If I do say so myself

I like to have a bite or two of "dessert" after dinner to feel totally satisfied. I often get sorbet. Its like 140 calories for 1/2 a cup aka not very much. BUT here is the great idea - get a Jamba Juice (the one i got was 350 cals for the regular size 24 oz) and put it in the freezer! now i have "sorbet" a few bites every night and way lower cals!

anyways just thought i'd pass the idea on in case anyone else likes them a little sweet after dinner!

I like to freez pudding (fat free) to almost frozen

mm sounds good!

i freeze yoplait whips, so that when i crave ice cream i wont end up eating too much... it works cuz it's pre-packaged, and tastes great!

i like your idea about jamba juice...i wish we had those here...i miss them. i miss sundance square. ( *never thought she would miss texas*)

from: http://www.jambajuice.com/what/index.html

Presumably it grows on the Jamba tree that is native to Texas. Haven't seem one around here

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Completed Beck Program-day 7. 35 to go. Keep going!

I love to freeze fat free pudding in those Tupperware pop cycle makers lol. Also love weight watchers fudge bars and ice cream/sherbet bars.

mmm - the skinny cow ice cream sandwhichs are good too

I just got a bunch of these. . .any special way you freeze them? (To solidness, or not? In the original container, or not?) I seem to remember once reading something about not freezing yogurt, but do not remember where/when/why. heh

The problem with freezing yogurt is that it seperates when it thaws. If you eat it frozen, problem solved (or technically, averted).

I throw strawberries or other frozen berries in the blender with diet Mountain Dew for a frozen virgin daquiri. The recipe I found called for 2 cups of strawberries, 1 can of diet mountain dew and 1 pkg of Jello brand strawberry sugar free jello. It was good, but I thought it was a little too sweet (and you definitely had to use jello brand, as some generic brands clump, yucky), but I actually liked it better without the jello powder, and if the berries aren't very ripe I add a little sweetener, but mostly not. If I want sorbet instead of the drink, I just add less soda, and if I want strawberry "icecream," I use skim milk instead of the soda.

i made 2pt cupcakes last night (for those of you on WW)

you take a box of cake mix, a 15 of can of pumpkin, and 1/2 c of egg beaters. mix it together, and bake as directed. it took me about 10 extra mins than what the packaging said, but they are very dense and flavorful. i made red velvet. they arent too sweet. i also made an icing out of fat free cream cheese and splenda and vanilla. it tasted... fat free... but gave the cake that little extra sweetness. and with the holidays coming up, its a nice little 2 point treat (when you make 24 - even with the icing) one thing tho, they dont spread out like cakes made with oil do, so how you fill the cup is how they are going to come out

The big thing with yogurt is that when it freezes, all of the good bacteria die... but if you are not eating for the good bacteria, and are just eating it because it is yummy, then I would suppose it doesnt matter!