fab-five banana pancake minis

Ingredients:

• 1/4 cup whole-wheat flour
• baking powder
• 1/4 cup mashed ripe banana (about half a banana's worth)
• 3 tablespoons fat-free liquid egg substitute
• 1 tablespoon light vanilla soy milk (I used almond milk)
• 1/4 teaspoon vanilla extract
• 1 no-calorie sweetener packet
• dash of salt
• dash of cinnamon

Directions:

1. In a small bowl, combine all dry ingredients (flour, baking power, sweetener, salt, and cinnamon) until mixed will.
2. In a separate bowl, combine mashed banana with all wet ingredients (egg substitute, milk, and vanilla extract) until mixed thoroughly.

3. Bring a large pan sprayed with nonstick spray to medium heat. Pour batter in the pan to form five mini pancakes. Once pancakes begin to look solid, after about 1 minute, gently flip.
4. Cook for an additional minute, or until both sides are lightly browned and insides are cooked through. Eat up and Enjoy!!

Hubby's Yum-O Meter

(on a scale of 1-10)

9.5

Makes 1 serving.

Nutritional Value Per Serving

Calories: 185

Fat: 1g

Carbs: 37g

Sodium: 343mg

Protein: 9.5g

Sugar: 7.5g

Fiber: 5g

This is a Hungry Girl original! It is SUPER easy and by far one of my favs! They have just enough of a banana taste to not be too overwhelmingly banana-y (I don't think thats a word! ha! Oh well.) , but the bananas help make the pancakes moist! They are SO good!

Easy Fruit Smoothie

Ingredients:

• 1 medium sized peach; peeled and sliced
• 1 frozen banana; peeled and sliced
• 1 strawberry smoothie bar; removed from the stick (this can be substituted with sliced strawberries and a 1/2 cup fat-free or low fat yogurt)
• 1 cup milk; I use unsweetened almond milk (thats what the nutrient value will reflect) but you can substitute whatever type milk you prefer
• dash of Slpenda

Directions:

1. Place banana and strawberry bar in to a blender and blend until smooth.
2. Add peach, milk and a dash of Slenda. Blend again, until mixed well and smooth.
3. Poor in to a glass and garnish with a straw. Viola!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
8

MAKES 1 SERVING
Serving Size: entire recipe
Calories: 210
Fat: 4g
Sodium: 206mg
Carbs: 42g
Protein: 4g
Fiber: 5g
Sugar: 28g

You dont have to use a full cup of milk. The next time I make this, I think I will use 2/3 cup and a few ice cubes. It will change the nutritional value, just not by much. It was good the way it was, but the calories were up there, as they are in most smoothies. It was super yummy though and makes a GREAT snack. You could even add a little protein powder if you wanted.

Top Banana Bread

Ingredients:

• 1 1/4 cups whole-wheat flour
• 1/4 cup all-purpose flour
• 3/4 cup Splenda No Calorie Sweetener (granulated)
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
• 1/2 cup no-sugar-added applesauce
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
3. In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
4. Add this mixture to the bowl with the dry ingredients, and stir until just blended.
5. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
6. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
7. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free.

Hubby’s Yum-O Meter:
(on a scale of 1-10)
7.5

(but take into accout that he is not too fond of banana bread)

MAKES 8 SERVINGS

Nutritional Value Per Serving Size (1 THICK slice):
Calories: 140

Fat: 0.5g

Sodium: 267mg

Carbs: 31g

Fiber: 3.75g

Sugars: 7g

Protein: 5g

POINTS® value 2*

This is a Hungry Girl original! To me the bread was a little dry. So the next time I make it I may try and experiment with things like pineapples, OJ, yogurt, or more apple sauce to try and get it a little more moist. But it was still yummy!! Oh and I know it looks like there is oil or something in the pre-cook picture of the batter in the pan, but it was just from the non-stick spray I used, I PROMISE!! =)

*The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark.

Banana Bread Pudding

Ingredients:

• 2 cups light Vanilla Soy Milk or Almond Milk
• 1 small pkg (1 oz.) JELL-O Sugar Free Fat Free Instant Vanilla Pudding Mix (I have also used banana, cheesecake and white chocolate pudding mix and all are YUMMY!)
• 24 Reduced Fat Nilla Wafers
• 2 medium bananas; sliced
• Optional: Cool Whip Free or Fat Free Reddi Whip for Topping

Directions:

1. Combine pudding mix and milk in a bowl. Beat with a wire whisk for 2 minutes or until well blended. Set aside.
2. In a medium glass bowl, or casserole dish, arrange a layer of wafers and then a layer of banana slices. Continue alternating layers until all wafers and banana slices are gone.

3. Top with pudding and let it seep down in between wafer/banana layers.

4. Refridgerate for a couple of hours. (If you are using fat free(skim) milk, it only takes about 30 minutes to set.)
5. Once ready to serve, distribute into 6 serving dishes (about 1/2 cup each). Add whipped topping and garnish with Nilla Wafer crumbles if desired.

Hubby’s Yum-O Meter:

(on a scale of 1-10)

9

Makes 6 servings.

Nutritional Value Per Serving (about 1/2 a cup):
Calories: 125
Fat: 1.5g
Carbs: 27g
Protein: 3g
Sodium: 330mg
Fiber: 1g
Sugar: 12g

This is actually a Hungry Girl original, VERY similar to the recipe I posted here way back when!

Rice Cakes!

One of my favorite lo-cal snacks are RICE CAKES!! I know, I know, they taste like styrofoam right?! Not after I get done with them! Below are a list of a few of my favorite rice cake toppings with an ingredient list, and nutritional value.

Rice Cake #1: Strawberry-palooza

Ingredients:

• 1 rice cake ( I use Kroger low sodium cakes)
• 2 Tbsp light or free whipped topping (light was used to calculate the nutritional value)
• 2 large strawberries
• 1 Tbsp sugar-free strawberry preserves
• Optional: sprinkle of Splenda

Directions:

1. Mix whipped topping and preserves and smooth on the top of the cake.
2. Slice strawberries and place them on top of the whipped mixture.
3. Sprinkle slenda if desired. EAT UP!!

Makes 1 serving

Nutritional Value Per Serving
Calories: 68
Fat: 1g
Sodium: 25mg
Carbs: 16g
Fiber: 0g
Sugar: 2g
Protein: 1g

Rice Cake #2- PB&B & H & C...hahaha!

Ingredients:

• 1 low sodium rice cake
• 1 Tbsp reduced fat peanut butter
• 1/2 of a small banana (6-6 7/8 inches), sliced
• 1 tsp. honey
• Cinnamon

Directions:

1. Top rice cake with peanut butter
2. Evenly distribute sliced bananas over peanut butter
3. Drizzle with honey and sprinkle with cinnamon
4. ENJOY!

Makes 1 Serving

Nutritional Value Per Serving:
Calories: 198
Fat: 7g
Sodium: 39mg
Carbs: 35g
Fiber: 3g
Sugar: 18g
Protein: 5g

Rice Cake #3- Strawberry Ricecake (get it? Instead of Strawberry Shortcake...HA!)

Ingredients:

• 1 low sodium rice cake
• 1 Tbsp sugar free, fat free whipped topping
• 4 medium strawberries
• Splenda- optional

Directions:

1. Slice strawberries and place in to a sealable storage back. Sprinkle with Splenda and set aside.
2. Spread whipped topping on rice cake.
3. Add sliced strawberries and EAT!!
   

Makes 1 Serving

Nutritional Value Per Serving:
Calories: 56
Fat: 1g
Sodium: 23mg
Carbs: 13g
Fiber: 1g
Sugar: 3g
Protein: 1g

Rice Cake #4- C to the 4th power- Chocolate Chip Cookie (Rice)Cake
Ingredients:

• 1 low sodium rice cake
• 1 Tbsp sugar free, fat free whipped topping
• 1/2 tsp sugar free chocolate syrup
• 1/3 pack of 100 calorie mini chocolate chip cookies (about 4 cookies)

Directions:

1. Place chocolate chip cookies in a resealable bag and smash until all cookies are crushed. Set aside.
2. Mix whipped topping and chocolate syrup together and spread on top of rice cake.
3. Sprinkle chocolate chip cookie crubs on top of the whipped topping mixture.
4. EAT and ENJOY!!

Makes 1 Serving

Nutritional Value Per Serving:
Calories: 77
Fat: 3g
Sodium: 64mg
Carbs: 14g
Fiber: 0g
Sugar: 3g
Protein: 1g

Banana Pudding (reduced fat version)

Ingredients:

• reduced fat vanilla wafer cookies
• large box (5 oz) of reduced fat or sugar-free vanilla or banana flavored instant pudding mix (I only used a small box (3.5 oz) of pudding mix, since I was using a small dish)
• regular size tub of reduced fat or sugar-free whipped cream
• 2 large, well ripened banana

Directions:

1. Line dish with cookies. (In the pictures shown, I used about a 6x9 dish, which was lined with 26 cookies)
2. Prepare pudding mix as instructed on the box.
3. Add whipped cream and whisk until blended.
4. Thinly slice 1 banana and layer pieces on top of cookies in your dish. (I personally skip this step. If you decide to skip it as well, you will only need 1 banana for the entire pudding)
5. Pour half of the pudding/cream mix on top of the sliced bananas.
6. Repeat layer of sliced bananas (using the other banana) and the rest of the pudding/cream mix.
7. If you are making a larger dish, you would add the other half of your whipped cream on the top of the pudding mixture here.
8. Place 10-18 cookies in a plastic zip bag and crush. Sprinkle crushed cookie crumbs on top of pudding.
9. Let sit for a little while so the cookies will be moist. Keep refrigerated!

Hubby’s Yum-O Meter
(on a scale of 1-10)
10

This recipe is so easy and came straight from by brain. Nothing has to 'be measured' (which I love). It was originally given to me by my grandmother, Munner, who makes the sugar-free version for my grandfather and me often. There are actually a few different ways you can make this. I prefer to use the banana flavored pudding because I don't add as many 'real' bananas. I also leave the layer of whipped cream off of the top, because when making it in a smaller dish, there is no room to add it. You can also add another layer of cookies after the pudding mixture when using a larger dish. If I make one to take somewhere, I usually use vanilla or cheesecake flavored pudding with 2 bananas and it would be layered like this: cookies, sliced banana, pudding/cream mix, cookies, sliced banana, pudding/cream mix, other half of whipped cream and topped with ground cookies! My mouth is watering now!