Lean Bodies - Amy Perez

So you probably thought I was going to post some great Mexican dish that is really low fat and great for refeeds right? Wrong. I save my Mexican meals for a free meal, or else I have baked nachos on refeeds
This dessert is one of my kids favorites when we go out to the local Mexican restaurant. However, it is usually soaked in butter and fried. This version is perfect for a refeed (and my kids like it too). I also like making it when having people over because if decorated right, they are really pretty

Cinnamon Chips
Ingredients
1 whole wheat Pita
Spray butter
1 tsp cinnamon
¼ cup splenda (you may not even need all of this)
1 Tbsp Sugar Free Hershey’s syrup
2 Tbsp Fat-Free Cool whip
*you can also use sugar

Directions:

• Slice edges of Pita so that you essentially have 2 pita’s
• Using fat-free spray butter, spray both sides of pita and lay them on
cookie sheet or stone.
• Then take cinnamon and sugar and sprinkle it on pita (side facing up)
• Bake at 375 for 8-10 minutes then flip and sprinkle cinnamon and splenda on
other side. Bake for a couple more minutes. If you like it extra crispy, broil
for 1 to 2 minutes.
I cut my pita’s into pizza shapes, drizzle sugar-free syrup over the top and serve with a couple Tbsp of fat-free cool whip.
Nutritional Information:
Calories: 177.5 Fat: 0 g Carbohydrate: 35.5 g Protein: 7.5 g

I made this last week and my family was sold on it My husband loves pumpkin pie. In fact, I know he likes to have one pie all to himself at Thanksgiving. This recipe is not only perfect for re-feeds, its also a great alternative to the traditional pumpkin pie because it tastes ‘real’ (in my husbands words). When used with my fat-free pie crust, you have a slice for around 130 calories versus 320 calories (give or take).
Not that there is much to show in the video, I still decided to video it. I had a little helper this time

For Crust
1 cup all purpose flour (could use whole wheat)
4 Tbsp fat free margarine spread
¾ tsp salt
2 Tbsp cold water

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda, or 10-12 packets of splenda (I will be trying this with Stevia next time)
2 egg whites
1/4 cup sugar-free maple syrup (Davinci’s is what I used)
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 350 degrees. In a bowl mix all of the pie crust ingredients with a fork, Stir until mixed well. Roll it on between wax paper with flour. In an oven-safe 9-inch pie dish, press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). MAKES 8 SERVINGS
Nutritional Information: per slice
Calories: 122 Fat: .2 g Carbohydrate: 24 g Protein: 4.8 g

This is perfect for the pumpkin cookies. Not too sweet and very easy to make

Ingredients
1 oz (28g) fat free cream cheese
¼ cup (50g) SF FF cheesecake pudding (prepared)
Splenda optional

Directions:

• First make pudding mix as directed on box using fat-free milk. Chill
• Take cream cheese along with pudding mix and whip it in bullet/blender
• Spread on cookies

Nutritional Information: entire batch (enough for about 6 cookies)
Calories: 65 Fat: 0 g Carbohydrate: 8.25 g Protein: 6 g