Hungry Girl (60 page)
Authors: Lisa Lillien
PER SERVING (entire recipe): 124 calories, 3.5g fat, 243mg sodium, 24g carbs, 1.5g fiber, 6g sugars, 3g protein |
Ingredients1 Jell-O Sugar Free Vanilla Pudding Snack
½ sheet (2 crackers) low-fat honey graham crackers, crushed
¼ teaspoon coconut extract
1 tablespoon sweetened coconut flakes
2 tablespoons Fat Free Reddi-wip
DirectionsSpoon pudding into a small bowl. Mix in coconut extract.
Top pudding with crushed graham crackers and coconut flakes. Finish off this creamy coconut cloud with whipped topping. Mmmmm.
MAKES 1 SERVING
CHEW ON THIS:
Not only is coconut delicious, it's good for you, too. It's packing fiber, vitamins, and minerals. (Just don't overeat it—it's fairly high in calories!) |
PER SERVING (1 cheesecake mini): 65 calories, 1g fat, 229mg sodium, 9g carbs, 0g fiber, 1g sugars, 7g protein |
These mini cheesecakes taste best when eaten the day they're prepared!.
IngredientsFor Cheesecakes
16 ounces fat-free cream cheese, softened
2 sheets (8 crackers) low-fat honey graham crackers
¼ cup fat-free egg substitute
¼ cup light vanilla soymilk
½ cup Splenda No Calorie Sweetener (granulated)
2 teaspoons Coffee-mate Fat Free French Vanilla powdered creamer, dissolved in 1 tablespoon warm water
1¾ teaspoons unflavored gelatin (most of a ¼-ounce envelope)
1½ teaspoons vanilla extract
For Topping
½ cup sugar-free strawberry preserves
¼ teaspoon unflavored gelatin (remaining contents of the ¼-ounce envelope)
DirectionsPreheat oven to 350 degrees.
Break graham crackers into small pieces and place in a sealable plastic bag. Using a rolling pin (or any smooth cylindrical kitchen container), crush crackers until reduced to crumbs. Line a 12-cup muffin pan with baking cups and evenly
distribute crumbs among them; shake pan so crumbs settle evenly along the bottom of each cup. Place pan in oven for 5 minutes and then remove.
Dissolve 1¾ teaspoons of the gelatin into ¼ cup of boiling water. Stir vigorously until the mixture is free of granules and lumps. Set aside.
Place cream cheese in a large mixing bowl. In a separate container, combine all other cheesecake ingredients, including gelatin mixture. Using an electric mixer on low speed, slowly blend liquid mixture into cream cheese. Raise mixer speed to medium-high and blend until mixture is uniform and free of lumps. Evenly spoon mixture into muffin pan and bake in the oven for about 15 minutes (until tops begin to crack).
Meanwhile, combine topping ingredients and stir well. Once cheesecakes are done cooking, remove pan from the oven. Evenly distribute topping among the centers of the tops of the cheesecakes, avoiding the edges. Return pan to the oven for 5 minutes.
Allow pan to cool for 20 minutes, then refrigerate until chilled (at least 3 hours). For best results, keep refrigerated until ready to serve.
MAKES 12 SERVINGS
PER SERVING (½ of recipe): 140 calories, 1.5g fat, 174mg sodium, 32g carbs, 3g fiber, 14g sugars, 2g protein |
Ingredients1 medium banana, sliced
¾ cup chopped strawberries
2 sheets (8 crackers) low-fat honey graham crackers, crushed
1 tablespoon Splenda No Calorie Sweetener (granulated)
½ teaspoon imitation rum extract
¼ teaspoon cornstarch
Dash of salt
Optional: fat-free whipped topping
DirectionsPreheat oven to 450 degrees.
In a small dish, combine Splenda, rum extract, cornstarch, and salt with 1 tablespoon of water. Stir well.
Place banana slices and strawberries in a separate dish. Cover with liquid mixture and stir.
Pour fruit mixture into a mini loaf pan (about 6" × 3") sprayed with nonstick spray. Evenly top with the crushed graham crackers.
Place pan in the oven and bake for about 12 minutes or until cracker topping begins to brown.
To serve, place a plate over the loaf pan and then swiftly flip upside down. Wiggle the dessert out of the dish and enjoy! If desired, top with whipped topping.
