55 Calorie Maple Cinnamon Butter

I love the honey butter at restaurants like Longhorn Steakhouse and Redstone - so I thought I would try to make my own low calorie and dairy free version - I thought this turned out really well and it is only 55 calories per tablespoon - regular butter is 100 calories per tablespoon and regular honey cinnamon butter is probably even more than that!

I used Earth Balance Whipped as a butter alternative but you could use any variety you like -

This recipe is gluten free, dairy free, and vegan!

Recipe:

2 tbsp Earth Balance - 160 calories

1 tbsp Sugar Free Maple Syrup - 7 calories

1 tsp Cinnamon                                             

= 167 calories, about 55 calories per tablespoon

(vs. regular butter 100 cal per tablespoon)

1. Measure out butter in a small custard cup

2. Add syrup and cinnamon

3. Mix thoroughly (I used a fork)

4. Add more cinnamon or stevia if desired, store in refrigerator and use on toast, crackers, pancakes, waffles etc.

Skinny Pumpkin Butter (165 Calories for a Whole Jar!)

I picked up some Pumpkin Butter from the Apple Holler - it was soooo sweet, and 40 calories per tablespoon. I checked out the ingredients and thought to myself "Hey, I could make this"

My version didn't use any refined sugar - all you need is Stevia, Sugar Free Maple Syrup, Apple Sauce, Pumpkin and Spices!

Pumpkin Butter is great on fruit, toast, bagels, pancakes, oatmeal, or anything else you want to add a Fall twist to!

This Pumpkin Butter is Gluten Free, Dairy Free, Vegan - and it has less than 6 calories per tablespoon!

Recipe: (Makes one large jar, or about 28 tablespoons)

1 can Pumpkin - 120 calories

1/4 cup Unsweetened Apple Sauce - 25 calories

1/4 cup Stevia

1/4 cup Sugar Free Maple Syrup - 20 calories

Cinnamon, Allspice, Cloves and Ginger to taste(or Pumpkin Pie Spice)        

= 165 Calories for entire jar - or 5.8 calories per tablespoon

1. Mix together all ingredients, add to saucepan

2. Bring mixture to a boil

3. Reduce heat, allow mixture to simmer for 35-40 minutes, cover with lid ajar, stirring occasionally

4. Remove from heat, secure lid on saucepan and let rest for 5 minutes

5. Pour into jar and allow to cool - Store in refrigerator!