Okay, everyone knows it’s a new year and that automatically means gym memberships are sky rocketing and celery and carrots are flying off grocery store shelves. The problem comes on February 1st when plain grilled chicken, brown rice and steamed broccoli start to be boring (I think that sounds boring from the start, but whatever) and the gym becomes a dreaded, you know what.
My philosophy is to make healthy living a lifestyle that sticks. Typically that is played out through gradual, moderate changes. No microwave results here, but steady, persistant healthy lifestyle choices. So, I don’t believe in annexing desserts altogether. That is unless you have no restraint to portion size after having one treat (dessert might need to be fruit and greek yogurt for a while to ditch the processed sugar addiction).
After the new year celebrations I had a bunch of bamboo skewers left from our party. Those gave way to my super easy, strawberry cake kabobs with a dark chocolate drizzle. One word…yum. Oh, and did I mention they are 80 calories per kabob! Who wouldn’t want this fun after dinner or tea time treat?
16 oz STRAWBERRIES, FRESH, halved
8 pieces ANGEL FOOD CAKE, prepared
6 oz CHOCOLATE CHIPS, DARK OR SEMI-SWEET
24 BAMBOO SKEWERS, 6″
1. Cut each piece of cake into 6 even cubes. Skewer a strawberry half, cake piece, another strawberry and cake cube. Repeat with remaining ingredients and skewers.
2. Melt chocolate chips in a double broiler or microwave until smooth. Drizzle or dip each cake skewer with the melted chocolate. Sprinkle or dip in chopped almonds if desired. Refrigerate until chocolate is firm. Serving size is one kabob.
VARIATIONS: Use other fruit or mixture, like cherries, pineapple, oranges or grapes. Leave out the cake or dip in shredded coconut or other chopped nut varities (add calories accordingly).
NUTRITION INFO PER SERVING: 80 calories, 2g fat, 85mg sodium, 16g carb, 10g sugar, 1g protein