If you want to bake one, I used pillsbury low sugar cake mix one time. Then I make it with egg beaters instead of eggs and apple sauce instead of oil. It comes out to about 180 calories a slice, if that (the mix is 160 I think). So then you could frost it with cool whip or something!
If I make a cake....lol....I'd eat "a" cake. These little treats are very cake like:
http://www.backtonaturefoods.com/products_bar s_raisin.aspx
120 cals, 3g protein, 1 g fiber
Original Post by rocklobster:If I make a cake....lol....I'd eat "a" cake. These little treats are very cake like:
http://www.backtonaturefoods.com/products_bar s_raisin.aspx
120 cals, 3g protein, 1 g fiber
lol yeah i guess that might be a problem!
Umm, deep chocolate vitatops are delicious! And they're in individual serving sizes so you won't eat a whole cake lol
I typically ignore the craving... for about a minute then I give in if it won't go away. My sweet of choice is a vanilla/vanilla cupcake from a little bakery in my neighborhood. I wish I could say I cut out 1/2 the frosting but, sadly, I eat it ALL and it's delicious! I'm usually good for 6+ weeks until I start needing one again.
It's that moderation thing that we're all learning, right? To completely forbid any treat at any time makes for a difficult if not unenjoyable existence.
I havent tried them, but weight watchers has carrot cake and chocolate cake out that come in boxes of individual cakes (6 a box i think) and I know cal wise, but I think they are between 50 - 100 cals each? (guessing 100 or so). May help the craving and this way you can have one, and freeze the rest until a new craving hits.
But if I really "need" cake, I love doing a lemon cake with light cream cheese or cool whip topping. And my son loves it too so he helps eating it.
alternatively, you can just get a slice of cake and share half of it with a loved one. :3
if i wanted cake, i'd never buy a whole cake. i'd eat the WHOLE cake, and then some of this and that, etc.
maybe go somewhere and find a nice light angel-food cake or something?
and like doedoebird said; you could alway split it with someone.
You could try baking a "cake muffin". If you limit yoursel to one (or two), you won't be doing nearly as much damage than if you were eating regular cake, and you will also satisfy that craving. Here are some recipes you could try, I got them from the Hungry Girl website.
-Carrot Cake Muffin
Ingredients:
For cupcakes:
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder
For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g
-Red Velvet Cake Muffin (If you can't find the reduced sugar cake mix, use the regular kind. It will only add 6 calories per serving.)
Ingredients:
For Frosting
6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food**
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring (optional)
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy! MAKES 12 SERVINGS
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g
It didn't even taste very good. But it was free and it was just sitting there saying "eat me"....
I bake some regular muffins and put half of them in the freezer... the latest batch of blueberry muffins I made have 160 calories each. Or I bake brownies and freeze the extras too... mmmm, chocolate!
Sometimes I'll have a serious craving for a slice of chocolate cake, and NOTHING will get rid of that craving, except, a slice of chocolate cake! The grocery store by my house sells single slices of chocolate cake and carrot cake and cheesecake, so when I get one of those insane cravings, I'll just go ahead and buy ONE slice....no, it's not healthy, but, as long as it's only every once in a while, I'm not too concerned about it. You gotta let yourself indulge every now and then.... :)
luckily for me, i dont really like cakes. never did.
EXCEPT, unfortunately, for cheesecake (or yogurt-cake. something of that sort). the worst of the worst!
but mixing some light cream cheese with yogurt and adding berries, and possibly a cookie always works for me wen i want cheesecake.
So you can log your weight -- which allows you to do the following:
- Plot your weight curve
- Analyze the trend of your weight (see under Recent in the figure above)
- Determine the projected target date (see under Overall in the figure above)
