Authors: Lisa Lillien
Hungry Girl (46 page)
¾ cup Cool Whip Free
¼ cup plus 1 tablespoon fat-free cream cheese, softened
One 25-calorie packet diet hot cocoa mix
1 tablespoon sugar-free chocolate syrup
1 tablespoon Splenda No Calorie Sweetener (granulated)
DirectionsUsing a fork or an electric mixer, vigorously mix Cool Whip, cream cheese, cocoa mix, syrup, and Splenda until smooth and well blended.
Evenly distribute mixture into 10 sections of an ice cube tray. Place tray in the freezer until nuggets are solid (at least 2 hours).
Once frozen, nuggets should pop out easily. (If not, run the bottom of the tray under the faucet for a few seconds to loosen them.)
MAKES 5 SERVINGS
HG SHOCKER! |
Romano's Macaroni Grill serves up New York Cheesecake with Caramel Fudge sauce. It clocks in with an alarming 1,610 calories and 96 grams of fat—and that's just for |
PER SERVING (1 piece): 65 calories, 1g fat, 57mg sodium, 14g carbs, 1g fiber, 9g sugars, 1g protein |
It may seem weird to use brownie mix to make faux fudge, but trust me
—
this recipe totally ROCKS!!!
IngredientsOne 18.3-ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix
2 cups canned pure pumpkin
2 tablespoons reduced-fat peanut butter, at room temperature
DirectionsPreheat oven to 350 degrees.
Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else!).
Spray a square baking pan (9" × 9" works best) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes. (The batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.
Cover pan with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.
MAKES 36 SERVINGS
Heads Up! |
For a pic of this recipe, see the photo insert. Yay!
PER SERVING (1 cone): 84 calories, 1g fat, 134mg sodium, 20g carbs, 0.5g fiber, 2g sugars, 1g protein |
Ingredients2 cake/flat-bottom ice cream cones
1 Jell-O Sugar Free Pudding Snack (any flavor)
2 tablespoons sugar-free chocolate syrup, at fridge temperature
½ cup Cool Whip Free
Optional topping: additional sugar-free chocolate syrup
DirectionsPour 1 tablespoon of chocolate syrup into each cone. Swirl around until the inside of each cone is evenly coated and then place cones in the freezer.
Place Cool Whip and pudding in a small dish and stir until blended. Chill dish in the freezer for 45 minutes to 1 hour, until mousse is ice cold and set but not fully frozen.
Remove cones and mousse mixture. Spoon mousse evenly into and on top of
cones. If desired, top each cone with a drizzle of chocolate syrup!
MAKES 2 SERVINGS
Heads Up! |
CHEW ON THIS:
Chocolate syrup was used to represent blood in the famous 45-second shower scene in Alfred Hitchcock's movie |
HG Dilemma! Are those candy bars worth the calories? VICE: PRICE: |
Nutritional information based on averages.