Thursday, September 15, 2011

Beat the Heat - Lower-Calorie-Than Ice Cream Substitute

In my quest to get published and my quest to get to my wedding weight I have had to be creative,
in both arenas.

This blog I thought I’d share with you a lower-calorie-than ice cream substitute that even works for my husband (a huge ice cream fan) and my teenage son.

Take individual fat free yogurt containers and throw them in the freezer.

Yoplait now has inspired flavors including Cinnamon Bun, Red Velvet Cake, Black Forest Cake, Cherry Cobbler, Key Lime Pie and Boston Cream Pie.

A few short hours later the yogurt is solid and can be

chipped away,



dragging the dessert eating experience out. Especially nice when watching TV.

Cold, sweet, individually packaged and a healthy alternative to dessert.

And for the more budget-conscious. I also buy the larger tub size fat free yogurt and using the small Gladware individual containers, spoon some in and free these. You could also add your own fruit to these if you want.

So no more 1/2 gallon later, wondering where that 1/2 gallon of full fat ice cream went.

Feel Free to share any of your creative, lower calorie substitutes?


  1. Suzanne,

    I hate to burst your bubble, but sweetened low-fat yogurt isn't healthy. It usually contains high fructose corn syrup, which is bad for you and your waistline.

    Stick to plain low-fat Greek yogurt (twice the protein as regular plain yogurt) that you add berries to.

    I emailed my bootcamp instructor, Suzanne Stringfellow, for her recipe. Here's her response verbatim.

    Sure, the Blueberry Fool recipe is fabulous. Recipe below. I have a Cuisinart Ice Cream Maker from Costco, it's amazing. Mix choc or van protein powder with a little milk or almond milk, Greek yogurt and whatever flavor you'd like to make it, such as choc protein with peanut butter or van or choc with mint or van with orange Crystal Light flavoring, pour into container and in 15 minutes you've got wonderful healthy ice cream. If you don't have one of these fancy units, you can freeze it and stir it every now and then or put it in popsicle molds.

    Sweet Blueberry Fool

    We've lightened this classic English dessert, traditionally made with whipped cream, by substituting thick Greek nonfat yogurt. It's meant to be served with streaks of white cream swirled through the pureed fruit.

    Serves 4

    1 pint fresh blueberries, plus extra for garnish, or 1 (12-ounce) bag frozen blueberries (not thawed)
    3 tablespoons granular sugar substitute, like Stevia
    2 tablespoons fresh lime juice (or lemon juice)
    1 cup nonfat Greek-style yogurt
    1 cup light or fat-free whipped topping

    In a medium saucepan, combine blueberries, sugar substitute, juice, and 2 tablespoons water. Place pan over medium heat and cook 10 minutes, or until berries are soft, stirring often. Transfer to a container; cover and refrigerate until cooled, about 20 minutes.

    In a medium bowl, combine yogurt and whipped topping. Spoon yogurt and whipped topping into dessert glasses or bowls and top with 2 heaping Tablespoons of blueberry mixture. This is beautiful layered in a taller dessert glass too.

  2. Thanks for the comment, I can't wait to try the recipe.

  3. I've been eating a lot of yogurt lately on my diet, and found it very hard to find the "non-fat" yogurt on the shelves, they all have sugar in them. I haven't tried the Greek kind yet.

    And instead of ice cream I make 10 calorie jello with fat-free cool whip. It taste pretty good too.

    I'll have to try Debra's Greek yogurt ideas, they sound really good..