Add flour, baking powder, and salt, and stir until smooth. Fold in oats and chocolate chips.
Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles.
Bake until a toothpick inserted into the center of a softie comes out clean, about 10 minutes. Enjoy!
MAKES 6 SERVINGS
You’ll Need: baking sheet, nonstick spray, microwave-safe bowl, medium bowl, whisk Prep: 10 minutes
Cook: 15 minutes
1/6th of recipe (1 softie):
123 calories, 2.5g fat, 111mg sodium, 22.5g carbs, 2g fiber, 10g sugars, 2.5g protein
123 calories, 2.5g fat, 111mg sodium, 22.5g carbs, 2g fiber, 10g sugars, 2.5g protein
INGREDIENTS
1 cup peeled and finely chopped apple
¼ cup plus 1/2 tablespoon brown sugar (not packed)
1 ¼ teaspoons cinnamon
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ teaspoon baking powder
1/8 teaspoon salt
¾ cup old-fashioned oats
¼ cup plus 1/2 tablespoon brown sugar (not packed)
1 ¼ teaspoons cinnamon
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ teaspoon baking powder
1/8 teaspoon salt
¾ cup old-fashioned oats
HG SWEET ALTERNATIVE!
Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 137 calories, 26.5g carbs, and 14g sugars.
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
In a microwave-safe bowl, sprinkle apple with 1/2 tablespoon brown sugar and ¼ teaspoon cinnamon and stir to coat. Microwave for 2 minutes, or until slightly softened. Mix well.
In a medium bowl, thoroughly whisk Splenda, remaining ¼ cup brown sugar, butter, applesauce, egg substitute, and vanilla extract.
Add flour, baking powder, salt, and remaining 1 teaspoon cinnamon, and stir until smooth. Fold in oats and apple mixture.
Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles.
Bake until a toothpick inserted into the center of a softie comes out clean, about 10 minutes.
Let cool slightly and enjoy!
MAKES 6 SERVINGS
You’ll Need: baking sheet, nonstick spray, medium bowl, whisk, small bowl Prep: 10 minutes
Cook: 10 minutes
1/6th of recipe (1 softie):
90 calories, 1.5g fat, 110mg sodium, 16g carbs, 1g fiber, 6.5g sugars, 2g protein
90 calories, 1.5g fat, 110mg sodium, 16g carbs, 1g fiber, 6.5g sugars, 2g protein
INGREDIENTS
¼ cup brown sugar (not packed)
2 tablespoons plus 2 teaspoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ cup all-purpose flour
¼ teaspoon baking powder
¾ teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons plus 2 teaspoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ cup all-purpose flour
¼ teaspoon baking powder
¾ teaspoon cinnamon
1/8 teaspoon salt
HG SWEET ALTERNATIVE!
Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 109 calories, 21 g carbs, and 12g sugars.
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, thoroughly whisk brown sugar, 2 tablespoons Splenda, butter, applesauce, egg substitute, and vanilla extract.
Add whole-wheat flour, all-purpose flour, baking powder, ¼ teaspoon cinnamon, and salt. Stir until smooth.
Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 2-inch circles.
In a small bowl, mix remaining 2 teaspoons Splenda with remaining 1/2 teaspoon cinnamon. Sprinkle over batter.
Bake until a toothpick inserted into the center of a softie comes out clean, about 10 minutes. Enjoy!
MAKES 6 SERVINGS
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You’ll Need: baking sheet, nonstick spray, medium bowl, whiskPrep: 10 minutes
Cook: 10 minutes
1/6th of recipe (1 softie):
128 calories, 3.5g fat, 115mg sodium, 21.5g carbs, 1.5g fiber, 11g sugars, 2.5g protein
128 calories, 3.5g fat, 115mg sodium, 21.5g carbs, 1.5g fiber, 11g sugars, 2.5g protein
INGREDIENTS
¼ cup brown sugar (not packed)
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ teaspoon baking powder
1/8 teaspoon salt
1/2 cup old-fashioned oats
2 tablespoons sweetened dried cranberries, chopped
2 tablespoons white chocolate chips, finely chopped
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ teaspoon baking powder
1/8 teaspoon salt
1/2 cup old-fashioned oats
2 tablespoons sweetened dried cranberries, chopped
2 tablespoons white chocolate chips, finely chopped
HG SWEET ALTERNATIVE!
Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 142 calories, 25.5g carbs, and 15g sugars.
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, thoroughly whisk brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract.
Add flour, baking powder, and salt, and stir until smooth. Fold in oats and chopped cranberries.
Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles. Sprinkle with chopped chocolate chips.
Bake until a toothpick inserted into the center of a softie comes out clean, about 10 minutes. Enjoy!
MAKES 6 SERVINGS
You’ll Need: baking sheet, nonstick spray, medium bowl, whisk, very small microwave-safe bowl Prep: 10 minutes
Cook: 15 minutes
1/6th of recipe (1 softie):
145 calories, 5g fat, 124mg sodium, 22g carbs, 2g fiber, 11g sugars, 3g protein
145 calories, 5g fat, 124mg sodium, 22g carbs, 2g fiber, 11g sugars, 3g protein
INGREDIENTS
¼ cup brown sugar (not packed)
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ teaspoon baking powder
1/8 teaspoon salt
1/2 cup old-fashioned oats
2 tablespoons peanut butter baking chips, finely chopped
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
¼ teaspoon baking powder
1/8 teaspoon salt
1/2 cup old-fashioned oats
2 tablespoons peanut butter baking chips, finely chopped
2 tablespoons mini semi-sweet chocolate chips
HG SWEET ALTERNATIVE!
Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 159 calories, 26g carbs, and 15g sugars.
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, thoroughly whisk brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract.
Add flour, baking powder, and salt, and stir until smooth. Fold in oats.
Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles. Sprinkle with chopped peanut butter chips.
Bake until a toothpick inserted into the center of a softie comes out clean, about 10 minutes.
In a very small microwave-safe bowl, microwave chocolate chips at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds; repeat, as needed, until melted.
Stir melted chocolate and drizzle over softies. Enjoy immediately or refrigerate until chocolate drizzle is firm. Yum!
MAKES 6 SERVINGS
You’ll Need: baking sheet, nonstick spray, medium bowl, whiskPrep: 10 minutes
Cook: 15 minutes
1/6th of recipe (1 softie):
144 calories, 4.5g fat, 160mg sodium, 23g carbs, 2g fiber, 11.5g sugars, 3g protein
144 calories, 4.5g fat, 160mg sodium, 23g carbs, 2g fiber, 11.5g sugars, 3g protein
INGREDIENTS
¼ cup brown sugar (not packed)
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
2 packets hot cocoa mix with 20 to 25 calories each
¼ teaspoon baking powder
1/8 teaspoon salt
1/2 cup old-fashioned oats
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons sliced almonds, roughly chopped
24 mini marshmallows (about ¼ cup)
2 tablespoons Splenda No Calorie Sweetener (granulated)
2 tablespoons light whipped butter or light buttery spread, room temperature
2 tablespoons no-sugar-added applesauce
2 tablespoons fat-free liquid egg substitute
¼ teaspoon vanilla extract
1/3 cup whole-wheat flour
2 packets hot cocoa mix with 20 to 25 calories each
¼ teaspoon baking powder
1/8 teaspoon salt
1/2 cup old-fashioned oats
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons sliced almonds, roughly chopped
24 mini marshmallows (about ¼ cup)
HG SWEET ALTERNATIVE!
Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 158 calories, 26.5g carbs, and 15.5g sugars.
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
In a medium bowl, thoroughly whisk brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract.
Add flour, cocoa mix, baking powder, and salt, and stir until smooth. Fold in oats, chocolate chips, and chopped almonds.
Spoon batter onto the sheet in 6 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3-inch circles.
Bake until a toothpick inserted into the center of a softie comes out mostly clean, about 9 minutes. Leave oven on.
Meanwhile, cut each marshmallow into 2 coin-shaped halves.
Top each softie with 8 marshmallow halves, cut sides down. Bake until marshmallows just begin to melt, 1 to 2 minutes. (Do not overbake, as marshmallows will completely melt.) Enjoy!
MAKES 6 SERVINGS
HG HEADS-UP:
If refrigerating leftovers, let cool completely first.
You’ll Need: 8-inch by 8-inch baking pan, nonstick spray, blender or food processor, medium bowl, small microwave-safe bowlPrep: 15 minute
Cook: 10 minutes
Freeze: 6 hours
of recipe (1 square):173 calories, 2.75g fat, 142mg sodium, 35g carbs, 5g fiber, 21.5g sugars, 4g protein
INGREDIENTS
Crust
1 cup Fiber One Original bran cereal
1 cup Fiber One Caramel Delight cereal
3 tablespoons Splenda No Calorie Sweetener (granulated)
1 teaspoon cinnamon
¼ cup light whipped butter or light buttery spread
1 cup Fiber One Caramel Delight cereal
3 tablespoons Splenda No Calorie Sweetener (granulated)
1 teaspoon cinnamon
¼ cup light whipped butter or light buttery spread
Filling
Half of a 14-ounce can (1/2 cup plus 2 tablespoons) fat-free sweetened condensed milk
2 cups frozen unsweetened strawberries, partially thawed
2 cups fat-free strawberry yogurt
1 cup Cool Whip Free (thawed)
1 teaspoon vanilla extract
2 cups frozen unsweetened strawberries, partially thawed
2 cups fat-free strawberry yogurt
1 cup Cool Whip Free (thawed)
1 teaspoon vanilla extract
HG SWEET ALTERNATIVE!
Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 187 calories, 39g carbs, and 25.5g sugars.
DIRECTIONS
Preheat oven to 350 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
In a blender or food processor, grind both cereals into crumbs. Transfer to a medium bowl and mix in Splenda and cinnamon.
In a small microwave-safe bowl, microwave butter and 2 tablespoons water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix.
Evenly distribute mixture along the bottom of the baking pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges, but not up the sides.
Bake until firm, about 10 minutes. Let cool.
Clean blender, and add all filling ingredients. Blend at high speed until smooth. Pour mixture over the crust in the pan.
Cover and freeze until firm, about 6 hours.
Let thaw for 5 to 10 minutes before serving. Cut into squares and enjoy!
MAKES 9 SERVINGS
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You’ll Need: medium-large bowl with an 8-inch diameter at the top (with a capacity of at least 11/2 quarts), plastic wrap, large bowl, electric mixer, 9-inch pie pan, baking sheet Prep: 15 minutes
Freeze: 8 hours
Cook: 5 minutes
1/8th of dessert:
182 calories, 2g fat, 109mg sodium, 37g carbs, 0.5g fiber, 23.5g sugars, 4.5g protein
182 calories, 2g fat, 109mg sodium, 37g carbs, 0.5g fiber, 23.5g sugars, 4.5g protein
INGREDIENTS
3 cups fat-free vanilla ice cream, softened
2 cups light strawberry ice cream, softened
16 Reduced Fat Nilla Wafers
1/2 cup liquid egg whites (about 4 egg whites)
1/8 steaspoon cream of tartar
¼ cup granulated white sugar
¼ cup Splenda No Calorie Sweetener (granulated)
¼ teaspoon vanilla extract
2 cups light strawberry ice cream, softened
16 Reduced Fat Nilla Wafers
1/2 cup liquid egg whites (about 4 egg whites)
1/8 steaspoon cream of tartar
¼ cup granulated white sugar
¼ cup Splenda No Calorie Sweetener (granulated)
¼ teaspoon vanilla extract
HG SWEET ALTERNATIVES!
Skip the Splenda in this recipe and double the granulated white sugar; each serving will have 203 calories, 42g carbs, and 29g sugars. Or double the Splenda and leave out the sugar; then each serving will have 161 calories, 31.5g carbs, and 17.5g sugars. Score!
DIRECTIONS
Begin with a medium-large bowl with an 8-inch diameter at the top (with a capacity of at least 11/2 quarts). Line the bowl with plastic wrap, draping excess wrap over the sides.
Evenly and firmly pack vanilla ice cream into the bowl. Smooth out the surface, and repeat with strawberry ice cream, yielding two packed layers with a flat surface. Place wafers, rounded side down, in a single layer over the strawberry ice cream. Cover with plastic wrap and freeze until completely firm, at least 8 hours.
Preheat oven to 500 degrees. Set out all remaining measured ingredients.
To make the meringue, combine egg whites with cream of tartar in a large bowl. With an electric mixer set to high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue to beat while gradually adding sugar, Splenda, and vanilla extract. Beat until fully blended and stiff peaks form, 2 to 3 minutes.
Remove bowl from the freezer and uncover. Place a 9-inch pie pan firmly over the bowl, upside down, and carefully flip so the pie pan is on the bottom. Gently tug on the plastic wrap to release the ice cream from the bowl, leaving the ice cream in the pie pan. Remove the plastic wrap.
Quickly and evenly spread meringue over the ice cream mound. Place pie pan on a baking sheet.
Bake until meringue is cooked through and lightly browned, about 3 minutes. Slice and enjoy! (Freeze the leftovers and eat’em frozen.)
MAKES 8 SERVINGS
These FREEZY FAUX ICE CREAM SANDWICHES are not made with actual ice cream … but they’re packed with freezy-cool creamy goodness!
You’ll Need: small bowl, platePrep: 5 minutes
Freeze: 1 hour
¼th of recipe (4 mini sandwiches):
110 calories, 1.5g fat, 187mg sodium, 21g carbs, <0.5g fiber, 7.5g sugars, 2g protein
110 calories, 1.5g fat, 187mg sodium, 21g carbs, <0.5g fiber, 7.5g sugars, 2g protein
INGREDIENTS
1 tablespoon low-sugar strawberry preserves
1 tablespoon reduced-fat creamy peanut butter, room temperature
1/2 cup Cool Whip Free (thawed)
32 caramel-flavored mini rice cakes
1 tablespoon reduced-fat creamy peanut butter, room temperature
1/2 cup Cool Whip Free (thawed)
32 caramel-flavored mini rice cakes
DIRECTIONS
In a small bowl, mix preserves with peanut butter until smooth. Stir in Cool Whip until just mixed.
Lay 16 mini rice cakes on a plate, and evenly distribute Cool Whip mixture among them.
Lightly place another rice cake over each mixture-topped cake to form 16 sandwiches. Freeze until filling is firm, at least 1 hour. Yum!
MAKES 4 SERVINGS
You’ll Need: medium-large bowl, 2 plates or baking sheet Prep: 15 minutes
Freeze: 1 hour 30 minutes
of recipe (1 sandwich): 158 calories, 2g fat, 128mg sodium, 32g carbs, <0.5g fiber, 7g sugars, 2.5g proteinINGREDIENTS
One 8-ounce container Cool Whip Free (thawed)
3 pieces Twizzlers Strawberry Twists, finely chopped
1 tablespoon mini semi-sweet chocolate chips
1 tablespoon chopped peanuts
14 full-sized butter-flavored rice cakes
3 pieces Twizzlers Strawberry Twists, finely chopped
1 tablespoon mini semi-sweet chocolate chips
1 tablespoon chopped peanuts
14 full-sized butter-flavored rice cakes
DIRECTIONS
Place Cool Whip in a medium-large bowl. Gently stir in chopped Twizzlers, chocolate chips, and chopped peanuts.
Evenly distribute Cool Whip mixture among 7 rice cakes, a heaping ¼ cup each.
Lightly place another rice cake over each filling-topped cake to form 7 sandwiches.
Place sandwiches in an even layer on 2 plates or a baking sheet and freeze until filling is firm, at least 11/2 hours. Eat up!
MAKES 7 SERVINGS
You’ll Need: medium bowl, plate Prep: 10 minutes
Freeze: 1 hour 30 minutes
1/2 of recipe (1 sandwich): 128 calories, 1g fat, 105mg sodium, 24g carbs, 0.5g fiber, 16g sugars, 7g protein
INGREDIENTS
1/2 cup fat-free plain Greek yogurt
11/2 tablespoons granulated white sugar
1 tablespoon lime juice (key lime, if available)
2 sheets (8 crackers) low-fat cinnamon graham crackers, broken into 4 squares
11/2 tablespoons granulated white sugar
1 tablespoon lime juice (key lime, if available)
2 sheets (8 crackers) low-fat cinnamon graham crackers, broken into 4 squares
DIRECTIONS
In a medium bowl, thoroughly mix yogurt, sugar, and lime juice. Cover and freeze until very thick but soft enough to stir, 25 to 30 minutes.
Place two graham cracker squares on a plate, cinnamon sides down. Stir yogurt mixture and divide between the two squares, about ¼ cup each. Gently top each with another graham cracker square, cinnamon sides up.
Freeze until filling is firm, at least 1 hour. Enjoy!
MAKES 2 SERVINGS
HG SWEET ALTERNATIVE!
If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the sugar, each serving will have 97 calories, 15.5g carbs, and 6.5g sugars.
You’ll Need: small bowlPrep: 5 minutes
Freeze: 1 hour 30 minutes
Entire recipe:
130 calories, 0.5g fat, 70mg sodium, 28g carbs, 0g fiber, 8g sugars, 2g protein
130 calories, 0.5g fat, 70mg sodium, 28g carbs, 0g fiber, 8g sugars, 2g protein
INGREDIENTS
¼ cup Cool Whip Free (thawed)
Dash cinnamon, or more to taste
2 full-sized caramel-flavored rice cakes
Dash cinnamon, or more to taste
2 full-sized caramel-flavored rice cakes
DIRECTIONS
In a small bowl, stir cinnamon into Cool Whip. Spoon mixture over 1 rice cake. Gently top with the other rice cake.
Freeze until filling is firm, at least 1 1/2 hours. Enjoy!
MAKES 1 SERVING
You’ll Need: small bowlPrep: 5 minutes
Freeze: 1 hour 30 minutes
Entire recipe:
192 calories, 2.5g fat, 75mg sodium, 37g carbs, <0.5g fiber, 16.5g sugars, 2g protein
192 calories, 2.5g fat, 75mg sodium, 37g carbs, <0.5g fiber, 16.5g sugars, 2g protein
INGREDIENTS
¼ cup Cool Whip Free (thawed)
1 drop vanilla extract
2 teaspoons rainbow sprinkles
1 teaspoon mini semi-sweet chocolate chips
2 full-sized caramel-flavored rice cakes
1 drop vanilla extract
2 teaspoons rainbow sprinkles
1 teaspoon mini semi-sweet chocolate chips
2 full-sized caramel-flavored rice cakes
DIRECTIONS
In a small bowl, mix Cool Whip with vanilla extract. Stir in sprinkles and chocolate chips. Evenly spoon mixture onto 1 rice cake. Lightly top with the other rice cake to form a sandwich.
Freeze until filling is firm, at least 1 1/2 hours. Enjoy!
MAKES 1 SERVING
You’ll Need: small bowl, plate Prep: 5 minutes
Freeze: 1 hour
¼th of recipe (4 mini sandwiches):
102 calories, 2g fat, 63mg sodium, 20g carbs, 0.5g fiber, 7g sugars, 1g protein
102 calories, 2g fat, 63mg sodium, 20g carbs, 0.5g fiber, 7g sugars, 1g protein
INGREDIENTS
1/2 cup Cool Whip Free (thawed)
2 teaspoons mini semi-sweet chocolate chips
1 teaspoon shredded sweetened coconut
1/8 teaspoon coconut extract
32 chocolate-flavored mini rice cakes
2 teaspoons mini semi-sweet chocolate chips
1 teaspoon shredded sweetened coconut
1/8 teaspoon coconut extract
32 chocolate-flavored mini rice cakes
DIRECTIONS
In a small bowl, mix Cool Whip, chocolate chips, shredded coconut, and coconut extract. Lay 16 mini rice cakes on a plate, and evenly distribute mixture among them.
Lightly place another rice cake over each mixture-topped cake to form 16 sandwiches. Freeze until filling is firm, at least 1 hour. Yum!
MAKES 4 SERVINGS
You’ll Need: medium bowl Prep: 5 minutes
Freeze: 11/2 Hours
1/2 of recipe (1 sandwich): 186 calories, 3g fat, 178mg sodium, 30.5g carbs, 2g fiber, 7.5g sugars, 4g protein
INGREDIENTS
1/2 cup Cool Whip Free (thawed)
1 tablespoon chopped peanuts
1 sugar-free chocolate pudding snack with 60 calories or less
4 full-sized caramel-flavored rice cakes
1 tablespoon chopped peanuts
1 sugar-free chocolate pudding snack with 60 calories or less
4 full-sized caramel-flavored rice cakes
DIRECTIONS
In a medium bowl, stir peanuts into Cool Whip. Gently swirl in the pudding.
Evenly distribute mixture between 2 rice cakes. Lightly top each with another rice cake to form 2 sandwiches.
Freeze until filling is firm, at least 1 1/2 hours. Enjoy!
MAKES 2 SERVINGS
You’ll Need: medium bowl, large platePrep: 5 minutes
Freeze: 1 hour
¼th of recipe (4 mini sandwiches):
93 calories, 1g fat, 60mg sodium, 20.5g carbs, 0g fiber, 7g sugars, 1g protein
93 calories, 1g fat, 60mg sodium, 20.5g carbs, 0g fiber, 7g sugars, 1g protein
INGREDIENTS
1/2 cup Cool Whip Free (thawed)
3 mini candy canes or 1/2 standard-sized candy cane, lightly crushed
32 chocolate-flavored mini rice cakes
3 mini candy canes or 1/2 standard-sized candy cane, lightly crushed
32 chocolate-flavored mini rice cakes
DIRECTIONS
In a medium bowl, gently stir crushed candy cane(s) into Cool Whip. Lay 16 mini rice cakes on a large plate, and evenly distribute filling among them.
Lightly place another rice cake over each mixture-topped cake to form 16 sandwiches. Freeze until filling is firm, at least 1 hour. Mmmm!
MAKES 4 SERVINGS
You’ll Need: 12-cup muffin pan, foil baking cups, large bowl, whisk, large platter (optional) Prep: 20 minutes
Cook: 25 minutes
Freeze: 1 hour 30 minutes
th of recipe (1 mini ice cream cake): 136 calories, 3.5g fat, 131mg sodium, 22.5g carbs, <0.5g fiber, 14g sugars, 2.5g protein
INGREDIENTS
1 cup moist-style devil’s food cake mix
¼ cup fat-free liquid egg substitute
1 tablespoon mini semi-sweet chocolate chips
3 cups light chocolate chip ice cream (vanilla with chocolate chips)
1 1/2 cups Cool Whip Free (thawed)
2 tablespoons sprinkles
¼ cup fat-free liquid egg substitute
1 tablespoon mini semi-sweet chocolate chips
3 cups light chocolate chip ice cream (vanilla with chocolate chips)
1 1/2 cups Cool Whip Free (thawed)
2 tablespoons sprinkles
DIRECTIONS
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups.
In a large bowl, whisk cake mix, egg substitute, any 1/2 cup water. Stir in chocolate chips. Evenly distribute among the cups of the muffin pan. (Cups will be about 1/3rd full.)
Bake until a toothpick inserted into the center of a cupcake comes out mostly clean, 20 to 22 minutes.
Let cool completely.
Remove cupcakes from the pan. Evenly top with ice cream, ¼ cup per cupcake. Evenly top ice cream layers with remaining ingredients: 2 tablespoons Cool Whip and 1/2 teaspoon sprinkles each.
Transfer cupcakes to a large platter that will fit in your freezer or place them back in the cooled muffin pan.
Freeze until ice cream is firm and Cool Whip is frozen, at least 1 1/2 hours. Eat!
MAKES 12 SERVINGS
HG TIP:
If frozen for longer than 1 1/2 hours, allow cupcakes to slightly thaw before eating, about 5 minutes.
Go here to see over 100 recipe pics! And for photos of ALL the recipes, go to hungry-girl.com/books.
Unconventional, RICE KRISPIE-LESS, CEREAL SNACK fun for humans of all ages …
You’ll Need: 9-inch by 13-inch baking pan, nonstick spray, large nonstick pot Prep: 5 minutes
Cook: 15 minutes
th of recipe (1 treat): 77 calories, 1.5g fat, 54mg sodium, 18.5g carbs, 4g fiber, 6.5g sugars, 1.5g protein
INGREDIENTS
3 tablespoons light whipped butter or light buttery spread
3 cups miniature marshmallows
5 cups puffed wheat cereal
2 cups Fiber One Original bran cereal
3 cups miniature marshmallows
5 cups puffed wheat cereal
2 cups Fiber One Original bran cereal
HG HISTORY:
Have you noticed our Krispymallows have gotten LARGER over the years? The stats were so impressive we increased the serving sizes. Yay!
DIRECTIONS
Spray a 9-inch by 13-inch baking pan with nonstick spray.
Place butter in a large nonstick pot and bring to low heat. Once butter has melted, add marshmallows. Cook and stir until melted, about 10 minutes.
Remove pot from heat. Add both cereals and gently stir until coated.
Using a spatula sprayed with nonstick spray, evenly press mixture into the baking pan.
Let cool completely. Cut and devour!
MAKES 15 SERVINGS
KRISPYMALLOW TREAT MOLDING TRICK!
Lay a sheet of wax paper or parchment paper over the mixture in the pan … then just press to smooth. SO EASY.
You’ll Need: 9-inch by 13-inch baking pan, nonstick spray, large nonstick pot Prep: 5 minutes
Cook: 15 minutes
th of recipe (1 treat): 122 calories, 2.75g fat, 99mg sodium, 25.5g carbs, 3.5g fiber, 12g sugars, 1.5g proteinINGREDIENTS
3 tablespoons light whipped butter or light buttery spread
3 cups mini marshmallows
3 cups Chocolate Cheerios cereal
3 cups puffed wheat cereal
1 1/2 cups Fiber One Original bran cereal
One 1.53-ounce package Reese’s Pieces candy, lightly crushed
One 1.69-ounce package Milk Chocolate M&M’s candy, lightly crushed
3 cups mini marshmallows
3 cups Chocolate Cheerios cereal
3 cups puffed wheat cereal
1 1/2 cups Fiber One Original bran cereal
One 1.53-ounce package Reese’s Pieces candy, lightly crushed
One 1.69-ounce package Milk Chocolate M&M’s candy, lightly crushed
DIRECTIONS
Spray a 9-inch by 13-inch baking pan with nonstick spray.
Place butter in a large nonstick pot and bring to low heat. Once butter has melted, add marshmallows. Cook and stir until melted, about 10 minutes.
Remove pot from heat. Add all three cereals and gently stir until coated.
Using a spatula sprayed with nonstick spray, evenly press mixture into the baking pan.
Sprinkle both types of crushed candy evenly over the treats and press down with the spatula to help them adhere.
Let cool completely. Cut it up and eat it up!
MAKES 15 SERVINGS
You’ll Need: 9-inch by 13-inch baking pan, nonstick spray, large nonstick pot Prep: 5 minutes
Cook: 15 minutes
th of recipe (1 treat): 95 calories, 1.5g fat, 87mg sodium, 20g carbs, 2.5g fiber, 8.5g sugars, 0.5g proteinINGREDIENTS
3 tablespoons light whipped butter or light buttery spread
3 cups mini marshmallows
4 cups puffed wheat cereal
2 cups Golden Grahams cereal
1 cup Fiber One Original bran cereal
5 teaspoons mini semi-sweet chocolate chips
3 cups mini marshmallows
4 cups puffed wheat cereal
2 cups Golden Grahams cereal
1 cup Fiber One Original bran cereal
5 teaspoons mini semi-sweet chocolate chips
DIRECTIONS
Spray a 9-inch by 13-inch baking pan with nonstick spray.
Place butter in a large nonstick pot and bring to low heat. Once butter has melted, add marshmallows. Cook and stir until melted, about 10 minutes.
Remove pot from heat. Add all three cereals and gently stir until coated.
Using a spatula sprayed with nonstick spray, evenly press mixture into the baking pan.
Sprinkle with chocolate chips, and press down with the spatula to help them adhere.
Let cool completely. Slice and enjoy!
MAKES 15 SERVINGS
You’ll Need: 9-inch by 13-inch baking pan, nonstick spray, large nonstick pot, small microwave-safe bowl Prep: 5 minutes
Cook: 15 minutes
th of recipe (1 treat): 127 calories, 3.5g fat, 89mg sodium, 25g carbs, 3.5g fiber, 11g sugars, 2g proteinINGREDIENTS
3 tablespoons light whipped butter or light buttery spread
3 cups mini marshmallows
3 cups puffed wheat cereal
3 cups Peanut Butter Multi Grain Cheerios cereal
1 1/2 cups Fiber One Original bran cereal
¼ cup mini semi-sweet chocolate chips
3 tablespoons peanut butter baking chips, roughly chopped
3 cups mini marshmallows
3 cups puffed wheat cereal
3 cups Peanut Butter Multi Grain Cheerios cereal
1 1/2 cups Fiber One Original bran cereal
¼ cup mini semi-sweet chocolate chips
3 tablespoons peanut butter baking chips, roughly chopped
DIRECTIONS
Spray a 9-inch by 13-inch baking pan with nonstick spray.
Place butter in a large nonstick pot and bring to low heat. Once butter has melted, add marshmallows. Cook and stir until melted, about 10 minutes.
Remove pot from heat. Add all three cereals and gently stir until coated.
Using a spatula sprayed with nonstick spray, evenly press mixture into the baking pan.
Let cool completely.
In a small microwave-safe bowl, microwave chocolate chips at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds; repeat, as needed, until melted.
Stir and drizzle melted chocolate over the treats and sprinkle with chopped peanut butter chips.
Once chocolate drizzle is firm, cut and eat up!
MAKES 15 SERVINGS
You’ll Need: 9-inch by 13-inch baking pan, nonstick spray, large nonstick pot Prep: 5 minutes
Cook: 15 minutes
th of recipe (1 treat): 132 calories, 1.5g fat, 167mg sodium, 33g carbs, 4.5g fiber, 14.5g sugars, 1.5g proteinINGREDIENTS
3 tablespoons light whipped butter or light buttery spread
3 cups mini marshmallows
4 cups (about one 3.5-ounce bag) mini caramel-flavored rice cakes, lightly crushed
2 cups Fiber One Original bran cereal
1 cup puffed wheat cereal
3 ounces (about 1/2 cup) candy corn, chopped
3 cups mini marshmallows
4 cups (about one 3.5-ounce bag) mini caramel-flavored rice cakes, lightly crushed
2 cups Fiber One Original bran cereal
1 cup puffed wheat cereal
3 ounces (about 1/2 cup) candy corn, chopped
DIRECTIONS
Spray a 9-inch by 13-inch baking pan with nonstick spray.
Place butter in a large nonstick pot and bring to low heat. Once butter has melted, add marshmallows. Cook and stir until melted, about 10 minutes.
Remove pot from heat. Add crushed rice cakes and both cereals and stir to coat.
Using a spatula sprayed with nonstick spray, evenly press mixture into the baking pan.
Evenly sprinkle with chopped candy corn and press firmly into the mixture.
Let cool completely. Cut and EAT!
MAKES 12 SERVINGS