We had a strange happening last week in North Texas where I lived--when I left for work it was only 56F outside at 9:00am on September 10th. THIS HAS NEVER HAPPENED IN MY WHOLE LIFE! It's usually hotter than blue blazes in Texas until early November. It was delightful though, and totally put me in the mood for all things pumpkin so I created a little variation on the THM Trimffles that the sisters came up with when chaffles were a big deal a while ago. Here is the original Trimffle recipe here.
Pumpkin Pumpkin Spice Trimffles Recipe:
Ingredients:
1/4 c egg whites (carton kind are fine)
3 T of low fat mozzarella cheese
1 T canned pureed pumpkin
1/4 tsp pumpkin pie spice
1 tsp of parmesan cheese (green can kind is great!)
Directions:
•Plug in your mini Dash waffle maker.
•Mix all the ingredients together in a bowl. I just mix mine up with a fork.
•Sprinkle about 1/2 tsp of parmesan cheese on the bottom of the waffle iron. This helps your waffle not to stick. Don't use non-stick spray. The parmesan cheese takes care of this.
•Pour half the mixture into the waffle iron and sprinkle another 1/2 tsp on top of the mix and close the waffle iron.
•I like my waffles quite crispy so I cooked mine for about seven minutes, but I checked them at five minutes.
•Repeat for the second waffle.
Top with THM Syrup from Trim Healthy Table p516 or Trim Healthy Cookbook p480 and enjoy with some non-starchy veggies and an on plan Pumpkin Spice Latte for a delicious breakfast.
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