Healthy Mini Pumpkin Cheesecakes
These mini pumpkin cheesecakes are creamy and fluffy, slightly tart, on a zingy gingersnap crust.
These mini pumpkin cheesecakes are creamy and fluffy, slightly tart, on a zingy gingersnap crust.
Mix up your snack-time routine with this tasty pumpkin granola, which is vegan, paleo, and WW friendly. Makes 8 1/4 cup servings, 5 SP/serving on Purple, 6 SP/serving on blue.
This chocolate chip espresso cake really has it all – chocolate, coffee, a delicious yellow cake base, and a creamy, dreamy cheesecake filling. All together, it tastes like a cake and a latte all in one.
This dip is creamy, light, and perfect with fruit or gingersnap cookies. Yield: 4 servings, 1/4 cup each, at 3 WW SP per serving.
A fun, delicious take on classic challah – these are a perfect small-batch for one or two people.
These apple cider donuts pack big fall flavor while being lower in sugar, calories, and points.
Tons of Fall flavor without the points, these pumpkin pancakes are sure to become a breakfast staple in your home. I typically get ~ 12 pancakes out of this recipe, at 1 WW point each!
These pumpkin cookies come together quickly and easily, with the recipe yielding 20 small cookies at 3 WW SP each (including the chocolate chips! woo!).
This banana cake tastes like banana bread, topped with a sweet and salty frosting that’s sure to wow.
This lemon caper tuna pasta, made in partnership with Portofino Tuna, is a perfect weeknight meal. It comes together quickly in one pot, and is fully of bright, fresh flavor!
This key lime pie cake takes classic key lime pie flavor and turns it on its head. Sweet, tart, and with great texture, it’s a summer hit!
Peanut butter lovers rejoice – this truffle tastes like a Reese’s with a little added crunch and saltiness.
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