• "Pimped Out" Pumpkin Pie Pancakes

    Fluffy and flavorful pancakes made with classic pumpkin pie ingredients

    1 cup whole wheat flour

    1 cup all-purpose flour

    1-1/2 tsp baking powder

    1-1/2 tsp pumpkin pie spice

    ½ tsp each baking soda and salt

    1 can (14 oz/370 mL) 2% evaporated milk

    1 cup canned pure pumpkin

    ¼ cup brown sugar (not packed)

    2 eggs

    2 tbsp butter, melted

    1 tsp vanilla

    ¾ cup each vanilla-flavored Greek yogurt and pure maple syrup

    Preheat griddle to medium-high heat. Combine both flours, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Mix well. In a medium bowl, whisk together milk, pumpkin, sugar, eggs, butter and vanilla.

    Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened.

    Spoon batter by 1/3-cupfuls onto preheated griddle that has been lightly coated with cooking spray. Gently spread batter to about 4-inch diameter. Cook for about 1-1/2 minutes per side, or until pancakes are golden brown and cooked through. Be careful not to burn them. Serve immediately topped with vanilla yogurt and maple syrup.

    Makes 12 medium pancakes

    Recipe Tip--If you don't have pumpkin pie spice, use 1 tsp ground cinnamon + ¼ tsp ground ginger + ¼ tsp allspice instead.

    Per pancake (with yogurt and syrup)-- 217 calories, 3.9 g total fat (1.7 g saturated fat), 6 g protein, 40 g carbohydrate, 2.1 g fiber, 47 mg cholesterol, 270 g sodium

    Merry Cherry Cheesecake

    Simple and scrumptious cherry cheesecake squares with a hint of lemon

    1½ cups graham crumbs

    ½ tsp ground cinnamon

    3 tbsp butter, melted

    ¼ cup freshly squeezed lemon juice

    1 pkg (1/4 oz/7 g) unflavored gelatine

    2 pkgs (8 oz/250 g each) light cream cheese

    2 cups light (5%) sour cream

    1 can (10 oz/300 mL) low-fat sweetened condensed milk (such as Eagle Brand)

    Grated zest of one lemon

    2 cans (19 oz/540 mL each) reduced-sugar cherry pie filling

    To make crust, combine graham crumbs and cinnamon in a medium bowl. Add melted butter and stir using a fork until crumbs are moistened. Spray a 9 x 13-inch baking dish with cooking spray. Press crumb mixture firmly and evenly over bottom of dish. Refrigerate while you prepare the filling.

    Measure lemon juice in measuring cup. Sprinkle gelatine over lemon juice and let stand for one minute. Add ¼ cup boiling water. Mix well, until gelatine is dissolved. Set aside.

    To make filling, beat together cream cheese and lemon juice mixture on high speed of electric mixer until smooth. Add sour cream, sweetened condensed milk and lemon zest. Beat again until well blended. Pour filling over prepared crust and spread to edges of pan. Cover and refrigerate for at least 3 hours until set. Spread cherry pie filling over cream-cheese mixture. Cover and refrigerate until ready to serve.

    Recipe Tips--Take the cream cheese out of the fridge about 30 minutes before you make the cake. It's easier to beat cream cheese if it isn't cold. Don't omit the lemon juice from this recipe—it, along with the gelatine, helps the filling set. (If you leave it out, the filling will be runny.) Don't forget to grate the zest from the lemon before cutting it in half to squeeze out the juice!

    Makes 18 cheesecake squares

    Per square-- 248 calories, 8.9 g total fat (5.5 g saturated fat), 7 g protein, 37 g carbohydrate, 0.3 g fiber, 28 mg cholesterol, 212 mg sodium

    Hakuna Frittata

    Simple and delicious vegetable and herb frittata with feta cheese