Tag Archives: weight-loss

Guilt Free, Easy Pumpkin Cheesecake

Guilt Free, Easy Pumpkin Cheesecake

Welcome Back!

Back  Home = happy place (physically & mentally)

Bridges = help us get there

Tired of the same ol’ Pumpkin Pie… Looking to make something delicious and different this year…???



O.  M.  G..    I did it!!!

Just in time for Thanksgiving dinner… I created a recipe for a Guilt Free Pumpkin Cheesecake that tastes AMAZING and it’s sooooo easy to make!!!!

Cheesecake is probably one of my very favorite desserts!  My love affair with cheesecake started back in the late 60’s when I was just a kid.  My mom used to make a gram-cracker crust cheesecake smothered with Comstock canned cherries on top.  But, back then I wasn’t concerned with calories, sugar or fat content, like I am nowadays.

Even though I LOVE cheesecake, there are three reasons I’ve never tried to make one.

1. I’ve never used or owned a spring-form pan.

2. I thought cheesecake was hard to make.

3. They’re full of calories, fat and sugar… And I’d probably eat the whole thing!!

Now, thanks to a little determination to find a healthy option, I’ve created my own recipe.

Just follow the easy directions below and Bon Appetit!!!


Guilt Free, Easy Pumpkin Cheesecake

Preheat oven to 350 degrees F

Spray 2 pans with Pam.  I used one 8×8 square (and had enough filling left over for a loaf pan too)


Low Fat Honey Maid Honey Graham Crackers

3 (8oz) packages Greek Low-fat cream cheese

1 (15oz) can pureed pumpkin

3 eggs

1/4 cup fat free sour cream

1/2 cup Splenda

scant 1/2 teaspoon ground cinnamon

dash nutmeg, ground cloves, all spice, pumpkin pie spice  (use amounts and types of spice to your preference)

2 tablespoons all-purpose flour

1 cap-full extract (I use almond, can also use vanilla)


  • Line bottom of pan with a single layer of graham crackers.  You may need to carefully break them to cover the entire bottom.

(A traditional graham cracker crust adds unnecessary butter, and sugar)


  • In a large bowl, beat Greek cream cheese until smooth.  Add pumpkin puree, eggs, sour cream Splenda, spices, flour and extract.  Beat together until creamy.
  • Pour over crust. Spread out evenly with rubber scraper.

Bake in oven for 50-60 minutes.  Remove from oven and let cool.  Cover with plastic wrap and refrigerate a minimum of 4 hours.


  • It is so delicious, dense, rich and creamy you can serve it plain or add a dollop of fat free/ sugar free Cool Whip on top!!  Enjoy…

Your Welcome!!!



Let us know how yours turned out… Leave a comment below.




Miracle Soup (coveted Italian family recipe)

Miracle Soup (coveted Italian family recipe)

Welcome Back !!!


Back  Home = happy place (physically & mentally)

Bridges = help us get there


Some of us in the Northeast are facing changes in climate with subzero temps.  Even though I was born and raised in Buffalo, New York… I’m still not a fan of Looooong, cold & snowy winters.
There are days the snowscapes can be breathtakingly beautiful… But, my happy place (my Back Home) is to view it from afar.  Preferably wrapped in a warm blanket, inside my warm cozy living room while enjoying a comforting cup of steaming hot Miracle Soup.  Here’s an easy recipe you can make for yourself, your family, or share a batch with your coworkers & friends.


My Nani came from Sicily and brought with her the best healthy and wholesome recipes.  Make a big pot and trust me…
It will keep you warm and cure whatever ails you!!


My kids LOVED it so much they’re the ones that called it Miracle Soup.
My 27 year old son stills call me from California for the recipe!!


Nani’s Miracle Soup ( a Bridge to get you through the cold winter months)

  • 1 whole cut up chicken (∗ I use skinless, boneless breast, it’s the easiest)
  • 3 boxes (32 oz) Unsalted chicken soup/stock (I use  Swansons )
  • 1 packet sodium free chicken boullion- optional for flavor boost
  • 1 whole medium onion, diced
  • 1-2 containers of grape tomatoes
  • 2 stalks of celery, diced
  • 2 bags (8/10 oz) shredded carrots
  • 1 large bag fresh spinach
  • 1 bay leaf
  • some snips of green onion- optional
  • salt & pepper- optional
  • 1 box small pasta (I grew up on Pastina , my kids prefer Orzo)
♦ Put all your ingredients (except pasta) into a large stock pot and bring to a boil, stir regularly


♦ Cover with a lid and turn down to simmer until chicken is tender


♦ Remove the chicken onto a platter and allow to cool.    Then deskin, debone the chicken & cut meat into bite-sized pieces.  ∗ This is when it’s much easier to use boneless, skinless chicken.  Less mess!


♦ Add cut-up chicken back into soup


♦ Cook pasta according to box directions, in a separate pot (turns out, the presence & proportion of pasta in ones soup is a very personal option)


♦ Remove bay leaf


♦ Serve HOT, garnish with grated Parmesan/Romano cheese


Everyone likes very different ratios of   soup : pasta : grated cheese 
One of my kids prefers  5 : 55 : 40
another likes theirs 10 : 90 : 0
another likes theirs 45 : 45 : 10
How do you like yours?? Leave a comment!!


You can also add little bite sized Italian Meatballs.  If you’re interested in that recipe, just ask for it in a comment and I’ll get my Mom’s delicious recipe for you!!


This is such an amazing soup, I am so excited for you to try it!!!



Now we’re cookin!! 






Welcome to Bridges Back Home!!!!

My name is Lorilyn Bridges and I started this blog,  FB page and website to help people.


Life is forever changing. 

Changes = Challenges


These changes can be big or small, made by us or for us…

Controlled by us, others, or nature/climate and they can happen randomly.


Life is one amazing and wild ride.  Our journey is filled with many hills and valleys.  

 And the good news is we’re all in it together.


Back  Home = happy place (physically & mentally)

Bridges = help us get there


Identify your Back Home and the Bridges you use to get there!!


At BBH we are a community where you can celebrate your successes and failures, to help others along the way.  

And hopefully be enlightened as well!!


Welcome aboard!!