Tasty Tuesdays: Strawberry Shortcake

This tasty fruit dessert is a great light end to any meal.

Ingredients:

- package of prepared mini angel food cakes
- 1 package of frozen strawberries
- honey
- fresh fruit: pears, strawberries, raspberries, blueberries
- Cool Whip

Directions:

place entire package of frozen strawberries in a large saucepan. Cook on low heat, covered until strawberries are thawed
Add honey to taste to the mixture and stir continuously until thickened
Top Angel Food cakes with portion of sauce
Top with sliced fresh fruit and then Cool Whip

Serve and Enjoy!

Read more...

A New Day

Today is a new day and I am pretty happy with how I have done.
I didn't eat out at lunch today.
I went for a bike ride when I got home.
I ate vegetables before my pasta dinner to prevent myself from overeating.
I then proceeded to not eat all of my pasta serving since I was full.
I ate a piece of licorice for dessert instead of dessert pizza.
I have drank a fair bit of water today.
Let's hope for a similar day tomorrow.

Read more...

Strawberry Shortcake

Ingredients:
1 bag of frozen strawberries
1 container of fresh strawberries
1 container of fat-free cool whip
1 package of individual angel or pounds cakes
water
sugar

Directions:
place frozen strawberries in microwave safe bowl and add a little bit of water. Microwave until the strawberries are soft.
Mush the strawberries up with a potato masher or egg salad slicer/masher.
Add more water and sugar and microwave for a few more minutes to allow the liquid to thicken a little.
Pour over cake and top with fresh strawberries cut in halves or quarters and cool whip.

Notes:
I used about 2 cups of water plus whatever came out of the strawberries upon melting.
Try to chose cakes that are lower in fat and calories. I was able to find ones that were only 100 calories and 2.25 grams of fat each. The entire dessert worked out to be approximately 200 calories but that would change depending on how sweet you like your strawberry mixture and how much cool whip you add on top.

Read more...