Ice cream freezers are crammed with lighter options, but many of them are chalky, fake tasting, and anything but tempting. How to find the good ones? Dawn Jackson Blatner, a spokeswoman for the American Dietetic Association, offers this advice:
Scan labels for the term cold-, slow-, or double-churned. It's code for a manufacturing process that evenly distributes a small amount of fat, giving lower-fat ice creams a rich, smooth texture.
Look for ingredients you know; skim milk and sugar taste better than things you can't pronounce.
Skip fat-free products, which often use chemical additives to make up for lost flavor. They're also less satisfying, so you may eat more.
Avoid sorbitol and sucralose, which create an artificially sweet taste.
Pick a bold flavor like mint, caramel, or mocha; you won't miss the fat as much.


From



Advertisement 































Your Comments
See all
...
Post your comment