Hungry Girl (51 page)

1½ cups frozen strawberries

¾ cup frozen blueberries

¼ cup frozen raspberries

2 cups Fiber One bran cereal (original)

¼ cup light whipped butter or light buttery spread, melted and mixed with 1 ounce water

4 no-calorie sweetener packets

1 tablespoon cornstarch

1 tablespoon Splenda No Calorie Sweetener (granulated)

1 teaspoon cinnamon

¼ teaspoon vanilla extract

Optional: fat-free whipped topping

Directions

Preheat oven to 350 degrees.

In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with butter mixture, cinnamon, and the contents of the sweetener packets. Stir until well mixed.

In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press
it into the edges and up along the sides of the dish.

Bake crust in the oven for 10 minutes and then remove it and allow to cool.

In a medium pot, heat berries over a medium flame until they are mostly thawed. Add Splenda, cornstarch, and vanilla extract. Mix well.

Once mixture is thoroughly heated and begins to bubble, reduce heat to low and continue to cook, stirring occasionally, for 5 minutes or until mixture has thickened. Then remove pot from heat and allow it to cool for several minutes.

Once berry mix has cooled, evenly spoon it into the pie crust. Allow pie to cool and set in the fridge for several hours before cutting.

Cut pie into 8 slices. If desired, top each slice with fat-free whipped topping before serving.

MAKES 8 SERVINGS

CHEW ON THIS:

Ingredients

2 cups fat-free milk, at fridge temperature

2 medium bananas, sliced

24 Reduced Fat Nilla Wafers

1 small (4 serving) package sugar-free fat-free instant vanilla pudding mix

Optional: fat-free whipped topping

Directions

Combine pudding mix and milk in a bowl. Beat with a whisk for 2 minutes or until thoroughly blended. Set aside.

In a medium bowl or casserole dish, arrange a layer of wafers and then top with a layer of banana slices. Continue alternating layers until all wafers and banana slices are in the dish.

Top dish with the pudding and let it seep down in between the wafer and banana layers. Refrigerate for 2 to 3 hours. If desired, add whipped topping before serving.

MAKES 6 SERVINGS

Ingredients

6 ounces fat-free vanilla yogurt

1½ cups peeled and chopped apples

7 caramel mini rice cakes or soy crisps, crushed

1 tablespoon Splenda No Calorie Sweetener (granulated)

2 teaspoons cornstarch

½ teaspoon cinnamon

¼ teaspoon vanilla extract

Optional: fat-free whipped topping

Directions

Place apple chunks in a microwave-safe dish with ¼ cup of water and cover. Microwave for 2½ minutes. Drain water and set aside.

Mix Splenda, cornstarch, cinnamon, and vanilla extract into ½ cup of cold water. In a saucepan over medium-low heat, cook and stir liquid mixture until thickened to a caramel-sauce-like consistency (add a few drops more water if sauce becomes too thick). Remove from heat and stir apples into the mixture. Allow to cool and set for several minutes (for a warm parfait) or refrigerate until cold.

Once ready to serve, layer apple mixture, yogurt, and crushed rice cakes (or soy crisps) evenly into 2 cups. Add a little whipped topping, if you like.

MAKES 2 SERVINGS

This recipe was co-developed with Weight Watchers®.

Ingredients

4 cups shredded green cabbage

3½ cups shredded purple cabbage

1 cup thinly sliced 1-inch jicama strips

1 medium Granny Smith apple

1 cup red grapes

½ cup white wine vinegar

½ cup grape juice concentrate

2½ ounces fat-free raspberry yogurt

2 tablespoons fat-free mayonnaise

2 tablespoons sugar

½ teaspoon lime juice

½ teaspoon salt

teaspoon pepper

Directions