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Hungry Girl

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Chocolate Shake. Summer may be coming to an end, but chocolate shakes are DELICIOUS any time of the year. And we've been dying to make a HUGE guilt-free version of those thick, creamy ice cream shakes you find at every fast food chain under the sun. After various attempts (even our blender was becoming irritated with us), we came up with the perfect chocolate shake swap. Not only is it HUGE and low in both calories and fat, but it even has 7 grams of fiber -- WE ROCK SO MUCH!

So get shakin', people! 3/4 cup Breyers Fat Free French Chocolate ice cream 1 25-calorie packet diet hot cocoa mix 1 1/2 tbsp. 2 no-calorie sweetener packets (like Splenda) 2 cups crushed iced (about 10 - 14 ice cubes' worth) Optional: Fat Free Reddi-wip and a maraschino cherry Dissolve cocoa mix and sweetener into 2 oz. of hot water.

Pumpkin Cheesecake. We're year-round pumpkin freaks, but fall is when all the "normal" people celebrate the fat orange squash. Check out this recipe. It's SO great! HG Heads Up! You'll need a springform pie pan for this recipe. You can usually find 'em cheapie-cheap at any supermarket, or click here to order one online. Ingredients: For Crust 2 cups Fiber One Original bran cereal, ground to a breadcrumb-like consistency in a blender or food processor 1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water 3 tbsp. For Filling 32 oz. fat-free cream cheese, room temperature 1 cup fat-free liquid egg substitute (like Egg Beaters Original) 1 cup canned pure pumpkin 1 cup Splenda No Calorie Sweetener (granulated) 1/4 cup light brown sugar (not packed) 1 tsp. vanilla extract 1 tsp. pumpkin pie spice For Topping3/4 cup fat-free sour cream 1/4 cup Splenda No Calorie Sweetener (granulated) 1/2 tsp. vanilla extract.

Eggnogg. Oatmeal Cookies. We've searched high and low for the ULTIMATE guilt-free soft oatmeal raisin cookie. After years of scouring shelves, we decided to throw in the towel and MAKE ONE (several, actually). Here's our recipe now -- for your chewing pleasure! Ingredients:3/4 cup regular oats1/3 cup whole-wheat flour1/4 cup raisins (not packed), chopped1/4 cup brown sugar (not packed)2 tbsp. Splenda No Calorie Sweetener (granulated)2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature2 tbsp. no-sugar-added applesauce2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)1/4 tsp. vanilla extract1/4 tsp. baking soda1/4 tsp. cinnamondash salt Directions:Preheat oven to 350 degrees. In a medium bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.

Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth. Line a large baking sheet with parchment paper. Pumpkin Eggnogg. There are just two short days 'til Christmas, people, so NOG IT UP!

Pumpkin Eggnogg

Our Pumpkin-licious Nog is creamy, delicious, and (duh) guilt-free. Even if you don't like eggnog, chances are you'll LOVE this stuff. And if you want to make an alcoholic version of this drink, nix the rum extract and add 5 oz. rum to the recipe. Each serving of the spiked stuff has 174 calories. Break out that blender! Ingredients:5 cups light vanilla soymilkOne small (4-serving) package sugar-free fat-free instant vanilla pudding mix6 no-calorie sweetener packets (we highly recommend Splenda)2/3 cup canned pure pumpkin1 tsp. rum extract1/2 tsp. ground nutmeg1/2 tsp. pumpkin pie spice1/4 tsp. cinnamonOptional Topping: additional cinnamon Directions:In a blender, combine all ingredients and blend on high until mixed thoroughly.