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Berry Banana Cloud ~ Hungry Girl Recipe

August 30, 2011 By Sheila 1 Comment

Friends ‘Til the Blend!

Bananas and strawberries go SO well together that we couldn’t resist whipping up this twist on our classic Strawberry Cloud. Especially once we saw the latest over-caloried slurpable concoction being churned out at Carl’s Jr. Read, blend, and sip…

Ingredients:
2/3 cup light vanilla soymilk
1 tbsp. sugar-free fat-free banana-flavored instant pudding mix
Half a 2-serving packet (about 1/2 tsp.) sugar-free strawberry powdered drink mix (like Crystal Light Energy Wild Strawberry)
4 frozen unsweetened strawberries, partially thawed
Half a medium banana, sliced into coins and frozen
1 1/2 cups crushed ice or 8 – 12 ice cubes
2 tbsp. Fat Free Reddi-wip

Directions:
In a large glass, combine soymilk, pudding mix, and powdered drink mix. Stir thoroughly, until mostly dissolved. Transfer to a blender. Add all remaining ingredients except Reddi-wip.

Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again. Pour into the large glass and top with Reddi-wip. Enjoy!!

MAKES 1 SERVING

Serving Size: 1 shake (entire recipe)
Calories: 146
Fat: 1.5g
Sodium: 348mg
Carbs: 29g
Fiber: 3g
Sugars: 14g
Protein: 4.5g

PointsPlus® value 4*

This is a Hungry Girl Recipe

Filed Under: food, hungry girl, hungry girl recipes Tagged With: berry banana cloud, hungry girl recipes

Layered Berry Custard Crostata

August 17, 2011 By Sheila 1 Comment

From Hungry Girl ~ Layered Berry Custard Crostata

This dessert is equal parts creamy, flaky, ‘n fruity! The fillo dough can be a little tricky to work with, but trust us, it’s worth the effort!

Ingredients:

2 sheets Athens Fillo Dough 9″ X 14″ (Twin Pack)

1 Jell-O Sugar Free Vanilla Pudding Snack

1/2 cup Cool Whip Free

3/4 cup blackberries & raspberries

Directions:

Thaw entire fillo dough package at room temperature for 5 hours or in the fridge overnight. Preheat oven to 350 degrees. Carefully unravel and remove 2 sheets of dough. Immediately spray both with nonstick spray. Slice sheets into three long pieces and stack on top of each other. Cut once more into two square stacks. Gently place next to one another on a baking dish sprayed with nonstick spray. Place in 350-degree oven for just six minutes. Mix together pudding and cool whip. Remove fillo dough from oven and let cool for a few minutes. Spread half of pudding mix over 1st stack of dough, and place half of the berries on top. Place second fillo stack on top, and spread on the rest of the pudding mix. Top with remaining berries. Share this ginourmous dessert with a friend, family member or dog you like a lot.

(1/2 recipe: 124 calories, 1.5g fat, 170mg sodium, 26g carbs, 3.5g fiber, 4g sugars, 2g protein = PointsPlus® value 3*)

Filed Under: dessert, hungry girl, hungry girl recipes Tagged With: dessert recipes, Layered Berry Custard Crostata

Happy Hour Recipe

August 2, 2011 By Sheila Leave a Comment

Yeah Yeah.. It is morning but I just couldn’t resist posting this yummy recipe from Hungry Girl ~

HG’s Chilly Chocolate Mudslide
Choc It to Me!

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

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!

Filed Under: hungry girl, hungry girl recipes, recipes Tagged With: hungry girl, recipes

Herbs, Spice & Everything Nice!

June 10, 2011 By Sheila Leave a Comment

Not only do herbs and spices provide flavor for very few calories, but they’re also nutritional powerhouses. Here are some super-popular picks and HG recipes that use ‘em…


	Basil We all know that fresh basil tastes incredible and is super-versatile, but did you know that its fancy flavonoids could protect your cells and chromosomes from radiation and other damage? WHOA! Basil also has antibacterial and anti-inflammatory properties, plus it packs in heart-healthy beta-carotene and is an excellent source of vitamin K. Go, basil!


	Parsley “HG, isn’t parsley really just a garnish?” Gasp! NO WAY. Parsley is great, not only for brightening up the look of a meal, but also for adding a punch of fresh flavor. Need more reasons to use the leafy green stuff? It’s a great source of vitamins A, C, and K; it’s got lots of antioxidants; and eating it can promote a healthy heart and all-around optimal health. BOOM.


	Mint Mint is more than a flavoring for toothpaste and chocolate chip ice cream. Get acquainted with the herb itself — it’s got vitamins and minerals, including manganese, iron, calcium, vitamin A, and vitamin C. It’s also known to be calming and soothing when eaten… So chill out and eat some mint!


	Cilantro Often polarizing yet (in our opinion) delicious, cilantro has benefits besides making salsa and guacamole taste amazing. It can help to control blood sugar and cholesterol, plus it contains phytonutrients, fiber, manganese, iron, and magnesium. And some research indicates it may help to fight salmonella bacteria too. Impressive!


	Cinnamon One of the most frequently used spices at the HG HQ, we were pretty excited the day we learned about the benefits of cinnamon. (You know, in addition to making almost everything taste better.) Consuming cinnamon could help balance your blood sugar, which could ward off hunger pangs, mood swings, and other no-fun side effects. And get this — the mere smell of cinnamon has been shown to boost brain function!


	Garlic Another popular flavor booster in HG land, garlic packs some serious benefits — anti-inflammatory, antibacterial, and antiviral properties, to name a few. Basically, if you’re feeling lousy, have some garlic. We also love that it can lower cholesterol and potentially regulate the production of fat cells. Add in a good dose of vitamins B6 and C, plus possible cancer prevention, and you’ve got an ingredient that’s worth the bad breath!


	Chili Pepper From dried cayenne to fresh jalapeños, chili peppers clearly pack heat in the spice department. Here are a few more qualities… Chili pepper can fight inflammation and provide natural pain relief, and it’s currently being studied as a natural aid for arthritis patients. The heat can also clear congestion, and studies suggest chili pepper could be effective in aiding weight loss. As for the fiber and vitamins? Bonuses!


	Ginger Last but not least, we have ginger. The horn-shaped spice is easy to use, whether dried and ground or fresh and grated. We appreciate that it’s good for gastrointestinal and nausea relief. The immunity-boosting, cancer-preventing tendencies aren’t bad either!


	Herb ‘n Spice Related Tips! Stock up! Fill up that spice rack… or cabinet… or drawer. (It’s a drawer at HG HQ.) This way, you’ll always be ready to flavor up your food. Go green… thumb! Keeping potted fresh herbs handy is a great way to get in the habit of using herbs more often. And you can’t beat the flavor factor! Got problems keeping cut herbs? Check out the Herb-Savor — anyone who’s ever reached for day-old, market-bought cilantro only to find it wilted and yellow will appreciate this.

Taken from Hungry Girl

Filed Under: herbs, hungry girl, hungry girl recipes, Living Smart Girl, spices

Grilled Juicy Fruit Kebabs & Dip

May 27, 2011 By Sheila Leave a Comment

Grilled Juicy Fruit Kebabs & Dip PER SERVING (1/4th of recipe, 1 kebab with about 3 tbsp. dip): 135 calories, 0.5g fat, 17mg sodium, 30.5g carbs, 3g fiber, 23g sugars, 4.5g protein — PointsPlus® value 1*

Never grilled fruit before? This is a great way to try it out. And if you’re an old pro in the field of fruit grilling, you’ll still love this recipe. (It has DIP. Yay!)

Ingredients:
Dip
6 oz. fat-free plain Greek yogurt (like Fage Total 0%)
1 tbsp. granulated white sugar
1/8 tsp. cinnamon
1/8 tsp. vanilla extract

Kebabs
1 cup 1-inch pineapple chunks (about 1/4th of a pineapple)
1 cup 1-inch mango chunks (about 1 mango)
1 cup 1-inch peach or nectarine chunks (about 2 peaches or nectarines)
1 cup 1-inch banana chunks (about 1 large banana)
1/4 tsp. cinnamon

Directions:
If using wooden skewers, soak them in water for about 20 minutes to prevent burning. (You’ll need 4 skewers.)

Combine all ingredients for dip in a bowl. Mix until thoroughly blended and smooth. Refrigerate until ready to serve.

Skewer the fruit chunks alternately onto 4 skewers, packing the pieces together tightly. Sprinkle with cinnamon.

Bring a grill (or grill pan) sprayed with nonstick spray to medium heat. Add skewers, cover, and cook until fruit chunks are slightly blackened and caramelized, about 3 minutes per side. If using a grill pan, work in batches, removing pan from heat between batches to re-spray. (Don’t worry if the lid used for covering isn’t a perfect fit!)

Serve dip with grilled fruit and chew!

MAKES 4 SERVINGS

Filed Under: grilled fruit kebabs, hungry girl, recipes

HG’s Nutty-Good PB Brownies

May 3, 2011 By Sheila 1 Comment

HG’s Nutty-Good PB Brownies

Pretty Brilliant!

Since peanut butter plus chocolate is one of the best combinations of all time, it only made sense to add peanut butter to our awesome, cake-like brownies… Tada!

Ingredients:
One 18.25-oz. box moist-style devil’s food cake mix
One 15-oz. can pure pumpkin (Libby’s is best!)
1/4 cup creamy reduced-fat peanut butter, room temperature
1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)

Directions:
Preheat oven to 400 degrees. Spray a large baking pan (about 9″ X 13″) with nonstick spray and set aside.

In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.

In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 – 25 minutes.

Allow to cool, and then cut into 16 pieces. Enjoy!

MAKES 16 SERVINGS

Serving Size: 1 brownie (1/16th of recipe)
Calories: 160
Fat: 4g
Sodium: 293mg
Carbs: 30g
Fiber: 2g
Sugars: 15.5g
Protein: 2.5g

PointsPlus® value 4*

Hungry Girl Recipe

Filed Under: hungry girl, recipes

HG’s Nutty-Good PB Brownies

May 3, 2011 By Sheila Leave a Comment

HG’s Nutty-Good PB Brownies

Pretty Brilliant!

Since peanut butter plus chocolate is one of the best combinations of all time, it only made sense to add peanut butter to our awesome, cake-like brownies… Tada!

Directions:
Preheat oven to 400 degrees. Spray a large baking pan (about 9″ X 13″) with nonstick spray and set aside.

In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 – 25 minutes.

Allow to cool, and then cut into 16 pieces. Enjoy!

MAKES 16 SERVINGS

Serving Size: 1 brownie (1/16th of recipe)
Calories: 160
Fat: 4g
Sodium: 293mg
Carbs: 30g
Fiber: 2g
Sugars: 15.5g
Protein: 2.5g

PointsPlus® value 4*

Hungry Girl Recipe

Filed Under: hungry girl, recipes

Very Berry Dreamboat Parfaits ~ Hungry Girl

February 10, 2011 By Sheila Leave a Comment

PER SERVING (1/2 of recipe, 1 parfait): 212 calories, 2.5g fat, 742mg sodium, 34g carbs, 3g fiber, 12.5g sugars, 11g protein — PointsPlus™ value 5*

They’re AMAZINGLY cute and delicious to boot! (Weeeee… a rhyme!)

Ingredients:
2 tbsp. (half a 4-serving box) Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
2 tbsp. Splenda No Calorie Sweetener (granulated)
1/4 tsp. vanilla extract
1 cup Cool Whip Free, thawed
1/2 cup fat-free cream cheese, room temperature
1/2 cup raspberries
1/2 cup sliced strawberries
1 sheet (4 crackers) low-fat graham crackers, lightly crushed
Optional topping: Fat Free Reddi-wip

Directions:
Combine pudding mix, Splenda, vanilla extract, and 1/4 cup cold water in a bowl. Stir vigorously until smooth and slightly thickened. Fold in Cool Whip, and then fold in cream cheese. Stir thoroughly, until completely mixed and smooth. Cover and refrigerate for at least 20 minutes.

Evenly distribute raspberries between 2 parfait glasses (or any mid-sized glasses). Evenly distribute half of the chilled pudding mixture between the glasses, about 1/4 cup per glass.

Repeat layering with strawberries and remaining half of the pudding mixture.

Evenly distribute crushed graham crackers between the glasses and, if you like, top each parfait with a squirt of Reddi-wip.

Enjoy!

MAKES 2 SERVINGS

HG Heads-Up: It’s important that the cream cheese is at room temperature. If needed, soften it in the microwave for just a few seconds.

HG FYI: The recipe method of calculating PointsPlus™ values counts the carbs, protein, etc., from fruit — even though fruit has a value of 0*. If calculated without the fruit, this recipe has a PointsPlus™ value of 4* per serving.

From Hungry Girl*

Filed Under: hungry girl, recipes

Very Berry Dreamboat Parfaits ~ Hungry Girl

February 10, 2011 By Sheila Leave a Comment

PER SERVING (1/2 of recipe, 1 parfait): 212 calories, 2.5g fat, 742mg sodium, 34g carbs, 3g fiber, 12.5g sugars, 11g protein — PointsPlus™ value 5*

They’re AMAZINGLY cute and delicious to boot! (Weeeee… a rhyme!)

Evenly distribute raspberries between 2 parfait glasses (or any mid-sized glasses). Evenly distribute half of the chilled pudding mixture between the glasses, about 1/4 cup per glass.

Repeat layering with strawberries and remaining half of the pudding mixture.

Evenly distribute crushed graham crackers between the glasses and, if you like, top each parfait with a squirt of Reddi-wip.

Enjoy!

MAKES 2 SERVINGS

HG Heads-Up: It’s important that the cream cheese is at room temperature. If needed, soften it in the microwave for just a few seconds.

From Hungry Girl*

Filed Under: hungry girl, recipes

Hungry Girl Recipes ~ YUM!

February 9, 2011 By Sheila Leave a Comment

Came across a few Hungry Girl recipes today. Still haven’t bought one of her books only because I don’t have much time to read or bake/cook these days.

Enjoy ~

Fudge…UNPUDGED!

Hungry Girl has done it again. Armed with nothing but pumpkin, some brownie mix and a VERY lowfat PB, she’s whipped up a version of chocolate peanut butter fudge that’s so low in calories and fat, it’ll make you cry tears of joy. Here’s the secret recipe…

Ingredients:

2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature

Directions:

Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8″ X 8″ work best – no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g

HG’s Death by Chocolate Cupcakes

To Die For!

The brand-new HG cookbook, Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World, hits stores TODAY. To celebrate, we’re featuring one of our favorite new recipes from it. You’ll FLIP for these super-chocolatey fluffy things…

Ingredients:
2 cups moist-style chocolate cake mix (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:
Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don’t worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done. MAKES 12 SERVINGS

Serving Size: 1 cupcake
Calories: 108
Fat: 2.5g
Sodium: 239mg
Carbs: 19g
Fiber: 1g
Sugars: 12g
Protein: 2g

POINTS® value 2*

If you have never seen the Hungry Girl books or her website check it out. Hungry Girl

Filed Under: hungry girl, recipes

Berry Banana Cloud ~ Hungry Girl Recipe

Layered Berry Custard Crostata

Happy Hour Recipe

Herbs, Spice & Everything Nice!

Basil

Parsley

Mint

Cilantro

Cinnamon

Garlic

Chili Pepper

Ginger

Grilled Juicy Fruit Kebabs & Dip

HG’s Nutty-Good PB Brownies

HG’s Nutty-Good PB Brownies

Very Berry Dreamboat Parfaits ~ Hungry Girl

Very Berry Dreamboat Parfaits ~ Hungry Girl

Hungry Girl Recipes ~ YUM!

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