Let's talk about low cal snacks, shall we? Also, who are we loving/hating from The Biggest Loser?

I'm compiling some ideas for low cal snacks while this baby is still baking and I have a moment to think. I am very excited to get back on a diet after the baby girl is born. Heehaw! I'm being totally serious. I am EXCITED! See the end of the post for the recipes.

Did you catch The Biggest Loser last night? Bob makes me cry. He gets that look in his eye when his team is weighing in, like he is a proud pappa, and his eyes get all watery. I lose it. I have to look away from the TV because Bob is once again turning me into a weepy biatch.

I am rooting for Nicole, Patty, Kae and Jez (from the black team). If you have a few minutes to waste, check out their audition tapes. "I don't want the diabetes!" Hilarious! My husband also went to school with Jez, so he is rooting for him. Nobody better mess with Jez cause my husband is about to whip some ass on anyone that is mean to him. LOL.

Also, I dislike, ok, ok, I hate Lezlye. She was the one with the Katrina story. Now, I have a lot of sympathy for anyone who had to go through Katrina. I just have an issue with her and how she told her story. It was so rehearsed, and then she threw in that last comment, "I went through all that (Katrina), and I was FAT on top of it!" That struck me as very odd. Oh, you know, death, destruction, lives ruined, but people, she was FAT too! It seemed really fake.

Did anyone catch the snide comment about the blue team, saying how they had some really fat people over there. Uh, pot calling the kettle black, anyone? So, I don't like her, not one bit. Mark my words, she is gonna be the troublemaker.

Everyone else seems pretty nice. Supportive. Old man Jerry lost 31 pounds in one week?! Craziness. Kae, the smallest woman on the show lost 20?! Insanity. I love this show. It is so inspiring.

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Most of these recipes use sugar free jell-o. I'm too lazy to make absolutely everything from scratch, and with a baby on the way, I'm being realistic here.

Banana Pie Pudding Snacks
Makes 2 servings
210 calories per serving

1 medium banana, chopped
2 low fat graham crackers, crushed
1 package sugar free instant vanilla pudding (prepared with skim milk) - You will have extra pudding leftover
4 Tbsp. fat free cool whip

1. Start with two Tupperware containers. Put half of the crushed graham crackers in the bottom of each. Add about 3 heaping tablespoons of vanilla pudding to each container. Add half of the banana to each container. Add 2 Tbsp. cool whip to each container. Keep refrigerated until ready to eat.
Recipe from Carrisa


Pudding Cups
Makes several servings

You can really go nuts with different flavor combinations for these. Sugar free pudding comes in many flavors, as does cool whip. Have fun and create a variety to keep your sugar cravings in check.

Sugar free instant pudding of your choice, prepared with skim milk
Fat free cool whip, flavor of your choice - If sugar free is not available, buy regular and be sure not to go overboard with it
Fruit of your choice (optional)

1. Using an 8 ounce Tupperware container, fill half of container with prepared pudding. Top with 2 Tbsp. of cool whip, any flavor. If adding fruit, add on top of pudding, then top with cool whip. Store in fridge or freezer until ready to eat.
Recipe from Carrisa


Jello Pudding 5-Minute Banana Split
Makes 4 servings

1 pkg. (4-serving size) Jello Sugar Free Instant Pudding & Pie Filling, any flavor
2 cups cold skim milk
4 bananas, cut lengthwise in half
Fat free COOL WHIP Whipped Topping, thawed
1 Tbsp. Sundae topping, any flavor

1. Prepare pudding mix as directed on package for pudding. Place bananas in dessert dishes. Spoon pudding over bananas. Top with cool whip and sundae topping. Serve.


Jello Creamy Chocolate Pudding Pops
Makes 6 servings

2 cups cold skim milk
1 pkg. Jello Sugar Free Chocolate Flavor Instant Pudding & Pie Filling
1 cup thawed sugar free cool whip Whipped Topping

1.Pour cold milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in whipped topping.
2. Spoon into 5-oz. paper cups. Insert pop stick into each cup for handle.
3. Freeze 4 hours or overnight until firm. To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.


Juicy Jello
Makes 4 servings
35 calories per serving

1 cup boiling water
1 pkg. (4-serving size) Jello Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1 cup cold orange juice

1. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in orange juice. Refrigerate 4 hours or until firm.

For fruited Juicy Jello, prepare as directed but refrigerate for just 30 minutes until slightly thickened. Stir in 1 cup raspberries, blueberries or chopped strawberries. Refrigerate 4 hours or until firm.


Chocolate Pudding Pie
Makes 10 servings, one slice each
140 Calories per serving

1-1/2 cups cold skim milk
1 pkg. Sugar Free JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 OREO Pie Crust (6 oz.)
2 cups thawed Cool Whip Lite Whipped Topping, divided

1. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust.
2. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
3. Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator.


Chocolate, Strawberry & Cookie Parfaits
Makes 4 servings

2 cups cold fat-free milk
1 pkg. sugar free JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 cup sliced fresh strawberries
6 Reduced Fat OREO Chocolate Sandwich Cookies, coarsely chopped
1/4 cup thawed COOL WHIP LITE Whipped Topping

1. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min.
2. Spoon one-third of the pudding mixture evenly into four mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.
3. Serve immediately or store in refrigerator up to 2 hours before serving.


Banana Pistachio Pie
Makes 8 servings
118 Calories per serving

3/4 cup cinnamon graham cracker crumbs
2 Tbsp. reduced-fat margarine, melted
2 packages (4-serving size each) fat-free sugar-free pistachio instant pudding and pie filling mix
2-1/2 cups fat-free (skim) milk
1 large ripe banana, sliced
1/4 tsp. cinnamon
1 cup thawed frozen reduced-fat nondairy whipped topping
Additional thawed frozen reduced-fat nondairy whipped topping (optional)

1. Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
2. Prepare pudding mix according to manufacturer’s pie directions, using 2-1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping. Pour into prepared crust. Refrigerate at least 1 hour. Top with additional whipped topping before serving, if desired.


Cherry Fudge Bars
Makes 16 servings
67 calories per serving

3/4 cup all purpose flour
1/2 cup sugar, reserving 1 Tbsp.
1/4 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/8 tsp. salt
3 oz. dried cherries
2/3 cup lowfat buttermilk
1/2 tsp. vanilla extract

1. Adjust oven racks to divide in thirds. Preheat oven to 350-F degrees. Spray an 8" square baking dish with cooking spray and set aside. In a small bowl, whisk together flour, sugar, cocoa, baking soda and salt; stir in cherries. In another small bowl, whisk together buttermilk and vanilla. Stir buttermilk mixture into the flour mixture until just blended. Spread in prepared pan and sprinkle with the tablespoon of reserved sugar.
2. Bake in the upper third of oven for 25 to 30 minutes or until a toothpick inserted in center is covered with very moist crumbs. Be careful not to overbake. Cook completely in pan before cutting into 16 equal bars.


Chocolate Malted Pudding
Makes 8 servings
280 calories per serving

4 cups nonfat milk
1/4 cup cornstarch
1 cup malted milk powder
1/4 cup unsweetened cocoa powder
1/4 tsp. salt
2 oz. unsweetened chocolate
1/4 cup plus 2 Tbsp. sugar
1 tsp. vanilla extract

1.Coarsely chop the unsweetened chocolate squares and set aside. In a small bowl, blend 1/3 cup of the milk and the cornstarch. Combine the malted milk powder, cocoa and salt in a heavy saucepan. Slowly whisk in the remaining milk, the chocolate pieces, and the sugar. Heat over medium heat and stir constantly until the chocolate is melted. Whisk in the cornstarch mixture and reduce heat to low, stirring constantly. Cook and stir until very thick and just begins to boil.
2. Remove from heat and stir in the vanilla extract. Let stand until just warm, stirring occasionally to prevent skinning. Pour the pudding into 8 individual bowls. Cover with plastic wrap and chill until set.


Chocolate Truffle Cheesecake
Makes 16 servings
220 calories per serving

Filling
24 ounces low-fat (1%) cottage cheese (3 cups)
12 ounces reduced-fat cream cheese (1 1/2 cups), cut into pieces
1 cup packed brown sugar
1/2 cup sugar
3/4 cup unsweetened cocoa powder, preferably Dutch-process
1/4 cup cornstarch
1 large egg
2 large egg whites
2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water
2 teaspoons pure vanilla extract
1/4 teaspoon salt
2 ounces bittersweet (not unsweetened) or semisweet chocolate, melted
16 chocolate-covered coffee beans (optional)
Crust
1 cup chocolate wafer crumbs (about 20 wafers)
1 tablespoon brown sugar
1 tablespoon canola oil
1 teaspoon instant coffee granules dissolved in 2 teaspoons hot water

To make crust:

1. Preheat the oven to 325-F degrees. spray a 9-inch spring form pan with nonstick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking.
2. In a small bowl, combine crumbs, sugar, oil and coffee; blend with a fork or your fingertips. Press the mixture into the bottom of the prepared pan. Cover and set aside.

To Make Filling and Bake Cheesecake:

1. In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape down the sides of the work bowl. (If using a small food processor, transfer the cottage cheese to the mixing bowl of an electric mixer.) Add cream cheese, brown and white sugars, cocoa and cornstarch. Process (or beat with an electric mixer) until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
2. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the side of the spring form pan. Bake for about 50 minutes, or until the edges are set but the center still jiggles when the pan is tapped. Turn off the oven. Spray a knife with cooking spray and quickly run it around the edge of the cake. Let cake cool in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack and remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled, then cover with plastic wrap and refrigerate for up to 2 days.

To serve: Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.


Frozen Butterfinger Pie
Makes 9 servings
230 calories per serving

40 chocolate graham crackers (10 full cookie sheets)
11/2 Tbsp. butter or stick margarine, melted
1 large egg white
4 cups vanilla fat-free frozen yogurt
3 Tbsp. light-colored corn syrup
3 Tbsp. creamy peanut butter
1 Tbsp. fat-free milk
1 (2.1-ounce) Butterfinger candy bar, chopped
cooking spray

1.Preheat oven to 350-f degrees. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350` for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes. 2. Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust. Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. 3. Cover with plastic wrap, and freeze for 3 hours or until firm.


Pumpkin Custard
Makes 6 servings
170 calories per serving

1 3/4 cups 2% milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 Tbsp. reduced calorie maple flavored syrup
1 tsp. cinnamon
1/4 tsp. ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 Tbsp. reduced calorie maple flavored syrup

1. Preheat oven to 350-F degrees. Heat milk in a large, heavy saucepan until hot but not boiling, stirring constantly to prevent scorching.
2. Mix pumpkin, brown sugar, 2 Tbsp. syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth. Beat in hot milk with wire whisk. Divide mixture evenly among 6 ungreased 10 ounce custard cups. Place cups in 9 x 13 pan and pour very hot water into pan to within 1 inch of tops of cups.
3. Bake 30 to 35 minutes or until knife inserted in custard comes out clean. Cool on wire racks. Combine remaining ingredients over medium heat until raisins are plump and soft. Serve raisin mixture over custard.


Rice Pudding
Makes 8 servings
183 calories per serving

4 cups 2% low-fat milk
2/3 cup Arborio rice or other short-grain rice
2/3 cup maple syrup
1/4 cup raisins
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

1. Combine first 4 ingredients in a medium saucepan; bring to a boil over medium heat, stirring frequently. Reduce heat to low; cook 50 minutes or until rice is tender and mixture is creamy, stirring occasionally. Remove from heat, and stir in vanilla, salt, cinnamon, and nutmeg.

3 comments:

AM said...

What?? How do you know how much they lost in the first week??? Spoiler site? Cause I watched last night and I dont remember seeing the results of the weigh in. Or did I totally miss that? If I did, I am MEGA mad at myself for whatever distracted me.

I LOOOOVE that show. I watched it while eating an ice cream sandwhich. :)

Parker said...

AM - Did you watch the full two hours?? Or did you think it was just a one hour show? I believe like usual they weighed everyone at the end of the show. I'm sure you can find clips online at the nbc site since you missed it! :)

Leah said...

I LOVE Biggest Loser and I TOTALLY forgot that it was on last night. Sad day.

The recipes sound great--I will have to try some!