Lighter Pumpkin & Apple Pop Tarts

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Sometimes being an adult is hard folks. Gone are the days when 7-year-old me could chow down on some Pop Tarts with gleeful abandon not thinking about what exactly I was putting into my body. While I stopped eating Pop Tarts many many years ago, I didn’t stop WISHING I could eat Pop Tarts, I’m looking at you Frosted Strawberry. Lucky for me this autumn my Pop Tart fixation finally came full circle when I discovered this brilliant Skinny Pop Tart recipe on The Super Sisters. A tasty Pop Tart recipe that wasn’t detrimental to one’s delicate waistline seemed too good to be true, so naturally I started baking to investigate. With a few modifications including the inclusion of pumpkin and apple filling for some fall flavored sweetness, I concluded that 7-year-old me would smile from ear-to-ear if they could try my adultified Pop Tart alternative. The best part is, these are super easy and quick to make, read on for the recipe…

Lighter Apple & Pumpkin Pop Tarts
8 Pop Tarts | Approximately 150 Calories Per Apple Pop Tart, 82 Calories Per Pumpkin Pop Tart

Apple Filling Ingredients:
* 1 Large Green Apple Finely Chopped
* 1 Tablespoon Cinnamon & Sugar Mix

Pumpkin Filling Ingredients:
* 1 Cups Canned Pumpkin
* 1 Teaspoon Cinnamon
* 1 Tablespoon Cream Cheese

For The Crust:
* 8 5″x5″ Egg Roll Wrappers (I used Nasoya Brand)
* 1 Teaspoon Cinnamon Sugar to top Pumpkin Pop Tarts

Directions For Tarts:
* Preheat oven to 375 Degrees.
* Get two bowls, one for each filling.
* For the apple tarts mix your finely diced apples with the cinnamon and sugar till all apple is well coated.
* For the pumpkin tarts mix cinnamon and cream cheese into the canned pumpkin.
* On a large cookie sheet or cutting board lay out egg roll wrappers one at a time and distribute the apple filling evenly between 4 of them, and the pumpkin filling evenly between the other 4.
* Keep filling confined to half of the egg roll wrapper and fold over when filled.
* Use a wet paper towel to dampen the inner edges of the folded over wrapper, then use a fork to seal the edge by indenting down each open side.
* When all wrappers are filled and sealed bake for 20-25 minutes at 375 degrees.
* Remove from oven and let cool before adding topping.
* For the Pumpkin Pop Tarts sprinkle cinnamon and sugar topping and enjoy! For the Apple Pop Tarts see below for icing recipe.

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Vanilla Icing For Apple Pop Tarts:
* 1 Cup Powdered Sugar
* 1 Tablespoons Coconut Milk or Soy Milk
* 1/2 Tablespoon Agave Nectar
* 1/2 Teaspoon Vanilla

Directions For Toppings:
*  In a small sauce pan mix all ingredients together.
* Heat on high and mix with a spoon till icing becomes transparent.
* Remove from heat and  let cool until icing starts to harden and get a slight film over the surface.
* Drizzle over Apple Pop Tarts and enjoy!

Perfectly Peanut Buttery Chocolate Chip Cookies With PB2

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While it seems blasphemous to categorize this as a ‘problem’, I feel as though I’ve got to be honest…I afraid I do have a bit of a peanut butter abuse problem lately. When it comes to Reese Pieces, Peanut Butter M&Ms, or any baked good with ‘peanut butter‘ in it’s name or description, I’ve got it bad. Unfortunately for me Peanut Butter is a very caloric food, which is why I went nuts last week when I discovered the best invention of the 20th century: PB2! A low-calorie Peanut Butter alternative, made with real peanuts, PB2 is a powder that you simply mix with water to get seemingly delicious, creamy real peanut butter – but with 85% less calories than real peanut butter. Can you see why I’m swooning?

After finding out about this little culinary gem I immediately got my paws on a jar and started baking. My first endeavor with PB2? These perfectly Peanut Buttery Chocolate Chip Cookies. These treats are not only low-calorie, but also vegan so long as you use vegan chocolate chips. I found that adding a little bit extra salt added to the Peanut Butter authenticity, however if you are interested in cutting back on sodium these would be just as tasty without.

Perfectly Peanut Buttery Chocolate Chip Cookies With PB2
Makes 30 Cookies | 91 Calories Per Cookie

Ingredients:
*2 Cups Whole Wheat Flour
*1 Cup Quick Oats
*1 Cup Sugar
*1 Cup Mashed Banana (I always mash mine with a fork)
*1 Teaspoon Baking Soda
*1/2 Teaspoon Baking Powder
*1/2 Teaspoon Cinnamon
*1/2 Teaspoon Salt
*3/4 Cup Dark Chocolate Chips
*1 Tablespoon Vanilla
*Egg Replacer Equal to 1 Egg
*8 Tablespoons PB2 + 4 Tablespoons Water

Directions:
*Pre-mix your PB2 in a small bowl, set aside.
*Preheat oven to 350 degrees.
*In a large mixing bowl combine all dry ingredients and mix thoroughly. Once mixed add all wet ingredients and mix until it begins to look like thin cookie dough. Add in your PB2, the mixture should be sticky and not too thick.
*Using a 1/4 cup measuring cup or a large mixing spoon, spoon 30 evenly spaced out dollops onto your pre-greased cookie sheet.
*Bake for 22 minutes at 350 degrees.
*Remove from oven and let cool for 15 to 20 minutes before serving. If you enjoy chilled treats as I do, I would recommend chilling in your fridge in tupperware before enjoying, especially in the summer.

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Birthday Cake is the Best Cake.

Mini-Birthday Cake Cheesecakes with Candles
Mini Birthday Cake Cheesecake that is! I’m a huge fan of cheesecake, sadly I only eat it once in a blue moon because it is so rich. That’s why I was excited when I stumbled upon this recipe for Low-calorie Strawberry Swirl Cheesecake Bars over at at Skinny Taste. Before I got a chance to try this awesome looking recipe, I saw some adorable cupcake sized cheesecakes at a shoppe, and it got me thinking, what if I tried giving this low-cal cheesecake recipe a funfetti twist? With a few minor alterations and substitutions to the recipe, my Mini Birthday Cake Cheesecakes were born!

Mini Birthday Cake Cheesecakes
Recipe makes 12

Ingredients:
For the Batter
*1 container, or 6 ounces Greek Yogurt, I used Vanilla
*2 Egg whites
*3/4 cup cake batter (I used Pillsbury Sugar Free Vanilla)
*8 ounces light Cream Cheese
*2 Tablespoons Lemon Juice
*1/4 cup brown sugar
*1 Tablespoon Vanilla Extract
*1 Teaspoon Colorful Candy Non-pareils
*12 Cupcake Liners

For the Crust
*4 Graham Crackers
*1 Tablespoon Oil
*1 Tablespoon Soymilk

Mini-Birthday Cake Cheesecakes

Directions:
*Preheat oven to 350° and put cupcake wrappers into your 12 cupcake tins.

Directions:
For the Graham Crust
*Take your Graham Crackers and put them inside a ziplock bag and seal it. Using the back side of a spoon and a hard surface such as a cutting board, press the spoon firmly against the crackers in the bag till they turn into a fine graham powder.
*Pour the Graham Crumbs into a bowl, and mix with your oil and soymilk. If your mixture will still be crumbly, that is totally alright, the batter will flatten it out! Distribute evenly amongst the 12 cupcake liners so the bottom of each liner is covered.

For the Cake Batter
*Microwave your cream cheese for 30 seconds or so, or until soft.
*Mix all remaining ingredients except the colorful non-pareils in a large bowl till the mixture comes out smooth. Once it is smooth dump your non-pareils into the mixture and mix very lightly, only till they are distributed throughout. Be careful, over mixing at this point will turn your batter into a brown rainbow!
*Bake 25 minutes, or until your cakes begin to slightly crack on top.
*Set out to cool for 30 minutes, put on a candle and enjoy!

I popped these bad boys in the fridge after they were cool, and they make a tasty warm weather treat too!

Get in touch with Stephanie!