LWOK presents: Healthy Holiday Harvest

November 5th, 2013 by Live Well Omaha Kids

The holidays are a time for us to gather with family and friends to celebrate. Celebration often goes hand-in-hand with enjoying calorie-rich foods and amazing desserts. This month, Live Well Omaha Kids is teaming up with Toni Kuehneman, Registered Dietitian at AleHealthy_Holiday_Harvestgent Creighton Health to bring you Healthy Holiday Harvest, a season-long series of healthy holiday recipes, physical activity tips and more. Every Tuesday and Friday, we’ll be sharing recipes to help you plan a Thanksgiving meal that leaves your family healthy and happy.

We are excited to present our first recipe: Mini Pumpkin Cheesecakes. Follow our progress on Facebook where we will share comments and photos, including kid reviews of each recipe! We invite you to also try the recipe, and share your feedback!

Mini Pumpkin Cheesecakes

12 reduced fat vanilla wafers
8 ounces light cream cheese, softened
2 eggs
1 cup sugar
½ cup canned pumpkin
¼ cup all-purpose flour
½ tsp. nutmeg
½ tsp. cinnamon

Preheat oven to 325 degrees.  Line regular sized cupcake pan with paper liners. Lay one vanilla wafer in the bottom of each cup, flat side down.

Blend the cream cheese, eggs, sugar, pumpkin, flour, nutmeg, and cinnamon well. Fill each cup one-half full.  Bake for one hour.  Cool five minutes.  Then remove from cupcake pan and cool on wire rack.

These cheesecakes can be modified to reduce calories, fat, and carbohydrate. Splenda can be substituted for the sugar.  Fat free cream cheese can be substituted for the cream cheese.  I have included the nutrient analysis for all variations.  My taste testers did prefer the original recipe.

Makes 12 servings.
Serving size: 1 mini cheesecake
Calories: 139 (82 with Splenda and Light cream cheese; 66 with Splenda and fat free cream cheese)
Carbohydrate: 23 grams (8 grams with Splenda instead of sugar)
Fiber: 1 gram
Fat: 4 grams (2 grams with fat free cream cheese)
Saturated fat: 2 grams (0.5 grams with fat free cream cheese)
Trans fat: 0
Protein: 3 grams
Sodium: 112 milligrams (156 milligrams with fat free cream cheese)

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