As seen on the Steve Harvey show... Here are three exclusive recipes from the brand-new ALL-DESSERTS cookbook Hungry Girl 200 Under 200 Just Desserts. Plus, check out the winning fan recipes featured on the show!

HG's Freezy-Cool Salted Caramel Whoopie Pie

Entire recipe: 176 calories, 2.5g fat, 458mg sodium, 43.5g carbs, 9g fiber, 21g sugars, 4.5g protein -- PointsPlus® value 5*

There are EIGHT whoopie pie recipes in the new dessert book. Click for photos!

Ingredients:
1 Vitalicious Deep Chocolate VitaTop, partially thawed
1 tbsp. fat-free, low-fat, or light caramel dip
3 tbsp. Cool Whip Free (thawed)
1/8 tsp. coarse sea salt

Directions:
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 tbsp. caramel dip onto the bottom Vita slice. Spoon and spread Cool Whip over the caramel. Drizzle with remaining 1/2 tbsp. 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

HG's Turtle Cheesecake Cones

1/4th of recipe (1 cone): 174 calories, 3g fat, 508mg sodium, 30.5g carbs, <0.5g fiber, 17g sugars, 6.5g protein -- PointsPlus® value 5*

Click to see all of the dessert cones in 200 Under 200 Just Desserts!







Ingredients:
3/4 cup fat-free cream cheese
2 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 tbsp. granulated white sugar
1/4 tsp. vanilla extract
1/2 cup Cool Whip Free (thawed)
4 cake cones
2 tbsp. fat-free, low-fat, or light caramel dip
2 tsp. mini semi-sweet chocolate chips
2 tsp. finely chopped pecans

Directions:
In a medium bowl, stir cream cheese until smooth.

In another medium bowl, combine pudding mix with sugar. Add vanilla extract and 2 tbsp. cold water, and vigorously stir until mostly smooth and slightly thickened. Add cream cheese and Cool Whip, and stir until uniform.

Evenly distribute pudding mixture among the cones. Drizzle with caramel dip, and sprinkle with chocolate chips and pecans. Mmmm!

MAKES 4 SERVINGS

HG's Freezy PB Pie Cups

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

Find this recipe in Ice Cream Cupcakes & Other Frozen Treats, a.k.a. chapter 9 of the dessert book!

Ingredients:
1/2 cup reduced-fat creamy peanut butter
4 oz. (about 1/2 cup) fat-free cream cheese
1/4 cup powdered sugar
1/2 cup light vanilla soymilk
One 8-oz. container Cool Whip Free (thawed)
3 tbsp. mini semi-sweet chocolate chips

Directions:
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 - 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

Nicole's Banana Caramel Crunch Bites

1/40th of recipe (about 1 piece): 75 calories, 3.5g fat, 10mg sodium, 10g carbs, 0.5g fiber, 7.5g sugars, 0.5g protein -- PointsPlus® value 2*

Check out Nicole's recipe! So creative...







Ingredients:
1 1/2 cups semi-sweet chocolate chips
3 small bananas cut in 1/2-inch slices (about 40 slices)
1/4 cup turtle crunch sprinkles or chocolate crunch sprinkles
2 packs Nabisco 100 Cal Oreo Thin Crisps (about 40 pieces)
2 tbsp. fat-free sugar-free caramel topping
Optional: 1 tsp. vegetable oil

Directions:
Line a baking pan with wax or parchment paper.

In a large microwave-safe bowl, melt chocolate chips until chocolate is smooth and glossy, about 2 minutes, stirring every 30 seconds to prevent burning. If it appears clumpy, stir in 1 tsp. vegetable oil.

Using a small fork, dip each banana slice into the warm chocolate, gently shaking off the excess. Immediately place on the wax or parchment paper.

Top chocolate-covered banana slices with sprinkles, and immediately place the pan in the freezer to set.

Once chocolate is firm, remove pan from the freezer. Remove the banana slices from the pan. Evenly place Oreo Thin Crisps in the pan, and top each one with a banana slice. Gently press down.

Drizzle caramel in a zigzag pattern on top of each treat, and store in freezer until ready to serve. Now indulge!

MAKES 40 SERVINGS

Nic's Tip! Dab a dot of caramel on each Crisp to help the banana slices adhere.

Karen's Angel Lemon Custard

1/20th of recipe: 183 calories, 3.5g fat, 80mg sodium, 38g carbs, 0g fiber, 33g sugars, 1g protein -- PointsPlus® value 5*

Karen's custard rocks! Start preparing it two days prior to serving...

Ingredients:
6 eggs
1/2 tsp. vanilla extract
6 1/2 tbsp. fresh lemon juice
1/2 tsp. salt
2 3/4 cups granulated white sugar
1 tbsp. cornstarch
1/2 cup canned crushed pineapple packed in juice, drained
12 oz. Cool Whip Lite (thawed), plus more for optional topping
2 tbsp. powdered sugar
2 tbsp. sweetened shredded coconut
20 maraschino cherries

Directions:
Preheat oven to 275 degrees. Spray the bottom of a glass 9" x 13" baking pan with nonstick spray.

Place egg whites in one large bowl and yolks in another. Cover and refrigerate the yolks.

To the bowl of egg whites, add vanilla extract, 1/2 tbsp. lemon juice, and 1/4 tsp. salt. With an electric mixer set to high speed, beat until stiff while gradually adding 2 cups sugar.

Spread mixture into the baking pan. Bake for 1 hour.

Open oven door for 1 minute. Shut off the oven, and leave pan in the oven overnight.

The next day, add cornstarch to the bowl of egg yolks. Add remaining 6 tbsp. lemon juice, 1/4 tsp. salt, and 3/4 cup sugar. Thoroughly beat ingredients. Transfer to a nonstick saucepan. Add drained pineapple and, stirring often, cook until thick.

Transfer to a medium bowl, and let cool.

Fold in Cool Whip and powdered sugar. Layer mixture over the contents of the baking pan, and sprinkle with coconut.

Cover with foil, and refrigerate overnight.

When ready to serve, top each serving with a dollop of Cool Whip (optional) and a maraschino cherry. Enjoy!

MAKES 20 SERVINGS

 

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.