HG'S DEATH BY CHOCOLATE CUPCAKES - WW POINTS = 2
From the Hungry Girl Website: Serving Size: 1 cupcake Calories: 108 Fat: 2.5g Sodium: 239mg Carbs: 19g Fiber: 1g Sugars: 12g Protein: 2g Weight Watchers POINTS® value 2
Provided by senseicheryl
Categories Dessert
Time 25m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Place chocolate chips 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 to chill for 25 minutes.
- Preheat oven to 350 degrees.
- Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl.
- Whip batter with a whisk or fork for 2 minutes.
- Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups.
- Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan.
- Place pan in the oven, and bake for 15 minutes.
- Cupcakes will look shiny when done.
Nutrition Facts : Calories 36.4, Fat 1.1, SaturatedFat 0.5, Cholesterol 0.1, Sodium 66.9, Carbohydrate 5.2, Fiber 0.3, Sugar 4.5, Protein 1.6
HG'S 104-CALORIE CREME BRULEE - WW POINTS = 2
From Hungry Girl: "Hip Hip Brulee! This calorie-cutting custard is creamy enough to satisfy even the PICKIEST creme brulee fans, so get ready to INDULGE! BTW, this recipe was co-developed with the QUEEN of creme brulee herself, our pal Debbie! Serving Size: 1 custard cup Calories: 104 Fat: 0.5g Sodium: 126mg Carbs: 18.5g Fiber: 0g Sugars: 17g Protein: 4.5g POINTS. value 2* HG Tip! You can pick up a kitchen torch for cheapie-cheap at places like Bed Bath & Beyond or online.
Provided by senseicheryl
Categories < 30 Mins
Time 28m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 116.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 2.8, Sodium 123.8, Carbohydrate 22.4, Sugar 21.1, Protein 5.2
HUNGRY GIRL CARROT CAKE CUPCAKES (WW 2 POINTS)
Make and share this Hungry Girl Carrot Cake Cupcakes (Ww 2 Points) recipe from Food.com.
Provided by xpnsve
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 74, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.9, Sodium 98.5, Carbohydrate 15.6, Fiber 1.8, Sugar 7.4, Protein 3.1
HG'S 14-CARAT CUPCAKES - WW POINTS = 2
From the Hungry Girl website: "Cake Superior! Carrot cake rules. It's thick, sweet, delicious and slathered in cream cheese frosting. Mmmmmm! But since the nutritional stats on the average carrot cake are pretty horrendous, we decided to create our own guilt-free version. We made ours as cupcakes, 'cuz cupcakes are cute, fun, and, best of all, portion-controlled (it's too easy to cut yourself sliver after sliver with a full cake). But if you want, you can easily whip up a classic cake with this recipe -- just add 10 minutes to the cooking time. Here it is now..." Serving Size: 1 frosted cupcake Calories: 130 Fat: 1g Sodium: 205mg Carbs: 26g Fiber: 2.5g Sugars: 10g Protein: 5g POINTS® value 2*
Provided by senseicheryl
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
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. Enjoy!
Nutrition Facts : Calories 81.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.9, Sodium 118, Carbohydrate 15.2, Fiber 1.8, Sugar 6.9, Protein 4.4
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