Pumpkin Cheesecake Brownies

(lightened-up) - 2 WW+ points & 89 Calories
serves 24-36

Pumpkin cheesecake and brownies come together to make a delicious bite.

Prep Time - 20 min

Cook Time - 40 min

Total Time - 1 hr

Brownie Batter

3/4 cup butter, melted

1/2 cup brown sugar

1/2 cup sugar

1 tbsp pure vanilla extract

1/4 cup pumpkin puree

1 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp salt

Cheesecake Batter

8 oz reduced-fat cream cheese, softened

1 egg

1/3 cup sugar

1/4 cup flour

1 tsp pure vanilla extract

1/2 tsp cinnamon

1 tsp pumpkin spice

1/2 cup pumpkin puree

Instructions

Preheat oven to 350

Line 8x8 square pan with parchment paper (or spray with nonstick spray, but I highly recommend parchment paper)

In the bowl of your stand mixer combine butter, sugars & vanilla until light and fluffy

Add in egg and pumpkin and continue mixing

In another bowl combine the dry ingredients and then gradually add them into the wet ingredients until just combined

In another bowl, either for your stand mixer or one that can be used with a hand mixer, beat together all the cheesecake ingredients, except for the pumpkin.

Divide cheesecake batter into 2 bowls and add pumpkin to 1/2 of the cheesecake batter

Pour brownie batter into prepared pan

Pour the cheesecake batter evenly over the brownies, and then pour pumpkin

batter over the cheesecake batter

Using a knife swirl the 2 cheesecake batters together to make a "swirly" design

Bake for 35-40 minutes, or until the center is set

Cool for 10 minutes in the pan then remove (by lifting the parchment paper) and continue to cool completely before cutting

These brownies are so rich and decadent you only need a bite to be satisfied!! ENJOY!!

Notes
Each square is only 2 WW+ points, for larger brownies (24 squares) each is only 4 WW+ points

Nutritional Info
Calories: 89 Total Fat: 4.3 g Saturated Fat: 2.7 g Trans Fat: 0.2 g Cholesterol: 20 mg
Sodium: 83.3 mg Total Carbs: 11.4 g Dietary Fiber: 0.6 g Sugars: 8.2 g Protein: 1.9 g

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Indonesian Rice w/chicken and Shrimps, and its under 500 calories too

Ingredients:
Serving size: 4

8oz Brown Rice
2 Tbsp Oil
12oz Chicken Breast cut into thin slices
2 carrot, peeled and cut into thin strips
2 small red pepper, chopped
8oz bean sprouts
8 green onions
4oz peeled prawns/shrimps
1 tsp minced garlic
2 Tbsp soy sauce
2 tsp Thai Seasoning
Pinch of brown sugar


Instruction:
1) Cook rice according to package instructions. When rice is ready commence with the remainder of the recipe.
2) Heat oil in a large non stick frying pan and stir fry chicken over a high heat for a minute to brown
3) Turn heat down slightly and add carrot and pepper, stir fry again for about 3 mins.
4) Add all the remaining ingredients including the rice, and cook over a medium heat for 2-3 mins, stirring gently all the time.
5) You may add a little chicken stock or water if the mixture appears to be sticking to the pan, or if you may prefer it slightly less dry.
Taste for seasoning and serve.