Ok, so I made both of these today and they are DELICIOUS! I ate the dip plain b/c I am, well...plain Jane.....BUT, you can eat it with fruit (my parents tried it with bananas and liked it), ginger snaps, graham crackers, etc.
Pumpkin Spice Dip
1 package (8oz) fat-free cream cheese
1/2 cup canned pumpkin
Sugar substitute equivalent to 1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 carton(8oz) fat free whipped topping
In a large mixing bowl combine the cream cheese, pumpkin, and sugar substitute. Mix well. Beat in the cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg. Fold in whipped topping. Refrigerate until serving.
Yield: 4 cups
One serving (3 TBS) equals 33 caloris: 1g fat, 4g carbs, 1g protein
Diabetic exchange: 1/2 starch
Light Spinach Quiche
3 oz fat free cream cheese
1 cup skim milk
8 egg whites
1/4 teaspoon pepper
3 cups (12 oz) shredded fat free cheddar cheese (I used fat free mozarella)
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry)
1 cup frozen chopped broccoli, thawed and well-drained
1 small onion, finely chopped
5 fresh mushrooms, sliced
In a small mixing bowl, beat cream cheese. Add milk, egg whites, and pepper. Beat until smooth. Stir in remaining ingredients. Transfer to a 10-inch quiche pan coated with nonstick cooking spray.
Bake at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean.
Yield: 8 servings
Nutrition: One serving has 122 calories, 2g fat, 8g carbs, 18g protein.
Diabetic exchange: 1 meat/cheese, 1 vegetable, 1 milk
DELICIOUS!!!!!!!
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