One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestle Fat Free)
2 tsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
2 tsp. unsweetened cocoa powder
2 tsp. mini semi-sweet chocolate chips
20 mini marshmallows (about 1/4 cup)
2 low-fat honey graham crackers (half a sheet), crushed
Place cocoa mix, powdered creamer, cocoa powder, and chocolate chips in a large mug. Add 1 cup very hot water, and stir until ingredients are fully dissolved, melted, and combined. Top with marshmallows.
Using a kitchen torch, toast the marshmallow layer for 5 - 10 seconds, until slightly melted and cooked to your liking. (Some like their 'mallows golden, some like 'em blackened!) Allow to cool slightly, and then top with crushed graham crackers.
MAKES 1 SERVING
Serving Size: 1 mug (entire recipe)
Calories: 178, Fat: 3.5g, Sodium: 202mg, Carbs: 35g, Fiber: 2.75g, Sugars: 18.5g, Protein: 3.5g, POINTS® value 3*
Tuesday, December 15, 2009
Tuesday, December 08, 2009
Yum-Yum Ice Cream Shake
1 Jell-O Sugar Free Creamy Caramel (or Dulce de Leche) Pudding Snack
1/2 c apple cider (plain, not sparkling)
1/4 c freeze-dried apple pieces (like Gerber Graduates Apple Mini Fruits)
1/4 c fat-free vanilla ice cream
1/4 t cinnamon
1/8 t vanilla extract
1 c crushed ice or 5 - 8 ice cubes
2 T Fat Free Reddi-wip
Place all ingredients except for Reddi-wip into a blender. Blend until smooth, and then pour into a tall glass. Top with Reddi-wip, stick a straw in it, and enjoy! MAKES 1 SERVING
Serving Size: 1 shake with whipped topping (entire recipe) Calories: 199, Fat: 1g, Sodium: 250mg, Carbs: 45g, Fiber: 2g, Sugars: 23.5g Protein: 2.5g, POINTS® value 4*
1/2 c apple cider (plain, not sparkling)
1/4 c freeze-dried apple pieces (like Gerber Graduates Apple Mini Fruits)
1/4 c fat-free vanilla ice cream
1/4 t cinnamon
1/8 t vanilla extract
1 c crushed ice or 5 - 8 ice cubes
2 T Fat Free Reddi-wip
Place all ingredients except for Reddi-wip into a blender. Blend until smooth, and then pour into a tall glass. Top with Reddi-wip, stick a straw in it, and enjoy! MAKES 1 SERVING
Serving Size: 1 shake with whipped topping (entire recipe) Calories: 199, Fat: 1g, Sodium: 250mg, Carbs: 45g, Fiber: 2g, Sugars: 23.5g Protein: 2.5g, POINTS® value 4*
Whoopie Pie
1 VitaTop (Deep Chocolate, Double Chocolate Dream, or Triple Chocolate Chunk), frozen OR use healthy type cookies
3 T Cool Whip Free, thawed
2 T fat-free cream cheese, room temperature
2 T canned pure pumpkin
1/4 t cinnamon
1/2 no-calorie sweetener packet (like Splenda)
Carefully slice VitaTop in half lengthwise, so that you are left with 2 thin round Vita "slices." Set aside.
In a small bowl, combine all other ingredients. Stir until smooth. Spoon mixture into a small seal-able plastic bag, and squeeze it down toward a bottom corner of the bag. Snip a tiny bit of that corner off with scissors, so that you have a makeshift piping bag for distributing the filling.
Lay the bottom slice of your Vita flat, with the cut side down. Lay the top slice of the Vita flat, with the cut side up. Squeeze ALL of the remaining pumpkin mixture (there will be A LOT!) evenly onto the exposed side. Gently place the other Vita slice on top, creating a sandwich with a pumpkin-mixture filling. Freeze until solid, about 1 hour. MAKES 1 SERVING
PER SERVING (entire recipe, 1 "whoopee pie"): 168 calories, 2g fat, 356mg sodium, 31.5g carbs, 7g fiber, 14g sugars, 8g protein -- POINTS® value 3*
3 T Cool Whip Free, thawed
2 T fat-free cream cheese, room temperature
2 T canned pure pumpkin
1/4 t cinnamon
1/2 no-calorie sweetener packet (like Splenda)
Carefully slice VitaTop in half lengthwise, so that you are left with 2 thin round Vita "slices." Set aside.
In a small bowl, combine all other ingredients. Stir until smooth. Spoon mixture into a small seal-able plastic bag, and squeeze it down toward a bottom corner of the bag. Snip a tiny bit of that corner off with scissors, so that you have a makeshift piping bag for distributing the filling.
Lay the bottom slice of your Vita flat, with the cut side down. Lay the top slice of the Vita flat, with the cut side up. Squeeze ALL of the remaining pumpkin mixture (there will be A LOT!) evenly onto the exposed side. Gently place the other Vita slice on top, creating a sandwich with a pumpkin-mixture filling. Freeze until solid, about 1 hour. MAKES 1 SERVING
PER SERVING (entire recipe, 1 "whoopee pie"): 168 calories, 2g fat, 356mg sodium, 31.5g carbs, 7g fiber, 14g sugars, 8g protein -- POINTS® value 3*
Mellow Yellow Cupcakes
Simple, totally guilt-free vanilla cupcakes that you can make in your very own home. Let the vanilla begin!
Ingredients:
For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix
For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites
For Topping
3 tbsp. rainbow sprinkles
Directions:
Preheat oven to 350 degrees.
To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready t o be frosted.
In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.
Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!
Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.
Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles.
MAKES 9 SERVINGS
Serving Size: 1 frosted cupcake with sprinkles
Calories: 164, Fat: 3g, Sodium: 293mg, Carbs: 30g, Fiber: 0g, Sugars: 16g, Protein: 2.5g, POINTS® value 4*
Ingredients:
For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix
For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites
For Topping
3 tbsp. rainbow sprinkles
Directions:
Preheat oven to 350 degrees.
To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready t o be frosted.
In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.
Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!
Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.
Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles.
MAKES 9 SERVINGS
Serving Size: 1 frosted cupcake with sprinkles
Calories: 164, Fat: 3g, Sodium: 293mg, Carbs: 30g, Fiber: 0g, Sugars: 16g, Protein: 2.5g, POINTS® value 4*
Yum Yum Chocolate Cake
PER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- POINTS® value 4*
Ingredients:
One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed.
Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool, and then cut into 12 slices. Enjoy! MAKES 12 SERVINGS
Ingredients:
One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin
Directions:
Preheat oven to 400 degrees.
Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed.
Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool, and then cut into 12 slices. Enjoy! MAKES 12 SERVINGS
Monkey Business
3 T Splenda No Calorie Sweetener (granulated), divided
2 t cinnamon, divided
2 T light whipped butter or light buttery spread (like Brummel & Brown)
2 T sugar-free pancake syrup
2 T brown sugar (not packed)
1 pkg Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/2 t baking powder
Preheat oven to 350 degrees. Mix 1 tbsp Splenda and 1 tsp cinnamon in a large bowl or container. Set aside. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.
Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 2 tbsp. Splenda, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.
Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.
Cut dough sheet width wise into six strips equal in size. Cut each strip into four squares. Roll each square into a ball, for a total of 24 dough balls.
Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.
Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.
Bake in the oven for 15 - 20 minutes, or until puffy and firm. Allow to cool slightly, and then plate and enjoy!
MAKES 6 SERVINGS
Serving Size: 4 pieces (1/6th of recipe)
Calories: 154, Fat: 7.5g, Sodium: 369mg, Carbs: 21g, Fiber: 0.5g, Sugars: 6.5g, Protein: 2g
2 t cinnamon, divided
2 T light whipped butter or light buttery spread (like Brummel & Brown)
2 T sugar-free pancake syrup
2 T brown sugar (not packed)
1 pkg Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/2 t baking powder
Preheat oven to 350 degrees. Mix 1 tbsp Splenda and 1 tsp cinnamon in a large bowl or container. Set aside. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.
Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 2 tbsp. Splenda, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.
Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.
Cut dough sheet width wise into six strips equal in size. Cut each strip into four squares. Roll each square into a ball, for a total of 24 dough balls.
Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.
Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.
Bake in the oven for 15 - 20 minutes, or until puffy and firm. Allow to cool slightly, and then plate and enjoy!
MAKES 6 SERVINGS
Serving Size: 4 pieces (1/6th of recipe)
Calories: 154, Fat: 7.5g, Sodium: 369mg, Carbs: 21g, Fiber: 0.5g, Sugars: 6.5g, Protein: 2g
Subscribe to:
Posts (Atom)
