12/7/15 Katie's Healthy Eating Journal: Wednesday

by Katie (Jenny Craig 2009 Poster Girl) 7. December 2014 19:56

This totally through me through a loop - I was trying to compare desserts for my snack to the calories/fat/sugar in the Jenny Triple Chocolate Cheesecake.  I had no idea how MUCH sugar is in it...180 calories, 4g of fat, and 21 g of sugar!  Holy cow that's a lot of sugar!  Maybe that's why my weight loss took a lot longer this time around - I pretty much only had Triple Chocolate Cheesecakes throughout the whole year.  When I plateaued I would do a strict preplanned week and then I would have a huge weight loss.  I have always been so affected by sugar...no wonder I had so much trouble!  I realize when I'm doing Jenny meals they have everything in a balance so the other meals I ate throughout the day probably had little to none.  But, still, I can find a lot of desserts that are lower in calories and sugar than that.  I did no sugar added ice cream the past few days but next week I'm going to try this (taken from diabeticonline.com): 

Carrot Cake Bars

Nonstick cooking spray

  • 3/4cupall-purpose flour
  • 1/4cupwhole wheat flour
  • 1/2cupsugar or sugar substitute* equivalent to 1/2 cup sugar
  • 1 1/2 teaspoonspumpkin pie spice
  • 1 teaspoonbaking powder
  • 1/8teaspoonsalt
  • 1 cupfinely shredded carrot
  • 3/4cupchopped walnuts or pecans, toasted (I'm choosing not to add nuts; this will decrease the calories and fat too)
  • 1/3cuprefrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten
  • 1/4cupcooking oil
  • 1/4cupfat-free milk
  • 1 recipeFluffy Cream Cheese Frosting (see recipe below)

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.

2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.

3. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.

4. Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.

Tip
  • *Sugar Substitutes:Use Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.
    PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo. Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5
Storage
  • To store:Layer bars between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Fluffy Cream Cheese Frosting
 
  • 1/2cupfrozen light whipped topping, thawed
  • 1/2of an 8-ounce packagereduced-fat cream cheese (Neufchatel), softened
  • 1/4cupvanilla low-fat yogurt

1. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.

Nutrition Facts Per Serving:

  • Calories: 121
  • Protein(gm): 3
  • Carbohydrate(gm): 12
  • Fat, total(gm): 7
  • Cholesterol(mg): 5
  • Saturated fat(gm): 2
  • Dietary Fiber, total(gm): 1
  • Sugar, total(gm): 6
  • Sodium(mg): 64

Breakfast -

JC Blueberry Pancake and sausage with 1/4 cup sugar-free syrup

Banana

1 cup fat-free organic milk

Snack -

JC Anytime Bar

Lunch -

Subway 6 in. turkey sandwich on flatbread with mustard and tons of veggies

Snack -

Apple

Dinner -

JC Chicken Carbonara

Salad (mixed greens, peppers, mushrooms, tomatoes) 2 tbsp. light ranch

Snack -JC Triple Chocolate Cheesecake

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Katie's Healthy Eating

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