Hungry Girl (57 page)

Preheat oven to 400 degrees.

Combine dry ingredients with butter and mix well. Add milk and stir. Then fold berries into the batter.

On a baking pan sprayed with nonstick spray, divide batter into 4 mounds (leave room in between 'em—they expand!).

Bake for 10 minutes.

MAKES 4 SERVINGS

Ingredients

6 soft ladyfingers

½ cup strong-brewed flavored coffee (or espresso), cooled and sweetened, to taste, with no-calorie sweetener

¼ cup fat-free ricotta cheese

2 tablespoons Cool Whip Free

1 tablespoon unsweetened cocoa powder, divided

1 teaspoon Splenda No Calorie Sweetener (granulated)

½ teaspoon vanilla extract

Directions

Line up 3 of the ladyfingers next to each other on a serving dish. Drizzle as much as half of the cooled coffee over ladyfingers, until desired saturation is reached.

In a small bowl, combine ricotta cheese, Splenda, Cool Whip, and vanilla extract. Mix well. Spread half of the mixture on top of ladyfingers. Top with half of the cocoa.

Next, layer remaining ladyfingers on top. Again, saturate with coffee. Spread remaining cheese mixture on top.

Sprinkle the rest of the cocoa over the dish and serve immediately.

MAKES 1 SERVING

These cupcakes are insanely fantastic! Even if you aren't a huge fan of pumpkin, you'll FLIP over 'em! And if you ARE a pumpkin-lover, you MUST visit the pumpkin section in the "Fun With . . ." chapter on page 268!

Ingredients

For Cupcakes

2 cups moist-style yellow cake mix (½ of an 18. 25-ounce box)

1 cup canned pure pumpkin

cup fat-free liquid egg substitute

2 tablespoons sugar-free maple syrup

2 teaspoons cinnamon

2 teaspoons Splenda No Calorie Sweetener (granulated)

teaspoon salt

For Topping

3 cubes (about 1 ounce) chewy caramel

2 teaspoons light vanilla soymilk

Directions

Preheat oven to 350 degrees.

Combine all cupcake ingredients in a mixing bowl with
cup of water. Whip with a whisk or fork for 2 minutes until well blended.

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).

Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching.