Monday, February 16, 2009



3 cups Fresh Express Lettuce Trio (or any 3-lettuce blend)
1 cup spinach leaves
1 Fuji apple
1/4 cup crumbled reduced-fat feta cheese
1/4 cup thinly sliced red onion 1 tbsp. All Natural Almond Accents in Original Oven RoastedOptional: freshly ground black pepper, light vinaigrette dressing (or any low-cal dressing)

Cut apple into quarters and remove the core, seeds, and stem. Thinly slice, and then cut the slices in half widthwise.

Toss together all ingredients except the almonds. Plate (or "bowl") your salad, and then sprinkle almonds evenly on top. You can add some pepper and/or dressing if you like, but this salad's so flavorful you may not even need 'em. Enjoy!!!


PER SERVING (entire salad): 213 calories, 8g fat, 552mg sodium, 29.5g carbs, 6.5g fiber, 16.5g sugars, 10g protein

If you can find some fat-free feta, feel free to use that instead. Then your salad will have 181 calories, 3.75g fat

Found in The Hungry Girl Cookbook by Lisa Lillien

Monday, February 09, 2009


We've whipped up a cake SO chocolatey and decadent, your head may ACTUALLY explode. (Consider yourself warned -- we're not going to be responsible for sweeping up the mess.) You'll need four baking ramekins (about 4 inches in diameter) for this recipe -- pick some up at a store like Target. Enjoy!

For Cake:
1 cup moist-style chocolate cake mix (1/4 of an 18.25-oz. box)
One 25-calorie packet diet hot cocoa mix
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. mini semi-sweet chocolate chips
1/2 tsp. Splenda No Calorie Sweetener (granulated)
2 dashes salt

For Filling:
One-half Jell-O Sugar Free Chocolate Pudding Snack (about 1/4 cup)
1/2 tbsp. mini semi-sweet chocolate chips
1 tsp. fat-free liquid creamer (like Coffee-mate Fat Free Original)
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)

Place the chocolate chips for the filling in a glass and set aside. Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes. Add the pudding to the mixture and stir well. Spoon the chocolate mixture into four evenly spaced mounds on a plate. Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)

Preheat oven to 350 degrees.

Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl. Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip batter with a whisk or fork for 2 minutes.

Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins. Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.

Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!


Serving Size: 1 individual lava cake, Calories: 182, Fat: 4.5g, Sodium: 433mg, Carbs: 32g, Fiber: 1.5g, Sugars: 18g, Protein: 4g

Found in The Hungry Girl Cookbook by Lisa Lillien