by Lisa Lillien
Ingredients
6 caramel soy crisps or mini rice cakes
2 tablespoons Cool Whip Free, thawed
1 tablespoon All Natural Almond Accents in Butter Toffee Glazed, crushed
Directions
Place soy crisps or mini rice cakes on a plate and spread 1 teaspoon Cool Whip over each. Sprinkle crushed almonds evenly over whipped topping.
Freeze until the tops are cold and solid, about 1 hour. Store in the freezer until ready to serve. Gobble ’em up!
MAKES 1 SERVING
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HG Tip! These taste best within a day or so of making them. After that, they’ll need to be slightly thawed before eating.
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strawberry shortcake bites
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PER SERVING (2 shortcake bites): 88 calories, 1g fat, 128mg sodium, 21g carbs, 0g fiber, 4g sugars, <1g protein
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Chilly, fruity, sweet snack bites with a surprising CRUNCH on the bottom…
Ingredients
1 Jell-O Sugar Free Vanilla Pudding Snack
1/3 cup Cool Whip Free, thawed
2 tablespoons sugar-free strawberry preserves
4 Reduced Fat Nilla Wafers
Directions
In a small bowl, combine pudding, Cool Whip, and preserves. Mix well and set aside.
Place four baking cups on a plate or in four cups of a muffin pan. Put one wafer in each baking cup. Spoon one-fourth of the pudding mixture on top of each wafer.
Freeze until solid, about 1 hour. Store in the freezer until ready to serve.
MAKES 2 SERVINGS
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HG Tip! These taste best within a day or so of making them. After that, they’ll need to be slightly thawed before eating.
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caramel piña colada crunchers
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PER SERVING (2 crunchers): 90 calories, 0.5g fat, 98mg sodium, 20g carbs, 1g fiber, 8g sugars, <1g protein
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These are pretty awesome—they’re creamy little frozen nuggets crammed with caramel, pineapple, coconut, and more. Yum!
Ingredients
2 Jell-O Sugar Free Vanilla Pudding Snacks
One-half 8-ounce container Cool Whip Free, thawed
One 8-ounce can crushed pineapple in juice, lightly drained
½ cup Fiber One Caramel Delight cereal
½ teaspoon coconut extract
2 no-calorie sweetener packets
Directions
Place cereal in a medium mixing bowl and lightly crush. Add all of the other ingredients and mix well.
Line a 12-cup muffin pan with baking cups and spray with nonstick spray. Evenly distribute pudding mixture among the cups.
Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Crunch it up!
MAKES 6 SERVINGS
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HG Tip! These taste best within a day or so of making them. After that, they’ll need to be slightly thawed before eating.
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Chew on This
According to urban legend, falling coconuts kill ten times as many people as shark attacks. We’re pretty sure coconut extract never gave anyone a concussion!
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pb-nana poppers
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PER SERVING (5 poppers): 108 calories, 3g fat, 57mg sodium, 18.5g carbs, 2g fiber, 8.5g sugars, 2.5g protein
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AHHHHHH! These little frozen banana sandwiches are too cute—and REALLY tasty!
Ingredients
1 medium-large banana
2 tablespoons Cool Whip Free, thawed
1 tablespoon reduced-fat peanut butter, room temperature
Directions
Cut banana into twenty circular slices. Lay ten slices flat on a plate and set all of the banana slices aside.
In a small bowl, mix Cool Whip and peanut butter until blended. Evenly distribute PB mixture on top of the banana slices on the plate.
Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches.
Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!
MAKES 2 SERVINGS
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HG Tip! Eat or serve these within a day or so of making them. After that, they’ll need to be slightly thawed before eating.
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For Weight Watchers POINTS® values and photos of all the recipes in this book, check out hungry-girl.com/book.
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Photographic Insert 2
Crazy Calypso Salad, Chapter 6
Mini Meal Mania
Crazy-Good Coconut Chicken Taco, Chapter 6
Philly Cheesesteak Lettuce Cups, Chapter 6
Smothered Pig in a Blanket, Chapter 6
So Low Mein with Chicken, Chapter 6
BBQ Mango Tilapia, Chapter 6
Chicken Fajita Lettuce Cups, Chapter 6
Cheesy Saucy Veggie Stacks, Chapter 6
Tortilla Madness
Little Taco Salad in a Shell, Chapter 7
Spicy Tortilla Pizza Mexicali, Chapter 7
Cheeseburger Quesadilla, Chapter 7
Shivering Sips
Raspberry Mocha Madness Swappuccino, Chapter 8
Key Lime Pie Shake, Chapter 8
Cravin’ Cap’n Crunch Shake, Chapter 8
Yo, Cupcake!
Red Velvet Insanity Cupcakes, Chapter 9
Chocolate Marshmallow Madness Cupcakes, Chapter 9
Crazy-Crumbly Super-Yummy Coffee Cakes, Chapter 9
Death by Chocolate Cone Cakes, Chapter 9
Sweet Stuff
Top Banana Bread, Chapter 10
Hungry Girl-nola, Chapter 10
“Swirls Gone Wild” Cheesecake Brownies, Chapter 10
Fun with Cool Whip Free, Fujis, Fiber One, and Vitalicious
Sweet Cinnamon Fritter Fries, Chapter 13
Double-Trouble Chocolate Trifle, Chapter 14
Red Hot Apple Pie in a Cup, Chapter 12
Gimme Gimme S’mores Sandwich, Chapter 11
chunky & nutty frozen pb cups
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PER SERVING (1 pb cup): 78 calories, 2g fat, 123mg sodium, 11.5g carbs, 0.5g fiber, 2.5g sugars, 2g protein
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Peanut butter cups are on pretty much everyone’s list of weaknesses. Here’s a version for creamy crunchy, frozen ones that have just 78 calories each!
Ingredients
1 small (4-serving) package sugar-free fat-free chocolate instant pudding mix
One 8-ounce container Cool Whip Free, thawed
2 ounces (about ½ cup) dry-roasted soy nuts
1 tablespoon mini semi-sweet chocolate chips
1 tablespoon reduced-fat peanut butter, room temperature
Directions
Place pudding mix in a medium bowl. Add 3 ounces (¼ cup plus 2 tablespoons) warm water. Stir until smooth and thickened, about 2 minutes.
In a small bowl, combine 1 tablespoon Cool Whip with peanut butter until mixed well. Stir into the pudding mixture.
Stir in half of the soy nuts and all of the mini chocolate chips. Fold in remaining Cool Whip. You don’t need to mix it in completely—the marble effect is cool.
Line a 12-cup muffin pan with baking cups and spray with nonstick spray. Evenly distribute pudding mixture among the cups. Sprinkle the tops of the cups with remaining soy nuts.
Freeze until solid, about 1 hour. Store in the freezer until ready to serve.
MAKES 12 SERVINGS
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HG Tip! Eat or serve these within a day or so of making them. After that, they’ll need to be slightly thawed before eating.
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gimme gimme s’mores sandwich
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PER SERVING (entire sandwich): 133 calories, 2.5g fat, 99mg sodium, 26g carbs, 0.5g fiber, 11.5g sugars, 1g protein
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Ooooh…a frozen s’mores sandwich. Fun, fun, FUN!
Ingredients
1 sheet (4 crackers) low-fat honey graham crackers
¼ cup Cool Whip Free, thawed
1 teaspoon mini semi-sweet chocolate chips
8 miniature marshmallows
Directions
In a small bowl, lightly stir together Cool Whip, chocolate chips, and marshmallows. Don’t over-stir.
Break graham cracker sheet into two squares. Place one square on a plate and top with Cool Whip mixture. Lightly place the other square on top.
Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!
MAKES 1 SERVING
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HG Tricia Tidbit:
In the old days, marshmallows were made from a plant that was ACTUALLY called a marsh mallow. These days they’re comprised of sugary sweet stuff…and no plants at all!
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pumpkin pudding parfait
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PER SERVING (entire parfait): 172 calories, 2.25g fat, 266mg sodium, 38g crabs, 6g fiber, 7.5g sugars, 3g protein
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Fiber One Caramel Delight cereal makes the combo of pumpkin, pudding, and whipped topping even BETTER!
Ingredients
1 Jell-O Sugar Free Vanilla Pudding Snack
½ cup canned pure pumpkin
¼ cup Fiber One Caramel Delight cereal, lightly crushed
2 tablespoons Cool Whip Free, thawed
¼ teaspoon pumpkin pie spice
2 no-calorie sweetener packets
Dash cinnamon
Optional toppings: Fat Free Reddi-wip, additional cinnamon
Directions
In a small bowl, combine pumpkin, Cool Whip, pumpkin pie spice, sweetener, and cinnamon until mixed well. Refrigerate until cold.
Place one-third of the pudding in the bottom of a parfait glass. Top with half of the pumpkin mixture.
Layer another third of the pudding over the pumpkin. Sprinkle half of the crushed cereal on top.
Complete the parfait by layering the remaining pumpkin, pudding, and lastly, cereal. Top it off with a squirt of Reddi-wip and a sprinkle of cinnamon, if you like. Consume immediately!
MAKES 1 SERVING
chocolate cherry crunchers
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PER SERVING (2 crunchers): 79 calories, 1.5g fat, 67mg sodium, 16g carbs, 1g fiber, 6g sugars, 1g protein
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Chocolatey, creamy, frozen cherry-liciousness!
Ingredients
One-half 8-ounce container Cool Whip Free, thawed
2 Jell-O Sugar Free Double Chocolate Pudding Snacks
1 cup frozen unsweetened pitted dark sweet cherries, slightly thawed
1 tablespoon mini semi-sweet chocolate chips
Directions
In a medium mixing bowl, combine all of the ingredients until mixed well.
Line a 12-cup muffin pan with baking cups and spray with nonstick spray. Evenly distribute mixture among the cups.
Freeze until solid, about 1 hour. Devour!
MAKES 6 SERVINGS
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HG Tip! These taste best within a day or so of making them. After that, they’ll need to be slightly thawed before eating.
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Chew on This
Many kinds of cherries are grown all over the U.S. There’s Bing, Brooks, King, Rainier, Tulare, Royal Ann, and Evans. Put ’em together and they sound like the characters in a romance novel—Bing Brooks! King Rainier Tulare! Royal Ann Evans!
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vanilla-thrilla coffee float
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PER SERVING (entire float): 111 calories, 3g fat, 111mg sodium, 17.5g carbs, 0g fiber, 6.5g sugars, 3g protein
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Adding a scoop of frozen Cool Whip Free to an iced coffee drink is a fun little way to add zazzle without adding too many calories!
Ingredients
½ cup Cool Whip Free, frozen
½ cup light vanilla soymilk, cold
1 teaspoon instant coffee granules
1 teaspoon Coffee-mate Sugar Free French Vanilla powdered creamer
1 no-calorie sweetener packet
2 tablespoons sugar-free calorie-free vanilla syrup
Directions
Place coffee, Coffee-mate, and sweetener in a tall glass. Add ¼ cup hot water and stir until ingredients have dissolved.
Add ½ cup cold water, soymilk, and vanilla syrup. Pour mixture into a cocktail shaker and add many ice cubes. Cover and shake for about 1 minute, until the drink is very cold.
Strain drink into a tall glass, and top with the Cool Whip. Enjoy!
MAKES 1 SERVING
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HG Trivia Tidbit:
A typical 16-ounce iced vanilla latte contains around 330 calories and 7 grams fat, and it doesn’t even come with fun frozen Cool Whip! BO-RING!
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crustless banana cream pie
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PER SERVING (1/8th of pie): 115 calories, 1.5g fat, 123mg sodium, 23g carbs, 1g fiber, 12.5g sugars, 1.5g protein
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This creamy custard “pie” is PACKED with bananas. And you’ll never miss the crust!
Ingredients
2 cups plain light soymilk
1 cup Cool Whip Free, thawed
2½ medium bananas, divided
¼ cup granulated white sugar
¼ cup Splenda No Calorie Sweetener (granulated)
¼ cup cornstarch
1½ tablespoons light whipped butter or light buttery spread
1 teaspoon vanilla extract
¼ teaspoon salt
Directions
In a medium pot, combine sugar, Splenda, cornstarch, and salt.
Place pot over medium-high heat and slowly add soymilk. Stirring constantly with a wire whisk, bring mixture to a boil. Once boiling, continue to stir and cook for 4 minutes.
Remove the pot from heat, and add butter and vanilla extract. Stir until smooth. Allow to cool for 5 minutes. This is your custard mixture.
Slice two bananas into circular slices about ¼-inch thick. In a 9-inch pie dish, layer half the slices along the bottom. Evenly cover with half of the custard mixture.
Layer remaining banana slices on top of the custard. Pour remaining custard mixture over the second banana layer.
Allow to sit at room temperature for about 10 minutes, until slightly cool. Refrigerate for at least 2 hours.
When it’s time to serve, spread the Cool Whip over the top of the pie. Cut the remaining half banana into eight circular slices. Evenly arrange the slices around the top of the pie. Cut your crustless pie into eight slices and serve!
MAKES 8 SERVINGS
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For Weight Watchers POINTS® values and photos of all the recipes in this book, check out hungry-girl.com/book.
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chapter twelve
fun with fujis
Things to Do with Apples When You’re Bored
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Apples are AMAZING. Especially Fujis, which are, hands down, the best kind of apple (just an opinion!). And while it’s great to bite right into an apple and enjoy it the old-fashioned way, there are too many other fun ways to celebrate apples. This chapter has apple-tastic desserts, stuffing, a slaw, sides, and more.
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jell-o fizzy fruit minis
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PER SERVING (1 mini mold): 36 calories, 0g fat, 109mg sodium, 5.5g carbs, 1g fiber, 4.5g sugars, 1.5g protein
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These mini Jell-O molds are soooooooooooo refreshing and fruity. They’re a PERFECT summer dessert but are really fun any time o
f year.
Ingredients
1 small (4-serving) package Jell-O Sugar Free Raspberry Gelatin Dessert Mix
1¼ cups diet orange soda, cold
½ cup chopped Fuji apples
½ cup chopped peaches or nectarines
Optional topping: Fat Free Reddi-wip
Directions
Place gelatin mix in a medium mixing bowl. Cover with ¾ cup boiling water. Stir constantly for at least 2 minutes, until gelatin has dissolved completely. Stir soda into gelatin mixture. Refrigerate for about 1 hour and 15 minutes, until thickened but not set.
Stir apples and peaches or nectarines into the Jell-O. Evenly distribute mixture among three dessert bowls or small glasses. Return to the fridge until set, about 3 hours longer. Keep refrigerated until ready to serve. If you like, top each mini mold with a squirt of Reddi-wip before digging in!
MAKES 3 SERVINGS
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Chew on This
These are WAY better than the boring fruit-in-gelatin concoctions your aunt brings to family get-togethers. (Sorry, aunts across America!)
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picot de fuji
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PER SERVING (½ cup): 43 calories, <0.5g fat, 146mg sodium, 11.5g carbs, 1.25g fiber, 8g sugars, 0.5g protein