Hungry Girl Apple Cobbler Low Fat 2 Ww Points Recipes

HUNGRY-GIRL APPLE COBBLER (LOW FAT; 2 WW POINTS)

Steps:

• Preheat oven to 400 degrees F.
• Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 teaspoons of cinnamon, vanilla extract, salt, and 1 tablespoons of the Splenda. Stir well.
• In a medium-sized pot, combine apple chunks with this mixture and heat the apple mixture over medium heat, stirring occasionally.
• Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside.
• Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency.
• Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 teaspoons of cinnamon, and the remaining 2 tablespoons of Splenda. Stir well. Microwave graham mixture for 1 minute.
• Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes.
• Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform.
• Evenly distribute graham topping over apple mixture.
• Place the dish in the oven, and bake for 10 minutes.
• Allow cobbler to cool slightly before serving.

AMISH BOILED COOKIES - 2 WW POINTS

Steps:

• In a small saucepan, over medium heat, mix the butter, milk, sugar, and cocoa.
• Bring to a boil and cook for 1 minute
• Remove from heat and stir in the peanut butter, vanilla, and salt.
• Mix in the oats and pecans.
• Using a small cookie scoop or teaspoon, drop onto waxed paper and allow cookies to stand 1 hours
• Store in an airtight container.

TWISTED APPLE COBBLER (LOW FAT)

Steps:

• Spray a 9x13 baking dish with non-stick cooking spray.
• Add sliced apples evenly.
• Sprinkle cake mix evenly over apples.
• Pour soda GENTLY over cake mix.
• DO NOT MIX- Just pour slowly.
• Bake at 350 degrees Fahrenheit, covered, for 30 minutes, and uncovered for 30 minutes.
• I halved the recipe using only 3 apples, 1 box of Jiffy Mix cake mix, 6 oz of Diet 7-up and 9" pie pan! It was still wonderful!

HG'S 104-CALORIE CREME BRULEE - WW POINTS = 2

Steps:

• Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
• In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
• Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
• Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).

HUNGRY GIRL CARROT CAKE CUPCAKES (WW 2 POINTS)

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
• In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended.
• Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray.
• Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
• While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill.
• Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops.
• Refrigerate until frosting has set and you're ready to serve.