Chili-Cheeseburger in Paradise

Oy gevalt! Another weekend, another two barbecue/pool party invites. And one of the "chefs" this weekend has already informed me he will be grilling up uber-sloppy chili cheeseburgers for all attendees. How's a gal supposed to keep her, um, girlish figure between all burgers, brownies and potato salad plates? Summer truly is tough on the waistline.
According to Hungry Girl, a double chili-cheeseburger from Carl's Jr. is a whopping 1,050 calories and 61g fat. FOR SERIOUS??? That's a day's worth of points on Weight Watchers. Well, fortunately for us, HG is on the scene with a lower-cal version. On the guilt-free flipside, we've got the Chili-rific Cheeseburger with only 273 calories and 3g of fat.

Ingredients:
1 small hamburger bun (light, if available)
1 Boca Meatless Burger, Original
1 slice fat-free American cheese
2 tbsp. low-fat veggie chili (like one by Boca, Amy's or Health Valley)
4 pickle slices/chips
2 tomato slices
1 onion slice
1 tbsp. mustard

Directions:
Split bun in half and toast lightly. Layer pickles, tomato, and onion on the bottom half of the bun. Cook Boca patty according to the instructions on the box (either in a pan with nonstick spray, or in the microwave). Place burger over the veggies on the bun's bottom half. Prepare chili according to package directions. Top the burger with the chili and then the cheese slice. Slap the mustard onto the top half of the bun. Plop the bun top over the cheese and chili patty.

However, if you find it too difficult to talk the dudes manning the grill into whipping up a low-cal, meatless burger for you, here are a few more BBQ-friendly, sucralose-sweetened side dish recipes you can bring along to help ease the pain. Have a fab weekend!

Bean Trio with Citrus Cumin Dressing

Blue Cheese Coleslaw

Go nuts and eat some almonds!

Oh good. Now I've got another excuse to bust out the almond biscotti. Although scientists have been touting the benefits of almonds for years, a new report in the British Journal of Nutrition sheds even more light on the weight and nutrition-related advantages of almond consumption. In the study, women were instructed to eat about two ounces of almonds each day for ten weeks, followed by their customary diet for another ten weeks. The Purdue University researchers found that not only did the women NOT gain weight during the almond phase, but they also met the daily dietary recommendations for vitamin E and magnesium content - two nutrients that most people don't adequately consume. In addition, they discovered that the fiber in almonds appeared to block some of the fat they contain - meaning they are fewer calories than expected.
"Solid data has shown that eating one to three daily portions of almonds can help lower LDL cholesterol levels," said study co-author Rick Mattes.
The FDA has previously said that almonds could help reduce the risk of heart
In a previous study, researchers found that people on an almond-rich diet lost more weight than those on a high-carb diet with the same number of calories.
Either way, it's clear that almonds are an excellent addition to the diet, containing protein, potassium, calcium, phosphorous, iron, and monounsaturated fat.

Here's a sucralose-sweetened dessert recipe sure to please all you chocolate-almond lovers.

Rich Chocolate Almond Cake

Ingredients:
vegetable spray
3 eggs, separated ½ cup Splenda
½ tsp vanilla extract
½ tsp almond extract
¼ tsp baking soda
1/8 tsp salt
½ cup sifted cake flour
1/8 cup dry milk powder
2 tbsp finely chopped almonds, toasted

Directions:
Preheat oven to 325 F.
Spray 8" round cake pan with cooking spray, line with wax paper, then spray with cooking spray again.
Combine flour, milk powder, salt and baking soda.
In separate bowl, beat egg yolks for about five minutes.
Add Splenda, beating longer than you would if using sugar.
Beat in vanilla and almond extracts.
Slowly stir in dry ingredients, being sure to blend well.
In separate bowl, beat egg whites until stiff peaks form.
Stir 1/3 of beaten egg whites into yolk mixture.
Carefully fold remaining whites into yolk mixture. Do not overstir.
Spoon batter into pan and bake for approximately 20 minutes or until cake springs back when touched lightly in the center.
Cool in pan for 10 minutes, then remove cake onto wire rack, peeling off paper.

Chocolate Almond Filling

Ingredients:
1 envelope whipped topping mix (or whipped cream if not concerned with calorie count)
1/3 cup unsweetened cocoa
¼ cup Splenda
1/3 cup skim milk, cold
½ tsp almond extract

Directions:
Combine topping mix, cocoa and Splenda in bowl.
Add skim milk.
Beat at high speed for four minutes or until fluffy.
Add cheese, beating until well blended.
Stir in almond extract.
Split cooled cake in half horizontally, using a long serrated knife.
Spread 2/3 of filling on top and sides of cake.
Spoon remaining filling into pastry bag with a star tip.
Pipe filling around top and bottom edges.
Sprinkle additional chopped almonds on top of cake.
Chill thoroughly and serve.

Ice cream, you scream?

We had an ice cream social at my office yesterday, which is all well and good until someone has to step on a scale. While I was thrilled with the sugar-free ice cream option they provided, I blew any chance to cut-down the calories by piling on caramel, chocolate, pecans and whip cream.
I spotted this Splenda-rific recipe on Hungry Girl Web site today. It might take some time - well, more time than scooping ice cream into a bowl, anyway - to prepare, but it's low in calories and sounds too good to pass up. Note to self: replace ice cream sundae with fruit tartlets next time you choose to splurge on desserts.

Gooey Crunch Fruit Tartlets

PER SERVING (1 tartlet): 43 calories, 0.5g fat, 60mg sodium, 9g carbs, 1g fiber, 3g sugars, 1g protein = 1 Point

Ingredients:
1 batch (entire recipe) Chunky Peach Strawberry Sauce (see below); chilled 12 small square wonton wrappers like the ones by Dynasty or Nasoya (found with the other refrigerated Asian items in the supermarket); 48 sprays 0-calories-per-serving butter spray (like I Can't Believe It's Not Butter! Spray)
Optional topping: Splenda No Calorie Sweetener, granulated OR Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray, and set aside.

On a clean dry surface, set out 4 wonton wrappers. Spray each one with 2 sprays of butter, and use your fingers to spread butter evenly over each wonton; gently flip wontons and repeat. Carefully transfer wontons to muffin tin, placing each wonton in a muffin cup and pressing it in to form the cup shape. Repeat entire process 2 more times, and place tray in the oven.

Bake wonton cups in the oven for 10 minutes, or until they are firm and brown. Once cups are cool enough to handle, transfer them to a plate. Allow cups to cool completely.

Evenly spoon chilled sauce into the wonton cups (for best results, fill the wonton cups close to the time you'll be serving or enjoying your tartlets). Place in the fridge until ready to serve.

If desired, before serving, top each tartlet with a squirt of Reddi-wip or a sprinkling of Splenda.

MAKES 12 SERVINGS

Chunky Peach Strawberry Sauce

PER SERVING (1/4th of recipe): 61 calories, <0.5g fat, 40mg sodium, 15g carbs, 2g fiber, 8g sugars, 1g protein = 1 Point

Ingredients:
1 1/2 cups frozen whole strawberries
1 1/2 cups frozen peach slices
2 tbsp. Splenda No Calorie Sweetener, granulated
2 tbsp. cornstarch
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
dash salt

Directions:
Combine Splenda, cornstarch, cinnamon, vanilla extract and salt with 1/2 cup of cold water. Stir until all ingredients are completely dissolved. Set aside.

Place fruit in a nonstick pot over medium-low heat. Once fruit begins to thaw, add liquid mixture. Stir.

As fruit defrosts and heats, use a spatula to break fruit apart into smaller pieces. Continuously stir until mixture becomes uniform, thick and syrupy.

Can be eaten hot, warm or chilled in the fridge until cold.

MAKES 4 SERVINGS