Hungry Girl (73 page)
Authors: Lisa Lillien
PER SERVING (1 piece): 39 calories, 0.5g fat, 49mg sodium, 10g carbs, 2g fiber, 2g sugars, 1g protein |
This is a fun little pumpkin dessert. The crunchers taste best when eaten within a day or so (after that, they get a little too hard and need to be slightly thawed before eating).
IngredientsOne-half 15-ounce can pure pumpkin
One-half 8-ounce container Cool Whip Free
2 Jell-O Sugar Free Vanilla Pudding Snacks
¾ cup Fiber One bran cereal (original)
Cinnamon, to taste
DirectionsCombine pumpkin, Cool Whip, and pudding in a bowl. Mix well.
Season mixture to taste with cinnamon. Stir in Fiber One.
Spoon batter evenly into a 12-cup muffin pan (sprayed with nonstick spray or lined with baking cups).
Place pan in the freezer until crunchers are frozen.
MAKES 12 SERVINGS
PER SERVING (3 pancakes): 243 calories, 2.5g fat, 451mg sodium, 39g carbs, 4.5g fiber, 9g sugars, 15g protein |
Pssst . . . we like these drizzled with sugar-free maple syrup!
Ingredients
cup regular oats (not instant)
1 tablespoon dry pancake mix
medium banana, mashed well with a fork
2 tablespoons pure pumpkin
cup fat-free liquid egg substitute
1 tablespoon fat-free cottage cheese
2 no-calorie sweetener packets
½ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
Dash of salt
DirectionsCombine all ingredients in a bowl with 3 tablespoons of water. Stir until thoroughly mixed.
In a pan sprayed with nonstick spray, over medium heat, drop batter into pan to form 3 pancakes. Once pancakes begin to look solid (about 3 minutes), gently flip.
Cook for about 3 more minutes or until both sides are lightly browned and insides are cooked through.
