in a book of guilt-free recipes is ironic. Or even IMPOSSIBLE. We here at HG are part evil geniuses and part magicians. And YOU’RE lucky! (And speaking of luck, I’m totally afraid of unlucky 13, so this is officially Chapter 12½!)

You’ll Need: bowl, large skillet, nonstick spray

Prep: 10 minutes

Cook: 15 minutes

2 Eggo Nutri-Grain Low-Fat Waffles

½ cup fat-free liquid egg substitute

¼ teaspoon cinnamon

½ teaspoon vanilla extract

2 teaspoons light whipped butter or light buttery spread

1 teaspoon powdered sugar

¼ cup sugar-free pancake syrup

Lightly toast waffles.

Mix egg substitute, cinnamon, and vanilla extract in a bowl, and set aside.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat waffles thoroughly in the egg mixture.

Cook waffles for 4 to 5 minutes per side, until golden brown. Top with powdered sugar and serve with syrup for dipping!

MAKES 1 SERVING

You’ll Need: bowl, large microwave-safe mug, nonstick spray

Prep: 10 minutes

Cook: 5 minutes

2 teaspoons Coffee-mate Sugar Free French Vanilla powdered creamer

2 tablespoons fat-free cream cheese, room temperatur

¾ teaspoon cinnamon

¼ teaspoon vanilla extract

2 no-calorie sweetener packets

½ cup fat-free liquid egg substitute

2 slices light white bread

¼ cup Fat Free Reddi-wip

1 tablespoon sugar-free pancake syrup

Combine powdered creamer with ¼ cup hot water in a bowl, and stir to dissolve. Add cream cheese, cinnamon, vanilla extract, and sweetener, and stir vigorously until mixture is mostly uniform and free of lumps. Add egg substitute and stir. Set aside.

Toast bread and tear into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes and top with the vanilla-egg mixture. If needed, stir gently to ensure bread is thoroughly soaked.

Microwave for 2 to 2½ minutes, until just set. Allow to cool slightly.

Fluff mixture gently with a fork. Top with Reddi-wip and drizzle with syrup. Enjoy!

MAKES 1 SERVING

You’ll Need: small microwave-safe bowl, 8-inch by 8-inch baking dish, nonstick spray, medium-large bowl, handheld electric mixer

Prep: 20 minutes

Cook: 45 minutes

2 tablespoons light whipped butter or light buttery spread

8 slices light bread, cut into cubes

1 apple (preferably Fuji), cored, peeled, and diced

4 ounces fat-free cream cheese, room temperatur

1¼ cups light vanilla soymilk

1 cup fat-free liquid egg substitute

1 cup plus 2 tablespoons sugar-free pancake syrup, divided

¼ teaspoon cinnamon

1 no-calorie sweetener packet, or more to taste

Preheat oven to 350 degrees.

In a small microwave-safe bowl, microwave butter until melted. Set aside.

Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.

Sprinkle diced apple evenly over the bread.

In a medium-large bowl, combine melted butter, cream cheese, soymilk, egg substitute, 2 tablespoons syrup, cinnamon, and sweetener. If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.

Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.

Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread could burn.) Let cool slightly.

Cut into quarters and serve with remaining 1 cup syrup for dipping. Dig in!

MAKES 4 SERVINGS

You’ll Need: small plate, basic skillet, nonstick spray

Prep: 10 minutes

Cook: 10 minutes

1/3 cup fat-free liquid egg substitute

¼ teaspoon cinnamon

2 slices light white bread

1 wedge The Laughing Cow Light Original Swiss cheese

1 slice fat-free cheddar or American cheese

1 ounce (about 2 slices) 97 to 98% fat-free ham

2 teaspoons light whipped butter or light buttery spread

Optional: sugar-free pancake syrup, for dipping

Combine egg substitute and cinnamon on a small plate and set aside.

Lay bread slices on a clean dry surface and spread the top of each evenly with half of the cheese wedge. Top one slice of bread with the cheese slice and ham, and then place the other slice of bread on top with the cheese-side down.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow it to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with egg substitute. Coat the sides of the sandwich as well. (You won’t need to use all of the egg mixture.)

Place sandwich in the skillet and cook for 2 to 4 minutes on each side, until golden brown. If you like, serve with syrup for dipping!

MAKES 1 SERVING

You’ll Need: bowls, basic skillet, nonstick spray

Prep: 10 minutes

Cook: 5 minutes

¼ cup fat-free liquid egg substitute

¼ teaspoon cinnamon

1 teaspoon vanilla extract, divided

3 tablespoons fat-free ricotta cheese

2 teaspoons mini semi-sweet chocolate chips

1 no-calorie sweetener packet

1 light hot dog bun (about 80 calories)

2 teaspoons light whipped butter or light buttery spread

½ teaspoon powdered sugar

Optional: sugar-free pancake syrup, for dipping

Mix egg substitute, cinnamon, and ½ teaspoon vanilla extract in a small bowl. Set aside.

In a separate small bowl, combine ricotta cheese, chocolate chips, remaining ½ teaspoon vanilla extract, and sweetener, and mix well.

Split hot dog bun open lengthwise, without fully separating the two halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four “nuggets.”

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won’t need to use all of the egg mixture.)

Once butter has melted, place nuggets in the skillet and cook for 3 to 4 minutes, flipping nuggets until golden brown on all sides.

Plate your nuggets, sprinkle with powdered sugar and, if you like, serve with syrup for dipping!

MAKES 1 SERVING

You’ll Need: bowls, small plate, basic skillet, nonstick spray

Prep: 10 minutes

Cook: 10 minutes

1/3 cup fat-free liquid egg substitute

1¼ teaspoons vanilla extract, divided

½ teaspoon plus 1 dash cinnamon, divided

1 no-calorie sweetener packet, divided

1 tablespoon fat-free cream cheese, room temperatur

2 teaspoons reduced-fat peanut butter, room temperature

2 slices light white bread

½ small banana, sliced

2 teaspoons light whipped butter or light buttery spread

¼ cup sugar-free pancake syrup

Combine egg substitute, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, and half of the sweetener in a bowl, and mix well. Transfer to a small plate and set aside.

In a small bowl, combine cream cheese, peanut butter, ¼ teaspoon vanilla extract, ¼ teaspoon cinnamon, and the remaining half-packet of sweetener. Mix until smooth by stirring with the handle of a fork or spoon. (That’s the easiest way to mix this!)

Gently spread cream cheese–peanut butter mixture evenly onto one slice of bread. (If needed, use your fingers to help spread.) Top with banana and a dash of cinnamon, and then finish it off with the other slice of bread. Press down lightly to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with the egg substitute. Coat the sides of the sandwich as well. (You won’t need to use all of the egg mixture.)

Place sandwich in the skillet and cook for 2 to 4 minutes on each side, until golden brown.

Serve with syrup for dipping. Enjoy!

MAKES 1 SERVING

You’ll Need: bowls, basic skillet, nonstick spray

Prep: 10 minutes

Cook: 5 minutes

¼ cup fat-free liquid egg substitute

1 teaspoon vanilla extract, divided

½ teaspoon cinnamon, divided

1 no-calorie sweetener packet, divided

1 tablespoon canned pure pumpkin

2 tablespoons fat-free cream cheese, room temperatur

¼ teaspoon pumpkin pie spice

1 light hot dog bun (about 80 calories)

2 teaspoons light whipped butter or light buttery spread

2 tablespoons Fat Free Reddi-wip

Optional: sugar-free pancake syrup, for dipping

Combine egg substitute, ½ teaspoon vanilla extract, ¼ teaspoon cinnamon, and half of the sweetener in a small bowl. Mix well and set aside.

In a separate small bowl, combine pumpkin, cream cheese, pumpkin pie spice, remaining ¼ teaspoon vanilla extract, remaining ¼ teaspoon cinnamon, and remaining sweetener. Set aside.

Split hot dog bun open lengthwise, without fully separating the two halves. Spoon pumpkin–cream cheese mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four “bites.”

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each bite on all sides with the egg mixture. (You won’t need to use all of the egg mixture.)

Once butter has melted, place bites in the skillet and cook for 3 to 4 minutes, flipping until golden brown on all sides.

Plate your bites and top with Reddi-wip. If you like, serve with syrup for dipping. Enjoy!!!

MAKES 1 SERVING

You’ll Need: bowl, small plate, basic skillet, nonstick spray

Prep: 10 minutes

Cook: 10 minutes

½ cup fat-free liquid egg substitute

¼ teaspoon cinnamon

½ teaspoon vanilla extract

2 slices light white bread

1 wedge The Laughing Cow Light Original Swiss cheese

2 tablespoons sugar-free strawberry preserves

2 teaspoons light whipped butter or light buttery spread

¼ cup sugar-free pancake syrup

Mix egg substitute with cinnamon and vanilla extract in a bowl. Transfer to a small plate and set aside.

Lay bread slices on a clean dry surface and spread half of the cheese wedge on each slice. Spread preserves over 1 slice of bread, and place the other slice on top with the cheese-side down. Press gently to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow it to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with egg mixture. Coat the sides of the sandwich as well. (You won’t need to use all of the egg mixture.)

Place sandwich in the skillet and cook for 2 to 4 minutes on each side, until golden brown. Serve with syrup for dipping and enjoy!

MAKES 1 SERVING