Newsletter, week of October 7th

Last Week

Don't think of this as a diet - it's a lifestyle! That means you get a new vocabulary that doesn't include deprivation.

This Week

Losing weight successfully isn't just about making the right food choices. It's about making an inner transformation of behaviors, thoughts and feelings. It's deciding what you want, determining what it will take to get there, believing in yourself, motivating yourself, asking for help and thinking positive.

Kudos

Robert visited us Wednesday morning, and lucky for us we got to give him his 20 pound star AND his 10% keychain!

WW Product of the Week

It's a Fruities sale! Buy 2 packs of Fruities and get the third one free. These little chewy candies can help you keep busy, with a Points value of just 1. Now is a great time to stock up.

Non-WW Product of the Week

If you think that hot dogs have to be an occasional treat because they are high in fat, think again! Check out Ballpark Fat-Free Franks. One hot dog has only 40 calories, can you believe it? This particular frank comes highly recommended by the Monday night crew.

Recipe of the Week

I know it's only October, but OMG IT'S OCTOBER! Here's a recipe that might look good on your Thanksgiving day table. It's from our new Best Ever Desserts cookbook.

Pumpkin-Ginger Chiffon Pie
Serves 8
5 Points

15 oz. can pumpkin puree
3/4 cup sugar
1 large egg
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
2 envelopes unflavored gelatin
12 oz. can evaporated skim milk
1 cup thawed frozen fat-free whipped topping
6 oz. prepared low-fat graham cracker crust
2 tsp chopped pecans, toasted

Whisk together the pumpkin, sugar, egg, cinnamon, ginger, cloves and salt in a large bowl until blended; set aside.

Sprinkle the gelatin over the evaporated milk in a medium saucepan. Let stand until softened, about 5 minutes. Heat over medium heat, stirring occasionally, until the gelatin is completely dissolved, about 2 minutes. Stir in the pumpkin mixture and cook, stirring constantly, until the mixture just begins to boil. Pour into a medium bowl; refrigerate until the filling begins to set, about 40 minutes.

Whisk the pumpkin mixture until smooth and creamy. With a rubber spatula, gently fold in the whipped topping until blended. Spoon into the crust, spreading evenly; sprinkle with pecans. Refrigerate until firm, at least 2 hours or up to overnight.

Tip of the Week

Keep your "star catcher" where you can see it. Nothing is more motivating than the success you've already experienced.

Quote of the Week

"How does one become a butterfly? You must want to fly so much that you're willing to give up being a caterpillar." - Trina Pallus