Lisa Lillien - Hungry Girl - Recipes and Survival Strategies for Guilt-Free Eating in the Real World

Directions
Preheat oven to 400 degrees.

Combine dry ingredients with butter and mix well. Add milk and stir. Then fold berries into the batter.

On a baking pan sprayed with nonstick spray, divide batter into 4 mounds (leave room in between 'em—they expand!).

Bake for 10 minutes.

MAKES 4 SERVINGS

tremendous tiramisu
PER SERVING (entire recipe): 220 calories, 2.5g fat, 275mg sodium, 38g carbs, 2g fiber, 20g sugars, 11g protein

Ingredients
6 soft ladyfingers
ВЅ cup strong-brewed flavored coffee (or espresso), cooled and sweetened, to taste, with no-calorie sweetener Вј cup fat-free ricotta cheese
2 tablespoons Cool Whip Free
1 tablespoon unsweetened cocoa powder, divided
1 teaspoon Splenda No Calorie Sweetener (granulated)
ВЅ teaspoon vanilla extract

Sprinkle the rest of the cocoa over the dish and serve immediately.

MAKES 1 SERVING

caramel pumpkin pudding cupcakes
PER SERVING (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein

These cupcakes are insanely fantastic! Even if you aren't a huge fan of pumpkin, you'll FLIP over 'em! And if you ARE a pumpkin-lover, you MUST visit the pumpkin section in the «Fun With. .» chapter on page 268!

Ingredients
For Cupcakes
2 cups moist-style yellow cake mix (ВЅ of an 18. 25-ounce box) 1 cup canned pure pumpkin

2 teaspoons cinnamon

2 teaspoons Splenda No Calorie Sweetener (granulated)

teaspoon salt For Topping
3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soymilk

Directions
Preheat oven to 350 degrees.

Combine all cupcake ingredients in a mixing bowl with

Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at medium power for 1ВЅ minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

MAKES 12 SERVINGS

peach-blueberry oatmeal muffinmania
PER SERVING (1 muffin): 110 calories, 1.5g fat, 125mg sodium, 22g carbs, 1.5g fiber, 8g sugars, 3g protein

Ingredients
1ВЅ cups regular oats (not instant)
ВЅ cup flour (not packed)
2 Jell-O Sugar Free Vanilla Pudding Snacks
1 cup canned peaches in juice, drained and chopped
ВЅ cup blueberries
ВЅ cup fat-free liquid egg substitute
3 tablespoons light vanilla soymilk
2 tablespoons light whipped butter or light buttery spread
Вј cup plus 2 tablespoons dark brown sugar (not packed)
2 teaspoons baking powder
ВЅ teaspoon cinnamon
Вј teaspoon salt

Directions
Preheat oven to 375 degrees.

Combine oats, flour, sugar, baking powder, cinnamon, and salt in a large bowl and stir well.

In a separate bowl, combine pudding, butter, soymilk, and egg substitute. Blend well with a whisk.

Add pudding mixture to dry mixture, stirring until just blended. Slowly fold in peaches and blueberries.

Divide mixture evenly into a 12-cup muffin pan sprayed with nonstick spray or lined with baking cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.