FitSugar

Low-Cal Frozen Treat Alert: Arctic Zero

Michele Bell — Tue, 21 Dec 2010 12:15:09 PST

If your fave indulgence is ice cream, I've got good news for you. There's a new brand of "ice cream" that won't have to wait for that disastrous breakup to justify you seeing the bottom of the carton. An ice cream critic myself, I wasn't sure I would be sold, but a taste test has made a believer out of me. The new label, Arctic Zero, brags less than 150 calories per pint (yes, per pint, not serving!), and it's actually quite delicious.

When my girlfriend gushed to me about trying it, I pelted her with questions: Does it have artificial sweeteners in it? Does it taste anything like ice cream? Is it full of ingredients you can't pronounce? When she shook her head steadily, I knew I had to try it. And try it, I did. Well, I actually devoured it. On her recommendation, I spooned out the Vanilla Maple and Chocolate Peanut Butter versions. Neither disappointed. While they aren't like the creamy and rich types that leave your lips feeling a bit buttery, they are delicious and light. You don't feel like you've just consumed the whole freezer when you finish the serving of Arctic Zero. And funny enough, I wasn't so inclined to eat the entire pint like I might with a carton of Ben & Jerry's. Somehow, my taste buds were satisfied with just a few spoonfuls of the wondrous dessert.

Want to see more about the nutritional information and other benefits?

Do You Eat Low-Fat Treats?

FitSugar — Wed, 24 Mar 2010 03:47:19 PDT

By the 1990s, being on a low-fat diet was all the rage: for every full-fat product available, there seemed to be a low-fat alternative. Low-fat branding meant that all those forbidden foods like ice cream and cookies could now be enjoyed without guilt. While the low-fat push worked for some, it caused others to simply eat more than they normally would, making their calorie and sugar intake shoot through the roof.

While I tend to only buy whole, natural foods, I do buy low-fat and nonfat dairy products (except for cheese). But I stay away from sweets and savory treats that are branded "low-fat." I'd rather have a naturally sweet or salty treat, or enjoy a smaller serving of a full-fat sweet. Part of me is worried that I'll overindulge; plus I just don't think low-fat cookies taste as good. How about you?

Diet Tip: Don't Overdo It With Low-Fat

FitSugar — Wed, 11 Jun 2008 09:00:00 PDT

Often we see the term "low-fat" or "nonfat" on a product, and it triggers something in our brains to think that we can eat more of the item because, after all, it's low-fat. Just keep in mind that it's very possible to end up eating more calories by eating a lot of the low-fat food rather than just eating a small amount of the full-fat food. This happened to me when Snackwells came out. Remember those? They were the first mass-marketed low-fat cookie on the market, and I was gobbling them up, literally.

I'm not saying you should stop eating low-fat, but remember that a bag of cookies labeled as low-fat does not give you the green light to eat the whole bag. Personally, I'd rather have one really good full-fat cookie and be done with it.

Have you ever overindulged on something because it was low-fat or nonfat?

Source

Fast & Easy Dinner: Low-Fat Fettuccine Alfredo

partysugar — Fri, 18 Apr 2008 09:11:39 PDT

I love everything about creamy, decadent pasta sauces. However, I know they're incredibly unhealthy. That's why I enjoy making lighter versions like this low-fat fettuccine Alfredo. The recipe calls for skim milk and tons of crunchy, green broccoli. A small amount of good quality parmesan cheese adds depth and flavor. To recreate this classic pasta dish in a more healthful manner,

Low Fat French Fry Alert

FitSugar — Fri, 01 Feb 2008 12:15:00 PST

I know many of you have a weakness for french fries, and they are often your favorite cheat food. Well, folks in the food industry are looking out for you and have developed My Fries, which I will gladly share of course.

These revamped french fries contain 25 percent less fat than regular fries, which is good if you are trying to watch your waist line. They are coated with something called i3 advantage – a french-fry coating technology. Who knew that there were french-fry coating technologies? The coating impedes the fry from absorbing cooking fat, so the potato doesn't act like a sponge for oil and sop up all that fat. These fries are targeted for the fit-conscious consumer - do you feel targeted. Here's the nutritional info if you are interested. Looks like Pete Wentz and Kendra Wilkinson are enjoying ~~their~~ My Fries. Hopefully we will all be able try them soon at health-conscious, fast-food restaurants everywhere!

Source

Low-Fat Red & White Dessert For the 4th

partysugar — Mon, 02 Jul 2007 15:43:18 PDT

Sorbet is a great alternative to ice cream. It's perfect for those who are lactose intolerant, refreshingly fruity, and way lower in fat. While it's great served alone in a delicate little bowl, it's more festive as part of a super simple frozen dessert. This dessert is so simple, the only thing you need is time for it to freeze. Purchase groceries today, assemble tomorrow night, and serve on Wednesday. Serve on a white plate, garnished with blueberries, for a patriotic splash.

I know lots of you will love this recipe, so get it now, just

Low-Fat Raspberry Sorbet Dessert
From Kraft Foods

1 pt. (2 cups) raspberry sorbet, softened
1 cup cold fat free milk
1 pkg. (4-serving size) vanilla flavored instant pudding & pie filling (recommended: Jello's fat free, sugar free, reduced calorie version)
8 oz whipped topping, thawed (such as Cool Whip)
1 cup raspberries

Line a 9x5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 min.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread evenly over sorbet in pan.
Freeze 3 hours or overnight.
To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before cutting into 12 slices to serve.
Place one slice on each of 12 dessert plates. Top evenly with raspberries. Store leftover dessert in freezer.

Serves 12.

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Healthy Dose Link Time!!!!!!

FitSugar — Mon, 25 Jun 2007 11:00:09 PDT

About: Low Fat Cooking has the low down on eating shrimp as part of your low fat diet.

The Weighting Game poses the question Alli: Friend or Foe?

fitPod's new music mix is 40 minutes of "pulsing bodyworking beats" designed to get your body moving. Did I mention this play list is FREE?

iFit&Healthy has some tips on dealing with the plateaus of weight loss.

The Skinny Website weighs in on the question of whether Fergie was photoshopped for the cover of "Self."

Back in Skinny Jeans has started "fit" blogging. Check in and see how she is doing as she drops pounds and inches.

Fitness Fixation has made a personal dare - check it out and see if it is a challenge for you too.

About: Yoga introduces you to the Reverse Warrior. It is an elegant and satisfying pose.

HealthBolt has an easy tip for avoiding acne break outs.

That's Fit shares a folk remedy for digestion troubles and surprisingly it involves vinegar.

Complete Running Network explains the relationship between Sir Isaac Newton and your running style.

Lift News warns you about counterfeit Colgate toothpaste.

YumSugar brings you dessert without guilt: Banana Mousse.

Dessert Without The Guilt: Low Fat Banana Mousse

partysugar — Wed, 20 Jun 2007 16:01:31 PDT

I know I'm guilty of posting far too many delicious, drool worthy desserts that are full of fat, butter, cream, chocolate, and everything else bad for us. To make up for all of the fattening recipes, and to please my dear friend FitSugar, I recommend that we make a creamy dessert that is low in saturated fat, cholesterol, and sodium! The smooth mousse takes its full balanced flavor from real ripe bananas and makes a nice finish to a heavy grilled meal, a crisp filling salad, or a cheesy sandwich. Go ahead, have dessert without the guilt. Get the recipe, just

Banana Mousse
From Medicine Net

2 tablespoons low fat (1%) milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in quarters
1 cup plain low fat yogurt
8 1/4-inch banana slices

Place milk, sugar, vanilla, and banana in blender. Process 15 seconds at high speed until smooth.
Pour mixture into a small bowl; fold in yogurt.
Chill.
Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving..

Serves 4.

Calories: 94 Total fat: 1 g Saturated fat: 1 g Cholesterol: 4 mg Sodium: 47 mg

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Understanding Ice Cream: Light, Low Fat, Reduced Fat

FitSugar — Fri, 08 Jun 2007 02:00:00 PDT

You might be asking yourself what is confusing about ice cream? It is delish, cold, creamy and loaded with fat. Well not always since ice cream manufacturers have become hip to the fact that consumers are watching their waistlines and fat intake. So you might see ice cream labeled "light" or "low fat," but buyer beware those terms do, in fact, mean different things.

Here is a little primer for understanding the different ice cream options out there:

Ice cream contains at least 10% milk fat. Many premium ice creams (like Ben & Jerry's) contain around 13 - 17% milk fat.
"Reduced Fat" ice cream must contain 25% less fat than regular ice cream made by the same company.
"Light" ice cream has at least 50% less total fat than regular ice cream made by that company.
"Low-fat" ice cream can have a maximum of 3 grams of fat per 1/2 cup.

So buy wisely and remember just because it is "low-fat" doesn't mean you should eat more. You can also try just having a few bites of ice cream in a bowl and savor the full flavor (and fat) of the real thing. You know I am going to say it - never eat directly from the container cause you will have no idea how much you have really eaten and quite possibly over eat.

Low Fat Banana Bread With Chocolate, Cherries and Walnuts

FitSugar — Tue, 05 Jun 2007 03:30:00 PDT

I had two very large, very rotten bananas sitting on my kitchen counter. When life gives you rotten bananas you make banana bread (or smoothies, but I was in a baking mood).

I wanted to try to make a low fat version and I found this non-fat version, but since I added chocolate and it also contains nuts the entire package has some fat in it. Since the recipe is vegan it contains no butter and no eggs, it is definitely low in cholesterol.

The bread is tasty, but a little dense and a little dry. I want to toast it and smear it with butter, but that defeats the purpose doesn't it. It is great for breakfast or a snack, but I wouldn't take this banana bread to a party or give it as a gift. To occasions like those I prefer to bring something a bit more decadent.

To check out the recipe, just

Low Fat Banana Bread with Dried Cherries, Chocolate, and Walnuts
adapted from Fat Free Vegan

3 over-ripe bananas
2 tbsp. lemon juice
4 ounces unsweetened apple sauce
1/2 cup dark brown sugar
2 cups whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup tart dried cherries
1/2 cup chopped walnuts
1/2 cup bittersweet chocolate chips

Preheat the oven to 325 F. Spray loaf pan with cooking spray.
In a large bowl, mash the bananas and add the lemon juice, apple sauce, and sugar. Stir well to combine.
In a separate bowl, combine the remaining ingredients. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined.
Spread the mixture evenly in the pan and bake until a toothpick or knife inserted in the center comes out clean, about 40 - 50 minutes. Allow to cool before serving.

Note from Fat Free Vegan: Fat-free quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day. The crust, which is chewier than breads with oil, will gather moisture and softness over time. Ignore the tempting aroma; pleasure delayed will be pleasure multiplied.

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