Ingredients

Directions

Preheat oven to 360 degrees
Mix all ingredients in baking dish
Bake for 35 - 40 mnutes

Nutritional Info

Calories: 71 per serving - Fat: 4.6g per serving - Carbohydrates: 4g and 1.5g fiber - Protein: 4.2g per serving

Number of Servings: 16

*Recipe modified from SparkRecipes.com

Ingredients:

For Frosting
6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food**
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don’t worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!

MAKES 12 SERVINGS

Serving Size: 1 frosted cupcake
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g

*Courtesy of Hungry Girl



Ingredients:

Crust
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread

Filling
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 cups Cool Whip Free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free Whip

Directions:
Preheat oven to 400 degrees.
To make the crust, crush graham crackers in a food processor or blender (or place in large sealable bag and crush with a meat mallet). Transfer crumbs to a bowl and set aside.

Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.

Spray a pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake crust in the oven until firm, 8 - 10 minutes. Set aside to cool.

To make the filling, combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.

Once crust has cooled completely, evenly pour filling into the pan.

Refrigerate until firm and chilled, at least 2 hours. (Overnight is best.)

Sprinkle pie with remaining candy cane pieces. If you like, top with Fat Free Whip just before serving.

MAKES 8 SERVINGS

Serving Size: 1 slice (1/8th of pie)
Calories: 202
Fat: 4.5g
Sodium: 250mg
Carbs: 37g
Fiber: 0.25g
Sugars: 24g

*Courtesy of Hungry Girl

Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread, melted & mixed with 1 oz. water
3 tbsp. Splenda or Stevia No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda or Stevia No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Whip

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into piecrust. (Filling may be taller than the crust — trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow cooling. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Fat Free Whip before serving! MAKES 8 SERVINGS

Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

*Courtesy of Hungry Girl