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Hungry Girl Today: 5.15.12
CHEW THE RIGHT THING
HG's Cheesecake Flapjack Stack
Morning Cake-Up Call!
If you like breakfast that tastes like dessert, you'll looooove today's recipe. Our slimmed-down take on a nutritional flop from IHOP rules, people...
1/4 tsp. sugar-free French vanilla powdered creamer (like the kind by Coffee-mate)
2 tbsp. fat-free cream cheese, room temperature
2 no-calorie sweetener packets (like Splenda or Truvia)
1/8 tsp. vanilla extract
1/3 cup whole-wheat flour
1/2 tsp. baking powder
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. low-sugar strawberry preserves
5 frozen unsweetened strawberries, partially thawed and sliced
1/2 tsp. powdered sugar
2 tbsp. Fat Free Reddi-wip
To make the cheesecake topping, in a small bowl, mix powdered creamer with 1 tsp. hot water until dissolved. Add cream cheese, 1 sweetener packet, and vanilla extract. Stir until thoroughly mixed. Cover and chill for at least 10 minutes.
In a medium bowl, mix flour, baking powder, remaining sweetener packet, and salt. Stir in egg substitute and 1/4 cup water.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to form a large pancake. Cook until pancake begins to bubble and is solid enough to flip, 2 - 3 minutes. Gently flip and cook until both sides are lightly browned and inside is cooked through, 1 - 2 minutes.
Plate your pancake. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake.
Give cheesecake topping a stir and spread half of it onto one pancake. Top with the other pancake and spread with remaining cheesecake topping.
In a microwave-safe bowl, thoroughly mix preserves with 1 tbsp. hot water. Add sliced strawberries and toss to coat. Microwave for 30 seconds, or until warm.
Top pancakes with strawberry topping, powdered sugar, and Reddi-wip. Chow down!
MAKES 1 SERVING
Serving Size: 2 pancakes (entire recipe)
PointsPlus® value 7*
IHOP's New York Cheesecake Pancakes
Double Trouble, Cake Mistake
It's not a question of whether we want a plate of pancakes infused with cheesecakey deliciousness. Of course we do -- it's a tasty merger of two kinds of cake. The problem is (no surprise!) that it comes with crazy-ridiculous nutritionals. The stats below are for a 3-pancake serving, which is actually the portion served as a side dish. If you go for the full 4-pancake platter, expect to spend 1,100 calories and 44g fat (PointsPlus® value 30*). Who needs to consume over a THOUSAND fatty calories first thing in the morning!? Nobody. We repeat, nobody! But at the same time, this IHOP treat sounds REALLY appealing. HG to the rescue! We used this dish as inspiration for our own cheesecake-pancake creation. We pared it down to a more reasonable portion size and used our best tricks to dish out fluffy pancakes covered with sweet, cheesy goodness. And the strawberry topping -- we didn't forget about that delicious fruity goo. So the next time you start dreaming about dessert-breakfast hybrids, stay out of trouble (and out of IHOP)... just head to your kitchen!
Serving Size: 3 pancakes (1 side order)
PointsPlus® value 23*
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CHEW ON THIS:
Wait! Today, May 15th, is National Chocolate Chip Day?! Now THAT's worth celebrating -- click here to scope out some of the many HG recipes using tiny chocolate morsels. (Might we suggest starting with some Yippee Chippee Chocolate Chip Muffins?)
Instead of scheduling a trip to IHOP, click "Send to a Friend" to pass along this recipe -- then set up an at-home breakfast date!
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*The PointsPlus® and SmartPoints® 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 and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.
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