Hungry Girl Guilt-Free Dessert Recipes (Access Hollywood Live)

Who says sweets are off the menu if you’re trying to drop a few pounds before summer?

“Hungry Girl” author Lisa Lillien has the dish on guilt-free treats for every craving in her new recipe book, “Hungry Girl 200 Under 200 Just Desserts.”

The popular cookbook author stopped by Access Hollywood Live to share recipes for lighter versions of our favorite desserts.

Snickers Madness Brownies

• You’ll Need: 9-inch by 13-inch baking pan, nonstick spray, large bowl
• Prep: 15 minutes Cook: 20 minutes Cool: 1 1⁄2 hours

(1/16th of recipe: 158 calories, 3.5g fat, 285mg sodium, 30g carbs, 2g fiber, 16.5g sugars, 2.5g protein)

Ingredients:

• 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 nonstick spray. 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!

(MAKES 16 SERVINGS; 158 calories per serving)

Ooey-Gooey Apple Pie Cones

• You’ll Need: small nonstick pot, medium bowl
• Prep: 10 minutes Cook: 20 minutes Cool: 1 hour

(1/5th of recipe (1 cone): 84 calories, 0.5g fat, 67mg sodium, 19g carbs, 0.5g fiber, 10g sugars, 1g protein)

Ingredients:

• 1 teaspoon cornstarch
• 1 1/2 cups peeled and chopped Fuji apples
• 1 tablespoon granulated white sugar
• 1/8 teaspoon vanilla extract
• Dash salt
• 1 teaspoon cinnamon
• 5 sugar cones
• 1/2 cup plus 2 tablespoons Fat Free Reddi-wip

In a small nonstick pot, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add apples, sugar, vanilla extract, and salt. Add 1/2 teaspoon cinnamon, and stir well. Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey, 14 to 16 minutes. Transfer to a medium bowl, and let cool completely, about 1 hour.
Evenly distribute apple mixture among the cones. Just before serving, top each cone with 2 tablespoons Reddi-wip.
Sprinkle cones with remaining 1/2 teaspoon cinnamon. Yum!!!

(MAKES 5 SERVINGS; 84 calories per serving)

Freezy-Cool Salted Caramel Whoopie Pie

• You’ll Need: plate
• Prep: 5 minutes Freeze: 1 hour

(Entire recipe: 176 calories, 2.5g fat, 458mg sodium, 43.5g carbs, 9g fiber, 21g sugars, 4.5g protein)

Ingredients:

• 1 Vitalicious Deep Chocolate VitaTop, partially thawed
• 1 tablespoon fat-free, low-fat, or light caramel dip
• 3 tablespoons Cool Whip Free (thawed)
• 1/8 teaspoon coarse sea salt

Carefully slice VitaTop in half lengthwise (like you would a hamburger bun), so that you are left with 2 thin round “slices.” Drizzle 1⁄2 tablespoon caramel dip onto the bottom Vita slice. Spoon and spread Cool Whip over the caramel. Drizzle with remaining 1⁄2 tablespoon caramel dip. Top with the other slice to form a sandwich. Place on a plate and freeze until filling is firm, about 1 hour.
Gently press sea salt into the exposed Cool Whip on the sides of the sandwich. Yum!

(MAKES 1 SERVING 176 calories per serving)

Freezy PB Pie Cups (pictured above)

• You’ll Need: 12-cup muffin pan, foil baking cups, large bowl, electric mixer
• Prep: 15 minutes Freeze: 3 1/2 hours

(1/12th of recipe (1 pie cup): 134 calories, 6g fat, 132mg sodium, 16g carbs, 0.5g fiber, 8g sugars, 4g protein)

Ingredients:

• 1/2 cup reduced-fat creamy peanut butter
• 4 ounces (about 1/2 cup) fat-free cream cheese
• 1/4 cup powdered sugar
• 1/2cup 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!

(MAKES 12 SERVINGS; 134 calories per serving)