Hungry Girl (73 page)

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Authors: Lisa Lillien

BOOK: Hungry Girl
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pumpkin crunchers

 

PER SERVING (1 piece): 39 calories, 0.5g fat, 49mg sodium, 10g carbs, 2g fiber, 2g sugars, 1g protein

 

This is a fun little pumpkin dessert. The crunchers taste best when eaten within a day or so (after that, they get a little too hard and need to be slightly thawed before eating).

Ingredients

One-half 15-ounce can pure pumpkin

One-half 8-ounce container Cool Whip Free

2 Jell-O Sugar Free Vanilla Pudding Snacks

¾ cup Fiber One bran cereal (original)

Cinnamon, to taste

Directions

Combine pumpkin, Cool Whip, and pudding in a bowl. Mix well.

Season mixture to taste with cinnamon. Stir in Fiber One.

Spoon batter evenly into a 12-cup muffin pan (sprayed with nonstick spray or lined with baking cups).

Place pan in the freezer until crunchers are frozen.

MAKES 12 SERVINGS

creamy banana pumpkin pie pancakes

 

PER SERVING (3 pancakes): 243 calories, 2.5g fat, 451mg sodium, 39g carbs, 4.5g fiber, 9g sugars, 15g protein

 

Pssst . . . we like these drizzled with sugar-free maple syrup!

Ingredients

cup regular oats (not instant)

1 tablespoon dry pancake mix

medium banana, mashed well with a fork

2 tablespoons pure pumpkin

cup fat-free liquid egg substitute

1 tablespoon fat-free cottage cheese

2 no-calorie sweetener packets

½ teaspoon pumpkin pie spice

¼ teaspoon vanilla extract

Dash of salt

Directions

Combine all ingredients in a bowl with 3 tablespoons of water. Stir until thoroughly mixed.

In a pan sprayed with nonstick spray, over medium heat, drop batter into pan to form 3 pancakes. Once pancakes begin to look solid (about 3 minutes), gently flip.

Cook for about 3 more minutes or until both sides are lightly browned and insides are cooked through.

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