Raves, Skinny Kitchen

Pumpkin Bars!

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Ingredients

  •                     2 cups white sugar
  •                     1/2 cup vegetable oil
  •                     1 (15 ounce) can pumpkin puree
  •                     4 eggs, beaten
  •                     2 cups buttermilk baking mix
  •                     2 teaspoons ground cinnamon
  • 3 ounces cream cheese, softened
  •                     1/3 cup butter, softened
  •                     1 tablespoon milk
  •                     1 teaspoon vanilla extract
  •                     2 cups confectioners’ sugar

DIRECTIONS:

1.  Preheat oven to 350 degrees F (175 degrees C). Grease one 10×15 inch jellyroll pan.

2.  Beat together the sugar, oil, pumpkin and eggs. Stir in baking mix, cinnamon and raisins; pour into prepared pan.

  1.  Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until toothpick inserted in center comes out clean; allow to cool.
  2. Prepare the frosting by beating together the cream cheese, 1/3 cup butter, milk, vanilla and powdered sugar. Spread frosting evenly over cake and cut into bars.

                            Nutritional Information

Amount Per Serving  Calories:                            116                            | Total Fat:                            4.5g                            | Cholesterol:                            22mg

Skinny Kitchen

No-Bake Coconut Cream Cheesecake

If you love coconut and cheese cake this will be a great recipe for you! This would be great for a party or when close friends come over for a dinner. The best part is that it is a no bake recipe for you to try out as the summer ends. So have fun trying out this simple recipe!

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INGREDIENTS:

Put cream cheese, virgin coconut oil, and coconut cream concentrate in medium mixing bowl and set in a warm place to soften.

In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.

Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt and vanilla extract. When well mixed gradually beat in remaining heavy cream, then the moistened coconut. Beat mixture until light and fluffy.

Crust: Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8 oz plastic deli containers, 8×8 baking dish or other containers of your choice.

Spoon cream cheese filling into prepared containers.  Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!