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.

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!

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!

Strawberry Shortcake Bites

Ingredients:

• 1 Jello- O Sugar Free Vanilla Pudding Cup
• 1/3 cup Cool Whip Free, thawed
• 2 tablespoons sugar-free strawberry preserves
• 4 Reduced Fat Nilla Wafers

Directions:

1. In a small bowl, combine pudding, Cool Whip, and preserves. Mix well and set aside.
2. Place four baking cups on a plate or in four cups of a muffin pan. Put one wafer in each baking cup.
3. Spoon 1/4 of the mixture on top of each wafer.
4. Freeze until solid, about 1 hour. Store in freezer until ready to serve.

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

Per Serving (2 shortcake bites):
88 calories
1g fat
128mg sodium
21g carbs
0g fiber
4g sugar
<1g>

2 WW points!

With this recipe I actually quadrupled everything. It may sound like a lot, but it makes 12 bites instead of only 4. I also garnished mine with whipped cream on top, but remember this will change the nutrient analysis. The original recipe came from Hungry Girl 200 under 200 cookbook, which I LOVE!

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!