Bye Bye Snow. Hello Spring!

Finally! The snow has disappeared in Michigan and it feels like Spring. We've been spending all of our free time outdoors and we're loving it! Winter in Michigan can be long, boring and hard but I do love the changing seasons. Winter really helps me appreciate Spring. The birds are singing and the air smells so fresh. Ahh.....




I am bummed that Mayla, our two year old "baby" will have to put her winter coat away until next year. Santa brought this adorable jacket for her. OMG the neighbors will laugh at me when I'd walk her around the neighborhood. What can I say? She's my baby and yep, I love dressing her. Haley loves it too! Mayla fits into some of Haley's baby clothes. Poor dog! :>)

Haley just started Girls on the Run. Girls on the Run is a nationally known program that's for girls in 3rd to 6th grade. It's such an awesome program and I'm honored to be assistant coach this year at her school. The girls learn about self esteem, improved self image, loving themselves, relationships and tons of other great things that young girls deal with. It's also a running program and we'll run a 5K in 10 weeks. I'm super excited. I'll be sharing more about Girls on the Run and the details of the big race.

Arizona, Meeting a Food Network Star. Awesome!!

Hello from beautiful, sunny Arizona! I was so excited to leave the cold and snow of Michigan but best of all, I get to hang with some really awesome women for the next few days. Stay tuned as I share my trip with all of you.

Fat-Free Cheesecake

The top will crack when cooking, so plan on serving with a dollop of fat-free whipped topping to hide the cracks. This recipe is for a 9" pie pan.

24 ounces fat-free cream cheese (bar type) at room temperature
3/4 cup canned pumpkin
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup egg substitute (equal to 3 eggs)
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons packaged cornflake crumbs (optional)
fat-free whipped topping, optional

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, pumpkin, sugar, and vanilla. Using an electric mixer, beat at high speed until blended. On low speed, beat in egg substitute and spices. Increase speed to high, and continue to beat until well blended.

Spray a 9" pie pan with nonstick cooking spray. Add cornflake crumbs (optional) to the pan and shake lightly to coat bottom and sides with crumbs. Pour in cream cheese mixture. Bake for 45 minutes or until center is set but not firm. Cool on wire rack.

This dessert should be stored in the refrigerator for several hours before serving. Top with optional whipped topping when serving.

Makes 12 servings
8 servings
Each Serving
1/12 cheesecake

Carb Servings: 1
Exchanges:
1 carbohydrate

Nutrient Analysis
calories 86
total fat 0g
saturated fat 0g
cholesterol 10mg
sodium 362mg
total carbohydrate 12g
dietary fiber 0g
sugars 8g
protein 9g

Source: Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American
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