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This is the text version of Hungry Girl.
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Hungry Girl Today: 8.13.09
It's National Apple Week! Sure, an apple a day keeps the doctor away, but
that doesn't mean you have to eat it in a boring way. Check out two GREAT
recipes ripped from the pages of Hungry Girl 200 Under 200, plus a brand-
spankin-new one!
Apple-Cherry Pie Pockets
PER SERVING (1 Pie Pocket): 116 calories, 0.5g fat, 183mg sodium, 26g
carbs, 1.5g fiber, 11g sugars, 2.5g protein -- POINTS® value 2*
These are SO good, APPLES wanna eat 'em! (Weird, we know.)
Ingredients:
1 cup peeled and chopped apples (any sweet -- not tart -- variety)
1 cup pitted dark sweet cherries, fresh or thawed from frozen
4 large square egg roll wrappers (found in the refrigerated section of the
supermarket with the other Asian items)
1 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. granulated sugar
1/2 tbsp. cornstarch
1/2 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt
2 drops almond extract
16 sprays I Can't Believe It's Not Butter! Spray (in other words, have a
bottle handy!)
Directions:
Preheat oven to 350 degrees.
Combine apples and cherries in a medium bowl. Add lemon juice and almond
extract and mix well. Set aside. In a small dish, combine Splenda, sugar,
cornstarch, cinnamon, nutmeg, and salt. Mix well. Add to fruit mixture and
stir to coat. Set aside. Prepare a baking sheet by lining it with foil and/or
spraying it with nonstick spray. Set that aside as well.
On a flat dry surface, lay out two egg roll wrappers. Set out a small dish of
water. Dip your finger into the water, and run it along all of the wrapper
edges. (Repeat as needed while preparing your pockets, as it will help seal
them.) Starting about 1/2 inch from the bottom, place one-fourth of the fruit
mixture along the bottom half of each wrapper, leaving a 1/2-inch border on
both sides. Fold the top half of each wrapper over, so that the top edge
meets the bottom -- the mixture should be completely encased with a 1/2-
inch border on three sides. Dab each border with water, and fold each inward
about 1/4 inch to lightly seal all sides. Press firmly along the borders with the
prongs of a fork to seal completely. Spray the top of each pocket with 4
sprays of butter. Transfer to the baking sheet. Repeat this process with
remaining ingredients.
Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to
cool for 5 minutes before digging in!
MAKES 4 SERVINGS
I Heart Apple Slaw
PER SERVING (about 1 cup): 59 calories, <0.5g fat, 29.5mg sodium, 13g
carbs, 2.5g fiber, 10g sugars, 2g protein -- POINTS® value 1*
Eating your fruits AND veggies at the same time? Look at you, healthy-pants!
Ingredients:
1 medium Fuji apple
1 medium Granny Smith apple
2 cups dry broccoli cole slaw mix
1/2 cup plain fat-free yogurt
1/2 tbsp. honey
3/4 tsp. Splenda No Calorie Sweetener (granulated)
Directions:
Cut both apples into matchstick-sized strips and place in a large bowl. Add
slaw mix to the bowl. Toss well and set aside.
In a small bowl, combine yogurt, honey, and Splenda until mixed well. Pour
into the large bowl and stir until apple strips and slaw mix are thoroughly
coated. Chill for at least 30 minutes. Store in the fridge until ready to serve.
YUM!
MAKES 5 SERVINGS
Chunky AppleĀCinnamon Muffins
PER SERVING (1 muffin with topping): 127 calories, 2.5g fat, 325mg sodium,
24.5g carbs, 2.5g fiber, 10g sugars, 3g protein -- POINTS® value 2*
Yup, guilt-free baked goods for breakfast. Stop pinching yourself. It's TRUE.
Ingredients:
For Muffins
1 cup peeled and chopped Fuji apples
1/2 cup whole-wheat flour
1/4 cup light vanilla soymilk
2 tbsp. sugar-free pancake syrup
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. brown sugar (not packed)
1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel &
Brown), room temperature
3/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/4 tsp. salt
For Topping
1 tbsp. brown sugar (not packed)
1 tsp. Splenda No Calorie Sweetener (granulated)
1/4 tsp. cinnamon
1/2 tsp. light whipped butter or light buttery spread, room temperature
Dash salt
Directions:
Preheat oven to 400 degrees.
In a small bowl, mix together all ingredients for topping except butter. Then
add butter and gently stir until small crumbs form. Set aside.
In a medium bowl, combine all of the dry ingredients (flour, Splenda, brown
sugar, baking powder, cinnamon, and salt). Mix well.
In a large mixing bowl, combine all of the wet ingredients (soymilk, syrup,
egg substitute, butter, and vanilla extract). Using a whisk, mix until
thoroughly blended. Don't worry if butter bits do not break up completely.
Add dry ingredients to the large bowl with the wet ingredients. Mix until
completely blended, and then fold in the apples.
Line four cups of a muffin pan with baking cups and/or spray with nonstick
spray. Evenly distribute batter among the four cups. Sprinkle topping mixture
evenly over batter in the cups.
Bake in the oven for 18 - 20 minutes, until a toothpick inserted into the
center of a muffin comes out clean. Cool slightly before eating. Demolish!
MAKES 4 SERVINGS
For links please go to:
https://www.hungry-girl.com/fridaypreview.php?newsletterid=1831
--
CHEW ON THIS:
What are you waiting for? This is National Apple Week, people! Check out our
apple recipes, grab a few of those not-so-forbidden fruits, and start
celebrating!
Your friends need fruit, too! Click "send to a friend" so your buddies can get
in on the apple-tastic fun...
https://www.hungry-girl.com/send/sendfriend.php?nid=1831&idate=08-13-09
*The Points® 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 Points® registered trademark.
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