s’more craving. Simply toast marshmallows by broiling them. NOTE: keep an eye on them! I burned the first batch, oops!

Learn the history of s’mores.

S'mores Smoothie #EasyAsBreeze via RDelicious Kitchen @rdkitchen

The chocolate almond milk was the perfect addition to make it taste rich and indulgent. It literally tastes like a drinkable s’more. If you have s’mores ingredients at home, it’s time to make a s’more smoothie .. now! You can thank me later.

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s'mores smoothie in a mason jar with a green straw

S’mores Smoothie

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 24 1x
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American

Scale

Ingredients

  • 1 1/2 cups chocolate almond milk
  • 2 cups vanilla Greek yogurt
  • 6 large marshmallows
  • 4 chocolate squares
  • 2 sheets honey graham crackers

Instructions

  1. Line a baking sheet with parchment paper. Place marshmallows on baking sheet and place under broiler on low for 2-3 minutes. (note: keep a close eye on the marshmallows as they can burn quickly)
  2. In a blender, combine the chocolate almond milk, vanilla Greek yogurt, toasted marshmallows, chocolate squares, and graham crackers. Blend until smooth.
  3. (optional) Melt additional chocolate and rim the glasses with chocolate and crushed graham crackers. Add additional toasted marshmallows, graham crackers, and chocolate for a garnish.

Notes

Don’t skip toasting the marshmallows or they will not blend up all the way in the smoothie.

Keywords: s’mores, smoothie, almond milk, chocolate

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com
S'mores Smoothie - Power up your blender for a twist of a campfire favorite - s'mores! via Chef Julie Harrington, RD @ChefJulie_RD #EasyAsBreeze #ad #smoothie #dessert #smores #summer #classic #recipe

Dark Chocolate Peanut Butter Mousse

I’ve mentioned time and time again here on RDelicious Kitchen about my love for chocolate. Hi my name is Julie, and I’m a chocoholic. I was overly excited for this months Recipe ReDux theme.

Dark Chocolate Peanut Butter Mousse - a dessert you can feel good about eating via @rdkitchen

Favorite Chocolate Matches – Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

You can’t go wrong with pairing chocolate with peanut butter. You can find me in the kitchen at night with a spoonful of peanut butter with chocolate chips on top. (Robin & Kylie do the same! Great minds think alike 🙂 )

Dark Chocolate Peanut Butter Mousse - a dessert you can feel good about eating via @rdkitchen

Each month for for the recipe redux challenge, I make a list of recipe ideas and narrow it down, closer and closer to the due date. Yesterday, I was still figuring out what I was going to make. [#procrastination at it’s finest] I wanted to try and think outside the box, but it always came back to my favorite: chocolate + peanut butter.

Dark Chocolate Peanut Butter Mousse - a dessert you can feel good about eating via @rdkitchen

I actually made a rendition of this recipe with just chocolate for a valentine’s day event at work, so I know it’s a crowd pleaser. The one thing that shocked people the most is one of the ingredients .. TOFU! It mades the mousse light and airy, plus packs in protein for a dessert recipe!

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Dark Chocolate Peanut Butter Mousse with a chocolate bar on a dark pan

Dark Chocolate Peanut Butter Mousse

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4 1x
  • Category: Dessert

Scale

Ingredients

  • 3 pitted dates
  • 4 ounces dark chocolate
  • 1/4 cup natural creamy peanut butter
  • 1/2 tsp espresso powder
  • 1/4 tsp salt
  • 1 cup silken tofu
  • [Topping]
  • 1/2 cup vanilla yogurt
  • 1 tsp creamy peanut butter
  • 1 tsp shaved dark chocolate

Instructions

  1. Soak dates in water to soften. Set aside.
  2. Using a double boiler, melt chocolate over medium heat. Stir in peanut butter, espresso, and salt. Remove from heat and let slightly cool.
  3. In a blender combine the dates, chocolate, and tofu. Blend throughly until combined.
  4. Divide equally into 4 small bowls. Cover and refrigerate for at least 2 hours to set.
  5. As the mousse is chilling, stir together the yogurt and peanut butter.
  6. Evenly divide the mousse into 4 small bowls. Add a dollop of peanut butter yogurt. Garnish with shaved chocolate.

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RDelicious Kitchen


Calling All Chocolate Lovers {Recipe Round Up}

Screen Shot 2015-02-03 at 11.50.12 PM

For anyone who knows me well, knows I love chocolate. I have a small piece of dark chocolate every. single. day. The second I am done with dinner, no matter what dinner was, I always crave something a little sweet! What helps me keep my portion control in check is to savor the little piece. It helps me slow down and truly enjoy it.
With Valentine’s Day coming up I was thinking what I would make this year for me and the bf. With these 14 chocolate-y recipes I rounded up from some of my favorite bloggers, now I can’t decide! Which one are you going to make?

Double Chocolate Mocha Cookies

cookies
Double Chocolate Mocha Cookies // Dietitian Debbie Dishes
Soft Chewy Double Chocolate Cookies // paleOMG
Chewy Double Chocolate Chip Cookies with Sea Salt // Ambitious Kitchen

Chocolate Cookie Bars

bars & brownies
Chocolate Cookie Bars // Cape Fear Nutrition
Black Bean Brownies // Imma Eat That
German Chocolate Brownies // Living Well Kitchen

Superfood Chocolate Muffins

muffins & breads
Superfood Chocolate Muffins // Kumquat
Triple Chocolate Quick Bread // Edible Perspective

Gluten Free Double Chocolate Cupcakes for 2

cakes & cupcakes
Double Chocolate Cupcakes for 2 {GF} // RDelicious Kitchen
Flourless Dark Chocolate Peanut Butter Cake with Raspberry Sauce // My Cape Cod Kitchen
{GF} Classic Chocolate Pound Cake // Healthy Aperture

Dark Chocolate Cherry & Chia Bark

bite sized
Dark Chocolate Cherry & Chia Bark // Love & Zest
Dark Chocolate Ganache Tartlets // Sweet Dreaming
Inner Goddess Chocolate Truffles // Pinch of Yum

Not enough chocolate recipes? No problem. I created a Pinterest board just for you 😉

Pinterest board at RDkitchen

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Double Chocolate Cupcakes for 2

Shhhhhh… It’s a surprise!

It’s a super secret virtual surprise party!

Gluten Free Double Chocolate Cupcakes for 2

Happy 40th Birthday Regan!

I had the pleasure of meeting Regan at Blog Brulee this past September. This woman seriously does it all – Owner of Healthy Aperture, Recipe ReDux, RDs4Disclosure, & co-founder of Blog Brulee. She is a wonderful woman and puts so much hard work and dedication into all the work she does. She had truly opened so many doors for Registered Dietitian’s especially in the internet world.
Regan – You have inspired me in so many ways and I hope to be as accomplished as you are one day! Happy Birthday!
Now, back to these cupcakes.

Gluten Free Double Chocolate Cupcakes for 2

Since it’s Regan birthday, this birthday party was inspired by her amazing Gluten Free desserts like her,  SugarFree GlutenFree Lemon-Nut Sandies, Mulled Wine Raisin Bread, and Gluten-Free Classic Chocolate Pound Cake. So we were inspired to bring a gluten free treat to the party too!
I’ve experimented with coconut flour in the past to create GF treats. The one thing I noticed after a complete recipe fail, that coconut flour sucks up any moisture, so you have to make sure to have enough wet ingredients.
Gluten Free Double Chocolate Cupcakes for 2
I am a total chocolate lover, so of course I made a chocolate on chocolate cupcake. This is perfect for when you are craving a chocolately treat, but don’t want to make a whole batch of something. And perfect for a special homemade dinner date night with a dessert just for 2!
Nutrition needs for GF double chocolate cupcake recipe

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single serve chocolate cupcake on a blue plate

{Gluten Free} Double Chocolate Cupcakes for 2

  • Author: Julie @ RDelicious Kitchen
  • Category: dessert

Description

Craving a chocolate cupcake, but don’t want to have a whole batch tempting you for the rest of the week. These Gluten Free Chocolate Cupcakes for 2 is the perfect solution.


Scale

Ingredients

  • 1 1/2 tbsp unsweetened cocoa
  • 1 1/2 tbsp coconut flour
  • 3/4 tsp gluten free baking powder
  • Pinch of salt
  • 2 eggs
  • 1 1/2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp coconut oil melted and cooled

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Combine the the cocoa, coconut flour, baking powder, and salt.
  3. Add the the eggs, honey, vanilla and coconut oil.
  4. Mix well until combined.
  5. Put two cupcake liners in a cupcake tin. Fill the batter 3/4 of the way.
  6. Bake for 20 minutes.
  7. Let cupcakes completely cool and add frosting of your choice.

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Thanks Gretchen for putting this surprise party together! Regan – I hope you were super surprised and had an amazing 40th birthday!
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Greek Yogurt Pumpkin Pie Bars

I have a cooking classes coming up this week at work with the theme of lightened up Thanksgiving desserts. I’ve been playing around with the recipe idea all weekend after posting my Supermarket RD’s Pick of pumpkin puree.
Greek yogurt pumpkin pie bars 1
Pumpkin pie is my ultimate favorite dessert on Thanksgiving and I make sure I always save room for it. Of course, there’s not too much room after a delicious Thanksgiving day meal, so I always found it so annoying when I would try to cut myself a sliver of pie and end up making a mess trying to get that perfect little piece.
Greek yogurt pumpkin pie bars 2
This recipe I decided to skip the pie plate and use a sheet cake pan to easily cut into little squares to get that perfect little slice.
Greek yogurt pumpkin pie bars 3
While this recipe is still a dessert, it is lightened up by cutting back on sugar and adding Greek yogurt in place of other fats.
2lb_Greek_Vanilla_Bean_290x354_72_RGB
This was the first time I made a graham cracker crust, but using yogurt instead of butter and I am quite pleased with the results.

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Greek yogurt pumpkin pie bars on a baking sheet

Greek Yogurt Pumpkin Pie Bars

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins

Description

Move over pumpkin pie. These pumpkin pie bars can satisfy your craving with lightened up ingredients. Plus, it’s easier for portion control by cutting them into small squares versus trying to cut a sliver of pie.


Scale

Ingredients

  • For the crust:
  • 1 cup graham crackers, crushed
  • 1 cup quick oats
  • 1 tbsp cinnamon
  • 1/4 cup light brown sugar
  • 2/3 cup Cabot low fat vanilla yogurt
  • 1/2 tsp vanilla extract
  • For the pumpkin pie filling:
  • 1 (29 oz) can pumpkin puree
  • 1 cup Cabot low fat vanilla yogurt
  • 1/4 cup evaporated skim milk
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 2 eggs, beaten
  • 1 heaping tbsp pumpkin pie spice

Instructions

  1. Preheat the oven to 425 degrees F.
  2. For the crust: With cooking spray, grease a 9×13 baking dish; set aside. In a food processor, combine the graham crackers and quick oats. and pulse until fine crumbs. Add the cinnamon, light brown sugar, yogurt, and vanilla extract. Press evenly in the bottom of the baking dish.
  3. For the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, yogurt, sugar, brown sugar, eggs, and pumpkin pie spice.
  4. Pour the filling over the crust evenly. Bake in the oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes. Take out of the oven and let cool completely before slicing.

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Let me tell you, I even surprised my hardest critics with this recipe. It tastes exactly like pumpkin pie!
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