Two new recipes for a healthy new year

The two recipes I'm going to share with you today are easy to prepare, freeze well and contain pumpkin - which I've learned people either like or don't. However, I hope you'll give them a try. Often we think of pumpkin for Thanksgiving, but it is a winter squash.  Last time, I checked we are living through another winter (although it has been great weather so far).

Mini Pumpkin Cheesecakes

If you like cheesecake, you will enjoy the flavor of these mini cheesecakes.  Hopefully, the “mini” part encourages portion control.  (I know what you’re thinking: "you dietitians and your portion control.") As you check the nutrient analysis, notice that just slight modifications, can make a big difference in calories, carbohydrate, and fat.

• 12 reduced fat Vanilla Wafers
• 8 oz. light cream cheese, softened
• 2 eggs
• 1 cup sugar
• 1/2 cup canned pumpkin
• 1/4 cup all-purpose flour
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon

Preheat oven to 325 degrees. Line a 12-muffin pan with paper liners. Lay one Vanilla Wafer in the bottom of each cup, flat side down. Blend the cream cheese, eggs, sugar, pumpkin, flour, nutmeg, and cinnamon well. Fill each cup one-half full.

Bake for one hour. Cool for five minutes before removing to cool on a wire rack.

Makes 12 servings
Serving size: 1 mini cheesecake

These cheesecakes can be modified to reduce calories, fat and carbohydrate (though my taste testers did prefer the original recipe). Splenda can be substituted for the sugar and fat free cream cheese can be substituted for the cream cheese. I have included the nutrient analysis for all variations.

Oatmeal Pumpkin Muffins

Since the cheesecake recipe uses a small amount of canned pumpkin, I am including a muffin recipe to use the remainder.  The pumpkin muffin uses oat flour as a main ingredient.  Oat flour can be made at home using rolled oats - an easy way to add some heart healthy soluble fiber.

• 2 cups oat flour (recipe below)
• ¾ cup whole wheat flour
• ½ cup sugar or Splenda
• 2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. ground cloves
• 1 cup canned pumpkin
• ¾ cup low fat buttermilk
• 2 eggs
• 2 Tbsp. canola or peanut oil