The cold deliciousness of ice cream, gelato, sherbet, and sorbet is hard to beat.  There are an astounding number of flavors with varying degrees of fat, calorie, sugar, and dairy content.  The sad truth is that no matter how innovative food scientists and savvy marketers have become, a three-scoop sundae or a chocolate dipped waffle cone still isn’t going to rank at the top of the health-o-meter.

The Difference Between Ice Cream And Gelato

In the US, the government regulates what can be called ice cream, but in some other countries ice cream can mean all frozen desserts.

Ice cream and gelato are usually dairy-based but differ in texture, fat and air content, and ingredients. Because gelato is made and stored at a higher temperature than ice cream, it’s softer, smoother, and quicker to melt.

Both are usually made from sugar, milk, eggs, and flavorings — although gelato is often made from fresh fruit. Gelato has less butterfat than ice cream, usually about 4 to 8% compared to ice cream’s 10 to 20%.

Gelato has a higher sugar content than ice cream, and the sugar/water combination acts like anti-freeze, preventing the gelato from freezing solid. Most US commercial ice creams are frozen in an assembly line freezing process while gelato is frozen very quickly in small batches.

Both ice cream and gelato are churned during the freezing process, which incorporates air. Most commercial ice cream contains about 50% air while gelato contains much less, generally 20-35%, producing a denser product with more intense flavor.

Ice cream is sold by weight, not by size, so a pint of cheaper ice cream which is fluffed up with more air than premium or artisanal ice creams will feel lighter than better brands which are pumped up with just enough air to make the ice cream nice and smooth.  Compare pints of different levels of quality when they’re fresh out of the freezer.  Which one is heavier in your hand?  Not surprisingly, the premium brands will also be higher in calories, probably have more intense flavor, and be higher in price.

Ice cream, with its higher fat content, can be stored frozen for months. High-quality artisan gelato, when stored carefully at consistent, low temperatures, only keeps its peak flavor and smooth texture for several days.

What’s In The Frozen Desserts?

According to US federal standards, a frozen dessert must have a minimum of 10% milk fat to be called ice cream.  Economy brands usually have the least amount of fat and super premium brands have more.  Milk fat content of less than 10% makes the product ice milk or light ice cream.

• Premium ice cream has between 11% and 15% butterfat, which makes it richer, denser, higher in calories.
• Regular ice cream – what you usually find in the larger containers in the market — is somewhat less dense and contains 10% to 11% butterfat (perfect for milkshakes).
• Economy ice cream, by law, has 10% butterfat        

• Light ice cream has either 50% less fat or 33% fewer calories than the producer’s regular ice cream. Here’s the hitch: because of the higher starting point for fat content especially in premium brands, light versions of premium ice cream can have more fat and calories than the regular version of other brands.
• Reduced fat ice cream must, by law, have 25% less fat than the regular ice cream produced by the same vendor.
• Soft serve ice cream is the same as regular ice cream but is served at a higher temperature.
• French Style Ice Cream also called glace, has a custard base that includes eggs, which makes it silky and rich.
• Gelato (plural, gelati) has more milk than cream (if any) so its fat content is significantly lower. It doesn’t saturate your taste buds as much as ice cream so the flavor seems more intense. It’s often flavored with fresh fruit, nuts, chocolate, and other natural flavors. Gelato is served at a higher temperature than ice cream making it look more like frozen yogurt or whipped cream than ice cream.
• Sorbet, which means water ice, is made from fruit, wine, or liqueur, but not milk and is sometimes flavored with herbs and spices and then whipped to lighten its texture. It’s sometimes used as a palate cleanser.
• Sherbet, like sorbet, is traditionally fruit flavored but with milk added for creaminess. By law it contains between 1 and 2% butterfat – which makes it lighter in flavor and texture.
• Granita is similar to sorbet but not whipped. Ice crystals give it a granular appearance and a crunchy texture.

How Many Calories?

There’s a huge variation in nutrition so it’s best to check labels if you’re counting calories, fats, and/or carbs. These are the general caloric ranges for “naked” ice cream and gelato (without sauce, toppings, nuts, and whipped cream):

• 5 ounces of milk-based gelato has between 120 and 160 calories, 4g to 8g of fat, and 30 g to 45g of carbs; milk and soy-based gelato has between 3g and 5g of protein
• 5 ounces of American ice cream (not churned, light, or reduced fat) averages 240 calories, 15 grams of fat, and 24g carbs
• 5 ounces of light ice cream can vary between 100 to close to 200 calories depending upon whether it is just light or if it is slow churned light.  The flavor and the add-ins can significantly raise the calorie count.

Tip:  Order a small serving of ice cream or gelato instead of a medium or large. You’ll probably be just as satisfied.  Even if you indulge in your favorite full-fat flavor, you’ll save as many as 550 calories with a 5-ounce size of ice cream instead of a 12-ounce size.

Don’t be led astray by frozen yogurt which has a wide range of calories depending on fat content and flavorings. Frozen yogurt can be as caloric, if not more caloric, than other frozen desserts.

The post Ice Cream or Gelato, Sorbet or Sherbet? What’s the Difference? appeared first on Eat Out Eat Well.

They are both cold and delicious.  There are an astounding number of flavors of each with varying degrees of fat, calorie, sugar, and dairy content – along with fruit, candy, and cookie add-ins, depending on the flavor.  And the sad truth is that no matter how innovative food scientists and savvy marketers have become, a three-scoop sundae with hot fudge, whipped cream, and/or other assorted toppings still isn’t going to rank at the top of the health-o-meter or the bottom of the calorie counter.

What is Ice Cream and What is Gelato?

In the US, the government regulates what can be called ice cream, but in some other countries ice cream can mean all frozen desserts.

• Ice cream and gelato are usually dairy-based but differ in texture, fat and air content, and ingredients. Because gelato is made and stored at a higher temperature than ice cream, it’s softer, smoother, and quicker to melt.
• Both ice cream and gelato are usually made from sugar, milk, eggs, and flavorings — although gelato is often made from fresh fruit. Gelato has less butterfat than ice cream, usually about 4 to 8% compared to ice cream’s 10 to 20%.
• Gelato has a higher sugar content than ice cream, and the sugar/water combination acts like anti-freeze, preventing the gelato from freezing solid. Most US commercial ice creams are frozen in an assembly line freezing process while gelato is frozen very quickly in small batches.
• Both ice cream and gelato are churned during the freezing process, which allows air to be incorporated. Most commercial ice cream contains about 50% air while gelato contains much less, generally 20-35%, which produces a denser product with more intense flavor.
• Ice cream is sold by weight, not by size, so a pint of cheaper ice cream — which is fluffed up with more air than premium or artisanal ice creams — will feel lighter than the better brands which are pumped up with just enough air to make the ice cream nice and smooth.  Compare pints of different levels of quality when they’re fresh out of the freezer.  Which one is heavier in your hand?  Not surprisingly, the premium brands, which generally feel heavier, will also be higher in calories, probably have more intense flavor, and be higher in price.
• Ice cream, with its higher fat content, can be stored frozen for months. High-quality artisan gelato, when stored carefully at consistent, low temperatures, only keeps its peak flavor and smooth texture for several days.

How Much Butterfat?

According to US federal standards, a frozen dessert must have a minimum of 10% milk fat to be called ice cream.  Economy brands usually have the least amount of fat and super premium brands have more.  Milk fat content of less than 10% makes the product ice milk or light ice cream.

• Premium ice cream has between 11% and 15% butterfat, which makes it richer, denser, higher in calories.

• Regular ice cream – what you usually find in the larger containers in the market — is somewhat less dense and contains 10% to 11% butterfat (perfect for milkshakes).

• Economy ice cream, by law, has 10% butterfat.

• Light ice cream has either 50% less fat or 33% fewer calories than the producer’s regular ice cream. Here’s the hitch: because of the higher starting point for fat content especially in premium brands, light versions of premium ice cream can have more fat and calories than the regular version of other brands.

• Reduced fat ice cream must, by law, have 25% less fat than the regular ice cream produced by the same vendor.

• Soft serve ice cream is the same as regular ice cream but is served at a higher temperature.

• French Style Ice Cream also called glace, has a custard base that includes eggs, which makes it silky and rich.

• Gelato (plural, gelati) has more milk than cream (if any) so its fat content is significantly lower. It doesn’t saturate your taste buds as much as ice cream so the flavor seems more intense. It’s often flavored with fresh fruit, nuts, chocolate, and other natural flavors. Gelato is served at a higher temperature than ice cream making it look more like frozen yogurt or whipped cream than ice cream.

How Many Calories?

There’s a huge variation in nutrition so it’s best to check labels if you’re counting calories, fats, and/or carbs. These are the general caloric ranges for “naked” ice cream and gelato (without sauce, toppings, nuts, and whipped cream):

• 5 ounces of milk-based gelato has between 120 and 160 calories, 4g to 8g of fat, and 30 g to 45g of carbs; milk and soy-based gelato has between 3g and 5g of protein

• 5 ounces of American ice cream (not churned, light, or reduced fat) averages 240 calories, 15 grams of fat, and 24g carbs

• 5 ounces of light ice cream can vary between 100 to close to 200 calories depending upon whether it is just light or if it is slow churned light.  The flavor and the add-ins can significantly raise the calorie count.

Tip:  Order a small serving of ice cream or gelato instead of a medium or large. You’ll probably be just as satisfied.  Even if you indulge in your favorite full-fat flavor, you’ll save as many as 550 calories with a 5-ounce size of ice cream instead of a 12-ounce size.

The post What’s the Difference Between Ice Cream and Gelato? appeared first on Eat Out Eat Well.

You can put just about anything on ice cream, but the standard fare — toppings like hot fudge, whipped cream, peanuts, walnuts in syrup, crushed heath bar, caramel sauce – can add hundreds of calories and not much nutrition to your sundae or cone.

 Some common ice cream toppings:

• Smucker’s Spoonable Hot Fudge Topping, 2 tablespoons: 140 calories, 4g fat, 24g carbs, 2g protein
• Smucker’s Spoonable Pecans in Syrup Topping, 1 tablespoon: 170 calories, 10g fat, 20g carbs, 1g protein
• Regular Redi Whip, 2 tablespoons: 20 calories, 2g fat, 1g carbs
• Fat Free Redi Whip. 2 tablespoons, 5 calories, 0g fat, 1g carbs
• Cool Whip, extra creamy, 2 tablespoons:  32 calories
• Cool whip, light, 2 tbsp,16 calories
• Cool Whip, fat-free:  2 tbsp, 15 calories, 43.5g carbs, 0 protein
• Regular M&M’s, 10 pieces: 103 calories, 5.2g fat, 12.1g carbs, 1.9g protein
• Peanut M&M’s, about 16 pieces:  200 calories, 10.15g fat, 23.48g carbs, 3.72g protein
• Peanuts, one ounce: 160 calories, 14g fat, 5g carbs, 7g protein
• Rainbow Sprinkles (Mr. Sprinkles), 1 teaspoon: 20 calories, 0.5g fat, 3g carbs, 0g protein
• Chocolate Sprinkles (jimmies), 1 tablespoon:  35 calories, 0g fat, 6g carbs, 0g protein
• Smucker’s Spoonable Light Hot Fudge Topping, Fat Free, 2 tablespoons:  90 calories, 23g carbs, 2g protein
• 10 mini marshmallows:  22 calories, 0 fat, 5.7g carbs, .1g protein
• 18 gummi bears: 140 calories, 0 fat, 43.5g carbs, 0 protein

Think Outside The Box For Lower Calorie, but Still Delicious, Toppings

The world is your oyster in terms of toppings, so why not think about fruit, cereal, or a crushed up 100-calorie pack of anything? Here are some suggestions:

• Smucker’s Spoonable Pineapple Topping, 2 tablespoons: 100 calories, 0g fat
• 1 mini box of raisins (0.5 ounces):  42 calories, 0.1g fat, 11.1g carbs, 0.4g protein
• One medium banana: 105 calories, 0 fat, 27g carbs, 1g protein
• One cup strawberry halves: 49 calories, 0.5g fat, 11.7g carbs, 1g protein
• Sugar-free Jello pudding:  60 calories
• One cup Froot Loops:  118 calories, 0.6g fat, 26.7g carbs, 1.4g protein
• One cup blueberries:  83 calories, 0.5g fat, 21g carbs, 1.1g protein
• Crushed pretzel sticks, 1 ounce:  110 calories, 1g fat, 23g carbs, 3g protein

Is there a road trip in your future?

The Summer issue of Eat Out Eat Well Magazine is ready to help you eat well when you’re in the car or eating at rest stops or roadside diners.

Get it now from iTunes for $1.99 an issue or $4.99 for a yearly subscription (four seasonal issues).  Soon to be available for android, too.

The post If You Consider Toppings an Ice Cream Essential, Check These Out appeared first on Eat Out Eat Well.

The Difference Between Ice Cream And Gelato

In the US, the government regulates what can be called ice cream, but in some other countries ice cream can mean all frozen desserts.

Ice cream and gelato are usually dairy-based but differ in texture, fat and air content, and ingredients. Because gelato is made and stored at a higher temperature than ice cream, it’s softer, smoother, and quicker to melt.

Both are usually made from sugar, milk, eggs, and flavorings — although gelato is often made from fresh fruit. Gelato has less butterfat than ice cream, usually about 4 to 8% compared to ice cream’s 10 to 20%.

Gelato has a higher sugar content than ice cream, and the sugar/water combination acts like anti-freeze, preventing the gelato from freezing solid. Most US commercial ice creams are frozen in an assembly line freezing process while gelato is frozen very quickly in small batches.

Both ice cream and gelato are churned during the freezing process, which incorporates air. Most commercial ice cream contains about 50% air while gelato contains much less, generally 20-35%, producing a denser product with more intense flavor.

Ice cream is sold by weight, not by size, so a pint of cheaper ice cream which is fluffed up with more air than premium or artisanal ice creams will feel lighter than better brands which are pumped up with just enough air to make the ice cream nice and smooth.  Compare pints of different levels of quality when they’re fresh out of the freezer.  Which one is heavier in your hand?  Not surprisingly, the premium brands will also be higher in calories, probably have more intense flavor, and be higher in price.

Ice cream, with its higher fat content, can be stored frozen for months. High-quality artisan gelato, when stored carefully at consistent, low temperatures, only keeps its peak flavor and smooth texture for several days.

How Much Butterfat?

According to US federal standards, a frozen dessert must have a minimum of 10% milk fat to be called ice cream.  Economy brands usually have the least amount of fat and super premium brands have more.  Milk fat content of less than 10% makes the product ice milk or light ice cream.

• Premium ice cream has between 11% and 15% butterfat, which makes it richer, denser, higher in calories.

• Regular ice cream – what you usually find in the larger containers in the market — is somewhat less dense and contains 10% to 11% butterfat (perfect for milkshakes).

• Economy ice cream, by law, has 10% butterfat.

• Light ice cream has either 50% less fat or 33% fewer calories than the producer’s regular ice cream. Here’s the hitch: because of the higher starting point for fat content especially in premium brands, light versions of premium ice cream can have more fat and calories than the regular version of other brands.

• Reduced fat ice cream must, by law, have 25% less fat than the regular ice cream produced by the same vendor.

• Soft serve ice cream is the same as regular ice cream but is served at a higher temperature.

• French Style Ice Cream also called glace, has a custard base that includes eggs, which makes it silky and rich.

• Gelato (plural, gelati) has more milk than cream (if any) so its fat content is significantly lower. It doesn’t saturate your taste buds as much as ice cream so the flavor seems more intense. It’s often flavored with fresh fruit, nuts, chocolate, and other natural flavors. Gelato is served at a higher temperature than ice cream making it look more like frozen yogurt or whipped cream than ice cream.

How Many Calories?

There’s a huge variation in nutrition so it’s best to check labels if you’re counting calories, fats, and/or carbs. These are the general caloric ranges for “naked” ice cream and gelato (without sauce, toppings, nuts, and whipped cream):

• 3.5 ounces of milk-based gelato has between 120 and 160 calories, 4g to 8g of fat, and 30 g to 45g of carbs; milk and soy-based gelato has between 3g and 5g of protein.

• 3.5 ounces of American ice cream (not churned, light, or reduced fat) averages 240 calories, 15 grams of fat, and 24g carbs.

• 3.5 ounces of light ice cream can vary between 100 to close to 200 calories depending upon whether it is just light or if it is slow churned light.  The flavor and the add-ins can significantly raise the calorie count.

Tip:  Order a small serving of ice cream or gelato instead of a medium or large. You’ll probably be just as satisfied.  Even if you indulge in your favorite full-fat flavor, you’ll save as many as 550 calories with a 5-ounce size of ice cream instead of a 12-ounce size.

The post Ice Cream and Gelato: A Cheat Sheet appeared first on Eat Out Eat Well.

Toppings Can Add A Mountain Of Calories

The problem is, of course, that the standard fare:  toppings like hot fudge, whipped cream, peanuts, walnuts in syrup, crushed heath bar, caramel sauce – can add hundreds of calories and not much nutrition to your sundae or cone.  It’s likely that nutrition is not your first thought when visions of ice cream dance in your head, but calories (and perhaps nutrition) might be.

To save calories, the first thing you can do is to order a small serving of ice cream instead of a medium or large (or one scoop instead of two or three).  Even if you indulge in your favorite full-fat flavor, you’ll save as many as 550 calories with a 5-ounce size instead of a 12-ounce.

 Calories In Some Common Ice Cream Toppings

• Smucker’s Spoonable Hot Fudge Topping:  2tbsp, 140 calories, 4g fat, 24g carbs, 2g protein
• Smucker’s Spoonable Ice Cream Topping Pecans in Syrup Topping:  1tbsp, 170 calories, 10g fat, 20g carbs, 1g protein
• Regular Redi Whip:  2tbsp, 20 calories, 2g fat, 1g carbs
• Cool Whip, extra creamy:  2tbsp, 32 calories
• Regular M&M’s:  10 pieces,103 calories, 5.2g fat, 12.1g carbs, 1.9g protein
• Peanut M&M’s:  about 16 pieces, 200 calories, 10.15g fat, 23.48g carbs, 3.72g protein
• Peanuts (1oz): 160 calories, 14g fat, 5g carbs, 7g protein

Some Standbys That Are Lower In Calories

• Rainbow Sprinkles (Mr. Sprinkles):  1 tsp, 20 calories, 0.5g fat, 3g carbs, 0g protein
• Chocolate Sprinkles (jimmies):  1 tbsp, 35 calories, 0g fat, 6g carbs, 0g protein
• Smucker’s Spoonable Ice Cream Topping, Light Hot Fudge, Fat Free:  2 tbs, 90 calories, 23g carbs, 2g protein
• 10 mini marshmallows:  22 calories, 0 fat, 5.7g carbs, .1g protein
• 18 gummi bears: 140 calories, 0 fat, 43.5g carbs, 0 protein

Think Outside The Box For Lower Calorie Choices

If the world is your oyster in terms of toppings, why not think about fruit, cereal, or a crushed up 100-calorie pack of anything? Here are some other suggestions:

• Smucker’s Spoonable Pineapple Topping:  2 tbsp, 100 calories, 0g fat
• Regular Redi Whip:  2 tbsp, 20 calories, 2g fat, 1g carbs
• Fat Free Redi Whip:  2 tbsp, 5 calories, 0g fat, 1g carbs
• Cool whip, light:  2 tbsp, 16 calories
• Cool Whip, fat-free:  2 tbsp, 15 calories, 43.5g carbs, 0 protein
• 1 mini box of raisins (.5 oz):  42 calories, 0.1g fat, 11.1g carbs, 0.4g protein
• One medium banana: 105 calories, 0 fat, 27g carbs, 1g protein
• One cup strawberry halves: 49 calories, 0.5g fat, 11.7g carbs, 1g protein
• Sugar-free Jello pudding:  60 calories
• One cup Froot Loops:  118 calories, 0.6g fat, 26.7g carbs, 1.4g protein
• One cup blueberries:  83 calories, 0.5g fat, 21g carbs, 1.1g protein
• Crushed pretzel sticks, 1 oz:  110 calories, 1g fat, 23g carbs, 3g protein

Just so you know:

• Sugar cone (Baskin-Robbins):  45 calories
• Cake or wafer cone (Baskin-Robbins):  25 calories
• Waffle cone (Baskin-Robbins):  160 calories

The post Try These For Some Lower Calorie Alternatives To Top Your Ice Cream appeared first on Eat Out Eat Well.

Oh, those frozen confections of a layer of ice cream sandwiched between two biscuits, cookies, or slices of cake. Hurray for the ice cream sandwich which ranks right up there as one of the best selling ice cream “novelties” in the US.

At the beginning of the 20th century, New York City’s elite bought their scoops of ice cream in fancy confectioners’ shops – often shaped as fruit and vegetables to be served at high end parties.

The rest of the population bought their ice cream from street peddlers who scooped ice cream into “penny licks,” glasses the customer licked clean, and then returned to the vendor who washed them by swirling the glass in a bucket of water.

There was another street vendor option called the “hokey pokey,” a small slice cut of ice cream wrapped in paper that was cut from an eighteen inch long brick composed of layers of three flavors of ice cream. Each slice cost one or two pennies — children could buy half a slice for half the price.

The Invention Of The Ice Cream Sandwich

Until an enterprising pushcart peddler on the Lower East Side of New York City came up with a genius idea in the summer of 1900.

That’s when the ice cream sandwich that we have come to know and love was probably invented as a handheld and cheap treat.

In July 1900 The New York Tribune published a piece about the peddler: “The ice cream sandwich man, who sells quarter-inch layers of alleged ice cream between tiny slabs of water wafers, did a big business during the hot spell and his field of operation was within the district inhabited by the Nordic enclaves, and his pushcart was elaborately decorated with signs in runic characters. He made the sandwiches quickly in a tin mold, and was kept so busy that he could not make change, but insisted on receiving the actual price for each ice cream sandwich — 1 cent.”

The Ice Cream Sandwich As An Equalizer

Initially, ice cream sandwiches seemed to serve as equalizers.

An article in the New York Sun (August 19, 1900) stated that down on Wall Street “the brokers themselves got to buying ice cream sandwiches and eating them in a democratic fashion side by side on the sidewalk with the messengers and the office boys.”

But, ice cream sandwiches were quickly made their way indoors, got dressed up, and were served on plates with knives and forks for upscale clientele. But on the streets of Manhattan, the cold treats were still selling like hot potatoes – the peddlers were so busy they couldn’t eve take time to make change. It was pay with a penny or no ice cream sandwich.  Who said exact change only became necessary for bus fares and parking meters?

Some Facts and Some Trivia

• Nationally, we eat, on average, 48 ice cream sandwiches per second
• If all the ice cream sandwiches made in a year were placed end to end, they would circle Earth 3 1/2 times
• 30-44 year olds buy the most ice cream sandwiches
• People on the eastern seaboard eat almost 50% of all ice cream sandwiches
• The ice cream sandwich is such an American institution that it is sold at the Smithsonian in Washington, D.C.
• A regular Good Humor vanilla ice cream sandwich (56g) has 140 calories, 3g fat, 26g carbs, 2g protein
• National Ice Cream Sandwich Day is August 2^nd.

The post The Ice Cream Sandwich and The Pushcart Peddler appeared first on Eat Out Eat Well.

Some Ice Cream Fun Facts

“If you love Double Chocolate Chunk, you tend to be lively, creative and dramatic. Always the life of the party, you charm everyone you meet with your enthusiasm and sense of style. You enjoy being in the spotlight and prefer to be in the company of friends rather than left alone to reflect on life. You prefer passion and excitement in your romantic relationships, and require a lot of attention from your mate.”

“There is nothing plain about Vanilla. In fact, if you love Vanilla, you are actually a colorful, dramatic risk taker who relies more on intuition than logic. Emotionally expressive and idealistic, you tend to set high goals for yourself, and push yourself to meet and exceed them. On the romantic front, you tend to rely on secure romantic relationships that fulfill your emotional needs while working toward future objectives.”

The post Vanilla or Chocolate Chunk: What Your Ice Cream Choice Says About You appeared first on Eat Out Eat Well.

Ice cream can be topped with just about anything can be made with just about anything and I freely admit that for me, the best part is choosing what goes on top of ice cream, not the ice cream itself.

So Many Choices

You can put just about anything on ice cream  — and most likely — someone, somewhere in the world has chosen some pretty random and unique toppings to put on their plain old vanilla or some esoteric flavor that they love.

Toppings Can Add A Mountain Of Calories

The problem is, of course, that the standard fare:  toppings like hot fudge, whipped cream, peanuts, walnuts in syrup, crushed heath bar, caramel sauce – can all add hundreds of calories and not much nutrition to your sundae or cone.  It is likely that nutrition is not your first thought when visions of ice cream dance in your head, but calories (and perhaps nutrition) might be.

Here’s the nutrition in some common ice cream toppings:

• Smucker’s Spoonable Hot Fudge Topping:  2tbsp, 140 calories, 4g fat, 24g carbs, 2g protein
• Smucker’s Spoonable Ice Cream Topping Pecans in Syrup Topping:  1tbsp, 170 calories, 10g fat, 20g carbs, 1g protein
• Regular Redi Whip:  2tbsp, 20 calories, 2g fat, 1g carbs
• Cool Whip, extra creamy:  2tbsp, 32 calories
• Regular M&M’s:  10 pieces,103 calories, 5.2g fat, 12.1g carbs, 1.9g protein
• Peanut M&M’s:  about 16 pieces, 200 calories, 10.15g fat, 23.48g carbs, 3.72g protein
• Peanuts (1oz): 160 calories, 14g fat, 5g carbs, 7g protein

Some Stand-bys That Are Lower In Calories

• Rainbow Sprinkles (Mr. Sprinkles):  1 tsp, 20 calories, 0.5g fat, 3g carbs, 0g protein
• Chocolate Sprinkles (jimmies):  1 tbsp, 35 calories, 0g fat, 6g carbs, 0g protein
• Smucker’s Spoonable Ice Cream Topping, Light Hot Fudge, Fat Free:  2 tbs, 90 calories, 23g carbs, 2g protein
• 10 mini marshmallows:  22 calories, 0 fat, 5.7g carbs, .1g protein
• 18 gummi bears: 140 calories, 0 fat, 43.5g carbs, 0 protein

Think Outside The Box For Lower Calorie Choices

If the world is your oyster in terms of toppings, why not think about fruit, cereal, or a crushed up 100 calorie pack of anything?

Here are some other suggestions:

• Smucker’s Spoonable Pineapple Topping:  2 tbsp, 100 calories, 0g fat
• Regular Redi Whip:  2 tbsp, 20 calories, 2g fat, 1g carbs
• Fat Free Redi Whip:  2 tbsp, 5 calories, 0g fat, 1g carbs
• Cool whip, light:  2 tbsp, 16 calories
• Cool Whip, fat-free:  2 tbsp, 15 calories, 43.5g carbs, 0 protein
• 1 mini box of raisins (.5 oz):  42 calories, 0.1g fat, 11.1g carbs, 0.4g protein
• One medium banana: 105 calories, 0 fat, 27g carbs, 1g protein
• One cup strawberry halves: 49 calories, 0.5g fat, 11.7g carbs, 1g protein
• Sugar-free Jello pudding:  60 calories
• One cup Froot Loops:  118 calories, 0.6g fat, 26.7g carbs, 1.4g protein
• One cup blueberries:  83 calories, 0.5g fat, 21g carbs, 1.1g protein
• Crushed pretzel sticks, 1 oz:  110 calories, 1g fat, 23g carbs, 3g protein

The post Some Lower Calorie Alternatives If You Like Your Ice Cream With Toppings Rather Than Naked appeared first on Eat Out Eat Well.

Sometimes there’s nothing better than an ice cream sundae. Sundaes can be made with just about anything and I freely admit that my favorite part is the stuff you put on top of ice cream, not the ice cream itself.

So Many Choices

You can put just about anything on ice cream.  Perhaps broccoli or smoked salmon isn’t your choice, but somebody, somewhere in the world, has probably gotten very creative with ice cream toppings.

Toppings Can Add A Mountain Of Calories

The standard fare:  toppings like hot fudge, whipped cream, peanuts, walnuts in syrup, crushed heath bar, caramel sauce – can all add hundreds of calories to your sundae.  For instance:

• Smucker’s Spoonable Hot Fudge Topping:  2tbsp, 140 calories, 4g fat, 24g carbs, 2g protein

• Smucker’s Spoonable Ice Cream Topping Pecans in Syrup Topping:  1tbsp, 170 calories, 10g fat, 20g carbs, 1g protein

• Regular Redi Whip:  2tbsp, 20 calories, 2g fat, 1g carbs

• Cool Whip, extra creamy:  2tbsp, 32 calories

• Regular M&M’s:  10 pieces,103 calories, 5.2g fat, 12.1g carbs, 1.9g protein

• Peanut M&M’s:  about 16 pieces, 200 calories, 10.15g fat, 23.48g carbs, 3.72g protein

• Peanuts (1oz): 160 calories, 14g fat, 5g carbs, 7g protein

Some Stand-bys Are Lower In Calories

• Rainbow Sprinkles (Mr. Sprinkles):  1 tsp, 20 calories, 0.5g fat, 3g carbs, 0g protein

• Chocolate Sprinkles (jimmies):  1 tbsp, 35 calories, 0g fat, 6g carbs, 0g protein

• Smucker’s Spoonable Ice Cream Topping, Light Hot Fudge, Fat Free:  2 tbs, 90 calories, 23g carbs, 2g protein

• 10 mini marshmallows:  22 calories, 0 fat, 5.7g carbs, .1g protein

• 18 gummi bears: 140 calories, 0 fat, 43.5g carbs, 0 protein

Think Outside The Box For Lower Calorie Choices

The world is your oyster in terms of toppings.  Why not fruit, cereal, or a crushed up 100 calorie pack of anything? Here are some other suggestions:

• Smucker’s Spoonable Pineapple Topping:  2 tbsp, 100 calories, 0g fat

• Regular Redi Whip:  2 tbsp, 20 calories, 2g fat, 1g carbs

• Fat Free Redi Whip:  2 tbsp, 5 calories, 0g fat, 1g carbs

• Cool whip, light:  2 tbsp, 16 calories

• Cool Whip, fat-free:  2 tbsp, 15 calories, 43.5g carbs, 0 protein

• 1 mini box of raisins (.5 oz):  42 calories, 0.1g fat, 11.1g carbs, 0.4g protein

• One medium banana: 105 calories, 0 fat, 27g carbs, 1g protein

• One cup strawberry halves: 49 calories, 0.5g fat, 11.7g carbs, 1g protein

• Sugar-free Jello pudding:  60 calories

• One cup Froot Loops:  118 calories, 0.6g fat, 26.7g carbs, 1.4g protein

• One cup blueberries:  83 calories,  0.5g fat, 21g carbs, 1.1g protein

• Crushed pretzel sticks, 1 oz:  110 calories, 1g fat, 23g carbs, 3g protein

The post How Many Calories Top Your Ice Cream Sundae? appeared first on Eat Out Eat Well.

If you’re a goner and there’s no stopping the oncoming ice cream assault, here’s a way to modify it – somewhat!

The Size Of the Container

The size of the container – or plate – or bowl – can often determine how much you ultimately eat.  If you stand there with spoon in hand and just attack the container, in the blink of an eye it’s possible to polish off an entire pint or the better portion of a quart.

If there’s no turning back from the ice cream, at least try to make a deal with yourself and scoop some into a bowl – and make it a smaller dessert bowl not a monster size cereal or soup bowl. Then you’ve practiced portion control and had your ice cream, too.  You actually might not hate yourself so much in the morning.

The post Late Night – Open Freezer Door – Spoon In Hand Scenario appeared first on Eat Out Eat Well.