Hungry Girl (47 page)

Warning: This stuff's so good, it may make your head explode!

Ingredients

3 slices light bread (40 to 45 calories each with about 2g fiber per slice), lightly toasted and cut into ½-inch cubes

1 cup light vanilla soymilk

cup fat-free liquid egg substitute

2 tablespoons reduced-fat peanut butter

2 tablespoons semi-sweet mini chocolate chips

2 tablespoons brown sugar (not packed)

Optional: fat-free whipped topping

Directions

Preheat oven to 350 degrees.

Place toasted bread cubes into a 1-quart baking dish sprayed with nonstick spray and sprinkle chocolate chips evenly on top.

In a blender, combine soymilk, egg substitute, peanut butter, and brown sugar. Process at medium speed until smooth. Pour mixture over bread cubes, making sure all the bread cubes are covered. Let stand for 5 minutes.

Place dish in the oven and bake for 45 to 50 minutes, until pudding is firm.

This is best when served warm. If you like, add some whipped topping before serving.

MAKES 4 SERVINGS

For a pic of this recipe, see the photo insert. Yay!

CHEW ON THIS:

These don't always make it to the pan. They're pretty awesome straight from the freezer!

Ingredients

2 ready-to-use dessert crepes (30 to 50 calories each)

1 Jell-O Chocolate Vanilla Swirl Sugar Free Pudding Snack

½ cup Cool Whip Free

Directions

Place Cool Whip and pudding in a bowl and stir until blended.

Gently tear or cut each crepe in half. Into the center of each crepe half, spoon one-quarter of the pudding mixture. Fold crepes envelope style (sides in first), ensuring that there is nowhere for the mixture to seep out. Place crepes in the freezer for at least 1 hour.

Spray a pan with nonstick spray and heat over a medium-low flame. Beginning with the seam-sides facing up, heat crepes for 1 minute. Carefully turn crepes over and heat for an additional minute.

Crepes will be slightly browned 'n toasty on the outside, but cool 'n creamy on the inside!

MAKES 4 SERVINGS