"Fast Food Fix" Steak 'n Shake: Chocolate Malt Shake (Regular)

Ingredients:
2 cups fat-free, sugar-free vanilla ice cream
1 2 cup light silken tofu
1 4 cup fat-free milk
3 tablespoons malted milk powder
2 tablespoons chocolate syrup
1 3 cup aerosol fat-free refrigerated whipped topping
1 maraschino cherry

In a milkshake maker or blender, combine the ice cream, tofu, milk, malted milk powder, and chocolate syrup. Place in the freezer for 10 minutes.
Blend on high power, stirring once or twice, for 30 to 90 seconds (depending upon the blender power), or until well mixed. Blend for another 20 seconds to aerate. Pour into a 20-ounce (2 1/2 cups) glass. Top with the whipped topping and the cherry.
Makes 1 serving: 670 calories, 25 g protein, 132 g carbohydrates, 3 g fat, 2 g sat. fat, 21 g fiber
Original Steak 'n Shake Regular Chocolate Malt Shake: 760 calories, 18 g protein, 130 g carbohydrates, 22 g fat, 14 g sat. fat, 2 g fiber
Devin Says: Even my reduced version has too many calories for a one-person snack. Try sharing it or simply make half the recipe. It takes only a couple of minutes to throw together, so you can make a more suitable size more frequently. The reduced version has only 335 calories, 13 g protein, 66 g carbohydrates, 2 g fat, 1 g sat. fat, 11 g fiber. You'll save 425 calories, 20 g fat, 13 g sat. fat.
Devin Says: Anyone who knows me knows I don't eat tofu. Don't do it. Won't do it … except in this recipe. I was looking for a way to cut calories from a milkshake without using an exorbitant amount of ice cream. Well, in the process, one of my colleagues suggested that I use silken tofu. The thought immediately horrified me. But she swore that I wouldn't taste it and that it would add the bulk and smoothness I was seeking. She said that her 7-year-old daughter even refused to drink smoothies unless "the tofu is in there." I tried it and she was right … particularly in this recipe, where the malt definitely overpowers even the subtlest hint of tofu. I know, I know … but just try it.

Red Velvet Layer Cake with Cream Cheese Frosting

For the Cake:
butter-flavored cooking spray
2 cups + 1 tablespoon unbleached, all-purpose flour
1/2 cup + 1 tablespoon unsweetened cocoa
1/3 cup corn starch 1/2 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1-3/4 cups sugar
1-1/2 cups fat free milk
1 tablespoon red food coloring
4 egg whites
3/4 cup light corn syrup
Preheat the oven to 350 degrees. Mist 2 8-inch diameter non-stick cake pans with cooking spray.
To a medium mixing bowl, add the flour, cocoa, corn starch, baking powder, baking soda, and salt. Mix until combined. Set aside.
In a large mixing bowl, using a sturdy whisk, mix the sugar, milk, and food coloring, stirring continuously for 1 minute. Whisk in the egg whites and the corn syrup until blended. Gradually stir in the dry ingredients until just smooth. Divide the mixture evenly among the pans. Bake about 30 minutes or until a toothpick in the center comes out dry (a few crumbs are okay). Cool side by side on a wire cooling rack in the pan for 10 minutes. Then flip the cakes onto the rack.
For the Cream Cheese Frosting:
1/2 cup + 1 tablespoon light cream cheese, room temperature
3 tablespoons light butter, room temperature
1 tablespoon vanilla extract
3-3/4 cups powdered sugar
1/8 teaspoon salt
Beat the cream cheese and butter in large bowl until smooth. Beat in vanilla. Then add half of the powdered sugar. Beat on low speed until well combined. Beat in the remaining powdered sugar until combined. Then beat on high speed until fluffy. Cover the bowl tightly with plastic wrap until the cake is completely cooled.
Assembly:
Place 1 cake layer, flat side down, on platter. Spread 1/2 cup frosting over the top of the cake. Top with the second cake layer, flat side down. Spread the remaining frosting over the top and sides of the cake. Slice the cake into 16 equal slices. Serve immediately, then refrigerate any leftovers. Makes 16 servings.
Each (1 slice) serving has: 317 calories, 5 g protein, 73 g carbohydrates, 3 g fat, 2 g saturated fat, 7 mg cholesterol, 2 g fiber, 312 mg sodium
Traditional Red Velvet Cake has: 514 calories, 6 g protein, 67 g carbohydrates, 26 g fat, 79 mg cholesterol, 1 g fiber, 551 mg sodium
Devin Says:
Icing is easiest to spread if you first run your cake spatula or spreader under hot water until it is warmed, then dry it. Repeating this intermittently will assist in a perfectly smooth cake.

Chocolate Cookie Crunch Frozen Yogurt Cake

Ingredients:
56 ounce container plus 4 additional cups fat free vanilla or chocolate frozen yogurt
14 reduced-fat chocolate sandwich cookies, divided
Fat free frozen whipped topping (aerosol-type), optional
Remove the full container of frozen yogurt from freezer to soften slightly, about 10-20 minutes.
Place 10 of the sandwich cookies in a re-sealable bag. Using a meat mallet, crush the cookies until they are slightly larger than crumbs.
Cut a piece of aluminum foil big enough to cover the bottom of an 8-inch spring form pan and to extend at least one inch up the sides. Wrap the outside of the bottom of the pan with the foil, securing it on the sides.
Using a spoon and or spatula, spoon 3/4 of the container into the pan, creating a smooth layer as you do. When it is completely smooth, return the remaining yogurt to the refrigerator. Sprinkle the crushed cookies evenly over the top. Reserve the bag. Cover the pan with plastic wrap and freeze it for about 30 minutes or until it is solid.
Crush the remaining cookies into fine crumbs. Reserve them. Remove the remaining yogurt from the freezer to soften, about 10-20 minutes. When soft, remove the pan from the freezer. Spoon small amounts of the remaining yogurt over the crumbs until a thin layer if formed, creating a barrier to keep the crumbs in tact. Then add the remaining yogurt to form an even layer with a smooth surface. Return the cake to the freezer for another 30 minutes or until solid.
Remove the cake from the freezer. Run a dishtowel under hot water and ring it out. Then wrap it around the sides of the cake pan to help the pan release. Repeat if necessary, squeezing the pan very gently as you to until you can see the cake pulling away ever so slightly. Then remove the rim. Remove the foil and place the cake on a plate or serving platter large enough to hold the cake, but small enough to fit in the freezer. Freeze the cake for another 15-30 minutes or until the edges are frozen solid again.
Sprinkle the remaining crumbs evenly over the top and sides of the cake to completely cover it. (You'll need to press them into the sides). Freeze it again for at least 30 minutes or until frozen solid. Cut the cake into 12 equal slices and serve immediately or return the leftovers to the freezer.
Makes 12 servings.
Each serving has: 233 calories, 10 g protein, 45 g carbohydrates, 2 g fat, less than 1 g saturated fat, 3 mg cholesterol, trace fiber, 192 mg sodium
Devin Says:

This cake is a great alternative to traditional birthday cake—you can decorate it like a traditional cake, while eliminating the need for cake and ice cream.

Be sure to shop around when buying frozen yogurt. Not all brands taste great ... before you plan to make the cake, find one you love.

Double Chocolate Brownies

Ingredients
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (semi-sweet)
Butter-flavored cooking spray
Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.
In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.
Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).
Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.
Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium
Traditional Double Chocolate Brownies have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium
Devin Says:
The addition of the espresso powder makes these brownies richer and more chocolaty tasting without adding calories. Just be sure you buy instant espresso powder.
These brownies are great for your children's bake sales. No one will ever guess that they are healthier, so you'll be doing everyone a favor.

Cream Puff

	Caramel Swirl Cream Puffs PER SERVING (1 "puff"): 121 calories, 3.5g fat, 266mg sodium, 22g carbs, 0g fiber, 6.5g sugars, 1.5g protein OMG. These puffs may be THE BEST Hungry Girl dessert of all time! You MUST make these at some point over the next month. No excuses... Ingredients:1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet 2 1/2 cups Cool Whip Free, thawed 3 tbsp. sugar-free fat-free vanilla instant pudding mix 1 Jell-O Sugar Free Chocolate Pudding Snack 1/4 cup plus 2 tbsp. fat-free or light caramel dip (like the kind by T. Marzetti), room temperature Directions:Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside. Roll dough out into a 12-inch by 9-inch rectangle. Using a knife or pizza cutter, cut into 12 squares. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little "dough cup." Bake in the oven for about 12 minutes, until golden brown. Remove and let cool. In a large bowl, combine Cool Whip and instant pudding mix. Stir until blended, thickened, and uniform. Swirl chocolate pudding into the Cool Whip mixture, being careful not to over-stir. Remove dough cups from the muffin pan and evenly distribute pudding mixture among them. Top each with 1/2 tbsp. caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve and enjoy! MAKES 12 SERVINGS

Ice Cream Cones

Holy Moly Cannoli Cones PER SERVING (1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein These are adorable and they TASTE AWESOME!!! Try serving them at parties, and your events will immediately become 37 percent more enjoyable. Ingredients:1 cup plus 2 tbsp. fat-free ricotta cheese 2/3 cup Cool Whip Free, thawed 2 1/2 tbsp. Splenda No Calorie Sweetener (granulated) 1 tbsp. sugar-free fat-free vanilla instant pudding mix 1 tbsp. powdered sugar 2 tbsp. mini semi-sweet chocolate chips, divided 6 sugar cones (like the kind by Keebler) Directions: Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using a handheld electric mixer set to high speed, mix until fully combined and fluffy. Fold in half of the chocolate chips. Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag. Gently squeeze the ricotta mixture into the cones, evenly distributing it among them. Sprinkle the remaining chocolate chips evenly on top of the filling in each cone. Eat and enjoy! MAKES 6 SERVINGS