sweet treats you'll love!! take a look!!

iVillage Member
Registered: 12-31-2007
sweet treats you'll love!! take a look!!
2
Wed, 01-02-2008 - 11:41pm

HG's Very Blueberry Pancakes


 


 


 


 


 


BLUEBERRY PANCAKES (makes 1)


ingredents-


1/3 cup regular oats (not instant or steel cut)


1/4 cup blueberries


3 tbsp. egg whites


1 tbsp. nonfat milk


1 tbsp. fat-free cottage cheese


1/8 tsp. vanilla extract


1 tbsp. flour


1 no-calorie sweetener packet


2 tbsp. water


pinch salt


 


directions-


 


Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries. In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through. Now plate those suckers and enjoy.  Serves 1. (Pssst...we like 'em drizzled with sugar-free maple syrup!)


 


Serving Size: Entire recipe


Calories: 201


Fat: 2g


Sodium: 295mg


Carbs: 32g


Fiber: 4g


Sugars: 6g


Protein: 13g


 


HG's Cookies 'n Cream Dream Pie!


 


 


 


 


 


 


 


 


 


 


 


OREO 911


 


ingredents-


 


4 packs 100 Calorie Packs Oreo Thin Crisps
3 cups light vanilla soymilk
1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla
1 envelope unflavored Knox Gelatin
2 cups thawed Cool Whip Free
2 tbsp. sugar-free chocolate syrup


 


directions-


 


Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved). Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!). Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed. Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight). Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy! Serves 8!


 


Serving Size: 1 slice
Calories: 115
Fat: 1.75g
Sodium: 175mg
Carbs: 20.5g
Fiber: 0.5g
Sugars: 8.5g
Protein: 3.75g


HG’s Tremendous Tiramisu!


 


 


 


 


 


 


 


 


 


 


 


GUILTLESS TIRAMISU


 


ingredents-


 


8 Trader Joe’s Soft Lady Fingers OR 6 Specialty Bakers Ladyfingers*


1/2 cup cooled, strong-brewed, flavored coffee (or espresso); sweetened w/ Splenda or other no-cal sweetener


1/4 cup light ricotta cheese (not part-skim, light)


2 tbsp. Cool Whip Free 


1/2 tsp. vanilla extract


1 tsp. Splenda


1 tbsp. unsweetened cocoa powder


 


directions-


 


Begin by lining up half of the ladyfingers next to each other on a serving dish.  Drizzle cooled coffee over ladyfingers until desired saturation is reached.  In a bowl, combine cheese, Splenda, Cool Whip and vanilla, and mix well.  Spread half of this mixture on top of ladyfingers and top with half of the cocoa.  Next, layer remaining ladyfingers on top of dish.  Again, cover with coffee.  Spread remaining cheese mixture on top.  Lastly, sprinkle cocoa over dish.  Best when eaten immediately. Serves one or two, depending on how hungry you are.


 


Serving Size: Entire humungous dessert!


Calories: 260


Fat: 5.5g


Sodium: 133mg


Carbs: 42g


Fiber: 2g 


Sugars: 27g


Protein: 9g


 


HG's So Low Mein w/Chicken


 


 


 


 


 


 


 


 


 


 


 


 


 


 


LEAN CHICKEN LO MEIN


 


ingredents-


 


3 bags House Foods Tofu Shirataki, original spaghetti shape
One 10 - 16 oz. bag frozen Chinese-style stir-fry mixed veggies (with broccoli, water chestnuts, etc.)
8 oz. raw boneless skinless lean chicken breast; cut into strips
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots
1/4 cup reduced sodium or light soy sauce
1 tbsp. cornstarch
2 tsp. chicken-flavored powdered consommé/bouillon (like the one by Osem, which can be found with the kosher items at the supermarket)
2 no-calorie sweetener packets (like Splenda)


directions-


 


Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and run a knife or kitchen shears through 'em a few times (so noodles aren't as long). Set aside. To make sauce, combine soy sauce, cornstarch, consommé/bouillon, and sweetener with 1/2 cup of hot water. Stir well and set aside. Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add chicken and all the veggies (the frozen and the fresh ones). Stirring frequently, cook for 5 - 7 minutes (until chicken is cooked throughout and frozen veggies are heated). Pour sauce into pan/wok, stir well, and continue to cook until sauce has thickened. Lastly, add in the noodles, and cook until entire dish is thoroughly mixed and heated. MAKES 4 SERVINGS


 



Serving Size: 1/4th of recipe (1 HUGE serving)
Calories: 167
Fat: 1.5g
Sodium: 925mg
Carbs: 19g
Fiber: 6g
Sugars: 4g
Protein: 18g


Guilt-Free Dirt & Worms Surprise


 


 


 


 


 


 


 


 


 


 


 


GUILT FREE DIRT AND WORM SUPRISE


 


ingredents-


 


2 small (4-serving) packages sugar-free fat-free instant pudding mix, chocolate
4 cups fat-free milk
12 gummy worms; chopped into thirds
3 packs 100 Calorie Packs Oreo Thin Crisps; crushed


directions-


 


To make the pudding, add both packages of pudding mix to the milk, and beat with a whisk for 2 – 4 minutes (until pudding is thoroughly mixed and thickened). Pour pudding into a wide serving bowl. Place in the fridge for at least 15 minutes to set. Once ready to serve, sprinkle worms over the pudding. Then, evenly distribute crushed Oreo Thin Crisps on top. MAKES 8 SERVINGS

HG Alternative! You can also whip up a single-serving version of this recipe using a Jell-O Sugar Free Pudding Snack, a few gummy pieces, and a small handful of crushed Oreo Thin Crisps.


 


Serving Size: 1 serving (about 2/3 cup)
Calories: 163
Fat: 1g
Sodium: 430mg
Carbs: 32g
Fiber: 1.5g
Sugars: 16g
Protein: 6g


HG's No Harm Eggplant Parm


 


 


 


 


 


 


 


 


 


 


 


 


NO HARM PARM (chicken parmesaon)


 


ingredents-


 


1 large eggplant
1/2 cup egg whites (about 4 large egg whites)
1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender
1 cup canned tomato sauce w/ Italian flavoring (such as Hunt's Tomatoes Sauce with Basil, Garlic & Oregano)
1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated parmesan-style topping
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Optional: dried Italian seasonings (basil, oregano, etc.)


directions-


 


Preheat oven to 375 degrees. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts). Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy! MAKES 4 SERVINGS


 


Serving Size: 1 generous portion (1/4th of recipe)
Calories: 170
Fat: 2.5g
Sodium: 872mg
Carbs: 29g
Fiber: 13g
Sugars: 5g
Protein: 15g


 


HG's WOW Kung Pao


 


 


 


 


 


 


 


 


 


CHICKEN KUNG PAO


 


ingredents-


 


8 oz. raw boneless skinless lean chicken breast; cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste


directions-


 


Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside. Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS


 


Serving Size: 1 heaping portion (half of recipe)
Calories: 230
Fat: 4g
Sodium: 720mg
Carbs: 17g
Fiber: 3g
Sugars: 7g
Protein: 30g


HG's Woohoo Waffle Stack


 


 


 


 


 


 


 


 


 


 


 


WAFFLE STACK


 


ingredents-


 


2 Eggo Special K 99% Fat Free Waffles
3/4 cup sliced strawberries (fresh or thawed from frozen)
12 sprays I Can't Believe It's Not Butter! Spray
1 tsp. Splenda No Calorie Sweetener, granulated
1 tsp. cornstarch
1/8 tsp. vanilla extract
dash salt
1/4 cup sugar-free maple syrup (like the ones by Mrs. Butterworth's or Log Cabin) 1/4 cup (2 servings) Fat Free Reddi-wip


 


directions-


 


Mix Splenda, cornstarch, vanilla extract and salt with 2 tbsp. of cold water until thoroughly blended. Place berries in a microwave-safe dish, and pour the liquid mixture over them. Cover dish, and microwave for 2 minutes. Keeping dish covered, set aside (at least 5 minutes). Next, prepare waffles according to package directions (we like 'em toasted). While waffles are still hot, spray both sides of each one with 3 sprays of butter spray. Stack waffles on a plate, and top with syrup. Remove cover from fruit and stir. Pour fruit compote over waffles. Add a nice 2-serving mound of Fat Free Reddi-wip and enjoy!


 


Serving Size: 2 waffles w/butter, syrup, fruit compote and whipped topping (entire recipe)
Calories: 226
Fat: 2g
Sodium: 570mg
Carbs: 49g
Fiber: 3g
Sugars: 11g
Protein: 6g


HG's White Hot Mint Mocha Cocoa


 


 


 


 


 


 


 


 


 


 


 


 


WHITE MINT MOCHA COCOA


 


ingredents-


 


2 packets Swiss Miss Diet hot cocoa mix
1 tsp. instant coffee
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
2 no-calorie sweetener packets (like Splenda)
1/4 tsp. peppermint extract
1/3 peppermint candy cane (standard size), crushed
2 tbsp. Fat Free Reddi-wip


directions-


 


Empty contents of cocoa packets into a tall mug or glass. Add instant coffee and powdered creamer. Slowly pour in 12 ounces of hot water, stirring until cocoa and creamer have completely dissolved. Stir in the peppermint extract and sweetener. If your drink is extra-hot, let it cool for a minute or so. Top your drink off with the Reddi-wip, and then sprinkle the crushed candy cane pieces over the whipped topping. Gorgeous!!! MAKES 1 SERVING


 



Serving Size: 12 ounces with whipped topping (entire recipe)
Calories: 105
Fat: 2g
Sodium: 313mg
Carbs: 17g
Fiber: 2g
Sugars: 10g
Protein: 4g


HG's Billion Dollar Blintzes


 


 


 


 


 


 


 


 


 


 


BILLION DOLLAR BLINTZ


 


ingredents-


 


1 (9") Melissa’s Crepe; halved (or another ready-to-use dessert crepe**)
3 tbsp. fat-free cottage cheese
1 tbsp. fat-free cream cheese; softened
1/4 tsp. vanilla extract
1 tsp. Splenda, Granular (or half of any no-calorie sweetener packet)
dash of cinnamon
4 spritzes zero-calorie-per-serving butter spray (such as I Can’t Believe It’s Not Butter! Spray)

directions-


 


In a small bowl mix cheeses, sweetener, vanilla and cinnamon until creamy and well blended (aim to eliminate any lumps in the cottage cheese). Place half of mixture in the center of each of the two crepe-halves. Carefully fold crepes up envelope-style (sides first), ensuring that there is nowhere for the cheese mixture to ooze out. Bring a pan to medium-low heat, and spray it twice evenly with butter spray. Place blintzes on pan with the seam-sides down. Spray the top of each blintz once with butter from 6 inches away. After one minute, gently turn blintzes over in the pan. Remove pan from heat after 30 seconds, and carefully remove and plate blintzes. Enjoy exactly as is, or top with some sugar-free syrup, fresh fruit and/or fat-free whipped topping!


 


Serving Size: 2 blintzes (entire recipe)
Calories: 105
Fat: 1.5g
Sodium: 320mg
Carbs: 13g
Fiber: <0.5g
Sugars: 6g
Protein: 7.5g

HG’s Cinnamonlicious French Toast!


 


 


 


 


 


 


 


 


 


CINNIMON FRENCH TOAST


 


ingredents-


 


3 slices Wonder Light Wheat Bread
1/3 cup Egg Beaters, Original
1/2 oz. Torani Sugar Free Vanilla Syrup OR 1/4 tsp. vanilla extract
1/2 tsp. cinnamon (divided)
1 packet SPLENDA

 

directions-

 


Combine Egg Beaters with vanilla syrup (or extract) and half of the cinnamon. Use the egg mixture as an egg wash, and dip your bread into it. Cook in a pan sprayed with nonstick cooking spray. When both sides are brown, plate those suckers and sprinkle ‘em with Splenda and the remaining cinnamon. This stuff is super on its own, but feel free to serve it up with sugar-free maple syrup, sugar-free jelly, some fresh berries, and/or some Fat Free Reddi-wip. Of course your nutritionals will vary accordingly, but with such low calorie and fat counts, you can afford to splurge a little...

 


Serving Size: Entire recipe

Calories: 170

Fat: 1g

Sodium: 545mg

Carbs: 31g

Fiber: 8g

Sugars: 2.5g

Protein: 14g

 

HG's Cookie-rific Ice Cream Freeze!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OREO SHAKEOVER

 

ingredents-

 

1/4 cup Dreyer's Slow Churned Light, Vanilla
5oz. 8th Continent Light Vanilla Soy Milk
1/2 pack of 100 Calorie Packs Oreo Thin Crisps
2 Splenda packets
1 cup of ice
1 tsp. Coffee-Mate Fat Free French Vanilla Non-Dairy Creamer powder (dissolved in a small amount of warm water)

directions-

 

Place all ingredients in blender. Blend on high for 45-60 seconds. Pour and enjoy. Mmmmmm!

 

Serving Size: 1 shake
Calories: 158
Fat: 4g
Sodium: 234mg
Carbs: 24g
Fiber: 0.5g
Sugar: 15g
Protein: 6.5g


running.jpg Running in the Waves image by brandonmerrell i love running anywhere, but its espically special on the beach in the waves....

running.jpg Running in the Waves image by brandonmerrell i love running

iVillage Member
Registered: 03-15-2005
Just a heads up...quite a few

Jennifer


 


iVillage Member
Registered: 12-06-2007

I saw this under the first folder, and just went through and outlined reasons as to why most of these aren't legal, to help you when looking at future recipes.

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