Craving Pumpkin after Bariatric Surgery?

After you have weight loss surgery, some things will (hopefully) never cross your lips again, especially some of the more popular fall holiday fare. While you are sure to have a few cravings for those old favorites you used to love, now is the time to find new ways to enjoy these flavors without the empty calories and excess sugar.

Pumpkin Mousse, Pumpkin Pie …Oh My!

When you think about the flavors of fall, pumpkin is probably one of the first to cross your mind. The delicious taste of rich pumpkin mousse or a freshly baked pumpkin pie can be almost more temptation than a body can handle, but with a little fore planning, you can beat this craving with some Bariatric approved pumpkin recipes.

Bariatric Pumpkin Pie Recipe

Four ounces of light or fat free cream cheese, softened
One tbsp. skim milk
Three packets of Splenda sugar free sweetener
One 1/2 cups of Cool Whip Lite
One 9” graham cracker pie crust
One cup skim milk, cold
One 16 oz. can of pumpkin
Two pkgs. of sugar free vanilla instant pudding in the four serving size
One tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

In a large bowl, add the cream cheese, 1 tablespoon of milk and the three packets of Splenda, whisking until smooth. Stir in the whipped topping and spread across the bottom of the graham cracker crust.

Next, pour one cup of milk into a large mixing bowl and add pumpkin, spices and pudding mix, beating with the wire whisk until blended well. Your mixture should be thick, allowing you to spread it over the cream cheese layer.

Refrigerate the pie for at least four hours or until the pumpkin pie is fully set. Garnish with additional whipped topping. Without the topping, one slice of pie is only 218 calories, eight grams of fat and five grams of protein.

Makes 8 servings

Bariatric Approved Pumpkin Mousse Recipe

One pkg. instant sugar free vanilla pudding in the six serving size
Three cups skim milk
½ cup solid packed canned pumpkin
One tsp. pumpkin pie spice
½ cup Cool Whip Lite
One cup plain yogurt
One tsp. vanilla extract

In a large bowl, add pudding mix and skim milk, beating for approximately two minutes before folding in the rest of the ingredients above. Spoon into cups or stemmed glasses and garnish with a
sprinkle of cinnamon and a dollop of Cool Whip Lite. Each cup holds only 106 calories, one gram of fat and seven grams of protein.

Makes six servings.

You can make these recipes anytime you crave pumpkin, but when the fall holidays roll around, be sure to have some on hand to curb your yen for the foods that will keep you from reaching your goal weight.

Pumpkin Roll Recipe won’t Sabotage Weight Loss

Before having Bariatric surgery, the beginning of October might have marked the onset of your fall baking season. Now is likely the time when those cookbooks are unearthed and you began to budget for longer grocery lists to bake and create all of your favorite fall dishes.

Enjoy this Pumpkin Roll Recipe without Remorse!

In some homes, certain dishes and baked goods are not only a family favorite, but a time honored family tradition. One recipe that is often considered traditional this time of year is the Pumpkin Roll. While there are a lot worse things you could be eating, the bread-like consistency could leave you feeling ill or suffering from ‘Dumping Syndrome’ due to the sugar content.

Don’t worry because, with the recipe below, you will be able to share a traditional pumpkin roll with family after Bariatric surgery. This recipe is fairly simple to make and offers very little remorse, and tastes so good you just might talk everyone into a newer, more healthy holiday tradition.

Bariatric Approved Pumpkin Roll Recipe

One cup almond meal
One tsp baking powder
Two tsp cinnamon
One tsp ginger
½ tsp nutmeg
½ tsp allspice
¼ tsp salt
One ½ tsp unflavored gelatin powder
¾ cup Splenda
One cup canned pumpkin
Four eggs
¼ cup canola oil
½ cup water
One eight oz pkg light cream cheese, softened
One tsp vanilla
¼ cup sugar-free maple syrup
Preheat your oven to 375° Fahrenheit and prepare your jelly roll pan with nonstick
spray. Next, line the pan with parchment and spray the top of the paper.

In a large mixing bowl, add all of the dry ingredients and mix them up well. Add pumpkin, oil, eggs and water before beating for three minutes before pouring into the prepared jelly roll pan.

Turn the oven temperature down to 350° Fahrenheit and bake for approximately
15 to 18 minutes, or until a toothpick inserted into its center comes out clean. Be very careful not to over-bake.

Remove from oven and allow the roll to cool in the pan for about five minutes before covering it with a clean dish towel and flipping it upside down, carefully peeling away the parchment paper.

Next, gently roll the cake up inside the dish towel, beginning with a long side. This will create a cake roll that is long and thin. Allow to cool for 10 to 15 minutes.

Finally, blend the cream cheese, vanilla, and syrup together in another mixing bowl. Unroll the cake carefully, flattening it without too much force.

Spread the cream cheese filling mixture onto the cake and very gently roll it back up. Allow the pumpkin roll to cool completely inside the refrigerator until time to serve.

This Bariatric recipe should provide about 15 slices or servings. Each serving contains approximately 130 calories, four grams of protein and ten grams of fat.