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Tip: Taming Your Sweet Tooth

12 Sep

(HealthDay News) — The occasional sweet treat is fine. But if your sweet tooth acts up daily, there are things you can do to help keep your cravings in check.

The American Council on Exercise offers this advice:

  • Eat lots of fiber to help you feel full, and include some fruits and berries to enjoy something sweet.
  • Keep only a single serving of chocolate or other high-calorie sweet on hand.
  • Avoid vending machines.
  • Prepare homemade trail mix, including pretzels, nuts and dried fruit.
  • Eat your sweet treat slowly, savoring and enjoying each bite so you feel better satisfied.


Source: Women’s Health


Cherry Dump Cake

9 Aug

Yield: 12-16

Prep Time: 3 minutes

Cook Time: 1 hour



  • 2 (20 ounce) cans cherry pie filling
  • 1 (18 1/2 ounce) box chocolate cake mix or 1 (18 1/2 ounce) box devil’s food cake mix, unprepared
  • 3/4 cup butter, melted


  • Preheat oven to 350 degrees.
  • Dump cherry pie filling into 13 x 9 inch cake pan.
  • Spread out evenly in pan.
  • Sprinkle cake mix evenly over filling.
  • Drizzle butter over top.
  • Bake for 1 hour.
  • Serve in pan.


Nutritional Information

Calories per serving: 397
Fat per serving: 18.4g
Saturated fat per   serving: 8.7g
Protein per serving: 3.0g
Carbohydrates per   serving: 58.4g
Fiber per serving: 1.6g
Cholesterol per serving: 30.5mg
Sodium per serving: 479mg



Chocolate-Cherry Heart Smart Cookies

6 Aug

Yield:  30 cookies


  • 1 1/2 ounces all-purpose flour (about 1/3 cup)
  • 1 1/2 ounces whole-wheat flour (about 1/3 cup)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 cup dried cherries
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 3 ounces bittersweet chocolate, coarsely chopped
  • Cooking spray


  • Preheat oven to 350°.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
  • Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.
  • Drop dough by tablespoonful’s 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Nutritional Information

Calories per serving: 94
Fat per serving: 3.2g
Saturated fat per   serving: 1.6g
Protein per serving: 1.5g
Carbohydrates per   serving: 15.7g
Fiber per serving: 1.3g
Cholesterol per serving: 10mg
Iron per serving: 0.6mg
Sodium per serving: 88mg
Calcium per serving: 15mg



Cookies ‘N Cream Crunch

24 Jul

Yield: 9 servings (1 square)



  • 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
  • 1/3 cup chopped pecans
  • 3 tablespoon sreduced-calorie margarine, melted
  • 1 quart vanilla no-sugar-added, fat-free ice cream, softened



  • Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.
  • Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.
  • To serve, let stand at room temperature 5 minutes; cut into 9 squares.


Nutritional Information

Calories per serving: 232
Fat per serving: 10.1g
Saturated fat per   serving: 1.7g
Protein per serving: 6.3g
Carbohydrates per   serving: 34.2g
Fiber per serving: 0.7g
Cholesterol per serving: 0mg
Iron per serving: 0.0mg
Sodium per serving: 182mg
Calcium per serving: 0.0mg


Source: – Cookies ‘N Cream Crunch