by Lisa Lillien
Swirl chocolate pudding into the Cool Whip mixture, being careful not to over-stir.
Remove dough cups from the muffin pan and evenly distribute pudding mixture among them. Top each with ½ tablespoon caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve and enjoy!
MAKES 12 SERVINGS
You’ll Need: bowl, wire whisk, large baking sheet, parchment paper
Prep: 15 minutes
Cook: 10 minutes
oatmeal raisin softies
These are 50 percent cookie, 50 percent muff in top, and 100 percent DELICIOUS!!!
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PER SERVING (1 medium-large cookie): 125 calories, 2.5g fat, 120mg sodium, 23.5g carbs, 2g fiber, 10g sugars, 3g protein
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Ingredients
¼ cup brown sugar (not packed)
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ teaspoon baking soda
¼ teaspoon cinnamon
Dash salt
¾ cup old-fashioned oats
¼ cup raisins (not packed), chopped
Directions
Preheat oven to 350 degrees.
In a bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk.
Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth.
Add oats and raisins, and mix until both are thoroughly coated with batter.
Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3½ inches wide.
Place baking sheet in the oven and bake for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
Remove from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool completely. Enjoy!
MAKES 6 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
You’ll Need: bowl, wire whisk, large baking sheet, parchment paper
Prep: 15 minutes
Cook: 10 minutes
peanut butter oatmeal softies
The average peanut butter cookie this size has more than 300 calories and 18 grams of fat. Why chew it? These Softies will kick a PB cookie craving STAT.
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PER SERVING (1 medium-large cookie): 170 calories, 6.25g fat, 169mg sodium, 23.5g carbs, 2.5g fiber, 7.5g sugars, 5.5g protein
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Ingredients
¼ cup brown sugar (not packed)
¼ cup reduced-fat peanut butter, room temperatur
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperatur
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
½ teaspoon baking powder
Dash salt
¾ cup old-fashioned oats
Directions
Preheat oven to 350 degrees.
In a bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk.
Add flour, baking powder, and salt, and stir until completely mixed and smooth.
Add oats and mix until they are thoroughly coated with the batter.
Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3½ inches wide.
Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
Remove from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they’ve totally cooled.) Enjoy!
MAKES 6 SERVINGS
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HG Alternative!
If you can find Better’n Peanut Butter, use it. If you do, each Softie will have 140 calories, 3.25g fat, and 2g fiber. Woohoo!
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You’ll Need: bowls, wire whisk
Prep: 15 minutes
Chill: 45 minutes plus 3 hours
upside-down personal key lime pies
This recipe makes FIVE individual servings. No need to worry about cutting oversized and over-caloried slices. Whip up a batch on Monday, and enjoy personal-sized pies all week…
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PER SERVING (1 “pie”): 82 calories, 1g fat, 103mg sodium, 15g carbs, <0.5g fiber, 5g sugars, 1g protein
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Ingredients
One 4-serving package (or half an 8-serving package) Jell-O Sugar Free Lime Gelatin dessert mix
1 no-calorie sweetener packet
1½ tablespoons lemon juice
¼ teaspoon vanilla extract
2 cups Cool Whip Free, thawed
2 sheets (8 crackers) low-fat honey graham crackers, lightly crushed
Directions
In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes, until completely dissolved.
Mix in lemon juice, vanilla extract, and ½ cup cold water. Refrigerate for about 45 minutes, until slightly thickened but still mixable.
Stir in the Cool Whip. Whisk until thoroughly blended. Divide mixture among 5 small bowls. Refrigerate until firm, at least 3 hours.
Once ready to serve, evenly distribute crushed graham crackers over the pies. Eat up!
MAKES 5 SERVINGS
You’ll Need: 2 small microwave-safe bowls
Prep: 10 minutes
Cook: 5 minutes
hot fudge ’n brownie blitz
Whip up your very own brownie sundae. It’s a delicious little after-dinner project. Weeeee!
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PER SERVING (entire sundae): 190 calories, 2g fat, 134mg sodium, 40g carbs, 2.5g fiber, 23.5g sugars, 4.5g protein
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Ingredients
1 tablespoon traditional fudge brownie mix
½ teaspoon fat-free liquid egg substitute
½ cup fat-free chocolate ice cream
1 teaspoon mini semi-sweet chocolate chips
2 teaspoons Hershey’s Lite chocolate syrup
2 tablespoons Fat Free Reddi-wip
Directions
In a small microwave-safe bowl, combine brownie mix, egg substitute, and ½ teaspoon water, and mix well. Microwave for 45 seconds. Let stand for 5 minutes.
Using a fork, break up and crumble brownie into bits. (You can use your fingers, too—just make sure your hands are clean!)
Spoon ice cream into a small bowl, and top with brownie bits. Set aside.
Place chocolate chips in a small microwave-safe bowl, and cover with syrup. Microwave for 45 seconds. Mix well and pour over the sundae.
Top with Reddi-wip and dig in!!!
MAKES 1 SERVING
For a pic of this recipe, see the second photo insert. Yay!
You’ll Need: bowl, large pie pan
Prep: 5 minutes
Chill: 1 hour
upside-down pineapple crush
HG subscriber Molly inspired us to create this fantastic, creamy, pudding-and-wafer-packed desser
t. Yay, Molly!
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PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein
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Ingredients
One 20-ounce can crushed pineapple packed in juice, not drained
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional topping: Fat Free Reddi-wip
Directions
Combine undrained pineapple, pudding mix, yogurt, and Cool Whip in a bowl. Mix until uniform and free of lumps.
Pour into a large pie pan. Refrigerate for 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving. If you like, finish off each serving with a squirt of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
You’ll Need: mug
Prep: 5 minutes
that’s hazel-nuts! cocoa supreme
Sorry, Starbucks. We think 450 calories is WAY too much for a mug of cocoa. We like our version better. (Just being honest.)
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PER SERVING (entire recipe): 114 calories, 5g fat, 173mg sodium, 15.5g carbs, 2.5g fiber, 9g sugars, 3g protein
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Ingredients
One 25-calorie packet diet hot cocoa mix
2 teaspoons Coffee-mate Sugar Free Hazelnut powdered creamer
2 teaspoons unsweetened cocoa powder
2 teaspoons mini semi-sweet chocolate chips
¼ cup Fat Free Reddi-wip
Optional garnish: additional unsweetened cocoa powder
Directions
Place all ingredients except Reddi-wip in a mug. Add 1 cup very hot water, and stir until ingredients are fully dissolved, melted, and combined.
Top with Reddi-wip and, if you like, sprinkle with additional cocoa powder. Consume as soon as you can without burning your tongue!
MAKES 1 SERVING
You’ll Need: bowls, large pie pan
Prep: 10 minutes
Chill: 1 hour
scoopable creamsicle crush pie
Orange-y, vanilla goodness is only a few stirs, chops, and sprinkles away!
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PER SERVING (1/8th of dessert, about 2/3 cup): 112 calories, 0.5g fat, 284mg sodium, 25g carbs, 0.5g fiber, 15.5g sugars, 3g protein
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Ingredients
Two 10.5-ounce cans mandarin orange segments packed in juice, not drained
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
10 Reduced Fat Nilla Wafers, crushed
Optional topping: Fat Free Reddi-wip
Directions
Pour the juice from the oranges into a large bowl. Add pudding mix, yogurt, and Cool Whip, and mix until uniform and free of lumps. Set aside.
Place 8 orange segments in a small bowl, to be used later for topping, and refrigerate.
Roughly chop all the remaining oranges, and gently mix them into the pudding mixture.
Pour contents of the bowl into a large pie pan. Refrigerate for 1 hour, or until ready to serve.
Just before serving, sprinkle crushed Nilla Wafers over the majority of the top of the dish, leaving an uncovered circle in the center.
Arrange reserved orange segments decoratively in the circle. If you like, finish off each serving with a squirt of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
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For Weight Watchers POINTS® values and photos of all the recipes in this book, check out hungry-girl.com/book.
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chapter eleven
EZ & Crowd-Pleasy
The recipes populating this chapter are GREAT for parties and get-togethers.
Family members, party-goers, book-club attendees, etc., will LOVE them. We know because they’ve all been tested. Often. By very picky people.
You’ll Need: large skillet, nonstick spray, 9-inch by 13-inch baking pan, bowl, wire whisk
Prep: 15 minutes
Cook: 45 minutes
oven-baked omelette lasagna
This thing is HUGE, and the serving size is tremendous, too. If you like LARGE portions for SMALL amounts of calories, this dish is your dream come true.
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PER SERVING (1/6th of recipe): 182 calories, 4.25g fat, 664mg sodium, 12g carbs, 2.25g fiber, 5g sugars, 23g protein
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Ingredients
2 large zucchini
1 large portabella mushroom
1 onion, sliced
1 cup shredded part-skim mozzarella cheese
4 cups fat-free liquid egg substitute
1 teaspoon baking powder
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
¼ teaspoon salt
2 cups roughly chopped fresh spinach leaves
½ cup roughly chopped fresh basil
2 firm plum tomatoes
2 tablespoons reduced-fat Parmesan-style grated topping
Directions
Preheat oven to 425 degrees.
Cut zucchini lengthwise at an angle into ½-inch-thick slices. Remove stem from the mushroom, and cut cap into ½-inch-thick slices. Chop stem and set aside.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Working in batches, cook zucchini, mushroom slices, and onion for 3 minutes per side, removing skillet from heat and re-spraying it between batches.
Spray a 9-inch by 13-inch baking pan with nonstick spray, making sure to spray the sides as well as the bottom. Lay cooked veggies along the bottom of the pan. Sprinkle evenly with mozzarella cheese. Set aside.
In a large bowl, combine egg substitute, baking powder, garlic, Italian seasoning, and salt. Whisk until smooth and fluffy, about 2 minutes. Stir in spinach, basil, and chopped mushroom stem. Pour mixture over the cheese layer in the baking pan.
Place baking pan in the oven and bake for 20 minutes, until firm and lightly browned at the edges. Meanwhile, slice tomatoes and place on a layer of paper towels to absorb some of the moisture.
Carefully remove baking pan from the oven and top evenly with tomatoes. Sprinkle with grated topping.
Return it to the oven and cook for 5 minutes longer. Allow to cool slightly, and then dig in!
MAKES 6 SERVINGS
For a pic of this recipe, see the second photo insert. Yay!
You’ll Need: bowls, large (9-inch by 5-inch) loaf pan, nonstick spray
Prep: 15 minutes
Cook: 50 minutes
perfect pumpkin bread
This pumpkin bread IS perfect. And it’s great any time of year, so don’t let anyone tell you it’s a “fall food”!
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PER SERVING (1 thick slice): 143 calories, 0.5g fat, 281mg sodium, 31g carbs, 4.5g fiber, 9g sugars, 5g protein
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Ingredients
1¼ cups whole-wheat flour
¼ cup all-purpose flour
½ cup Splenda No Calorie Sweetener (granulated)
¼ cup brown sugar (not packed)
2¼ teaspoons baking powder
1½ teaspoons cinnamon
½ teaspoon salt
1/3 teaspoon pumpkin pie spice
One 15-ounce can pure pumpkin
½ cup fat-free liquid egg substitute
1 teaspoon vanilla extract
¼ cup sweetened dried cranberries or raisins (not packed), chopped
Directions
Preheat oven to 350 degrees.
In a large bowl, combine both types of flour, Splenda, brown s
ugar, baking powder, cinnamon, salt, and pumpkin pie spice.
In a medium bowl, mix pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.
Slowly sprinkle chopped cranberries or raisins into the batter, making sure they don’t all stick together, and mix to distribute them.
Spoon batter into a large loaf pan sprayed with nonstick spray. Bake in the oven for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn’t mean it’s undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!
MAKES 8 SERVINGS
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HG Alternative!
To make this bread into muffins, evenly distribute the batter among 8 cups of a muffin pan lined with baking cups and/or sprayed with nonstick spray. Cook for 35 minutes at 350 degrees, let cool, and enjoy!
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You’ll Need: bowl, baking sheet, small microwave-safe bowl, pastry brush
Prep: 15 minutes
Cook: 5 minutes
fruity bruschetta
Don’t knock the idea of fruit bruschetta until you try it. This stuff is so good, it will probably make you squeal when you taste it.
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PER SERVING (2 pieces): 78 calories, 1.5g fat, 92mg sodium, 15g carbs, 1g fiber, 6.5g sugars, 1.5g protein
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Ingredients
1 mango, diced
1 small banana, diced
½ cup diced strawberries
1 French baguette about
2 inches in thickness and at least
6 inches long
2 tablespoons light whipped butter or light buttery spread
½ teaspoon cinnamon
2 no-calorie sweetener packets
1/3 cup fat-free fruit-flavored yogurt (your choice)
Directions
