Keeping your weight in check doesn't mean giving up on desserts. Lisa Lillien, author of Hungry Girl 200, shared several sweet recipes from tropical fruit waffle tacos to freezy black forest whoopie pie.
1. Tropical Fruit Waffle Tacos
(1 waffle taco): 157 calories, 2.5g fat, 204mg sodium, 31.5g carbs, 3.5g fiber, 12.5g sugars, 3g protein
2 frozen low-fat waffles, thawed
1⁄4 cup canned pineapple chunks packed in juice, drained and chopped
1⁄4 cup chopped banana
1⁄4 cup chopped mango
1⁄4 cup Cool Whip Free (thawed)
1 tablespoon shredded sweetened coconut
Preheat oven to 425 degrees.
Lay waffles flat on a dry surface. With a rolling pin, flatten waffles as much as
possible. Evenly drape a waffle over each side of a 9-inch by 5-inch loaf pan, so
they resemble upside-down tacos.
Bake until crispy and firm, about 10 minutes.
Remove from pan, and let cool completely, about 10 minutes.
Place all fruit in a medium bowl, and toss to mix.
Evenly divide fruit mixture between waffle taco shells. Top with Cool Whip and
shredded coconut. Yum!
Freezy Black Forest Whoopie Pie
Entire recipe: 157 calories, 2g fat, 150mg sodium, 38.5g carbs 9.5g fiber, 18g sugars, 4g protein
1 Vitalicious Deep Chocolate VitaTop, partially thawed
1⁄4 cup Cool Whip Free (thawed)
5 frozen unsweetened pitted dark sweet cherries, thawed, patted dry, halved
Carefully slice VitaTop in half lengthwise (like you would a hamburger bun),
so that you are left with 2 thin round "slices."
In a small bowl, fold halved cherries into Cool Whip.
Spoon and spread Cool Whip mixture onto the bottom Vita slice. Top with the
other slice to form a sandwich.
Place on a plate and freeze until filling is firm, about 1 1⁄2 hours. Bite in!
Snickers Madness Brownies
158 calories, 3.5g fat, 285mg sodium, 30g carbs, 2g fiber, 16.5g sugars, 2.5g protein
1 box moist-style devil's food cake mix (15.25 to 18.25 ounces)
One 15-ounce can pure pumpkin
1⁄4 cup fat-free, low-fat, or light caramel dip
1⁄4 cup chopped peanuts
2 tablespoons mini semi-sweet chocolate chips
Preheat oven to 400 degrees. Spray a 9-inch by 13-inch baking pan with
In a large bowl, mix cake mix with pumpkin until smooth and uniform. Spread
batter into the baking pan, and smooth out the top.
Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Let cool completely, about 1 1⁄2 hours.
Drizzle brownies with caramel, and sprinkle with peanuts and chocolate chips. Yum!
Freezy PB Pie Cups
(1 pie cup): 134 calories, 6g fat, 132mg sodium,16g carbs, 0.5g fiber, 8g sugars, 4g protein
1⁄2 cup reduced-fat creamy peanut butter
4 ounces (about 1⁄2 cup) fat-free cream cheese
1⁄4 cup powdered sugar
1⁄2 cup light vanilla soymilk
One 8-ounce container Cool Whip Free (thawed)
3 tablespoons mini semi-sweet chocolate chips
Line a 12-cup muffin pan with foil baking cups.
In a large bowl, combine peanut butter with cream cheese. With an electric mixer
set to medium speed, beat until uniform.
Reduce speed to low. Continue to beat while gradually adding powdered sugar,
followed by soymilk. Beat until smooth, 2 to 3 minutes.
Fold in 1 cup Cool Whip until uniform. Evenly distribute mixture among the cups
of the muffin pan.
Spread remaining Cool Whip over the mixture, and sprinkle with chocolate chips.
Freeze until firm, at least 3 1⁄2 hours. Mmmm!
HUNGRY GIRL 200 UNDER 200: Just Desserts will help people everywhere indulge and satisfy their sweet tooth, with none of the guilt. With ingenious swaps and magical food finds, Lisa Lillien has created an indispensable resource for dessert lovers.
Hungry Girl knows which brands work best, and she's not afraid to name names in "Recommended Products." The "Ingredients Tips 'n Tricks" section shows how to make the most of things like natural sweeteners, milk alternatives, caramel dip and powdered peanut butter to create amazingly decadent guilt-free treats. Photos for each recipe are featured on the Hungry Girl website, too.