Tag: light cream cheese

Skinny Pumpkin Butterscotch Bars

These cookie bars are the perfect Fall dessert – moist and chewy, made lighter with pumpkin puree and studded with butterscotch chips. The topping is a simple, light cream cheese frosting drizzled with chocolate – so good!

I played around with my Skinny Cranberry Bliss Bars[1] and loved how they turned out. They have just the right amount of pumpkin spice for my taste, but if you really love those spices you could add a bit more. If you want to make these ahead, you can bake the cookie bar a day ahead and make the frosting, then assemble the day you’re ready to serve them.

Pumpkin Butterscotch Cookie Bars
Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 133 • Fat: 5 g • Carb: 21 g • Fiber: 1 g • Protein: 2 g • Sugar: 15 g
Sodium: 71 mg • Cholesterol: 1 mg


    • 2 cups all purpose flour (Gold Medal)
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 1/2 tsp pumpkin pie spice
    • 1/8 teaspoon ground cinnamon
    • 2/3 cup granulated sugar
    • 2/3 cup brown sugar, unpacked
    • 1/4 cup melted unsalted butter
    • 2 large egg whites
    • 1/4 cup pumpkin puree
    • 2 tsp pure vanilla extract
    • 2/3 cup butterscotch chips

For the Frosting:

    • 8 oz 1/3 less fat cream cheese, softened
    • 1/2 cup powdered sugar
    • 2 ounces melted semi-sweet chocolate
    • 1/2 tsp vanilla extract


Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt, pumpkin spice and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in butterscotch chips. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14-16 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and drizzle with the melted chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.


  1. ^ Skinny Cranberry Bliss Bars (www.gordon-ramsay-recipe.com)

Red Velvet Pancakes with Cream Cheese Topping

Lightened-up red velvet pancakes made with a blend of white whole wheat flour and all purpose, then topped with a light cream cheese topping.  I adore red velvet, so I can’t think of a more fitting time to make red velvet pancakes, then for Valentine’s Day!

I don’t eat pancakes every day, instead I save them for special occasions, like holidays, birthdays and blizzards! This weekend Nemo hit the North East, which kept most of us indoors or digging our way out. We got around 8 to 10 inches which wasn’t too bad, my daughter was really excited to finally use her snow suit and sled.

While my daughter and husband played outside in the snow, I decided to test out these pancakes. My puppy wanted no part of the snow, so he found a cozy blanket and just laid around all morning.

I spent quite a bit of time testing these pancakes out to get them just right. Finally after my third attempt I got them perfect! Fluffy, with just the right amount of sweetness. This was modified from my whole wheat pancake recipe[1], I simply added some cocoa powder and food coloring and since this is topped with a cream cheese topping rather than maple, I felt the batter needed to be sweetened a bit, so I added a touch more sugar.

My husband, was my taste tester and tasted each and every round until we got a winner.

If you’re watching your sugar intake, you can certainly substitute the sugar for Stevia or Splenda, or whatever sweetener you prefer to use.

You can prepare the batter the day before and keep it refrigerated for up to 2 to 3 days. The cream cheese topping will also last about 3 days refrigerated.

I used my heart shaped pancake molds[2] which only makes one at a time, so if you plan on doing this and making a lot, I recommend buying more than one mold. It also tends to stick so spraying the mold first helps prevent this.

Red Velvet Pancakes with Cream Cheese Topping
Servings:• Size: 2 pancakes + cream cheese topping • Old Pts: 5 • Points+: 6 pts
Calories: 231 • Fat: 4 g • Protein: 7 g • Carb: 43 g • Fiber: 2 g • Sugar: 24 g
Sodium: 436 mg


For the cream cheese topping (makes 3/4 cup):

  • 2 oz 1/3 less fat cream cheese (recommended: Philadelphia)
  • 3 tbsp plain fat free yogurt
  • 3 tbsp honey 
  • 1 tbsp fat-free milk

For the pancakes:

  • 1/2 cup white whole wheat
  • 1/2 cup unbleached all purpose
  • 2 1/4 tsp baking powder
  • 1/2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 cup raw sugar (Splenda or Stevia would work)
  • 1 large egg
  • 1 cup + 2 tbsp fat free milk
  • 1 tsp vanilla
  • 1/2 tsp red paste food coloring (I used Wilton no-taste paste)
  • cooking spray


Combine the cream cheese topping ingredients, set aside.

Mix the flours, baking powder, cocoa powder, sugar, and salt in a large bowl.

In another dissolve the food coloring with the milk; whisk in egg and vanilla.

Combine the wet and dry ingredients until there are no more dry spots, careful not over mix.

Heat a large non-stick griddle pan on medium-low heat. When hot, lightly spray with oil to coat and pour 1/4 cup of pancake batter onto the pan.

When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

To serve, place two pancakes on each plate, then top with about 2 1/2 tbsp of cream cheese topping.

Yields 10 pancakes.


  1. ^ whole wheat pancake recipe (www.gordon-ramsay-recipe.com)
  2. ^ heart shaped pancake molds (www.amazon.com)

Skinny Chocolate Raspberry Cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

With Valentine’s Day right around the corner, you NEED to make this cheesecake!

A few years ago I first attempted my first cheesecake with yogurt, and
since then I never looked back. I adapted this from my very popular Strawberry Swirled Cheesecake[1] with chocolate in mind, of course.

And since I always second guess myself when making skinny desserts, I gave this to some of my family members who couldn’t give a darn about calories or fat, and they loved it! So, if you need an idea for Valentine’s Day (or any day) give this dessert a try.

And just an FYI, if you need a fabulous breakfast idea, we LOVE these heart shaped chocolate chip banana pancakes[2]!

If you want to make a super easy 2-ingredient dessert… chocolate covered strawberries[3] always impress!

And if you’re a bread pudding lover like myself, and don’t mind splurging a few extra calories, I love this Dark Chocolate Chunk Bread Pudding[4]!

PS- Fabulous fork says it all… dessert first! You can find this on Etsy, From Such A Time Designs[5].

Skinny Chocolate Raspberry Cheesecake
Servings: 9 • Size: 1 square • Old Pts: 4 pts • Weight Watchers Points+: 4 pts
Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g • Fiber: 0.5 g • Sugar: 10 g
Sodium: 57.5 mg


  • cooking spray
  • 1/2 cup (50g) crushed chocolate graham cracker crumbs
  • 1 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1 oz Baker’s semi-sweet dipping chocolate
  • 18 raspberries


Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!


  1. ^ Strawberry Swirled Cheesecake (www.gordon-ramsay-recipe.com)
  2. ^ heart shaped chocolate chip banana pancakes (www.gordon-ramsay-recipe.com)
  3. ^ chocolate covered strawberries (www.gordon-ramsay-recipe.com)
  4. ^ Dark Chocolate Chunk Bread Pudding (www.gordon-ramsay-recipe.com)
  5. ^ From Such A Time Designs (www.etsy.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page