Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories
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2 tablespoons plus 2 teaspoons fat-free liquid egg substitute
2 tablespoons plus 2 teaspoons no-sugar-added applesauce
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 teaspoons brown sugar (not packed)
2 teaspoons cinnamon
Directions
Preheat oven to 350 degrees.
To make the crumb topping, grind Fiber One in a food processor or blender to a breadcrumb-like consistency. Transfer crumbs to a medium mixing bowl and add all of the other topping ingredients. Stir with a fork until completely mixed. Then use the fork to break mixture up into small crumbles. Set aside.
In a large mixing bowl, combine all of the cupcake ingredients. Stir until thoroughly blended and free of lumps.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups. Evenly top each cupcake with crumb mixture, using your fingers to help form the crumbs.
Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool before removing cakes from the pan. Yummmm!
MAKES 12 SERVINGS
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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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red velvet insanity cupcakes
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PER SERVING (1 frosted cupcake): 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein
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You’d over to be insane to not flip over these breath colored liable cakes.
Ingredients
For Cupcakes
1 cup moist-style devil’s food cake mix (¼ of an 18.25-ounce box)
1 cup moist-style yellow cake mix (¼ of an 18.25-ounce box)
Two 25-calorie packets diet hot cocoa mix
½ cup fat-free liquid egg substitute
½ cup mini semi-sweet chocolate chips, divided
1 tablespoon red food coloring
1 teaspoon Splenda No Calorie Sweetener (granulated)
1/8 teaspoon salt
For Frosting
6 tablespoons Jet-Puffed Marshmallow Creme
6 tablespoons Cool Whip Free, thawed
¼ cup fat-free cream cheese, room temperature
1 tablespoon Splenda No Calorie Sweetener (granulated)
Directions
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip until mixed well. Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.
In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add ½ cup boiling water and stir until chips and cocoa mix have dissolved.
Add 1 cup cold water and mix well.
Pour cocoa mixture into a large mixing bowl. Add cake mixes, egg substitute, remaining chocolate chips, food coloring, Splenda, and salt. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but don’t worry—your cupcakes will puff up once baked!
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups. Bake in the oven for 15 to 20 minutes. Cupcakes will look shiny when done.
Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. Enjoy!
MAKES 12 SERVINGS
14-carat cupcakes
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PER SERVING (1 frosted cupcake): 133 calories, 1g fat, 197mg sodium, 26g carbs, 2g fiber, 11.5g sugars, 5g protein
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Lots of people think carrot cake is low in calories because it’s made with carrots. No chance. In fact, carrot cake often has MORE calories and fat than white or chocolate cake. Our guilt-free version, however, is low in calories and fat. It also rocks!!!
Ingredients
For Cupcakes
1½ cups shredded carrots, roughly chopped if shreds are long
1 cup moist-style yellow cake mix (¼ of an 18.25-ounce box)
¾ cup whole-wheat flour
¾ cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute
2/3 cup canned crushed pineapple in juice (not drained)
½ cup Splenda No Calorie Sweetener (granulated)
¼ cup raisins (not packed)
2 tablespoons brown sugar (not packed)
1½ teaspoons pumpkin pie spice
1½ teaspoons cinnamon
1 teaspoon baking powder
For Frosting
4 ounces fat-free cream cheese, room temperature
1/3 cup plain fat-free Greek yogurt
2/3 cup Splenda No Calorie Sweetener (granulated)
½ teaspoon vanilla extract
Directions
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all frosting ingredients. Using a whisk or fork, blend until smooth. Refrigerate until cupcakes are ready to be frosted.
In a large mixing bowl, combine cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder. Mix well and set aside.
In a medium mixing bowl, combine pumpkin and egg substitute with ¼ cup water, stirring until blended.
Add pumpkin mixture to the large bowl. Using a whisk or fork, blend contents of the large bowl until just mixed. Stir in carrots, pineapple, and raisins.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until frosting has set and you’re ready to serve.
MAKES 12 SERVINGS
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Chew on This
A slice of carrot cake from Denny’s has (are you sitting down?) 820 calories and 45 grams fat! Please don’t blame those poor, defenseless carrots. They have nothing to do with it!
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chocolate marshmallow madness cupcakes
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PER SERVING (1 glazed and topped cupcake): 109 calories, 2g fat, 230mg sodium, 21g carbs, 0.75g fiber, 12.5g sugars, 2g protein
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Chocolatey, gooey marshmallow goodness in cute little cupcake form. Love. It.
Ingredients
For Cupcakes
2 cups moist-style chocolate cake mix (½ of an 18.25-ounce box)
One 25-calorie packet diet hot cocoa mix
½ cup fat-free liquid egg substitute
1 tablespoon Splenda No Calorie Sweetener (granulated)
1/8 teaspoon salt
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HG Heads Up!
These are best the day they are prepared.
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For Glaze
¼ cup Jet-Puffed Marshmallow Creme
1 teaspoon light vanilla soymilk
For Topping
1 tablespoon mini semi-sweet chocolate chips
12 mini marshmallows
Directions
Preheat oven to 350 degrees.
In a tall glass, combine cocoa mix with ¼ cup hot water. Stir until cocoa dissolves. Add 1 cup cold water and stir well.
In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg substitute and cocoa mixture, then whisk until smooth.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
To prepare glaze, place marshmallow creme in a small dish. Add soymilk and mix well.
Once cupcakes have cooled completely, drizzle marshmallo
w glaze over them. Top each cupcake with ¼ teaspoon chocolate chips and one mini marshmallow. Refrigerate until ready to serve.
MAKES 12 SERVINGS
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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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iced ’n spiced pumpkin puddin’ cupcakes
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PER SERVING (1 frosted cupcake): 112 calories, 1.75g fat, 200mg sodium, 22g carbs, 0.5g fiber, 12g sugars, 2g protein
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Yeah, we know these are really more “frosted” than “iced,” but Frosted ’n Spiced Pumpkin Puddin’ Cupcakes just doesn’t have the same ring to it…
Ingredients
For Cupcakes
2 cups moist-style spice cake mix (½ of an 18.25-ounce box)
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute
1/8 teaspoon salt
For Frosting
½ cup plus 1 tablespoon Cool Whip Free, thawed
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons fat-free cream cheese, room temperature
1 tablespoon canned pure pumpkin
1 teaspoon sugar-free fat-free vanilla instant pudding mix
1/8 teaspoon cinnamon
Directions
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed. Refrigerate until cupcakes are ready to be frosted.
In a large mixing bowl, combine all of the cupcake ingredients with ½ cup water. Mix until blended.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Cool cupcakes completely, and evenly distribute frosting among the tops. Yum!
MAKES 12 SERVINGS
razzle dazzle chocolate raspberry cupcakes
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PER SERVING (1 frosted cupcake): 124 calories, 2g fat, 259mg sodium, 23.5g carbs, 2g fiber, 12.5g sugars, 2g protein
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Rasberry and chocolate have been hanging out together FOREVER. But now things are getting serious…These cakes are decadent and frosted yet STILL have just 124 calories each!
Ingredients
For Cupcakes
2 cups moist-style chocolate cake mix (½ of an 18.25-ounce box)
Two 25-calorie packets diet hot cocoa mix
1½ cups raspberries
¼ cup fat-free liquid egg substitute
1 tablespoon mini semi-sweet chocolate chips
1 no-calorie sweetener packet
¼ teaspoon baking powder
1/8 teaspoon salt
For Frosting
1 Jell-0 Sugar Free Double Chocolate Pudding Snack
2 tablespoons chocolate frosting
Optional Topping
12 additional raspberries
Directions
Preheat oven to 350 degrees.
To make frosting, place pudding in a small dish. Add chocolate frosting and stir until mixed thoroughly. Refrigerate until cupcakes are ready to be frosted.
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HG Fast Fact!
Ounce for ounce, fresh raspberries have more fiber than even broccoli. Shicking yet exciting!
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Place contents of cocoa and sweetener packets in a tall glass. Add chocolate chips. Cover with ½ cup boiling water and stir until ingredients have dissolved. Add ¼ cup cold water and stir again.
Transfer cocoa mixture to a blender. Add raspberries and egg substitute. Puree until blended.
In a large mixing bowl, combine cake mix, baking powder, and salt. Add pureed cocoa mixture to the bowl and stir until completely blended, about 2 minutes.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely, then evenly distribute frosting among the tops. Finish each off with a raspberry, if you like. Refrigerate until ready to serve.
MAKES 12 SERVINGS
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HG Alternative!
Feel like saving time and calories? Skip the frosting. Each frosting-free cupcake has 108 calories, 2 grams fat, 20 grams carbs, and 2 grams fiber.
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death by chocolate cone cakes
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PER SERVING (1 Cone Cake with toppings): 93 calories, 2.5g fat, 130mg sodium, 16g carbs, 0.5g fiber, 8g sugars, 1g protein
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These are the cutest little cake treats EVER. And they’re perfect at parties—for kids and adults!
Ingredients
For Cone Cakes
12 cake (flat-bottom) cones
1 cup moist-style chocolate cake mix (¼ of an 18.25-ounce box)
One 25-calorie packet diet hot cocoa mix
¼ cup fat-free liquid egg substitute
2 teaspoons mini semi-sweet chocolate chips
For Topping
1 Jell-0 Sugar Free Double Chocolate Pudding Snack
2 tablespoons chocolate frosting
2 tablespoons rainbow sprinkles
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HG Heads Up!
These are best the day they are prepared.
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Directions
Preheat oven to 350 degrees.
In a medium mixing bowl, combine pudding and frosting, stirring until mixed well. Refrigerate until Cone Cakes are ready to be frosted.
Place mini chocolate chips and the contents of cocoa packet in a tall glass. Add ¼ cup boiling water. Stir until chips and cocoa mix have dissolved. Add ¼ cup cold water and stir well.
Place cake mix in a large mixing bowl. Add cocoa mixture and egg substitute, and whip batter with a whisk or fork for 2 minutes. Set aside.
Find an area near the oven to assemble Cone Cakes, so that you do not have to move them very far. Check the bottom of the cones for uneven ridges, removing any so that cones sit flat. Place each cone upright in a cup of a 12-cup muffin pan.
Carefully spoon batter into cones until cones are a little more than halfway full. Allow cones to sit for a few minutes while batter settles.
VERY carefully transfer pan to the oven. Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean.
Cool Cone Cakes completely, then evenly distribute frosting mixture over the cupcakes, covering the tops entirely.
Add ½ teaspoon sprinkles to the top of each frosted Cone Cake. Try not to pass out when you see how adorable these are and how good they taste!
MAKES 12 SERVINGS
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HG Tip! These things are top-heavy once they’re frosted, so DO NOT try to balance ’em on a tray with one hand!
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piña colada cupcakes
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PER SERVING (1 frosted cupcake): 115 calories, 1.75g fat, 171mg sodium, 23g carbs, <0.5g fiber, 13.5g sugars, 1g protein
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These pineapple coconut cupcakes are a sweet, tropical cupcake dream come true. Weeeeeee!
Ingredients
For Cupcakes
2 cups moist-style yellow cake mix (½ of an 18.25-ounce box)
1½ eight-ounce cans crushed pineapple in juice (not drained)
½ teaspoon coconut extract
For Frosting
4 ounces canned crushed pineapple in juice (drained)
1 Jell-0 Sugar Free Vanilla Pudding Snack
1½ tablespoons fat-free cream cheese, room temperature
1/8 teaspoon coconut extract
1 no-calorie swe
etener packet
Directions
Preheat oven to 350 degrees.
In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted.
In a large mixing bowl, combine cake mix with undrained pineapple. Add coconut extract and mix until thoroughly blended.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until ready to serve. Time for a cake-tastic, tropical fiesta!
MAKES 12 SERVINGS
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Chew on This
An average 8-ounce piña colada packs in about 350 calories and over 10 grams fat. Quadruple that if you down one of the ginormous restaurant versions. Have one of these cupcakes instead.
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strawberry shortycakes
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PER SERVING (1 cupcake): 68 calories, 0g fat, 107mg sodium, 17.5g carbs, Og fiber, 8.5g sugars, 1g protein
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These cupcakes are so fantastic, they inspired a haiku…
Strawberry shortcake
Sixty-eight calories, WOW!
Will you marry me?
Ingredients
¾ cup angel food cake mix (1/3 of a 16-ounce box)
¾ cup Cool Whip Free, thawed
¾ cup sugar-free strawberry preserves
¾ cup sliced fresh strawberries
Directions
Preheat oven to 375 degrees.