Coffee-mate Dessert Recipes & A Giveaway
PIN IT!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 🙂 (Btw, be sure to enter the Müller 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’t that name sound fancy? And totally impressive. Definitely something you could serve when your honey’s 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…and someone to impress. {As a side note, because this – and most – 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
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Ingredients:
For the bread pudding:
- 2 heaping cups cubed raisin bread (preferably a fresh loaf from the bakery section of your grocery)
- ½ cup Coffee-mate French Vanilla creamer
- 1 egg
For the crème anglaise:
- ½ cup Coffee-mate French Vanilla creamer
- 2 egg yolks
- 1 tablespoon granulated sugar
Directions:
- 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.
- Slowly add about 2 tablespoons of the hot creamer to the egg mixture, about ½ tablespoon at a time, whisking continuously. {This is called “tempering” 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.
- 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.
- 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.
- 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
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves 12. Serving Size: 1 cheesecake
Adapted from Coffee-mate.
Ingredients:
- 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)
Directions:
- Preheat oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
- 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.
- Divide white cream cheese batter evenly among prepared cups; sprinkle 1tso graham cracker crumbs onto each cheesecake; top evenly with pumpkin batter.
- 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
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