New Recipe on Hungry Girl Today.. I may try this one!

Sweet Cinnamon Fritter Fries PER SERVING (1/3rd of recipe including syrup): 144 calories, 1g fat, 295mg sodium, 41g carbs, 12g fiber, 3g sugars, 5g protein -- POINTS® value 2* Ingredients: 1 medium-sized butternut squash (about 2 lbs. -- large enough to yield 14 oz. uncooked flesh) 1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor 1/3 cup fat-free liquid egg substitute (like Egg Beaters) 1/4 cup Splenda No Calorie Sweetener, granulated 1 tsp. cinnamon 1/2 tsp. vanilla extract 1/8 tsp. salt For Dipping: 1/2 cup sugar-free maple syrup Directions:< /STRONG> Preheat oven to 400 degrees. Use a sharp knife to remove the ends of the squash. Cut it in half widthwise (making it easier to manage), and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. (Note: for exact nutritionals, measure out and use 14 oz. of squash.) Next, cut squash into french fry shapes. Using a paper towel, pat squash pieces firmly to absorb any excess moisture. Place cereal breadcrumbs in a large container. Add Splenda, cinnamon and salt, and mix well. In a separate medium-sized dish, combine egg substitute and vanilla extract. Spray a baking pan with nonstick spray. Toss squash pieces in the egg substitute until they are all evenly covered. One by one, coat squash pieces with the breadcrumb mixture (give them a shake first so they are not dripping with egg substitute), and lay them flat on the baking pan. Place in the oven, and bake for about 10 minutes. Flip fries over, and return to the oven for about 10 more minutes, or until outsides are crispy and squash is tender. (Cooking time will vary depending on how thick your fries are.) Serve with syrup for dipping. MMMMMMM!!!!!!! MAKES 3 SERVINGS

Melissa Hey there I was wondering if you could post your recipes of your pancakes and home made protein bars again. I thought I had them but can't find them. Thank You Mini me

You bet. I do add more brown sugar twin than what the original bar recipe calls for (molly's bar) they need more sweetness to them. Cottage Cheese Pancakes Ingredients: 1 egg ¼ cup of low fat cottage cheese 2 tbsp of whole wheat flour Optional ingredients: Generous sprinkle of cinnamon 1 pkg of splenda/equal 1 dash of vanilla 1/3 cup of blueberries (set 10 aside) SF maple syrup Light whipping cream Directions: Mix all ingredients together except the 10 blueberries (if you are using them). Bring a skilled to med-high heat with pam cooking spray on it. Pour into hot skilled, flip once. Makes 2 pancakes. Add sf maple syrup and a squirt of light rhedi whip if you like, also top with the 10 blueberries you put aside. If you just want plain pancakes, make it with the first 3 ingredients only. Enjoy! Pumpkin Protein Bars (Molly S Recipe) 3 1/2 cups quick cooking oats 1 1/2 cups instant nonfat dry milk 4 scoops vanilla protein powder, low carb 1/4 cup ground flaxseed meal 2 1/2 teaspoons pumpkin pie spice 8 tablespoons of Brown Sugar Twin (it used to be 4, i double it now to make 8) 2 large egg whites, beaten stiff 1/2 cup Davinci Butter Rum coffee syrup, sugar fee 1/2 cup Davinci Caramel coffee syrup, sugar free (I used SF Cinnamon Dolce syrup from Starbucks - 1 cup instead of the above others) 1/2 cup canned pumpkin, not pumpkin pie mix 1 teaspoon vanilla 1/4 cup apple juice Directions: Preheat oven to 325 degrees. Prepare a 9 x 13 baking dish by spraying with a baking-release spray such as Pam, set aside. Fudgey No Bake Protein Bars Makes a 1/2 of 9 X 13 pan. So double the recipe if you want it to fill a whole 9 x 13 pan. Cut into small pieces as it is very rich but pretty good stats. I am not a fan of peanut butter in general because even though its good for you fat, its still a lot of fat but I don't mind it something portion controlled such as this. Would make great almost like fudge for the holidays also! Ingredients: 1/2 cup (8 tbsp) Fat-free cream cheese 6 tbsp Reduced-Fat Natural Peanut Butter 4 scoops Chocolate Whey Protein (i used isopure) about 1/8 cup Eggbeaters Egg Substitute 1 packet Nestle Carnation Fat-free hot cocoa mix 1/2 cup raw oatmeal (regular, slow cooking) Splenda artificial sweetener (amt. depends on how sweet you want them) -Heat cream cheese and PB in the microwave until soft. Mix well -Add splenda until it's sweet -Add a little of the Eggbeaters -Add Protein and mix well. It will be hard to mix at first but will eventually mix in. -Add Nestle Hot-cocoa mix and mix well. If it needs to be wetter, add more of the Eggbeaters -When you get a nice, play-doh conssistancy, add oats and mix. -Lightly spray wax paper with cooking spray. -Place dough on wax paper and press out to desired thickness -Chill in refrigerator for a while -Cut into bars **Nutritional info (for the whole recipe. divide as you like): Calories- 1288 Fat- 36 g (8 g saturated) Carbs- 74 g (16 g fiber) Protein - 160 g *** depends on the protein powder and peanut butter you use. The ratio comes out to be: Protein- 50% Carbs- 25% Fat- 25% Pumpkin Protein Muffin Pies Ingredients: 22 Fl oz can pure pumpkin 6 scoops vanilla protein powder (mine has 110 cals, 21 protein per scoop) 12 oz can evaporated skim milk 6 large eggs or egg substitute equivilent 3/4 cup sugar twin brown sugar substitute 1 tbsp cinnamon 1/2 tsp ginger 1/4 tsp ground cloves 1/4 tsp nutmeg Directions: Preheat oven to 400. Mix sugar and spices in a small bowl, set aside. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly before sprinkling in sugar mix. Blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 lightly greased muffin tins. Bake at 350 for 10 minutes, reduce heat to 300 and cook for 40 - 50 minutes (I have a gas stove and took it out after 30 mins). Pies are cooked when a knife is inserted into the middle and comes out clean. Once cool, top with light whipping cream if you wish or 'frosting' using FF cream cheese, splenda and vanilla or maple extract made to taste (or be a real diva and do both like me!) Sprinkle with more pumpkin spice. (1 tbsp of FF cream cheese if 15 cals and 2 proteins, 1 carb and light whipping cream is 2 fats and 20 cals per squirt). *** You want to store in refrigerator, do no freeze. Makes 18 servings. Using egg substitute in place of eggs the nutritional stats are as follows: Cals, 84, fats, 3, carbs, 6, protein 12 if you make 18 of them. I use the silacone liners and they make 22 so obviously the stats are even lower. Enjoy!

Here's a link to another recipe Melissa posted for us...I've used it many times with a little modification (I add fresh cranberries and make the batch bigger and add 1 cup of puffed millet to the topping recipe). Absolutely delicious!!! http://www.obesityhelp.com/forums/rny/a,messageboard/action,replies/board_id,5465/cat_id,5 065/topic_id,3405114/