Weight Loss Surgery Forums

         

No one loves pumpkin as much as Hungry Girl does -- the fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) and HG have been BFFs forever. So it was inevitable that a fantastic pumpkin pie swap would come from the HG kitchen. Well, here it is. Grab a can of pumpkin and your trusty box of Fiber One, and get busy! We present to you HG's Too-Good-To-Deny Pumpkin Pie...

 

2 cups Fiber One bran cereal (original)

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water

3 tbsp. Splenda No Calorie Sweetener, granulated

1 tsp. cinnamon

 

One 15-oz. can pure pumpkin (NOT pumpkin pie filling)

One 12-oz. can evaporated fat-free milk

3/4 cup Splenda 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 Reddi-whip

 

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 pie crust. (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 to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-whip before serving! MAKES 8 SERVINGS  

         

Serving Size: 1 slice

Calories: 133

Fat: 3g

Sodium: 236mg

Carbs: 28g

Fiber: 9g

Sugars: 8g

Protein: 6g

POINTS^® value 2*

 

Get ready for an amazingly comforting, scoopable, Mexican-inspired dish, because HERE... IT... IS!!! Just a warning: This stuff is hauntingly delicious!

 

1 1/4 lbs. raw lean ground turkey

3/4 cup yellow cornmeal

1 cup fat-free chicken or vegetable broth

One 14.5-oz. can diced tomatoes with chills

1 small onion, chopped

3/4 cup canned sweet corn, drained

1/2 cup canned kidney beans, drained

1/2 cup sliced black olives, drained

2 tsp. chili powder

1 tsp. ground cumin

Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream

 

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot. In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes. Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours. Serve and, if you like, top each serving with cheese and/or sour cream. Mmmmmm!!!

 

MAKES 7 SERVINGS

Serving Size: 1 cup
Calories: 230
Fat: 7.5g
Sodium: 481mg
Carbs: 21g
Fiber: 3g
Sugars: 3g
Protein: 19g
POINTS^® value 5*

Hungry Girl