Wednesday, November 24, 2010


I had my JC consult this morning and am pleased to report that I am down another 1.6 pounds! I wanted to be at 160 for Thanksgiving and I'm just about there - 160.6. Very pleased and motivated to keep on going! I can't wait to get down into the 150's, isn't it funny how those numbers are so depressing when they're going up but fantastic when they're headed down?

What's everyone cooking for Turkey Day? I'd already decided to eat my JC Turkey & Gravy because it is so delicious, I truly don't feel deprived, but will be cooking the traditional dinner for my family. I will have a couple glasses of wine and "volumize" my meal with lots of veggies, and will have a slice of pumpkin pie for dessert. Not the usual 400-calorie pie, though; instead I'll be making this one courtesy of Hungry Girl:

HG's Too-Good-To-Deny Pumpkin Pie


For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS

Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

The nutritional content is similar to the JC desserts so I can easily substitute, guilt-free. Now, that's something to be thankful for!

Have a Beauty-Full Day,


  1. I am thankful that Sue and I got to meet you, the boy and the bro !! Happy Holiday !

  2. Congratulations on your success with Jenny Craig! :)

  3. Hope you have a wondeful Holiday! Enjoy that wine and pumpkin pie! You deserve it!

  4. Allan, we are thankful we met you and Sue as well! xoxoxo

  5. Thank you, Dixiechick, I sure did! ;)

  6. Happy Thanksgiving to you and yours... one day late - we had a lovely but crazy gathering yesterday (no surprise there... :-)

    How did the pie turn out? - I forwarded the recipe to Sarah, who was going to make it... but then her boss gave us a pumpkin cheesecake, so we ate that instead (in addition to pecan pie, coconut custard, apple crumble and cheesecake brownies!)...

    I ate in moderation/non-deprivation and had my first glass of wine (which segued to a second) in 3 months - back on program today...