Coffee-mate Dessert Recipes & A Giveaway

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I’m beginning to feel a bit like Santa Claus. I have so many amazing giveaways to host the rest of the year I can hardly contain my excitement. It’s looking to be a giveaway EVERY 2 WEEKS! Are you mad? I didn’t think so ūüôā (Btw, be sure to enter the M√ľller giveaway, going on now!) I’m a little excited today because¬†I have some amazing recipes to share with you, created just for me by two of my fabulous sponsors, Michelle and Stephanie! I gave them a challenge this month, to create delicious Coffee-mate dessert recipes, the healthier the better! And guys, I am in AWE at what they whipped up! So please, check them out and leave them some love!

Hi friends, Stephie from Eat Your Heart Out here!I decided to whip up a raisin bread pudding with french vanilla crème anglaise.

Doesn‚Äôt that name sound fancy? And totally impressive. Definitely something you could serve when your honey‚Äôs boss and his wife come over for dinner (because we obviously live in a Mad Men world).¬†But guess what?¬†4 ingredients. In the whole¬†recipe.¬†Yeah, you read that right. Thanks to French Vanilla Coffee-mate, all you need is 4 ingredients, minimal effort‚Ķand someone to impress. {As a side note, because this ‚Äď and most ‚Äď flavors of Coffee-mate are non-dairy/lactose-free, this is an excellent dessert to make for your lactose-intolerant loved-ones!) In addition, you can swap out the fat-free vanilla creamer in the bread pudding to shave off calories and fat.

Raisin Bread Pudding with French Vanilla Crème Anglaise


Serves 2. 


For the bread pudding:

For the crème anglaise:


  1. First, make the crème anglaise: In a small bowl, whisk together the yolks and the sugar until light yellow and thoroughly combined. Set aside. In a small saucepan, heat the creamer over medium heat, stirring frequently, until hot and steamy.
  2. Slowly add about 2 tablespoons of the hot creamer to the egg mixture, about ¬Ĺ tablespoon at a time, whisking continuously. {This is called ‚Äútempering‚ÄĚ and will raise the temperature of the egg yolks to keep them from scrambling once added to the hot creamer.} Slowly stream the egg mixture back into the hot creamer, again whisking continuously. Cook for an additional 3-5 minutes over medium to medium-low heat (do not allow the mixture to boil), stirring constantly, until the mixture is slightly thickened and coats the back of a spoon.
  3. Remove from heat and transfer to a bowl, cover with plastic wrap, and allow to cool in the fridge until ready to serve. The crème will thicken significantly as it cools, so do not worry if it seems a bit thin at first.
  4. To make the bread pudding: Place the cubed bread in a bowl. Whisk together the creamer and egg; pour over the bread and stir to combine. Allow to sit while you preheat the oven to 350 degrees.
  5. Once the oven is preheated, divide the mixture into two greased 6-ounce ramekins. Place on a baking sheet and bake for about 30 minutes, or until golden brown around the edges and a few pricks with a toothpick show no signs of runny egg. Serve warm with French Vanilla Crème Anglaise.

Nutritional information per serving :

Calories: 525
Fat: 16 grams
Carbohydrates: 75 grams
Fiber: 4.5 grams
Protein: 10 grams
Weight Watchers Points: 11

How delicious does that look? Now let’s see what Michelle conjured up!

Hi there everyone! Michelle here, I am so very excited to be a sponsor on¬†The Realistic Nutritionist,¬†and I have a fun recipe to share with you today! Claire suggested that I create a recipe inspired by one of the ones on the¬†Coffee¬†Mate¬†creamer website, and I couldn’t have been more delighted to find pumpkin cheesecakes on there! I am a complete sweet lover, and I love lightening up sweets so I can have more of them (and more often!)

These decadent little cheesecakes are the perfect 3 bites! They are seriously¬†so¬†rich, I couldn’t have more than one (and no, I’m not one of those people who is easily sweetened out– you are talking to the girl who can go through a whole box of Samoa cookies and a jar of peanut butter in one sitting… and maybe add on some cheesecake ice cream). Don’t think overwhelmingly sweet, because these guys aren’t: instead, they are amazingly rich and decadent. I brought these to my friends and¬†none¬†of them had any clue they were eating a skinny, greatly reduced-fat version of the classic pumpkin cheesecake.

Individual Pumpkin Cheesecakes


Serves 12. Serving Size: 1 cheesecake
Adapted from Coffee-mate.


  • 12 foil cupcake liners
  • 1 pkg. (8 oz.) fat free cream cheese, at room temperature
  • 1 package (8 oz) 1/3 fat cream cheese, at room temperature
  • 1/2 cup splenda or sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons all-natural¬†Coffee Mate Natural Bliss Low-fat vanilla liquid creamer
  • 1/4 cup graham cracker crumbs
  • 1 apple, thinly sliced (optional, for garnish)


  1. ¬†Preheat¬†oven to 300¬į F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
  2. Beat cream cheese, splenda, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
  3. Divide white cream cheese batter evenly among prepared cups; sprinkle 1tso graham cracker crumbs onto each cheesecake; top evenly with pumpkin batter.
  4. Bake for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for at least 4 hours before serving. Top with thin apple slices to garnish, if wanted. Note: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.

Nutritional information per serving:

Calories: 104.4
Fat:  5.4 grams
Carbohydrates: 7.5 grams
Fiber: 1.3 grams
Protein: 5.5 grams
Weight Watchers Points:  3

Now the giveaway! Simple enter your information in the below prompts (being sure to leave a comment!) to enter to win some Coffee-mate loot, including two bottles of seasonal creamer and 10 coupons! (Over a $30 value!)
a Rafflecopter giveaway

Leave a Comment


  1. Posted by Baker Street on
    Friday, October 12th, 2012
    the individual pumpkin cheesecakes are to die for! great recipes, claire!
  2. Posted by Meredith Wise on
    Friday, October 12th, 2012
    I was so mad when the Harris Teeter here didn't have the pumpkin creamer! Sooo... let me win some! These recipes look fantastic and since I want pumpkin EVERYTHING this time of year I suppose I should at least try to make them healthy so I don't feel bad about eating a lot of them. :)
  3. Posted by Julie on
    Friday, October 12th, 2012
    Well, yum! And I like the idea that they are lactose free, too. Love me some bread pudding!
  4. Posted by Julie on
    Friday, October 12th, 2012
    Pecan Praline would be a lovely flavor!
  5. Posted by Athena R on
    Friday, October 12th, 2012
    I love Pumpkin Spice creamer and also Almond Joy.
  6. Posted by Jamie Horne on
    Friday, October 12th, 2012
    I love pumpkin cheesecake, definitely will have to try that recipe!
  7. Posted by heidi s. on
    Friday, October 12th, 2012
    i'm going to make the individual cheesecakes for bookclub.
  8. Posted by Aimee M on
    Friday, October 12th, 2012
    I love french vanilla creamer!
  9. Posted by Amber on
    Friday, October 12th, 2012
    I love Hazelnut, and Vanilla!
  10. Posted by Jeanna Kimball Graves on
    Friday, October 12th, 2012
    I love the Pumpkin Spice creamer!!
  11. Posted by Sarah H.P. on
    Friday, October 12th, 2012
    I'm a good old fashioned french vanilla creamer lover!
  12. Friday, October 12th, 2012
    Pumpkin Spice for sure :)
  13. Posted by Lisa Petrillo on
    Friday, October 12th, 2012
    I am a purist - I like vanilla best!
  14. Posted by Melissa Thompson on
    Friday, October 12th, 2012
    I really want to try some pumpkin spice creamer, but my current favorite is vanilla.
  15. Posted by Jessie C. on
    Friday, October 12th, 2012
    I like vanilla
  16. Posted by Tutti Dolci on
    Friday, October 12th, 2012
    Bread pudding and pumpkin cheesecakes?! Dessert heaven!
  17. Posted by jessica lynn on
    Friday, October 12th, 2012
    I love coffee-mate and always consider baking with it! I may give it a shot next time!
  18. Posted by Amy L on
    Friday, October 12th, 2012
    My favorite creamer flavor is Coffe Mate's Italian Cream
  19. Friday, October 12th, 2012
    Awesome giveaway! And this bread pudding is absolutely to die for! As for my favorite creamer, it has to be vanilla :)
  20. Posted by Jordan Dunne on
    Saturday, October 13th, 2012
    Sugar-free pumpkin spice is delicious!
  21. Posted by Jill Stokes Hartley on
    Saturday, October 13th, 2012
    I'm obsessed with the seasonals!!! Anything chocolate!
  22. Posted by meredith on
    Saturday, October 13th, 2012
    I really like their sweet cream
  23. Posted by cathy @ Noble Pig on
    Saturday, October 13th, 2012
    Okay, these are two of the cutest desserts ever! Both beautiful in presentation! And the hazelnut flavor.
  24. Posted by barbara n on
    Saturday, October 13th, 2012
    I don't usually use creamer, but I love pumpkin or peppermint creamer in the fall
  25. Posted by Mackenzie K on
    Saturday, October 13th, 2012
    i love sugar-free vanilla caramel creamer - mmm!
  26. Posted by Lizzy Do on
    Saturday, October 13th, 2012
    Two yummy desserts in one post! Such creativity by your lovely sponsors :)
  27. Posted by Corisa on
    Saturday, October 13th, 2012
    Pumpkin of course !
  28. Posted by Stefanie @ Sarcastic Cooking on
    Saturday, October 13th, 2012
    Such fancy desserts!!!
  29. Posted by J. Birt on
    Saturday, October 13th, 2012
    Wow!! Love the recipes! I am saving them in a file! Love the fact that the cheesecake recipe included Splenda!
  30. Posted by J. Birt on
    Saturday, October 13th, 2012
    My favorite creamer is Sugar free vanilla carmel.
  31. Posted by Betsy on
    Sunday, October 14th, 2012
    I live the pumpkin spice, can't wait to try these recipes!
  32. Posted by Melissa Badour on
    Sunday, October 14th, 2012
  33. Posted by Lethea on
    Sunday, October 14th, 2012
    Love Vanilla!
  34. Posted by Elaine @ Cooking to Perfection on
    Sunday, October 14th, 2012
    These are such creative ways to use Coffee-mate creamer! I never would have thought of either of those ideas. And they both look amazing.
  35. Posted by Jessica_AKitchenAddiction on
    Monday, October 15th, 2012
    Sugar Free Pumpkin in the fall
  36. Posted by Julie A Scott Laws on
    Tuesday, October 16th, 2012
    My husband likes vanilla the bestthanks
  37. Posted by Kylie S. on
    Thursday, October 18th, 2012
    My favorite flavor of creamer is anything caramel or pumpkin!
  38. Posted by KATHY on
    Wednesday, January 11th, 2017