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Hungry Girl Today: 1.22.15


Love dessert, but not the high calorie counts or ingredients that aren't natural? Good news -- we've got two incredible new dessert recipes that totally comply...

HG FYI: To ensure your recipe results are completely natural, read the ingredient labels on the specific products you get. We've suggested some brands, but when in doubt, shop at Whole Foods or another natural-foods market...

PB Protein Mug Cake
Entire recipe: 138 calories, 5.5g total fat (1.5g sat fat), 238mg sodium, 10.5g carbs, 4.5g fiber, 2.5g sugars, 13g protein -- PointsPlus® value 3* -- SmartPoints® value 4*

This cake is made with powdered peanut butter, coconut flour, and protein powder. Which means? A dessert that's low in fat and high in protein!

Prep: 5 minutes
Cook: 5 minutes or less

1 tbsp. coconut flour
1 tbsp. vanilla protein powder with about 100 calories per serving (like the kinds by Tera's Whey)
1 tbsp. powdered peanut butter (like Just Great Stuff)
1/4 tsp. baking powder
Half of a natural no-calorie sweetener packet (like Truvia or Stevia in the Raw)
2 tbsp. egg whites (about 1 large egg white)
1 tbsp. light vanilla soymilk or unsweetened vanilla almond milk
1/8 tsp. vanilla extract
1/4 oz. (about 1 tbsp.) chopped peanuts

Spray a microwave-safe mug with nonstick spray. Add flour, protein powder, powdered peanut butter, baking powder, and sweetener. Mix well.

Add egg whites, soymilk/almond milk, vanilla extract, and 2 tablespoons water. Stir until uniform.

Microwave for 1 minute and 15 seconds, or until set.

Immediately run a knife along the edges to help separate the cake from the mug. Firmly place a plate over the mug, and flip so that the plate is on the bottom. Gently shake mug to release cake onto the plate.

Sprinkle with peanuts. Eat warm.


Peachy Crumble
1/4th of recipe: 169 calories, 3.5g total fat (1g sat fat), 173mg sodium, 33.5g carbs, 4g fiber, 20g sugars, 3g protein -- PointsPlus® value 4* -- SmartPoints® value 4*

Warning: This recipe is so good, you may be inclined to eat it for breakfast, lunch, and dinner...

Prep: 15 minutes
Cook: 25 minutes

4 cups chopped peaches (if previously frozen, thawed and patted dry)
3/4 tsp. vanilla extract
1/8 tsp. almond extract
1 tbsp. cornstarch
3 tbsp. brown sugar (not packed)
3/4 tsp. cinnamon
1/2 cup old-fashioned oats
2 tbsp. whole-wheat flour
1/4 tsp. salt
1 tbsp. natural whipped butter or buttery spread (like the kind by Earth Balance), melted

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

In a medium bowl, toss peaches with both extracts. Add cornstarch, 2 tbsp. brown sugar, and 1/4 tsp. cinnamon. Mix until evenly coated.

In another medium bowl, combine oats, flour, remaining 1 tbsp. brown sugar, remaining 1/2 tsp. cinnamon, and salt. Add butter, and stir until well mixed and crumbly.

Transfer peach mixture to the baking pan. Evenly top with oat mixture. Bake until topping has lightly browned and peach mixture is bubbling, about 25 minutes.


Hungry for More?

Slow-Cooker Apple Recipe
Banana Split Bites Recipe
Fruity Cheese Skewer Recipe
Natural Sweeteners for Recipes

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One of the best ways to celebrate National Soup Month, a.k.a. January? A bowl of this complete-meal Mexican Taco Soup! (P.S. It's HG Diet approved.)

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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

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