Cooking with Ellen

(Not very Healthy!)
1 ½ cups sweet potatoes (or 2 medium sweet potatoes)
2 sticks butter
1 cup sugar
1 can sweetened condensed milk
1 Tbsp vanilla
3 eggs
2 pie shells (unbaked)
Preheat oven to 350 degrees. Peel and boil sweet potatoes until tender. Drain and mash potatoes while hot in a medium-sized bowl. Add butter and mash again. Add sugar, milk, [...]

Crust:
2 cups graham cracker crumbs
¼ cup Splenda blend for baking
¼ cup lite butter, melted
1 egg white
Preheat oven to 350 degrees. Combine cracker crumbs, sugar, butter, and egg white in a medium bowl. Stir until blended. Press in bottom of 9-inch springform pan. Set aside.
Filling:
4 8-ounce packages lite and/or fat free cream [...]

The health benefits of pumpkins:
- High in potassium, beta carotene, vitamin C, calcium, fiber, other vitamins and minerals
- Pumpkin seeds: high in zinc and unsaturated fatty acids (the good fats)
To prepare:
- To use fresh pumpkin instead of canned, cut pumpkin into small pieces and remove peel. Boil for 15-20 minutes in lightly salted [...]

8 ounces fat free cream cheese
1 cup pumpkin
1/4 cup Splenda blend for baking
2 teaspoons pumpkin pie spice
Beat cream cheese and pumpkin until smooth. Add sugar and spice. Beat again.
Serve with fruit, cookies, toasted bagel chips, or cinnamon grahams.
Adapted from Good Housekeeping magazine

4 ounces fat free cream cheese, softened
1 Tbsp milk
1 Tbsp Splenda blend for baking
1 tub (8 oz) whipped topping, thawed, divided
1 graham cracker pie crust
1 cup low-fat milk
1 can (15 oz) pumpkin
2 packages (4-servings each) sugar-free instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1 Tbsp milk, and Splenda in [...]