A friend of mine turned me on to a website called Hungry Girl. It has great food swaps and low calorie recipes. And since I know that most of us are always looking to eat a little healthier, I figured that i'd share a few that will satisfy your sweet tooth. It also gives small servings so that those who live alone don't make enough to feed 40 people and then end up eating it all!
Excess calories often keep me from enjoying frozen drinks. Here's one that I can enjoy without the guilt!
Ingredients:
3/4 cup Sprite Zero (or any diet lemon-lime soda)
One shot (1.5 oz.) tequila
One serving (half a packet or 1/8th of a tub) sugar-free strawberry powdered drink mix (any variety, like Crystal Light Strawberry-Kiwi or Energy Wild Strawberry)
4 frozen unsweetened strawberries
2 tbsp. lime juice
1 cup crushed ice or 5 - 8 ice cubes
Optional Garnish: lime wedge
Directions:
Place all ingredients in a blender. Blend until uniform and slushy.
Pour into a nice glass and, if you like, garnish with a wedge of lime.
Drink up!
MAKES 1 SERVING
Serving Size: 1 margarita (entire recipe)
Calories: 125
Fat: 0g
Sodium: 24mg
Carbs: 7g
Fiber: 1g
Sugars: 2g
Protein: 0g
POINTS® value 2
I heart Milk Shakes and here's one that I can have without the guilt!
Ingredients:
1/2 cup Breyers Double Churn Free Creamy Vanilla fat-free ice cream
1/2 cup light vanilla soymilk
1/2 tbsp. Coffee-mate Sugar Free French Vanilla powdered creamer
2 no-calorie sweetener packets (like Splenda or Truvia)
1/8 tsp. vanilla extract
1 cup crushed ice or 5 - 7 ice cubes
2 tbsp. Fat Free Reddi-wip
Optional: maraschino cherry
Directions:
Place powdered creamer in a small dish, and add 1/2 tbsp. very hot water. Stir until powder dissolves, and then transfer mixture to a blender.
Add all other ingredients except the Reddi-wip to the blender. Blend at high speed until completely mixed. Pour into your favorite glass and top with Reddi-wip. If you like, finish it off with a cherry!
MAKES 1 SERVING
Serving Size: 16 oz. w/ whipped topping (entire shake)
Calories: 155
Fat: 2.5g
Sodium: 108mg
Carbs: 28.5g
Fiber: 3g
Sugars: 16g
Protein: 6g
POINTS® value 3*
Think that you can't have ice creamy goodness. Think Again!
Ingredients:
1 standard-sized Keebler Waffle Bowl (or another store-bought waffle bowl with about 50 calories)
1/2 cup fat-free vanilla ice cream
3 frozen unsweetened strawberries
1 1/2 tbsp. Hershey's Lite chocolate syrup, divided
1/2 tbsp. sugar-free strawberry preserves
2 tbsp. Fat Free Reddi-wip
Directions:
Pour 1 tbsp. chocolate syrup into the waffle bowl, tilting the bowl from side to side so the syrup coats as much of the inside as possible (sides too!). Freeze for 30 minutes, or until syrup has solidified.
Place berries in a microwave-safe bowl, and microwave until thawed, about 25 seconds. Do not drain excess liquid. Add preserves and mash with a fork, until you have a chunky strawberry sauce. Set aside.
Remove waffle bowl from the freezer and place in a dish. Scoop ice cream into the waffle bowl. Top with strawberry sauce and 1/2 tbsp. chocolate syrup, and then finish it all off with Reddi-wip. Eat the WHOLE thing, waffle bowl and all! (FYI: It's fun to break up the waffle bowl and eat it along with the ice cream, which is why you need another dish to contain it all!)
MAKES 1 SERVING
Serving Size: entire sundae
Calories: 198
Fat: 1.25g
Sodium: 110mg
Carbs: 45.5g
Fiber: 2.5g
Sugars: 23.5g
Protein: 3.5g
POINTS® value 4*
Strawberry short cake to die for..
Ingredients:
1 shortcake dessert shell (like a Hostess Shortcake Dessert Cup)
1/3 cup sliced strawberries
1/3 cup Breyers Double Churn Free fat-free ice cream, Creamy Vanilla
2 tbsp. Fat Free Reddi-wip
1 tbsp. Smucker's Sugar Free Strawberry Preserves
Directions:
Mix the preserves with 1/2 tbsp. of hot water to make a strawberry sauce, and then set aside. Place about one-third of the sliced strawberries in the center of the shortcake. Top with the ice cream. Then, place another third of the strawberries on top of the ice cream (or if you want to be all fancy, press them into the ice cream). Drizzle the strawberry syrup over the top. Then squirt your dessert with the Reddi-wip, and top with the remaining strawberries (again, feel free to be fancy and place them prettily around the whipped topping). Enjoy! MAKES 1 SERVING
Serving Size: 1 shortcake with ice cream (entire recipe)
Calories: 190
Fat: 2g
Sodium: 180mg
Carbs: 42g
Fiber: 3g
Sugars: 22g
Protein: 4g
POINTS® value 3*
Now I can have my cupcake and eat it too
Ingredients:
For cupcakes:
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder
For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS
Serving Size: 1 frosted cupcake
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g
POINTS® value 2

