pumpkin, S recipes, smoothies, sugar-free recipes, thm, thm beverages, thm friendly, trim healthy mama

Pumpkin Cheesecake Smoothie

This is my version of a THM pumpkin cheesecake smoothie.  It’s pretty tasty and it’s got almost a full cup of the super-food pumpkin in it so it’s good for you!

The bonus… it tastes a little bit like cheesecake! Om nom nom…

Pumpkin Cream Cheese 'Shake'

Pumpkin Cheesecake Smoothie ‘Shake’ (Click HERE to print recipe)

Get This:

  • 3/4 c. unsweetened vanilla almond milk
  • 1 T. vanilla
  • 1/2 c. pumpkin puree (NOT pumpkin pie filling)
  • 3/4 c. 1% or non-fat cottage cheese
  • 3 oz. Neufchatel or non-fat cream cheese
  • 3-4 T. stevia, truvia or sweetener of choice
  • 1 1/2 t. pumpkin pie spice
  • 4-6 ice cubes
  • Whipped topping for the top if desired

Do This:

  1. Add ingredients, except whipped topping, in order given to the pitcher of your blender.
  2. Blend until smooth, scraping sides of blender as needed.
  3. Pour into a large jar or fancy glasses.
  4. Top with whipped topping and a sprinkle of pumpkin pie spice or cinnamon if desired.

The original pumpkin cheesecake smoothie recipe called for 1/2 c. 0% non-fat greek yogurt and 1/2 c. 1% cottage cheese. I didn’t care for the zing of the yogurt. If you like that or it doesn’t bother you, feel free to sub 0% non-fat greek yogurt for half of the cottage cheese.

This is a great snack or even meal replacement. Makes a great breakfast.

Live, laugh, love and be kind!  xoxo

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gluten-free cake, gluten-free recipes, pumpkin, S recipes, sugar-free cake, sugar-free recipes, thm, thm friendly, trim healthy mama

Pumpkin Cream Cake

Let’s face it, one the reasons we all detest diets is because we want to be able to enjoy our dessert.  Well, what if I told you that you can enjoy your dessert AND lose weight?  Yup, you heard me correctly.  Eat your dessert AND lose weight. The THM way!  Take this pumpkin cream cake for example.  I took a few different recipes I found and squished them all into one and came up with this delicious little cake. You could probably make muffins out of it too, if you wanted.

Did you know pumpkin is a super-food??  It is!  It’s so good for you!  I hope y’all like this recipe as much as I do! It’s gonna be a great breakfast tomorrow morning with coffee!!

Pumpkin Cream Cake

Pumpkin Cream Cake (Click HERE to print recipe)

Get This:

  • 1 15 oz. can pure pumpkin puree (NOT pumpkin pie filling)
  • 1/2 c. almond flour
  • 1/4 c. oat flour
  • 1/4 c. coconut flour
  • 1/2 c. (one stick) butter, softened
  • 3 eggs
  • 1/2 c. splenda, truvia, xylitol, erythritol, sweetener of choice
  • 1 t. aluminum free baking powder
  • 1 t. vanilla
  • 1 t. pumpkin pie spice
  • 8 oz. cream cheese, softened
  • 3 T. splenda, truvia, xylitol, erythritol, sweetener of choice
  • 1 egg
  • 1 t. vanilla
  • 1/2 t. pumpkin pie spice

Do This:

  1. Preheat oven to 350° F. and prepare a 9″x5″ loaf pan by spraying it with non-stick cooking spray.
  2. Mix everything for cake (all ingredients up to, but not including cream cheese) together in a medium size bowl til combined well.
  3. In a separate bowl mix everything else til smooth.
  4. Scoop half of the cake mixture into prepared pan and smooth out.
  5. Next, pour the cream cheese mixture into the pan on top of the cream cheese mixture.
  6. Scoop the rest of the cake mixture over the cream cheese and smooth out.
  7. Place on middle wrack of oven and bake for 45-60 minutes or until a nice golden brown and the middle is set.
  8. Allow to cool at least 20 minutes before cutting.

Notes:  This recipe is a delightful S for all my THM friends. I prefer eating this after it has been refrigerated. Just a personal preference. I think it sweetens more after refrigeration.

Live, laugh, love and be kind!  xoxo