Thursday, April 21, 2011

Cooking with Christy #1

If you have known me for any period of time you would know that I am in love with Lisa Lillian aka Hungry Girl.
I first fell in love with her when I randomly bought her cookbook at a Bed Bath & Beyond.  I made her pumpkin caramel cupcake/muffin and was like 'WHERE HAS SHE BEEN ALL MY LIFE?"  and then I tried her Lettuce Cups - they were 10 times better than PF Changs.   
Everything she makes is low fat/calorie - and almost everything I've made from her cookbooks has been amazing!

So needless to say when I heard she was coming out with yet another cookbook - you know I HAD to buy it!  I have been trying different recipes the last 2 weeks and I thought I would share one with you :)

from Hungry Girl's 300 under 300 by Lisa Lillian
"The invention of oatmeal parfaits was a stroke of genius. This pumpkin pie version will leave you speechless" 

Per serving (entire recipe=1 serving)
292 Calories
7.25g fat
542mg sodium,
51g carbs,
7g fiber
7.5g sugars
7g protein

**(I made 4 servings at one time - so the pictures will show MUCH more than one serving)**

1/3 cup old-fashioned oats
3/4 cup unsweetened vanilla almond breeze milk
1/3 cup canned pure pumpkin
2 no-calorie sweetener packets (I used sugar)
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp vanilla extract
3/4 cup water
dash of salt

1 - 60 calorie sugar free vanilla pudding snack
1 sheet (4 crackers) low-fat honey graham crackers, roughly crushed (I used cinnamon grahams - and they were yummy!)
Optional Topping: fat free reddi-wip


Combine all ingredients for oatmeal in a small nonstick pot on the stove.


Mix Well.

Bring to a boil, and then reduce to a simmer.
Stir often to prevent burning:
Cook for 9 minutes, stirring often, until somewhat thick and creamy (it will thicken more upon chilling) Allow to cool slightly. (Think Cake Mix - not Oatmeal at this point)
 Transfer to a bowl,
and refrigerate until chilled, at least 1 1/2 hours.

To Make the Parfait:
Stir oatmeal throughly until uniform in texture.
Spoon half of the oatmeal into a tall glass, (I put it in a zip-lock bag so I wouldn't get the glass messed up - same for the pudding)
and top with half of the pudding snack
 and half of the crushed graham crackers.
Repeat with remaining oatmeal, pudding and crushed cracker.  

Top with reddi-wip, if you like and dig in!

My notes:
This recipe was REALLY good, and I got my hubby to eat oatmeal ;)  Like I said above I used sugar instead of sweetener.   I also made 4 servings at once - and stuck it in the freezer for 2 hours to chill it - if you were planning on putting it in the fridge and making multiple servings plan for more "chill" time.  My husband would have liked a more flavorful oatmeal - so I'm thinking next time adding more cinnamon, maybe some nutmeg.  Over all - VERY YUMMY!

Does anyone elses cookbooks look like this when you are done with a recipe? All of mine do!
(this was also the recipe/shopping trip that got me thinking about making all these things home-made, like pudding, whip cream etc...) 


  1. This sounds delicious! I am filing this away for a yummy fall treat. And, yes, my recipes look like that too. Andy and I always compare notes after tasting.

  2. That sounds delicious! I will have to try that.

  3. This does look delicious...I came by from (in)courage and am now following where I left you a reply to your comment on Lisa-Jo's piece tonight. I hope you got to read it and I'd love to stay in touch about the journey as wife and mama without our mama's and keeping families together. Praying for you!

  4. Oh my goodness, YUM! Good photojournaling!