For the frosting:

Heat the oven to 350 degrees. In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add the boiling water and stir until the chips and cocoa mix have dissolved. Add the cold water and mix well.

Pour the cocoa mixture into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, food coloring, sweetener and salt. Whisk until smooth and blended, about two minutes. The batter will be thin, but cupcakes will puff up once baked.

Line a 12-cup muffin pan with baking cups or spray with nonstick spray. Evenly distribute the batter among the cups.

Bake in the oven until puffed and shiny and the cakes spring back lightly when touched, 15 to 20 minutes.

To make the frosting, in a medium mixing bowl, combine the marshmallow creme, cream cheese and sweetener and mix well. Fold in Cool Whip and refrigerate, covered, until cupcakes are ready to be frosted. This makes about 2/3-cup frosting.

Cool the cupcakes completely, then evenly distribute the frosting over the tops.

Makes 12 cupcakes.

• Per cupcake: 149 calories; 4 grams protein; 25 g carbohydrates; 1 g fiber; 4 g fat; 2 g saturated fat; 3 mg cholesterol; 262 mg sodium

Lillien writes of the following shrimp dish, "This is a fantastic party recipe. The shrimp, bacon and BBQ sauce combo makes it nearly impossible for anyone to believe that these are guilt-free in any way. Yet each one has less than 30 calories!"

BACON-BUNDLED BBQ SHRIMP

Heat the oven to 425 degrees. In a small bowl, combine the tomato sauce, ketchup, sugar, vinegar and garlic powder until mixed well. Set aside. Lightly spray a baking sheet with nonstick spray. Take 1/2 a slice of bacon and coat it in the sauce. Wrap the sauce-covered bacon around a shrimp and place it, seam-side down, on the baking sheet. Repeat with the rest of the bacon and shrimp. Give them a quick mist with nonstick spray. Bake in the oven until the shrimp are cooked through and the bacon is crispy, 10 to 15 minutes. Remove from the oven and cool slightly before serving.

Makes 4 servings.

• Per serving (4 pieces): 88 calories; 11 g protein; 6 g carbohydrates; 0 fiber; 1 g fat; 0 saturated fat; 63 mg cholesterol; 561 mg sodium

Lillien writes, "We're kicking unwanted calories and carbs to the curb here by serving up a cheesesteak in lettuce cups instead of on a giant doughy roll. Who's smart? WE ARE!"

Hungry Girl tip: Freezing the beef slightly will make it easier to cut.

PHILLY CHEESESTEAK LETTUCE CUPS

Slice the fillet crosswise into thin strips about 1/8-inch thick. Set aside.

Spray a medium pan with nonstick spray and heat over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until the onions are slightly browned, about 5 minutes. Remove from heat to a small bowl and set aside.

Re-spritz the pan with nonstick spray. Cook the fillet strips over medium-high heat until browned on each side, 1 minute to 1 1/2 minutes on each side.

Break the cheese slice into small strips, place on top of the meat — still in the pan — and continue to cook until the cheese has melted slightly, less than 1 minute. Remove from heat and mix the cheesy beef strips in with the mushrooms and onions. Serve in the lettuce "cups."

Makes 1 serving.

• Per serving: 174 calories; 24 g protein; 7 g carbohydrates; 1 g fiber; 5 g fat; 2 g saturated fat; 40 mg cholesterol