Name: Pumpkin Pie Chia Seed Pudding
Yield: 2 1 cup servings
Ingredients: 1 cup milk 1%; 1/2 cup canned pumpkin puree; 2 teaspoons maple syrup; 1 teaspoon pumpkin spice blend; 1/8 teaspoon salt; 1/4 cup chia seeds; 2 tablespoons whipped topping

Pumpkin Pie Chia Seed Pudding

October 14, 2024 by Dinner Tonight

Craving Pumpkin Pie but want to make it a bit healthier? Try these Pumpkin Pie Chia Seed Puddings, they can be made ahead of time for a sweet treat at the end of the day!

Pumpkin Pie Chia Seed Pudding

Servings

2 1 cup servings

Servings

2 1 cup servings

Pumpkin Pie Chia Seed Pudding

Servings

2 1 cup servings

Servings

2 1 cup servings

Ingredients

1 cup Milk 1%
1/2 cup canned pumpkin puree
2 teaspoons maple syrup
1 teaspoon pumpkin spice blend
1/8 teaspoon salt
1/4 cup chia seeds
2 tablespoons whipped topping

Servings: 1 cup servings

Units:

Instructions

In a small bowl combine the milk, pumpkin puree, maple syrup, pumpkin spice blend, salt, and chia seeds.
Mix well until well combined.
Divide mixture into two bowls, mason jars, or other serving ware. Cover and refrigerate for a minimum of 4 hours but preferable 8+ hours.
When ready to eat, top with a tablespoon of whipped topping.
Store in the refrigerator and eat within 3-4 days of making.

Recipe Notes

Banana Split Cake

April 5, 2023 by Dinner Tonight

A banana split that is just over 150 calories per serving, this cake is a sweet treat….cool and refreshing without the brain freeze!

Banana Split Cake

CourseDessert
CuisineDessert

Servings

20 1/20th of cake

Servings

20 1/20th of cake

Banana Split Cake

CourseDessert
CuisineDessert

Servings

20 1/20th of cake

Servings

20 1/20th of cake

Ingredients

1 16oz yellow cake mix Sugar Free
3/4 Cup Creek Yogurt Plain, nonfat
1 Cup water
2 egg whites Medium
1.5 Oz instant vanilla pudding fat free, sugar free
2.5 Cups skim milk
3 bananas Medium, Sliced
2 Cups fresh strawberries Sliced
8 Oz Crushed Pineapples canned, in juice, drained
8 Oz whipped topping sugar free, thawed
2 Tbsp dark chocolate baking chips
1/4 Cup sliced almonds
20 maraschino cherries canned, drained

Servings: 1/20th of cake

Units:

Instructions

Preheat oven to temperature called for on the cake mix box. Use a 9 x13 inch baking dish.
In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions.
Allow the cake to cool completely. Use a fork or end of a wooden spoon to pierce cake in rows, about ½ inches apart.
In a medium bowl, whisk together instant vanilla pudding and skim milk.
Pour pudding over cake, wiggle dish to help pudding settle into holes.
Arrange sliced bananas, strawberries and drained crushed pineapple evenly over the pudding.
Spread thawed whipped topping over fruit and refrigerate for 3 hours or overnight.
Note: Keep cake refrigerated. Can store for 2 days, covered in refrigerator.

Recipe Notes

One serving of Banana Split Cake provides 13.7% Daily Value of Vitamin C

Maraschino cherries may contain added sugars

One serving of Banana Split Cake includes approximately 1.5 grams or 3% DV of added sugars

Tropical Fruit Salad

March 14, 2023 by Dinner Tonight

Our refreshing Tropical Fruit Salad is a quick and easy option for dessert or a sweet midday treat! Eat it right after making or pop it in the freezer for an ice cream-like texture!

Tropical Fruit Salad

Servings

6 1 cup servings

Servings

6 1 cup servings

Tropical Fruit Salad

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

0.5 ounce instant vanilla pudding sugar free, fat free
1/2 cup milk skim
2 cups whipped topping fat free
3 Tablespoons coconut flakes unsweetened
1 1/2 cups pineapple frozen, cubed
1 1/2 cups mango frozen, cubed
1 cup bananas frozen, cubed
1 1/2 cups peaches frozen, cubed
3 Tablespoons pecans chopped

Servings: 1 cup servings

Units:

Instructions

Clean and prep your area.
Remove fruit and whipped topping from the freezer and thaw to your liking.
Add your pudding mix and skim milk to a large bowl and mix until well combined and there are minimal lumps.
Once the pudding is done, add the whipped topping to the bowl. Fold pudding and whipped topping to combine.
Next, add in the coconut flakes, thawed pineapple, mango, bananas, and peaches, and mix all together.
Top off the fruit salad with chopped pecans and serve.
Note: Fruit salad can be served as is or frozen to eat at an ice cream consistency. Fruit salad stores well in the refrigerator for 2 days (more time may experience the separation of ingredients) or in the freezer for 1 week.

Recipe Notes

Pumpkin Cheesecake No Bake

October 14, 2021 by Dinner Tonight

Oh, my Gourd! This No-Bake Pumpkin Cheesecake is a great go-to for an easy pumpkin dessert.

Pumpkin Cheesecake No Bake

CourseDessert

Servings

8 slices

Servings

8 slices

Pumpkin Cheesecake No Bake

CourseDessert

Servings

8 slices

Servings

8 slices

Ingredients

Crust

1 cup graham cracker crumbs Plain
2 Tablespoons butter Unsalted, Melted

Cheesecake

8 ounces whipped topping Fat Free, Thawed
8 ounces cream cheese Fat Free
1 cup vanilla greek yogurt Nonfat
1 ounce Cheesecake Instant Pudding Mix Fat Free, Sugar Free
3/4 cup pumpkin puree
1/2 teaspoon Pumpkin Pie Spice Blend
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Servings: slices

Units:

Instructions

Clean and prep baking area.
Add melted butter to graham cracker crumbs and mix until well combined.
Transfer buttered graham cracker crumbs into a pie dish or Springform baking pan and press them tightly into the bottom of the pan. Place pan into the refrigerator for 10-15 minutes to chill.
In a large bowl, add whipped topping, cream cheese, and Greek yogurt and mix until well-combined using a handheld mixer.
Add the instant pudding mix to the bowl and mix until smooth. Add in pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract, and continue to mix until well-combined.
Remove pie pan from refrigerator and place mixture on top of crust. Ensure the mixture is evenly distributed.
Place pie in the refrigerator for 2 to 3 hours or freezer for 30 minutes to 1 hour.
*Consistency of pie mixture will depend on time refrigerated or frozen*
Serve and enjoy!

Recipe Notes

Lemon Berry Almond Cake

June 17, 2021 by Dinner Tonight

Looking for a summer treat that is oh so BERRY sweet? Our Lemon Berry Almond Cake combines a light lemony cake topped with fresh Texas berries!

Lemon Berry Almond Cake

Servings

12 servings

Servings

12 servings

Lemon Berry Almond Cake

Servings

12 servings

Servings

12 servings

Ingredients

Cake

16.5 ounce Classic white box cake mix
1 ounce Lemon instant pudding mix fat free, sugar free
6 ounces nonfat vanilla greek yogurt
3 each egg whites
1 1/2 cup water

Topping

1 ounce Vanilla instant pudding mix fat free, sugar free
1 cup skim milk
8 ounces whipped topping thawed, fat free
2 Tablespoons almonds sliced
1/3 cup Blackberries halved
1/3 cup raspberries halved
1/3 cup blueberries whole
1/3 cup strawberries chopped

Servings: servings

Units:

Instructions

Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.
Spray a 9x11 baking pan using a non-stick cooking spray.
Pour cake batter into the cake pan and bake for 35-40 minutes.
To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.
Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!

Recipe Notes

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