Pumpkin Spice Cheesecake Mousse Mini Desserts

It’s no secret here at NTTC that I love mini desserts.

Not only do they offer great portion control, but they’re so dang cute!  I mean, check these little guys out!

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake

I adapted this recipe from the red velvet version I made earlier in the year.  And, I think I like them just as much transitioned into a spicy fall treat!

Pumpkin Spice Cheesecake Mousse Mini Desserts

Adapted from this recipe

Serves 16

1 small box sugar-free, fat-free cheesecake flavored instant pudding mix
1 container light Cool Whip
1 1/2 cup skim milk
1/2 cup spice cake mix
1/8 tsp. pumpkin pie spice
2 full sheets of graham crackers, crushed
sprinkles (optional)
INSTRUCTIONS

1.  Whisk together the pudding mix and the milk with an electric mixer.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
2.  Working quickly, sift in the spice cake mix and whisk together.  Note:  Use a sifter, as otherwise, the cake mix clumps can cause a consistency issue.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
3.  Add pumpkin pie spice and whisk together.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
4.  Use a rubber spatula to fold in the cool whip. Incorporate completely.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
5.  Puree the graham crackers in a food processor until finely ground.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
6.  Move mousse to a ziploc bag or a container that will allow you to pipe the mousse into the shot glasses.  Note:  I picked up little squeeze bottles at Crate and Barrel, and I’ve seen them at Pier One too!

7. Place 1 tsp. of graham crackers at the bottom of the shot glass, and then add mousse to begin the layering process.  Repeat until you reach the top of the glass.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
8.  When you reach the top of the glass, sprinkle with a tiny bit of graham crackers and top with pretty white nonpareils.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
9.  Refrigerate until it’s time to serve, and watch your guest ooooo and ahhhh over how good these are!!

 Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake

Per 1 mini dessert serving:

CAL 106; CARB 15g; FAT 4g; PROT 1g; FIB 0g; WW Points Plus: 3

 

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Mozzarella-Stuffed Pizza Burger

When I made that beautiful marinara sauce a few weeks back, I kept a bit in the refrigerator to eat throughout the week…  and it was about the same time that the Blogtastic Survey was going on, and one of y’all mentioned you liked my burger recipes.  With that little bit of synchronicity… the Pizza Burger was born.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Oh, delicious beautiful burgers… how I’ve missed you.  This one is CRAZY easy to make, and really it’s the sauce that makes this burger.  Here’s how I made it…

Mozzarella-Stuffed Pizza Burger

Serves 1

INGREDIENTS

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

4 oz. extra lean ground beef or turkey

1 Tbsp. diced onion, heaping

1/4 tsp. Williams-Sonoma Pizza Seasoning

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/8 tsp. garlic salt

1 wheel Mini Babybel Light Mozzarella Cheese

salt and pepper 

cooking spray

1/4 cup Super Simple Marinara Sauce or your favorite sauce

INSTRUCTIONS

1.  In a small bowl, add your ground meat and onions.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

2.  Add your seasonings and mix well.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

3.  Take half of the meat mixture and form a patty.  Add the mozzarella wheel on top.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

4.  Top the mozzarella with the remainder of the meat mixture, sealing the edges.  Place the burger on a plate, and season on both sides with salt and pepper, optional.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

5.  Heat a grill pan, skillet, grill, or George Foreman, spraying the pans with cooking oil before adding the meat to the grill.  Cook burger for several minutes on each side until done.

6.  Remove to a plate, and top with warm marinara sauce.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

7.  Serve with your favorite side dish (I chose Garlicky Spinach with Laughing Cow Cheese). PS… Check out that gooey cheese below.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Per entire recipe serving:
CAL 225; CARB 9g; FAT 6g; PROT 34g; FIB 1g; WW Points Plus: 6

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Jenny Volumizing: Cheesy Chicken Fajita Quesadilla

There is something about the new Jenny Craig menu.

The new foods have been SO DELICIOUS and SO SATISFYING!  They’ve also given me an opportunity to try some new creative recipes, including this one that I’m sharing today!

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

I must say, the new quesadilla is REALLY good on its own.  It’s cheesy and spicy.. and tastes like a major indulgence.  For some reason, when I eat it… I’m missing the veggies, so I decided to load it up!  Adding not only onions and peppers, but also a little spinach just to bulk it up!

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Cheesy Chicken Fajita Quesadilla

Serves 1

INGREDIENTS

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

1 package Jenny Craig Baja Style Quesadilla

1/4 red pepper, sliced

1/4 onion, sliced

1/4 cup fresh spinach, sliced

1/8 tsp. Penzey’s Fajita Seasoning

cooking spray

salsa

INSTRUCTIONS

1.  Cook quesadilla on a plate for 45 seconds.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

2.  In a saute pan, cook your onion and pepper for about 3 minutes stirring frequently.  Add 1/8 tsp. fajita seasoning and mix well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

4.  Add spinach and sauté for an additional 1-2 minutes until the spinach wilts.  Note:  I made a little extra veggies for two quesadillas.  If you follow the ratios above, it should be perfect for one quesadilla.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

5.  Move the veggies to a small bowl.  Open the quesadilla, and remove the chicken and cheese mixture.  Using a small spatula, mix the cheese mixture with the veggies and combine well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

6.  Place the mixture back in the tortilla.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

7.  Heat your skillet to medium high heat and spray it again with cooking spray.  Return the quesadilla to the skillet, and good for about a minute on each side until browned and the insides cook well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

8.  Serve with your favorite salsa.  Note:  I used Trader Joe’s Organic Tomatillo and Yellow Chile Salsa.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

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Caprese Salsa

By now, you likely know I love all things that begin or end with the word “caprese.”  And, today’s salsa is a new love…

Caprese Salsa | No Thanks to Cake

This weekend, I had some ladies over for a CAbi Party!  If you’ve never seen CAbi’s clothing line, you should definitely check it out.  Unique high quality pieces for the ladies… and I love the whole line!

My CAbi consultant Teri encouraged me to keep the food simple for the party, since most people don’t like to try on clothes when they are feeling full.  Well, I tried Teri, but I just can’t resist putting out delicious food for folks coming over to my place.  Of course, I put together a spread including this tasty salsa.

I have to tell you though, this salsa is INCREDIBLY easy to make and made with simple, simple ingredients.  I found the idea on Pinterest, and the recipe linked back to my blog designer Cassie over at Back to Her Roots.  I scaled down the recipe a bit, and wow… so delicious!

Caprese Salsa

Adapted from Back to Her Roots

Serves 16

INGREDIENTS

Caprese Salsa | No Thanks to Cake

3 cups diced ripe tomatoes, seeded

1/4 cup fresh basil, chopped

1 cup mozzarella balls, in water

1 Tbsp. extra virgin olive oil

1 tsp. balsamic vinegar

salt

pepper

INSTRUCTIONS

1.  Dice your tomatoes.  Note:  I find that removing the seeds makes for the best salsa/pico de gallo.

Caprese Salsa | No Thanks to Cake

2.  Prepare your basil.  Note:  I always like to dice my basil into ribbons, chiffonade style.

Caprese Salsa | No Thanks to Cake

3.  Combine tomatoes, cheese, and basil in a large bowl.  Note:  I sliced each perillini ball into quarters.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

4.  Add olive oil and vinegar.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

5.  Toss to combine.  Add salt and pepper to taste.  Store in the refrigerator before serving.  Note:  My suggestion is to make and serve the salsa within a few hours for the best flavor.  

Caprese Salsa | No Thanks to Cake

6.  Enjoy with pita chips, 34 degrees crackers, or a healthy tortilla chip.  Note:  I served mine with Trader Joe’s Reduced Guilt Wholegrain Pita Chips.

Caprese Salsa | No Thanks to Cake

Per 1/4 cup serving (not including chips):
CAL 43; CARB 1g; FAT 3g; PROT 3g; FIB 0g; WW Points Plus: 1

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