Ice Cream Treat!

We’ve all been guilty of it at some point: we creep on some celebrity’s daily diet — Googling to see just what the Jennifer Anistons and Beyonces of the world are eating every day to keep their body fat percentage so ridiculously low, trying desperately to understand how they remain sane enough to maintain success in their careers despite such limited diets, yet never get fat.

 

Enter: Ice Cream Treat!

 

(Disclaimer: I’m putting this out there right away: I am a HUGE proponent of eating foods that are as close to natural as possible and do believe refined sugars are the devil. With that in mind, eat my beloved Ice Cream Treat knowing that this still counts as a “cheat food”.)
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This complex blend of high-quality locally sourced ingredients may seem intimidating, but I assure you, anyone can master this recipe with a little dedication.

 

Ingredient 1: Reddi Whip
Ingredient 2: Mini Ice Cream Cone

 

Directions: Squeeze Reddi Whip into mini ice cream cone so it takes on an ice cream-like appearance. This could potentially fool you into thinking you are having a luscious cone of ice cream rather than my pathetic creation that sounds more like what a desperate, broke and stoned college kid would come up with.

 

There are alternatives to Ice Cream Treat that are slightly more organic and nutritionally beneficial: you can replace the Reddi Whip with Greek yogurt and add some honey or fruit to add a pinch of sweetness. You can also make your own coconut whipped cream (higher in calories but all natural).

 

As long as you don’t go full-on animal with this, Ice Cream Treat is a great low carb and low calorie way to give into your sweet tooth without feeling full of sorrow and regret for the rest of the week. Your body will thank you and, while your friends might call you a pathetic loser to your face for eating such a tragic item, secretly, they’ll be enjoying it themselves!

 

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Famed Roommate and Fat Girls Fitness blogger, Dori, getting down with the sweetness…

 

I really hope this helps strengthen your relationship with your sweet tooth because it’s been asking me a lot lately why you never return it’s calls!

 

Later,
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Low Carb V-Day Dessert Alert!

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“Scale, scale on the floor, who’s the fittest of them all?” Obviously you and me because we decided not to give into temptation and eat all those delicious heart shaped candies.

This won’t be a long post because I need to make this cheesecake and let it cool before the season premier of “The Walking Dead” tonight!

Few things before we begin:

*I’ve only made this in mini meatloaf pans and it’s yielded enough for two pans. I am sure this can be done in a cake pan and a cupcake pan but I haven’t tried them yet.

*Great make-ahead dessert/treat. They freeze very well.

*I’ve kept them in the fridge, stored in ziplock bags and they held up for five days. I am not sure about any longer.

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Recipe

1- 8oz package of cream cheese

1 egg

8 Splenda packets

1 tbls vanilla extract

1 tbls Torani sugar free chocolate macadamia nut syrup (If you do not have this, I suggest using a teaspoon of vanilla extract)

*Optional: cocoa powder or crushed nuts, or fruit like blue berries, or crushed bakers chocolate

*Optional: Top it off with some fresh fruit and whipcream

I used chopped walnuts and lined the pan with the walnuts to make a “crust”

Directions

Preheat oven to 350F

Mix all ingredients together

Grease your pan (I used PAM)

If you are lining your dish with crushed walnuts, do that first and pour batter on top. If not, pour batter into dish

Bake for approx 40-45 min or until cake looks golden brown

Please make sure to refrigerate before eating. It tastes much better chilled. Last time I made them, I put them in the freezer to cool off because we were impatient and wanted them ASAP. So remember to refrigerate or freeze prior to eating.

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