Brownie Muffins [Hungry Girl]

Thought that these Hungry Girl Brownie Muffins looked so cute and are on the better side for a lighter dessert options.  Cut the calories in half by preparing them in mini muffin tins instead of the full size ones.    Check the recipe out here

Banana Split Milkshake-Lynn's Kitchen Adventures

Here is a simple and easy to make healthy milkshake recipe from Lynn's Kitchen Adventures. My mom used to make a version of this for my sister and I when we were younger and it was so good! Here's the recipe, have fun!

Freezy Movie Night Concession Stand-wiches-Hungry Girl

I saw these snacks on Hungry Girl and they look so good! It's kind of like a mish mosh shmorgasbord of movie theater snacks in one delicious snackwich. Check out this recipe for Freezy Movie Night Concession Stand-wiches.

Freezy Movie Night Concession Stand-wiches


PER SERVING (1/7th of recipe, 1 sandwich): 158 calories, 2g fat, 128mg sodium, 32g carbs, <0.5g fiber, 7g sugars, 2.5g protein -- PointsPlus® value 4*

These treats are packed with the flavors of your favorite movie-theater snacks, so you can enjoy said flavors without the high calorie count and kicks to the back of your seat. Lights, camera, SNACKTION!!!!


Ingredients:
One 8-oz. container Cool Whip Free, thawed
3 pieces Twizzlers Strawberry Twists, finely chopped
1 tbsp. mini semi-sweet chocolate chips
1 tbsp. chopped peanuts
14 Quaker Butter Popped Corn Rice Cakes (1 package)

Directions:
To make the filling, transfer Cool Whip to a medium-large bowl. Add chopped Twizzlers, chocolate chips, and chopped peanuts. Gently stir.

Set out 7 rice cakes, and evenly spoon filling over them, about a heaping 1/4 cup each.

Lightly place another rice cake over each filling-topped cake to form a sandwich, for a total of seven sandwiches.

Place in the freezer until filling is firm, at least 1 1/2 hours. (Use a few plates or a baking sheet, so the sandwiches are not stacked.) Eat up!

MAKES 7 SERVINGS

Blueberry Cobbler-Lynn's Kitchen Adventures

Check out a delicious and easy recipe for Blueberry and Strawberry cobble from Lynn at Lynn's Kitchen Adventures...found here

HG's Chilly Chocolate Mudslide

If you're craving a sinfully delicious chocolate treat after a long day at work, how about trying Hungry Girl's version of a Mississippi Mudslide. Less fat, less calories, but all of the deliciousness that you would expect from this dessert.

HG's Chilly Chocolate Mudslide

Serving Size: 1 mudslide (entire recipe)
Calories: 156
Fat: 0.5g
Sodium: 177mg
Carbs: 10g
Fiber: 1.25g
Sugars: 6g
Protein: 3g

PointsPlus® value 5*

HG Alternative: For a non-alcoholic version, just omit the vodka and add another 1 1/2 oz. (3 tbsp.) soymilk. TADA! Your virgin sipper will have just 66 calories and a PointsPlus® value of 2*. YAY!

Straight from the pages of Hungry Girl Happy Hour, a chocolate cocktail with a serious KICK... YEE-HAAA! Get ready for sippable bliss...

Ingredients:
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
2 no-calorie sweetener packets (like Splenda or Truvia)
2 oz. (1/4 cup) light vanilla soymilk
1 1/2 oz. (3 tbsp.) vodka
1/2 oz. (1 tbsp.) sugar-free calorie-free vanilla-flavored syrup (like the kind by Torani)
1 tsp. light chocolate syrup
1 cup crushed ice or 5 to 8 ice cubes
Optional topping: Fat Free Reddi-wip

Directions:
Combine cocoa mix with sweetener in a glass. Add 2 oz. (1/4 cup) hot water and stir to dissolve. Add soymilk and 1 oz. (2 tbsp.) cold water. Stir and transfer to a blender.

Add all other ingredients except optional topping to the blender, and blend at high speed until thoroughly mixed.

Pour and, if you like, top with a squirt of Fat Free Reddi-wip. Enjoy!

MAKES 1 SERVING

Hot Fudge Ice Cream Sandwiches from Lynn's Kitchen Adventures

Here is a very simple and delicious dessert from Lynn's Kitchen Adventures. Make your own hot fudge ice cream sandwiches...to make this recipe healthier, make your cookies from scratch or buy the 100 calorie ready to bake cookies from Nestle or Pillsbury. You can also use frozen yogurt or sugar free ice cream for the filling. Here is the recipe! Enjoy!

HG's Happy Birthday Cake Shake

Milkshakes are way too thick and way too sugary for me, so it's pretty easy for me to stay away from them when dessert comes around. When I saw that Hungry Girl had redone the shake, I got excited to try it. It looks delicious and like something that I would really love to try. Check out this recipe for a sweet shake that won't overload you with sugar and calories.

HG's Happy Birthday Cake Shake

Serving Size: 1 shake (entire recipe)
Calories: 215
Fat: 5.5g
Sodium: 395mg
Carbs: 36g
Fiber: 1g
Sugars: 20g
Protein: 4.5g

PointsPlus® value 6*

We're warning you now -- exposure to our Happy Birthday Cake Shake recipe may induce squeals of joy, a need to blend something, and the insatiable desire for a cake-inspired milkshake. Go for it!

Ingredients:
3 tbsp. Cool Whip Free, thawed
1/4 tsp. hot cocoa mix from a 25-calorie packet (like Swiss Miss Diet or Nestlé Fat Free)
1 tbsp. sugar-free French vanilla powdered creamer (like the kind by Coffee-mate)
1/2 cup light vanilla soymilk
1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1/4 cup fat-free vanilla ice cream
1 1/2 cups crushed ice or 8 - 12 ice cubes
1 tbsp. rainbow sprinkles, or more for optional topping

Directions:
To make the chocolatey topping, in a small bowl, combine Cool Whip with cocoa mix. Stir until completely mixed. Cover and refrigerate.

In a tall glass, combine powdered creamer with 2 tbsp. hot water and stir to dissolve. Add soymilk and pudding mix. Stir until mostly dissolved. Transfer contents of the glass to a blender.

Add ice cream and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.

Pour into the tall glass. Gently stir in the sprinkles.

If you want to get fancy with your chocolatey topping, spoon it into one of the bottom corners of a plastic bag; snip off the tip of that corner to create a small hole, and pipe the topping through the hole into a swirl over your shake. Or keep things simple and just spoon on the topping! If you like, top with a few extra sprinkles. Enjoy!

MAKES 1 SERVING

Chocolate Angel Food Cake

I absolutely love angel food cake. It's low in calories and tastes amazing with sorbet or fresh fruit. Check out this recipe for chocolate Angel Food Cake at Lynn's Kitchen Adventures.

Boston Cream Cupcakes

Cupcakes are a huge weakness of mine...and I can tell you confidently that at least once a month, designer or homemade cupcakes are brought to work for everyone. I have the hardest time saying no, and more often than not, I have one anyway. Cupcakes are deliciously amazing, but extremely decadent and full of calories. Here is a designer flavored cupcake recipe from Hungry Girl which also combines the cute trend of mini cupcakes to give us a delicious and guilt free desert option.

Boston Cream Cupcakes


PER SERVING (1 cupcake): 114 calories, 2.5g fat, 193mg sodium, 21.5g carbs, 0g fiber, 12g sugars, 2g protein -- PointsPlus® value 3*

There's something awesome about injecting cupcakes with pudding... and something MORE awesome about eating 'em!




Ingredients:
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. chocolate frosting, room temperature
2 tbsp. light chocolate syrup
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
1/4 tsp. vanilla extract
1 no-calorie sweetener packet (like Splenda or Truvia)

Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside.

In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of the muffin pan.

Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, 20 - 22 minutes.

Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate.

Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcakes. Set aside.

Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors.

Gently squeeze the bag and evenly pipe pudding through the hole in the bag's corner and into the holes in the cupcakes.

Evenly spread frosting-syrup mixture over the cupcakes. (Don't worry if some of the pudding filling gets mixed in!)

Serve and enjoy! (Refrigerate leftovers, if you've got 'em.)

MAKES 12 SERVINGS

Crispy Pecan Pie Bites

I'm thinking about making this dessert for my family's huge Thanksgiving get together...I'm all for pecan pie, but these are just so cute that I kind of want to try them out.


Crispy Pecan Pie Bites

PER SERVING (1/5th of recipe, 3 pieces): 106 calories, 6g fat, 87mg sodium, 12g carbs, 0.5g fiber, 5.5g sugars, 3g protein -- PointsPlus® value 3*

We're starting with dessert. It's been a long week -- you deserve it. Bite, crunch, smile, repeat...

Ingredients:
One 15-piece box frozen Athens Mini Fillo Shells
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread (like Brummel and Brown), room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans, divided
Optional topping: Fat Free Reddi-wip

Directions:
Preheat oven to 375 degrees.

Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside.

In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well.

Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells.

Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell.

Bake in the oven until edges are crisp, 15 - 18 minutes.

Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!

MAKES 5 SERVINGS

Hungry Girl's Dreamsicle Shiver

Lisa Lillien and Hungry Girl are pretty much my food rock star idols. If you haven't checked out Hungry Girl, you really really need to, like..yesterday. Anyway, here is a sweet, creamy, and delicious recipe for Hungry Girl's Dreamsicle Shiver.

HG's Dreamsicle Shiver

Feelin' Shakie!
Knock, knock! Who's there? Orange. Orange who? Orange you craving a creamy new concoction that combines orange and vanilla? This new sipper is AMAZING! Grab a straw, people.

Ingredients:
2 tsp. fat-free nondairy powdered creamer (like the kind by Coffee-mate)
1 no-calorie sweetener packet (like Splenda or Truvia)
1 cup Trop50 No Pulp orange juice beverage
1/2 cup fat-free vanilla ice cream
1 1/2 cups crushed ice or 8 - 12 ice cubes

Directions:
In a tall glass, combine powdered creamer and sweetener with 2 tbsp. very hot water; stir to dissolve. Add Trop50 and mix well.

Transfer contents of the glass to a blender. Add all remaining ingredients and blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.

Pour into the glass, stick a straw in it, and slurp away!

MAKES 1 SERVING

Serving Size: entire recipe (about 16 oz.)
Calories: 164
Fat: <0.5g
Sodium: 65mg
Carbs: 38g
Fiber: 1g
Sugars: 20g
Protein: 3g

PointsPlus® value 4*

Strawberry Shortcakes

These are kind of my favorite types of recipe collections to post. From Health.com, here is a collection of desserts made healthier for us to enjoy without all of the calories and fat.

Strawberry Shortcakes

This traditional dessert can sometimes be loaded with fat. With ingredients like sugary cake and whipped cream, a strawberry shortcake may not fit into your eating plan.

But you won’t notice the difference if you whip up this healthier take on the original. You’ll love it just as much as the fattier version. Also, ours uses store-bought dessert shells to cut prep time.

Saturated fat: 0.3 g

You won't believe this delicious, classic dessert is low in calories and in fat. You even have wiggle room to add a scoop of fat-free vanilla ice cream to top it off.

Yields:

6 servings (serving size: 1 cake and 1/3 cup sauce)

Ingredients

• 1 tablespoon calorie-free sweetener
• 1 tablespoon cornstarch
• 1 cup orange juice
• 1/4 teaspoon vanilla or almond extract
• 1 1/2 cups sliced fresh strawberries (about 1 pint)
• 6 spongecake dessert shells (5-ounce package)

Preparation

Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

To serve, spoon sauce over dessert shells.

Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.

Nutritional Info

CALORIES 113 (0.0% from fat)

FAT 0.9g (sat 0.3g, mono 0.0g, poly 0.0g)
PROTEIN 2g
CARBOHYDRATE 24.3g
FIBER 0.2g
CHOLESTEROL 33mg
IRON 0.0mg
SODIUM 169mg
CALCIUM 0.0mg

From Health.com, here is a great recipe for Chocolate Chunk Bread Pudding; it's healthy but still has the comforting and delicious taste that bread pudding should have.

Chocolate Chunk Bread Pudding

Try not to chop the chocolate too finely so you'll have good-sized chunks to bite into. Hawaiian bread pudding is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss sandwiches.

Yield & Time
2 servings

Ingredients

• 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
• 2/3 cup 2% reduced-fat milk
• 2 tablespoons sugar
• 1 1/2 tablespoons unsweetened cocoa
• 1 tablespoon Kahlúa (coffee-flavored liqueur)
• 1/2 teaspoon vanilla extract
• 1 large egg, lightly beaten
• Cooking spray
• 1 ounce semisweet chocolate, coarsely chopped
• 2 tablespoons frozen fat-free whipped topping, thawed

Preparation

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.

Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.

Nutritional Info
CALORIES 319 (30% from fat)
FAT 10.6g (sat 5.2g, mono 3.6g, poly 0.8g)
PROTEIN 9.8g
CARBOHYDRATE 45.3g
FIBER 2.1g
CHOLESTEROL 121mg
IRON 1.8mg
SODIUM 141mg
CALCIUM 125mg

Cooking Light, JANUARY 2003

If you like your desserts bittersweet, check out this recipe for Hot Fudge Pudding Cake from Eating Well. The recipe adds coffee to this chocolate recipe, boosting the flavor without becoming too sweet.

Hot Fudge Pudding Cake

From EatingWell: January/February 1991

Serve this dense, fudgy pudding cake with vanilla frozen yogurt

12 servings

Active Time: 20 minutes

Total Time: 1 hour

INGREDIENTS
1 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup pecan halves, toasted (see Tip)
3/4 cup brown sugar
1 1/3 cups hot strong coffee

PREPARATION
Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

TIPS & NOTES
Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

NUTRITION
Per serving: 142 calories; 5 g fat ( 1 g sat , 3 g mono ); 18 mg cholesterol; 24 g carbohydrates; 2 g protein; 1 g fiber; 204 mg sodium; 114 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrate, 1 fat

Slow Cooker Apple Crisp from Mom to Bed By 8

Teri from Mom to Bed By 8 posted a recipe for Slow Cooker Apple Crisp that looked to die for...I added this to reasons why I need to buy a slow cooker ASAP

Read more...

Everybody loves an awesome dessert...when desserts include chocolate, you know that everyone will go wild. Here is a recipe for Chocolate Crunch from Eating Well's collection of Instant Chocolate Desserts

Pistachio Chocolate Pudding

From EatingWell: March/April 2007

Pudding snack cups are great to have on hand for those times when nothing but a smooth and creamy treat will satisfy. Substitute your favorite nut for the pistachios if you prefer.

1 serving

Active Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS
1 prepared low-fat chocolate pudding snack cup
1 tablespoon chopped pistachios

PREPARATION
Top pudding cup with pistachios.

NUTRITION
Per serving: 147 calories; 4 g fat ( 1 g sat , 2 g mono ); 2 mg cholesterol; 25 g carbohydrates; 5 g protein; 2 g fiber; 193 mg sodium; 318 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrate, 1 fat

Everybody loves an awesome dessert...when desserts include chocolate, you know that everyone will go wild. Here is a recipe for Chocolate Crunch from Eating Well's collection of Instant Chocolate Desserts.

Chocolate Crunch

From EatingWell

Crunchy wheat cereal, pretzels and almonds coated in bittersweet chocolate makes an addictive sweet-salty snack.

4 servings, about 3/4 cup each

Active Time: 5 minutes

Total Time: 35 minutes

INGREDIENTS
1 cup Wheat Chex cereal, (2 ounces)
1 cup pretzel sticks broken in half, (2 ounces)
1/4 cup salted roasted almonds, (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted (see Tip)

PREPARATION
Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES
Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

NUTRITION
Per serving: 218 calories; 8 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 35 g carbohydrates; 5 g protein; 3 g fiber; 397 mg sodium; 176 mg potassium.

2 Carbohydrate Serving

Exchanges: 1 starch, 1 carbohydrate (other), 2 fat

Hungry Girl's Goo-Licious Caramel Goodness

One of the things I love about Hungry Girl is their creativity in putting together different foods to make delicious snacks and desserts. Check out another part of Hungry Girl's Hot Couples list with their Goo-Licious Caramel Goodness.

Kozy Shack No Sugar Added Rice Pudding + Light or Fat Free Caramel Dip = Goo-licious Caramel Goodness

PER SERVING (1 pudding cup + 1/2 tbsp. dip): 97 calories, 1.25g fat, 147mg sodium, 17.5g carbs, 3g fiber, 9g sugars, 4g protein -- POINTS® value 1*

Rice pudding is awesome, sweet, and creamy on its own, but we like to kick things up a notch. Scoop a spoonful of that caramel dip we love so much onto one of your pudding cups (um, AFTER you've opened the pudding pack, of course). Swirl in said caramel goo, and eat! A-MAZING!

From Delish and Eating Well, here is a recipe for Cherries with Ricotta and Toasted Almonds.

Cherries with Ricotta and Toasted Almonds

From EatingWell.com

Warm cherries topped with luscious ricotta cheese and toasted almonds makes for a rich-tasting — yet calorie-conscious — treat

Serves: 1 Edit
Total Time: 10 min

Ingredients

3/4 cup(s) frozen pitted cherries
2 tablespoon(s) part-skim ricotta
1 tablespoon(s) toasted slivered almonds

Directions

Heat cherries in the microwave on High until warm, 1 to 2 minutes. Top the cherries with ricotta and almonds.

133 calories, 0 g saturated fat

Tips & Techniques

Healthy heart variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta.

Baby Tiramisu

Everybody loves an awesome dessert...when desserts include chocolate, you know that everyone will go wild. Here is a recipe for Baby Tiramisu from Eating Well's collection of Instant Chocolate Desserts.

Baby Tiramisù

From EatingWell

If you're a fan of the classic Italian dessert Tiramisu, try this quick, lower-calorie variation the next time you need a dessert in a hurry. Both types of ladyfingers—spongy and crunchy—work well.

6 servings

Active Time: 15 minutes

Total Time: 45 minutes

INGREDIENTS

• 1/2 cup nonfat ricotta cheese, (4 ounces)
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• 12 ladyfingers, (about 1 3/4 ounces)
• 4 tablespoons brewed espresso, or strong coffee, divided
• 2 tablespoons bittersweet chocolate chips, melted (see Tip)

PREPARATION

1. Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
2. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

TIPS/NOTES

• Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
• 
  

NUTRITION

Per serving: 107 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1/2 fat