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Hungry Girl Today: 01.18.11
CHEW THE RIGHT THING


BITE IT!

HG's Cinn-fully Good Pancake Stack

Back to Stack

IHOP really does love to crank out crazy, high-fat, super-sugary breakfast foods... almost as much as we like to convert calorie-packed items into guilt-free dishes! Check out the transformation we pulled on the 'HOP's pile of gooey cinnamon p-cakes...

Ingredients:
Filling
Half a 60-calorie sugar-free vanilla pudding snack (like the kind by Jell-O)
2 tbsp. sugar-free pancake syrup
1/4 tsp. cinnamon

Icing
2 tbsp. fat-free cream cheese
1 no-calorie sweetener packet (like Splenda or Truvia)
1/4 tsp. vanilla extract

Pancakes and Topping
1/2 cup whole-wheat flour

1/2 tsp. baking powder

2 no-calorie sweetener packets (like Splenda or Truvia)
Dash salt

1/4 cup fat-free liquid egg substitute 
(like Egg Beaters Original)
2 tbsp. fat-free or low-fat buttermilk
2 tbsp. Fat Free Reddi-wip

Directions:
To make the filling, spoon half of the pudding snack -- about 3 tbsp. -- into a small microwave-safe bowl. (Save the rest for another time.) Add syrup and cinnamon and mix well. Set aside.

In another small microwave-safe bowl, combine icing ingredients and gently stir. Microwave for 15 seconds, and then mix until smooth. Set aside.

To make the pancake batter, combine flour, baking powder, sweetener, and salt in a medium bowl. Add egg substitute, buttermilk, and 1/3 cup water. Mix until smooth and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add 1/3rd of the batter to form a pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for 1 - 2 minutes, until lightly browned and cooked through. Plate your pancake and set aside.

Repeat with remaining batter to make a 2nd and 3rd pancake, removing skillet from heat and re-spraying between repetitions. Plate and set aside.

Microwave filling until warm, about 25 seconds. Evenly spread filling onto the top of each pancake, and then layer pancakes into a stack.

Microwave icing until hot, about 25 seconds. Mix well and drizzle over the stack. Top with Reddi-wip and enjoy!

MAKES 1 SERVING

Serving Size: 1 stack (entire recipe)
Calories: 345
Fat: 2.5g
Sodium: 823mg
Carbs: 63g
Fiber: 7.5g
Sugars: 5g
Protein: 20.5g

PointsPlus® value 9*




FIGHT IT!
IHOP's Cinn-A-Stack Pancakes

Living in Cinn

On a cold winter morning (or, if you live in Southern California like us, a somewhat cool winter morning), it's hard to beat a hot breakfast on the comfort scale. But there's something about IHOP's latest creation that makes us a little uncomfortable. OK, maybe a LOT uncomfortable. Could be the too-perfect picture on the menu; or maybe it's the fact that it packs in over 800 calories! ACK! Plus, we're slightly concerned that this sweet dish has over 2,000mg of sodium. Anyone else uncomfortable with these numbers?! Meet us at the recipe to the left -- a more reasonable portion size, a much lower calorie count, WAY less fat, and yet it's still smothered in yummy goo and cinnamon-y goodness. Whew! What a relief...

Serving Size: 1 stack (no sides)
Calories: 890
Fat: 29g
Sodium: 2,260mg
Carbs: 138g
Fiber: 6g
Sugars: 58g
Protein: 19g

PointsPlus® value 24*



For links in this email, please go to:
http://www.hungry-girl.com/chew/show/1882
--
CHEW ON THIS:

Today, January 18th, is National Peking Duck Day. Uh, we don't have a swap for Peking duck... But we DO have a killer recipe for sesame chicken that puts fatty restaurant versions to shame!


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*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. For more info on the new PointsPlus® program, visit weightwatchers.com.

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