"Nice Cream" Pie

Craving a cool refreshing ice cream dessert as the weather is getting warmer? Watching your calorie intake too? This pie is like an ice cream dessert but nicer on your waistline. Ice Cream... Nice Cream... Get it? Fine, the name is lame, but the pie is delish!

1/2 tub Lite Cool Whip
1 individual container lowfat yogurt (any flavor, but lime is especially fabulous - key lime pie without the guilt!)
6 prepared individual graham cracker crusts

Fold the yogurt into the Cool Whip and divide among graham cracker crusts. Freeze, defrost for about 20 minutes before eating... & devour!

Each pie has around 160 calories. Yum!

Chocolate Chip Pumpkin Bread

YUM. That's all I have to say about this.

4 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups sugar
3/4 cup softened butter
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not p.pie.mix)
1 cup mini-chocolate chips, plus 2 Tbs more for "sprinkling"
2 Tbs chopped pecans, for "sprinkling"
2 Tbs sugar, for "sprinkling"

Preheat oven to 350. Grease & flour bottom only of 2 loaf pans.

In medium bowl, stir flour, baking soda, salt, cinnamon & nutmeg until well combined. Set aside.

In large bowl, beat sugar & butter with an electric mixer on medium until creamy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Turn mixer on low & add pumpkin & water. Slowly add flour mixture and mix on low for about 1 minute. Stir in 1 cup of the chocolate chips. Spread evenly pans & sprinkle tops with remaining chocolate chips, pecans and sugar.

Bake for about 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10-15 minutes; gently remove bread from the pans and place on cooling rack. Let cool completely before serving, about 1-2 hours.

I like to serve this with cream cheese or peanut butter, but its just as good plain.