Yay!!! So Christmas is literally right around the corner with New Years coming up as well! It’s party time . . . and you know what that means. Food. And not necessariliy the kind you should be eating. But it’s the Holidays, right? Well, here’s some good news for those that would like a special treat. you can have your cake . .make that fudge, and eat it too! This recipe is really good, and although a portion size is small, it’s really rich and enjoyable. And no candy thermometer required! The fun thing about this recipe is that it can be personalized to your taste. You could add extra cinnamon, or even cayenne if you want to make a spicy Mayan fudge. Play around with it! Watch my how-to video and let me know what you think!
So I’ve made a few recipe videos for you! Jenny Craig has so many recipes on its website and I thought it would be fun to go through them and show you how to make a few. The first video is about making a healthier version of pumpkin pie. I know my family enjoys pumpkin pie throughout the holidays! Here it is! Be sure to comment and let me know what you think!
Most people do not think “diet” when they see a Pineapple Upside-Down Cake. To be fair, most cakes out there in general aren’t considered diet fare. Do not fret however; here is a Jenny Craig recipe for this comfort-food favorite that is tasty without going over top. By the way, if you haven’t already, you can register at the JC site and have access to a ton of healthy recipes.
Ingredients
1/3 cup reduced-calorie margarine
3/4 cup brown sugar, firmly packed
1/3 cup chopped pecans
1 (15.25oz) can sliced pineapple in juice
1/2 (18.25oz) package reduced-fat yellow cake mix
1/4 cup plus 2 tablespoons egg substitute
1/3 cup water
7 maraschino cherries with stems
Directions
Melt margarine in a 10-inch cast-iron skillet over low heat. Set aside 1 tablespoon margarine.
Add sugar and pecans to margarine in skillet, stirring well. Drain pineapple, reserving 1/3 cup juice. Discard remaining juice. Arrange pineapple over sugar mixture.
Combine reserved 1 tablespoon margarine, 1/3 cup juice, cake mix, egg substitute, and water. Beat with an electric mixer on low speed for 30 seconds. Beat at medium speed 2 minutes. Pour batter over pineapple in skillet.
Bake at 350° F for 35 minutes or until a wooden pick inserted in center comes out clean. Immediately invert cake onto a serving platter.