Thanksgiving in the USA is approaching quickly, and although we like to think about the turkey and the football and the vacation we have from work or school, we also should be remembering what we’re thankful for. Something I observed this week, has had me thinking about how fortunate I am to have a wonderful, healthy family.
I was at the gym the other day doing some stretching on the floor after a run, and next to me was a Mother with her daughter. The daughter was mentally disabled. This Mother was doing exercises with her daughter- which doesn’t seem like any big deal, except that this Mother was so loving and gentle and patient with her daughter… giving her kisses and praise throughout their time together. For some reason this scenario has stuck with me this week. That little girl is so very fortunate to have that Mother. Just think what her life may have been like had she been born to someone without those wonderful qualities? It’s made me take a good look at my relationship with my own child… and how much time I spend with him, how much we talk, what we say to each other and and what our relationship is really like. It’s the time of year to think about what we’re grateful for, and I’m definitely grateful for my family.
I feed my family well. I make warm dinners and homemade treats almost daily. And I’m pretty sure they’re grateful for all of that. I’m even a little conscientious about making healthy things from time to time, like this Low Fat Pumpkin Cheesecake.
Cheesecake is pretty much my favorite dessert of all time. It might sound a little out-of-sorts, but as food goes… I’m thankful for cheesecake. I like it plain and unadorned, and I often dream about that red velvet type. I wanted to have cheesecake at my wedding, but it was nixed by my husband. Why I listened to him, I’ll never know.
I’m not the genius behind this cheesecake… Cooking Light is… but I have to say that I was pretty skeptical about how it would turn out. The crust is made from low fat vanilla wafers, and the filling has quite a lot of that fat-free cream cheese in it. How good could it be with all that reduced fat stuff in it, right?
But you know what’s great about this cheesecake? It’s creamy, it’s rich, and it’s delicious, EVEN THOUGH it’s low fat! I was surprised. Very surprised, in fact. Remember… I’m a big cheesecake fan here, and this cheesecake turned out to be some pretty incredible stuff. It’s a nice “alternative” dessert to include at Thanksgiving (because I’m a firm believer that you should have at least a couple of dessert options on Thanksgiving Day!) And if you have to eat gluten free, I’ve included tips on how to (very easily) adapt this recipe to be GF.
This recipe can be found here: Low Fat Pumpkin Cheesecake
Nutritional information & WW Points included
I’m also thankful for YOU, Dear Readers! Thank you for visiting my little recipe site and keeping it alive. I love your comments and tips and your willingness to try my recipe favorites. It all makes me very happy, and I love what I do!! 🙂
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