It’s Fall, and you know what that means!
The holidays are coming… and so are the calories. We know how tough it is to eat healthy during the holidays, especially when every recipe includes 10lbs. of sugar. Well, you’re in luck, because we found 3 ultra-delicious, low-cal, low-fat treats that anyone can make. Easy as… no bake peanut butter oat bites!
No Bake Peanut Butter Oat Bites
- 1/2 cup peanut butter
- 1/3 cup honey
- 1 teaspoon vanilla
- 1 1/4 cups shredded unsweetened coconut
- 1 cup regular rolled oats
- 1/4 cup semisweet chocolate pieces
- 1/4 cup snipped dried cherries, dried apricots, and/or raisins
- In a medium bowl stir together peanut butter, honey, and vanilla until well mixed. Stir in 1/2 cup of the coconut, the oats, chocolate pieces, and fruit. Cover and chill for 30 minutes.
- Chop the remaining 3/4 cup coconut in a food processor. Using your hands, shape peanut butter mixture into 30 balls, each about 1 inch in diameter. Roll each ball in chopped coconut, pressing slightly to adhere. Chill for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week.
Baked Pumpkin Pudding
- Preheat oven to 350 degrees F. Lightly coat four 6-ounce ramekins or custard cups with cooking spray. Place ramekins in a 2-quart square baking dish; set aside. In a medium bowl stir together pumpkin, milk, the 1/3 cup brown sugar, the egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
- In a small bowl combine oats, the 1 tablespoon pumpkin seeds, the 2 teaspoons brown sugar, and the butter, stirring with a fork until crumbly. Sprinkle oat mixture evenly over pumpkin mixture.
- Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean. Carefully remove ramekins from water. Cool on a wire rack at least 15 minutes before serving. (Or, after cooling for up to 1 hour, cover and chill for up to 24 hours.) If desired, sprinkle with additional pumpkin seeds before serving.
- Preheat oven to 375 degrees F. Let piecrusts stand according to package directions. In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt. Set aside.
- On a lightly floured surface, unroll one piecrust at a time. Using a round 3-inch cookie cutter, cut out dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
- Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle cookies with powdered sugar. Makes 24 tartlets.