Upside Down Coconut Almond Banana French Toast

1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/3 cup brown sugar corn syrup

1 cup coconut
1 cup chopped almonds

4 medium bananas, sliced
1 loaf Pepperidge Farm Brown Sugar Cinnamon Bread, torn into small pieces

1-1/2 cups Egg Beaters
1 1/2 cups milk
1 tablespoon vanilla

Spray a 9 x 13 pan with cooking spray.

In a medium bowl stir together brown sugar, butter, corn syrup, and coconut. Spread evenly in baking dish. Cover mixture with sliced bananas. Sprinkle almonds on top of mixture in pan. Top with bread pieces.

Whisk together Egg Beaters, milk, and vanilla. Pour over bread.

Cover and refrigerate overnight.

Preheat oven to 325. Bake for 50-55 minutes or until a knife inserted in the center comes out clean.

Serve portions upside down.

***Note***If serving to a large group turn over into another casserole dish to serve easier.

Brown Sugar Cinnamon Raisin Bread

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar

2 tsps cinnamon sugar

1/4 cup raisins

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread brown sugar, 1 tsp cinnamon sugar, and raisins on dough leaving a 1 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle remaining cinnamon sugar on top of loaf.

Bake according to bread dough package directions.

Apple Pie Bread

1 loaf frozen bread dough

1 tsp sugar

1 egg, beaten

2 cups apple pie filling

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread apple pie filling over bread leaving a 1-1/2 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle sugar on top of loaf.

Bake according to bread dough package directions.

Overnight Butternut Squash & Pumpkie Pie Oatmeal

1/4 cup steel cut oatmeal
1 cup butternut squash puree

1/4 cup pumpkin butter

1 cup water

1/2 oz Bosky Acres Cranberry Cinnamon Goat Cheese

Combine oatmeal, squash, pumpkin butter, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in goat cheese right before eating.

Makes 1 serving = 4 points

Shortcut Blueberry Coffee Cake

1 package white cake mix

1 cup milk

3/4 cup Egg Beaters (3 eggs)

1/3 cup oil

1/2 stick butter, melted

1 tsp almond extract

1 cup blueberries

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Sprinkle blueberries evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:

1 cup powdered sugar

1/4 tsp. almond extract

3-5 tsp. milk

In small bowl , blend icing ingredients.

Cinnamon Cream Cheese Frosting

1 8oz block cream cheese, softened

1 stick butter, softened

1 tsp cinnamon

1 tsp vanilla extract

4-5 cups confectioners sugar (to desired consistency)

Cream together cream cheese and butter. Add in cinnamon and vanilla extract. Slowly add in confectioners sugar with mixer on low speed.

Individual Lemon Cheesecakes

12 Golden Oreo cookies

8 oz lemon quark (you can sub 1 block 1/3 less fat cream cheese and 1/2 tsp lemon extract)

1/2 cup natural cane sugar

1 tbsp pure vanilla extract

2 eggs, at room temperature

1/2 cup 0% Honey Greek yogurt

Preheat oven to 275. Line standard muffin tins with liners.

Place 1 whole cookie in the bottom of each of 12 lined cups.

In the bowl of an electric mixer, beat the quark, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt.

Spoon batter evenly among the 12 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 25-30 minutes. Let cool on a wire rack.

Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

3.33 points for one cheesecake

Lighter Pumpkin Pancakes for 1

1/2 cup Fiber 1 Pancake Mix

1/2 cup Unsweetened Vanilla Almond Breeze

1 tbsp pumpkin butter

1/2 tsp pumpkin pie spice

Combine above ingredients. Cook as directed on Fiber 1 Pancake Mix box.

Top with 1/4 cup Sugar Free Hungry Jack Syrup.

Makes 1 serving = 3 points