I am so thankful for the "good" in people. Some of my friends are GREAT ROLE MODELS. You may not know it ~but you are. I admire the way these women keep pushing every week to get to there goal. Some weeks are not that great for any of us, & it would be ever so easy to throw in the towel, but they don't. Great job ladies. If you know it or not, someone is out there watching you, you are making a difference to someone! I have found some great life long friends I am sure at Weight Watchers! Thank-you ladies for being YOU!
It is so easy to look at someone & talk bad about them , but I have found the good in people is so nice to find..... a nice change. If good things are going on for you, it is much easier to be positive & look for the good in ...EVERYTHING!!!!!
Weight Watchers Pumpkin Pie with Graham Cracker Crust
3 POINTS per serving
Ingredients
•3 oz. reduced-fat cinnamon graham crackers, about 5 1/2 sheets
•1 Tbsp. packed light brown sugar
•2 Tbsp. unsalted butter, melted
•2 large egg whites
•1 large egg
•1/2 cup dark brown sugar
•1/4 tsp. table salt
•2 tsp. pumpkin pie spice, or less to taste
•1 cup canned pumpkin
•1/2 cup fat-free evaporated milk
•4 Tbsp. light whipped topping Instructions
1.Position rack in middle of oven.
2.Preheat oven to 350 F.
3.Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin).
4.Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate.
5.Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
6.Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell.
7.Bake until a knife inserted in center comes out clean, about 45 to 55 minutes.
8.Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.
It is so easy to look at someone & talk bad about them , but I have found the good in people is so nice to find..... a nice change. If good things are going on for you, it is much easier to be positive & look for the good in ...EVERYTHING!!!!!
Weight Watchers Pumpkin Pie with Graham Cracker Crust
3 POINTS per serving
Ingredients
•3 oz. reduced-fat cinnamon graham crackers, about 5 1/2 sheets
•1 Tbsp. packed light brown sugar
•2 Tbsp. unsalted butter, melted
•2 large egg whites
•1 large egg
•1/2 cup dark brown sugar
•1/4 tsp. table salt
•2 tsp. pumpkin pie spice, or less to taste
•1 cup canned pumpkin
•1/2 cup fat-free evaporated milk
•4 Tbsp. light whipped topping Instructions
1.Position rack in middle of oven.
2.Preheat oven to 350 F.
3.Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin).
4.Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate.
5.Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
6.Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell.
7.Bake until a knife inserted in center comes out clean, about 45 to 55 minutes.
8.Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.
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