Indulge your sweet tooth with these four treats from chef Lisa Lillien. Here, the Food Network star makes ooey-gooey apple pie cones, freezy-cool salted caramel whoopie pie, Snickers madness brownies, and white chocolate raspberry crunchettes.
- 1 box moist-style devil's food cake mix (15.25 to 18.25 ounces)
- One 15-ounce can pure pumpkin
- 1⁄4 cup fat-free, low-fat, or light caramel dip
- 1⁄4 cup chopped peanuts
- 2 tablespoons mini semi-sweet chocolate chips
Preheat oven to 400 degrees. Spray a 9-inch by 13-inch baking pan with nonstick spray.In a large bowl, mix cake mix with pumpkin until smooth and uniform. Spread batter into the baking pan, and smooth out the top.Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.Let cool completely, about 1 1/2 hours.Drizzle brownies with caramel, and sprinkle with peanuts and chocolate chips. Yum!
1/16th of recipe: 158 calories, 3.5g fat, 285mg sodium, 30g carbs, 2g fiber, 16.5g sugars, 2.5g protein
- 1 teaspoon cornstarch
- 1 1⁄2 cups peeled and chopped Fuji apples
- 1 tablespoon granulated white sugar
- 1⁄8 teaspoon vanilla extract
- Dash salt
- 1 teaspoon cinnamon
- 5 sugar cones
- 1⁄2 cup plus 2 tablespoons fat-free Reddi-wip
- No-calorie sweetener
In a small nonstick pot, combine cornstarch with 1/4 cup cold water, and stir to dissolve.Add apples, sugar, vanilla extract and salt. Add 1/2 teaspoon cinnamon, and stir well.Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey, 14 to 16 minutes.Transfer to a medium bowl, and let cool completely, about 1 hour.Evenly distribute apple mixture among the cones.Just before serving, top each cone with 2 tablespoons Reddi-wip.Sprinkle cones with remaining 1/2 teaspoon cinnamon. Yum!!!
1/5th of recipe (1 cone): 84 calories, 0.5g fat, 67mg sodium, 19g carbs, 0.5g fiber, 10g sugars, 1g protein
- 15 frozen mini fillo shells
- 3 tablespoons white chocolate chips, chopped
- 15 raspberries
Preheat oven to 350 degrees.Place shells on a baking sheet. Evenly distribute chopped white chocolate chips among the shells.Bake until chocolate chips have softened, about 5 minutes.Immediately press a raspberry into the center of each shell. Mmmm!!!
1/5th of recipe (3 crunchettes): 86 calories, 3.5g fat, 33mg sodium, 12.5g carbs, 0.5g fiber, 5.5g sugars, 1.5g protein
- 1 Vitalicious Deep Chocolate VitaTop, partially thawed
- 1 tablespoon fat-free, low-fat, or light caramel dip
- 3 tablespoons Cool Whip Free (thawed)
- 1⁄8 teaspoon coarse sea salt
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 tablespoon caramel dip onto the bottom Vita slice. Spoon and spread Cool Whip over the caramel. Drizzle with remaining 1/2 tablespoon 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!
Entire recipe: 176 calories, 2.5g fat, 458mg sodium, 43.5g carbs, 9g fiber, 21g sugars, 4.5g protein