Pumpkin Currant Muffins (no oil, no dairy)

If you’re like me, you’re constantly on the look-out for a diet-friendly baked good. I want carbs to satisfy the Carb Monster and sweetness to satisfy the Sweet-Tooth Ogre. (Yes, I’m inhabited by a bunch of craving maniac gargoyles. Aren’t you?)

Pumpkin Currant Muffins to the rescue!

  • Yummy, pumpkin-pie flavour
  • Sharp sweetness and crunch of currants
  • Moist and filling
  • 1.5 WW points or about 75 calories
  • Comes with the spouse-approved guarantee!

Okay, these muffins aren’t big, I acknowledge that, BUT there are three other important reasons they are great for dieters: no oil, no dairy, no *rice flour—all ingredients which are calorie-rich.

The result? Muffins that won’t overwhelm your daily point count or calorie intake. Enjoy!

*For the gluten-free: Dietwise, there are 4 no-no flours—almond meal, white rice flour, brown rice flour, sweet rice flour—when these flours form the basis of a baked good. For more information on flours, check out Point Values of Gluten-Free Flours, Starches, and Ground Meals.

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Thanksgiving: A Dieter’s Suggestions

Arghhh…Thanksgiving, the dinner that just keeps on giving—weight-wise that is. Turkey, stuffing, mashed potatoes, gravy, cranberry sauce, pumpkin pie…and the list goes on.

This weekend is Canadian Thanksgiving and, as our Weight Watcher leader brought us through techniques for diet-managing the bounty of food, I began to think about my own strategies.

In our house, the spouse handles most of Thanksgiving. That is, he makes the turkey, stuffing, mashed potatoes, and gravy and is not—repeat, is not—open to diet suggestions. Daughters bring salads and desserts.

I’ll have roast vegetables, probably Brussel sprouts, to ensure there’s lots for me to eat. But here are some other dishes I’ll make to keep my Thanksgiving calories down.

Dieter’s Spiced Cranberry Relish

Dieter’s Spiced Cranberry Relish: Love cranberry sauce? Don’t waste your valuable points on the canned stuff. This relish, made with cranberries, oranges, spices, and artificial sweetener, is easy to make, delicious, and 0 points!

Sweet Potato Bean Bake with Currants

Sweet Potato Bean Bake with Currants: If you can, try to avoid the white mashed potatoes and gravy; it’s just one big point-fest. This dish, on the other hand, provides protein, carbs, and great taste for only 3 points per serving. (Think 1/8 of a pie–see photo for Crustless Pumpkin Pie.) BTW, this is my favourite bean bake, and I often have a pan of it in my fridge. Bean bakes will keep for 4-5 days when refrigerated.

Crustless Pumpkin Pie

Crustless Pumpkin Pie: At the WW meeting, the leader passed around a recipe for a “crustless pumpkin pie.” My hopes lifted but then dashed. The recipe called for evaporated milk, and I don’t know how to replicate that with soy or another alternative milk. So…what will I substitute? Pumpkin “Pie” Bean Bake, that’s what! It looks like pumpkin pie, tastes like pumpkin pie, and is creamy like pumpkin pie. And even better? WW value: 2 points per serving unless you add coffee liqueur (optional).

Sweet Potato Quinoa Cookies

This post could be called “When Two Recipes Converge.” Interestingly, these two converging recipes don’t, at first glance, appear to have anything in common.

Well…they’re both sweet. I’ll give you that.

My creative moment arrived when I idly wondered what would happen if I replaced the banana in the quinoa cookies with something else to give them a different taste and texture.

What would do the trick? Grated carrot came to mind (another day’s project), but I had, on hand, a very large, already cooked sweet potato.

(The sweet potato was shaped like a pistol, which doesn’t have anything to do with anything, but I’m sharing so you get the full flavour of this creative moment.)

I had nuked the sweet potato for the bean bake but had more than I needed—about ½ a cup too much. (Basically, the handle of the pistol.) What to do? Aha! And the cookie mix, as they say, thickened.

I used the spices from the bean bake recipe and also the currents. I altered the flour from the cookie recipe to get rid of the almond meal—too high in calories to have with the currants. (Have you ever noticed that diet baking is a continuous process of taking from Peter to pay Paul?) And, as usual when you change GF flours, the liquid requirements change too. Hence more applesauce and some milk for good measure.

So, without more ado, let me introduce you to another yummy, protein-packed, low-calorie cookie.

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