Summer's gone... get over it! HG's latest autumn-friendly guilt-free recipes will help ease the pain.
 
It's a Snap! Ginger Cookie 'n Peach Parfait
PER SERVING (entire recipe): 158 calories, 2.5g fat, 275mg sodium, 35g carbs, 2g fiber, 14g sugars, 3g protein

Ingredients:
1 Jell-O Sugar Free Pudding Snack, Vanilla
2 Nabisco Ginger Snaps, crushed
1/2 cup diced peaches
2 tbsp. Fat Free Reddi-wip
 
Directions:
Spoon half of the pudding into a parfait glass or small bowl. Top with half of the peaches. Sprinkle half of the crushed Ginger Snaps over the peaches. Repeat layers using the remaining pudding, peaches, and Ginger Snaps. Top with Reddi-wip and enjoy!
 
MAKES 1 SERVING
 
HG Tip! If using canned peaches, go for ones packed in water or juice and drain 'em. If you can only find ones packed in syrup, just rinse 'em first!

 
Pumpkin Patch Soup
PER SERVING (1 cup): 71 calories, 0.5g fat, 436mg sodium, 15g carbs, 3.75g fiber, 5g sugars, 3g protein

Ingredients:
4 cups fat-free broth; vegetable or chicken
3/4 cup canned pure pumpkin
1 medium-sized red pepper
1 small zucchini
1 1/2 cups chopped celery
1/2 cup frozen sweet corn kernels
1/2 cup canned pinto beans; drained and rinsed
dash nutmeg
salt and pepper; to taste
 
Directions:
Run corn under water until mostly thawed; set aside. Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Add corn kernels and beans. Simmer for 5 minutes, or until veggies are tender. Add nutmeg and season to taste with salt and pepper.
 
MAKES 5 SERVINGS     
 
HG Tip! Watching your sodium? Save about 300mg sodium per serving by using a low-sodium broth.
 
 
Toffee Almond Caramel Cream Cakes
PER SERVING (entire recipe): 106 calories, 3g fat, 218mg sodium, 16g carbs, 1g fiber, 4g sugars, 2g protein

Ingredients:
6 Quaker Quakes Rice Snacks, Caramel Corn
2 tbsp. Cool Whip Free; thawed
1 tbsp. Sunkist Almond Accents, Butter Toffee Glazed; crushed
 
Directions:
Top each mini rice cake with 1 tsp. of Cool Whip Free. Sprinkle crushed almonds evenly over the whipped topping on the cakes. Place cakes in the freezer until the tops are cold and solid. Then gobble 'em up!

MAKES 1 SERVING
 
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