Healthy-fied Peach Cobbler

Ingredients:

• 1//3 cup Splenda, granulated
• 1 Tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 6 peaches, peeled, sliced into 1/2 inch slices (6 cups)
• 2 Tablespoons water
• 2 teaspoons lemon juice
• 1 cup Heart Smart Bisquick® mix
• 2 Tablespoons Splenda, granulated
• 1/3 cup Almond Milk
• 1 Tablespoon light whipped buttery spread (like Brummel & Brown), melted
• Reduced Fat or Free Whipped Topping or SF/FF ice cream, optional

Directions:

1. Heat oven to 400 degrees.
2. In a medium sauce pan, mix 1/3 cup Splenda, cornstarch and cinnamon. Stir in peaches, water and lemon juice.
3. Heat to a boil, stirring constantly; boil and stir for 2 minutes. ( I turned mine down and let them simmer while I completed # 5)
4. Pour into a non greased 8 or 9 inch square (2 quart) glass baking dish.
5. In a medium bowl, stir Bisquick® mix, 1 Tbsp of Splenda, milk and melted butter until soft dough forms.
6. Drop dough by 6 Tablespoonfuls on to hot peach mixture. Sprinkle remaining 1 Tbsp Splenda over dough. (I also sprinkled a little more cinnamon over the dough as well)
7. Bake 20-25 minutes or until golden brown.
8. Serve with whipped cream or ice cream or all by its oh-so-good self!!

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

Makes 6 servings.
Nutritional Value per serving (about 3/4 cup).
Calories: 126
Fat: 3g
Carbs: 28g
Protein: 2g
Sodium: 191mg
Sugar: 10g
Fiber: 2g

I wasn't sure how this was going to turn out since I substituted several of the healthier ingredients myself. The original recipe I found here. But it WAS SO GOOD! The hubs LOVED it and he is not a big peach fan. You could actually use apples or berries with this recipe too.

The calorie value was what surprised me! I actually got 7 serving out of mine making my values change a little: cal-108, fat-2g, carbs-24g, protein-2g, sodium-163mg, sugar-8g, fiber-2g. The Nutritional Value was configured using My Fitness Pal's recipe calculator.

Oh and if you add a serving of fat free, sugar free vanilla ice cream, the entire thing is STILL under 200 calories!!

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

Gimme Gimme S'mores Sandwich

Ingredients:

• 1 sheet (4 crackers) low-fat honey graham crackers
• 1/4 cup Cool Whip Free, thawed
• 1 tsp mini semi-sweet chocolate chips
• 8 miniature marshmallows

Directions:

1. In a small bowl, lightly stir together Cool Whip, chocolate chips, and marshmallows.
2. 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.
3. Freeze until solid, about 1 hour. Store in freezer until ready to serve. Enjoy!

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

1 serving
Nutrient Value per serving (entire sandwich)
Calories: 133
Fat: 2.5g
Sodium: 99mg
Carbs: 26g
Fiber: 0.5g
Sugars: 11.5g
Protein: 1g

3 WW points!

This recipe came from, you guessed it, the Hungry Girl 200 under 200 cookbook!