Conference rocks::weight_control

    Does anyone know how to get salt to stick to unbuttered air popped
    pop corn?  If I could figure that out, I'd probably cut my cheating
    in half!
    
    Marion
    

    Hi Marion,
    
    This one I can help you with.....our Weight Watchers lecturer told
    us of this trick.  Use butter flavor Pam, spray the popcorn with
    it then salt as usual.  It works, I've tried it.
    
    Hope this helped.
    
    Fran

    Does any one know what low-cal munchy snack could be used in place
    of popcorn?
    
    I am sensitive to corn; when I eat cornbread, popcorn, corn on the
    cob, taco chips, no matter how small the amount, I magically gain 
    5 pounds (got to be fluid retention) overnight and my sinuses *kill*.
    Thought it might be the salt, but I've tried unsalted everything
    (popcorn, taco chips, cornbread, corn on the cob) and the same thing
    happens.  Corn on the cob is the least offensive, but I have terrible
    diarrhea for a day after chomping it down.
    
    What to do when in need of a crunch fix?  I've tried sticking to
    things like rice cakes, Weatabix and super-fibrous versions of 
    the Wasa crackers, but they taste like sawdust.  Gack.  Also, they're
    not really very crunchy.
    
    Marcia

    Marcia,
    
    I guess the big question I have centers around what you have with
    the corn...if it's butter and/or salt then yes it comes done to
    fluid retention....
    
    Here's a suggestion....try making hot-air popcorn and don't use
    regular butter or salt. You can buy a lo-cal butter substitute in
    a can and spray the popcorn with it. It seems a little like butter
    but don't expect it to taste the same.
    
    Also, treat corn like bread...it turns to starch immediately after
    being picked off the stalk...the longer it has been off the stalk
    the more starchy it gets.
    
    Corn, like bread, can act like a sponge and hold that water. Those
    of you/us who have been on WW know that corn = bread on the exchange
    list.
    
    I knew this one girl who was in great shape and she told me she
    use to get the munchies all the time and would eat to her heart
    content. The secret? It's what she ate. She would fill a large bowl
    with water and put pieces of celery, radishes, and peppers in the
    bowl. the bowl would remain in the frig...keeping the water cold
    and the veggies crisp.
    
    when hungry she would grab that bowl and munch. True there is a
    big difference between popcorn, tacos, etc. and these veggies but
    it kept her full and trim. Once a week you can splurge and if you
    do try my suggestion with the popcorn or see what the lo-cal aisle
    in the local supermarket has in store for you.
    
    Good luck,
    
    Mike

    I, too, used to think the problem was butter and salt . . . until
    I began eating unsalted, unbuttered popcorn from the microwave and
    found that the same thing still happened.  Dry-baked homemade tortilla
    chips (cut up frozen tortillas and brown in the oven) do the same
    thing, as does cornbread without any fat or salt in the recipe
    (substitute low-fat buttermilk for any shortening--it helps the
    recipe bind well and stay moist).
    
    So it's not the butter and salt.  After the experiments I've conducted,
    I'd say it's the corn itself.  Digestive sensitivities to corn are
    not that uncommon, according to a nutritionist I once consulted.
    
    At this point I am going without regular crunchies.  I wondered if I 
    could train myself to love raw veggies but I can't; my system digests
    raw veggies about as well as it could digest styrofoam.  I eat all
    my veggies cooked (usually steamed in the microwave--I love that
    appliance) and they go down much better (stay down, too).  The
    nutritionist I consulted admitted that some of his clients did much
    better cooking their veggies, and that I might be one of them. 
    It was true that, with the bloating and queasiness I got after snacking
    on raw veggies I felt _full_; however, I also felt ill and still
    faint with hunger.  It was analogous to the feeling you have when 
    you have intestinal flu but aren't quite sick enough to toss your
    cookies.  Pretty awful.  Cook those same veggies and presto! down
    they go and my system purrs like a kitten while digesting away.
    
    So I guess I just resign myself to a life without a regular crunch
    fix.  Ah well; not the end of the world.  An occasional crunch fix 
    at a party is probably tolerable to a diet, as long as the parties 
    aren't happening every night (we attend maybe one a month, if that).
    
    Marcia

    re "crunch fixes":
    
    One product that I've enjoyed on a few occasions where I've "just
    had to have something crunchy" is the Weight Watchers Fruit Snacks.
    They're made from bits of dehydrated apple, and come in several
    different flavors.  One envelope is 50 calories, and can be counted
    as a fruit exchange on the Weight Watchers plan.  CVS and GNC (General
    Nutrition Center) stores sell them.
    
    
    Paul
    
    

    re "crunch fixes"
    
    I'm also VERY sensitive to corn in any form but can eat unsalted
    fat pretzels (Snyders makes good sourdough ones) when I absolutely
    must have something to crunch.  They don't have a lot of nutrition
    but at least I'm not in the bathroom in agony for hours afterward.

    RE: corn substitute.
    
    I often use carrots or carrot slices as a snack.  The carrot slices are
    cut on my meat/vegitable slicer.  I use carrots that are relatively
    sweet, so that they're more enjoyable.  I pop sliced carrots
    mindlessly, kinda like popcorn.  To get good carrots (deep orange and
    sweet), I've had to hunt around a bit.  I've narry found a really good
    carrot in a supermarket.  My current source is a health food market.
    
    I've also used sliced raw yams as a snack.  They're also sweet, with an
    interesting crunch.  I *loathe* cooked yams, and was quite pleasantly
    suprised by the flavor of the raw counterpart. 
    
    Kak
    
    P.S.
    
    When I've snacked and still feel hungry, it's usually 'cause the body
    is waiting for some carbohydrate.  In those cases, I give it some,
    and it relents!  :-)   
    

    There's also fat-free crackers, like rye crisps and rice squares
    (the rice squares come in apple/cinnamon and italian-seasoning
    flavors, and are GOOD).  Usually they're about 20 calories each
    and 4-5 count as one bread.  Or you could try Matzo - I get the
    whole wheat ones and they're 110 calories per large square.
    All of these have some REAL CRUNCH to them and they're full of
    carbohydrate energy.  The rye or bran crackers also have lots
    of fiber, for them that wants it.
    
    --Louise

I just thought of this idea, and haven't tried it, so beware!! :-)

The reason popcorn is a good choice in the first place is because, besides
being un-fried (as opposed to potato chips) and un-salted, it's bulky.  You
can eat 2 cups of it and count it as a bread.  And, you can do lots of things
to flavor it low-calorically (?), like taco seasoning, or grated cheese, or
BBQ seasoning, stuff like that (see your friendly neighborhood popcorn shop
for ideas :-)).

So, what else is pretty bulky for the calories?  Well, I remembered when I
tried the Quaker Puffed Rice cereal (never got to the Puffed Wheat), and
wanted to pour 3/4 oz. into my bowl.  I poured, and poured, and poured, and
decided I was only going to eat 3/8 oz (ditto w/ Rice Krispies).  Now, I think
the stuff tastes horrible straight, so I mixed it well with raisins (enough to
count as a fruit), and it was pretty good.  Now, this was for my breakfast,
since that's what cereal is usually for, but, it doesn't have to be that way.
I bet if you take your 3/4 oz. of puffy cereal, mix it with maybe raisins, or
any of those other popcorn seasonings mentioned above, it would be pretty good,
and pretty close to a popcorn snack.  Maybe bake it a little to heat it up or
make it more crunchy if you like crunch.

just some thoughts out of the blue...

Jill

    
    A rice cake is nothing more then puffed rice. Quaker makes several
    flavors including a corn, plain, and sesame. 35 Calories, 35 mg
    of sodium, and very crunchy!
    
    						--- Neal

    re: .12
    
    I agree about the rice cakes.  I find them satisfying, but my fiance
    refers to them as "those styrafoam (sp) things.
    
    Marion
    

    re the last couple:
    
    For something crunchy that will "stick to your ribs" as well, try
    peanut butter on rice cakes (1 tbsp. = 1 protein exchange and 1
    fat exchange).  I used to enjoy this one even before I started my
    weightloss program.
    
    
    Paul

    re: .13
    
    Sigh.  I know how your fiance feels.  I ate them religiously for
    3 weeks whenever I wanted a crunch fix and after the 3rd week could
    not choke them down.  They are good with extras smeared on them,
    but I don't want to smear anything on--only adds extra calories
    that I want to save for dinner, usually.
    
    I liked the idea of the tough pretzels, though.  Some friends came
    back from a family visit to PA, and brought back some Pennsylvania
    Pretzels.  Yum!  It took me 10 minutes to eat just one--those
    things are _tough_!  (now if only I can find a regular pusher . . .)

    Marcia

An off-the-wall suggestion:

  What about those crazy cookies you give to 
  infants who are teething?  As I remember,
  those beasts are as hard as nails.

    re -1:
    
    zwiebach?
    
    (sp)

    How many calories I use up if I walk a mile?  Swim a mile?
    
    Marion
    

    I have alway heard that for walking, jogging, running, 
    1 mile = 100 calories no matter how fast or slow.  I
    don't know about swiming.

    I just read an article on this subject and I happen to have it right
    here, so I will try to relay to you what it says.
    
    How much you burn depends on how much you weigh.  A person who weighs
    150 lbs. will burn off 60 calories a mile, that is 60 more than
    he would if he were sitting.  They say to use 100 calories as a
    good number for the amount of calories you burn when you are at
    rest for an hour.  So if you walk three miles in one hour that would
    be 60x3=180+100= a grand total of 280 calories.  
    This turns out to be between 90 and 100 calories/mile with a speed
    of 2.5-4.0 mph.  
    They also supplied a more accurate weight/calories burned chart.
    If you would like I could reprint it.
    
    They didn't mention swimming but they did mention cycling and running.
    They said there is a 1,2,3 rule, that is, it takes twice as many
    calories to walk as it does to cycle and three times as many calories
    to run as it does to cycle.  So cycling between the 5-10mph speed
    would burn 30 cal/mile, walking 2.5-4.0 mph would be 60 cal/mile
    and running 5.5 mph would be 90 cal/mile.  Don't forget to add the
    100 cal/hour you would burn at rest.  The figures they used were
    again for a person who weighs 150 lbs.
    
    The article also mentioned something about losing fat and gaining
    muscle that I thought was interesting.  They said that a pound of
    muscle contains 600 calories and a pound of fat contains 3500 calories
    So if a person loses a pound of fat and gains a pound of muscle
    he should weight the same even though he has lost a total of 2900
    calories.  That is why you can gain weight by exercising.  ie. if
    you gain 2 pounds of muscle and lose 1 pound of fat you are still
    losing 2300 calories.  Also, the more muscles you have the calories
    you will burn off at rest.

    Hope this helps and isn't too confusing!
    -les
    

    about swimming:
    
    from what I've read, something along the lines of a breaststroke
    would use up 400 calories/hour.  A fast-clip freestyle (crawl) burns
    up around 800 calories per hour.  An out-and-out butterfly (if you
    can live through an hour of THAT) could burn up to 1200 calories
    an hour (Please, kids, don't try this at home, it could be dangerous).
    
    swimming is good for asthmatics (like me) because the humidity in
    the air prevents asthma attacks
    
    also, it is good for anyone with joint trouble, or anyone extremely
    heavy, because it does not yield the jarring motions of running
    or jogging, and it uses a majority of the muscles in the body, while
    reducing strain that upright motions against gravity may bring about.
    
    safety tip:  learn to swim from a professional if you don't know
    how.  Not only can the Red Cross programs in many areas teach you
    survival and safety techniques, but they can show you the proper
    way to perform a stroke so it will bring you the most benefit.
    YMCA's are renowned for good, inexpensive swimming programs.
    
    
    
    -Jody
    

    re .21
    
    I find that swimming is the only "sport" where my weight is in no
    way a handicap.  In fact, I can out-swim most thin people.
    
    Marion

    THE WORST THING YOU CAN DO FOR YOUR BODY IS EAT SALT.  TRY THE POPCORN
    A COUPLE OF TIMES WITHOUT THE SALT AND CHEMICALS (PAM).  IT'S MUCH
    BETTER FOR YOU.  SALT IS A POISON TO YOUR BODY, AND ALSO RETAINS
    WATER SOMETHING YOU DON'T WANT TO DO IF YOUR TRYING TO LOSE WEIGHT.

    re: .23
    
    I understand where you are comeing from, but aren't some of your
    statements a bit extreme?                    
    
    
    "THE WORST THING YOU CAN DO FOR YOUR BODY IS EAT SALT."
    
       - There are many far worse things that you can do for your body
         than eat salt.
    
    
    "SALT IS A POISON TO YOUR BODY"
    
       - There is nothing toxic, per se, about salt.
    
    "SALT ... RETAINS WATER SOMETHING YOU DON'T WANT TO DO ..."
    
       - Salt does allow your body to retain water.  This is especially
         beneficial in the hot weather.  Without enough salt in your
         system you would be unable to retain enough water to allow
         for proper body cooling (sweat).  This is true wheather or
         not you are trying to lose weight, but an additional consideration
         is the fact that heavy people tend to overheat faster than
         slim people.
    
    
    Don't get me wrong - I know that too much salt IS BAD FOR YOU. 
    I also know that not enough salt is bad for you, too.  I was once
    put in the hospital because I had cut out all salt and overheated.
    I think my point is that if you do not have high blood pressure and
    you do not retain too much fluid, you are probably not eating too
    much salt.
    
    Marion (A strict vegetarian who "doesn't *DO* poison")
            

    The other thing that's getting to me about the popcorn replies is
    that I carefully explained in my first note that I had stopped
    all salt (in the cornbread, corn-on-cob, taco chips, etc. as well) 
    and _still_ had the water-retention-sudden-weight-gain-digestive-
    problems.  So it really wasn't the salt, folks.  Honest.  Nor the 
    butter--stopped that too.  Nor the PAM or any other product, because 
    I'd been popping the stuff dry in a paper bag in my microwave.
    
    What I appear to have is a sensitivity to corn itself.  I'm told
    that this is not that uncommon--other people are sensitive to yeast,
    some to wheat, some to proteins like eggs, some to fruits like tomatoes
    or strawberries, some to to milk.  So that's why I was asking for
    crunch fixes that aren't corn-based.
    
    Please--don't let's always assume that if a particular technique
    or food doesn't "do the trick" for one of us that this automatically
    means we are abusing that food, or "not doing something right".
    If there's one thing I've learned about my body, it's that it is
    like no one else's.  So I assume that everyone else is unique, too.
    No single food or food plan will guarantee optimum health or slimness 
    for 100% of the population.  Some people actually thrive on Atkins
    or Stillman.  Others find WW to be the greatest thing in the world.
    Still others must be vegetarian in order to function at their best.
    Some need (yes, need!) nutrients like salt (yes, salt is a nutrient,
    and works with potassium to regulate the fluid balance in your body).
    Some need sugars; some faint at the smallest taste of even the best 
    fruit.  Some can feel fine on one largish meal a day; some must
    eat six or seven little ones.  _We're all different_ and none of 
    us need feel guilty if something that works for others doesn't 
    work for us.  Once you find something that works for you and your
    body, that's great!  Don't turn in a winning hand.  :-)
    
    Marcia

some of my favorite standbys:

puffed wheat, rice and rye crisped in the oven with seasoning.

Chex brand cereals in different combinations mixed with different
fruits, nuts, etc depending on how many calories I am allowed at that
time.  (in fact I find the cereal shelf a good place to find new 'crunchies'
to experiment with)

Whole grain crackers spread with some of my favorite homemade toppings
like mashed chili, vegetable pate, mashed garbonzos (again how much depends
on the calorie allotment at the time)

Flour tortillas, moisten with water with a few tsps of lemon juice squeezed in
and brush over tortillas, sprinkle with paprika, chili powder, onion salt or
garlic powder and crisp in oven.. these are wonderful!  You can use them for
tostadas and tacos also.  I used to be able to buy whole wheat flour tortilla
and that is when I first started to use them in these ways.. they are wonderful!

gailann

    RE: .25
    
    Marcia,
    
    Sounds to me like you are a person that listens to your body well,
    and have used a logical method to determine what it is telling you.
    That talent is one that all too many of us "fluffy" people have
    never developed.  You are SOOO right about allergies.  I have a
    heaping helping of them myself and I know that they can do some
    *very* strange and scairy things to your body.  In fact that is
    why I am a vegeterian and will have to stay a vegeterian until 
    my allergy shots start to work (1 - 1.5 years, if ever!).  I can't
    complain, though.  I had forgotten how much I like vegetables and
    I can eat all of them that I want and still drop a pound or so every
    couple of weeks.  Almost makes me wish that I had developed these
    allergies twenty years age ;^).
    
    Marion                                        

    Re:  .26
    
    Wow!  I'll have to try those flour tortilla crisps!  They sound
    great!  I might try pulverizing a little fresh garlic or something
    to add to the H20 and lemon juice, too (I'm a freak for that little
    spice!).
    
    Re: .27
    
    You know, Marion, one of the hardest things about weight control
    for me was learning to listen to my body.  For instance, I'd lose 
    weight, and my body would be correctly telling me that it was full, 
    having adjusted my appetite to a lower weight.  But my head would 
    be screaming at me "But I want some more!!" and I would usually 
    listen to it, rather than to the bod.  I thought it was my head's
    inability to force my body to follow a food plan that was at fault.
    In fact, food plans had nothing to do with it.  When I first read
    in books like _The Obsession_ and _Fat is a Feminist Issue_ that
    one could listen to one's body to determine what your correct food
    intake was, that sounded really strange and wrong.  But when I started
    to try just that, I found to my chagrin, that I'd been not listening
    to my body at all, and that the body did know what it was talking
    about.  That's a mistake I try hard to correct now.
    
    Marcia
    
    Marcia

    Does anyone know what happened to notes 77 and 78 and their replies???
    My notes are batched into my mail each night and I read them in
    the morning.  This morning I read note 77.12 and was going to copy
    the recipe but decided to go into notes later in the day and copy
    it, but when I went into this file this afternoon, it was gone.
    Needless to say I had deleted my mail message after reading it.
     The reason I was going to copy it later is that I didn't want to
    extract the whole message for one recipe.
    
    Oh well.........
    
    				Fran_who_digs_lo-cal_recipes
    

    Hi Fran,
    
    I'm not sure what happened to notes 77 and 78, but I save most of
    the recipes from this file, so I may have gotten the recipe before
    it disappeared.  Which recipe did you want?  If I have it, I'll
    send you a copy.
    
    - Molly -

    
    re .29:
    
    Notes 77 and 78 were deleted, see note 1.6...
    
    						--- Neal

    Might I drop a shoe size after loosing weight?  My shoes all are
    starting to feel loose, though they might just be getting old and
    sloppy (why can I identify with this?) since I got them all around
    the same time.  Has this happened to anyone else?
    
    Marion

    You could lose weight in your feet - my shoes are fitting more loosely
    also.  You also lose weight in your hands and wrists, so it makes
    sense that your feet would lose some.  My bracelets, which used
    to fit like "rubber bands on a sausage" (to quote myself), now are
    loose.  Rings that haven't fit for years now do.
    
    --Louise

    Regarding places where you can lose weight that you never thought
    you could:  if any of you women use the diaphragm as your method
    of birth control, you should have it resized for every 20 pounds
    you lose.  Yes, the internals do change also, believe it or not!
    
    Marcia

    How to measure calories in pasta (noodles).
    
    I first make the assumption that all types of noodles (spaghetti,
    fettucini, lasagne, farfalle, etc...) have more or less the same
    number of calories, unless noodles with eggs would be richer?
    
    What I don't know is if you weigh your noodles before cooking them
    or after, and what the relationship is between the raw and cooked
    weight. For example, would one ounce of raw pasta give 2, 3 or 4
    ounces of cooked pasta. 
    
    Also, when given a calorie count, like 400 cal for 3 ounces, are
    those calories meant for cooked or raw pasta (I hope it's raw,
    otherwise I'll never feel comfortable again eating pasta!
    
    I can't ask the question at my WW meeting, because the last two
    times I asked information regarding calorie counts, I was told that
    "we at WW do not count calories", with which I agree... but I still
    want to know !
    
    Thanks for you help.    Joana
    

    1 oz of dry pasta = about 100 calories.  Yes, egg ones are higher,
    	but not much, and I don't recall how much.
    1 oz dry pasta = about 3 oz cooked the way I cook it.  Your best
    	bet is to weigh out 1 oz, cook it the way you like it, and
    	weigh it again.  This saves time for me, since I can pour in
    	half a box of noodles and cook them, and then weigh out my
    	portion after cooking.  Jim can eat what he wants from the
    	bowl without feeling like HE is dieting.
    
    (rice is about the same ratio, calories and dry/cooked weight, just
    	by the way)
    
    --Louise

      Does anyone know how many calories a kiwi fruit has.  I have checked 
    every book I know and it makes no mention of that particular fruit.  
    
    Thanks.
    Patti

    1 medium kiwi equals a fruit serving in Weight Watchers... I believe
    a fruit serving is equal to 50 or 60 calories (can someone confirm
    or straighten me out on this? Bev? Paul? Ann? Gale?  Jill?)

On Weight Watchers, as Kristy said, a medium kiwi is a fruit exchange.  If
one uses an additional fruit exchange as "optional calories", they say to
count it as 60 calories.  Any particular fruit, though, may have more or less
than that.  So, 60 is probably the best guess until someone can find it listed
specifically somewhere...

I seem to recall kiwis are high in vitamin C, by the way.

Jill, who may remember to look them up at home sometime :-)

    
    We were  just talking about kiwi in WW last Saturday.  Andrea said
    that one kiwi has all the vitamin C you need for one day.  Powerful
    little thing!  Susan

    
      Still on the subject of kiwi.  Does anyone know anyother way to eat 
    it besides sliced or on top of something?  Can you cook with it, and if
    so how?  I am really new to this fruit, as if you couldn't tell.  But
    so far I like it best out of all fruits (except cherries that is) I
    have ever eaten.  Thanks for all the help so far!
    
    Patti 8*)
    

        From the Weight Watchers New International Cookbook
        
        Scallops with Kiwi Fruit Sauce
        
        Makes 2 servings
        
        1 tsp. EACH margarine & olive oil
        10 ounces scallops
        1/2 tsp. minced pared ginger root
        1/4 tsp. minced shallots
        1/4 c. canned chicken broth
        1/4 c. dry white wine
        1 Tbsp. lime juice (no sugar added)
        1/4 tsp. grated lemon peel
        dash white pepper
        2 tsp. flour dissolved in 2 tsp. water
        1 medium kiwi fruit, cut in half legthwise, then sliced
        
        In 10  inch  skillet  combine  margarine  and  oil and heat until
        bubbly.  Add  scallops and saute until lightly browned, 3-4 mins.
        Using slotted spoon, remove  scallops  to plate.  In same skillet
        saute ginger and shallots about 1  min.    Add  broth, wine, lime
        juice, lemon peel and pepper.  Stir.    Bring  to  a  boil.   Add
        dissolved flour, stirring quickly.  Reduce heat, cover  &  simmer
        5-10  minutes.  Return scallops to skillet.  Add  kiwi  and  cook
        until heated through.
        
        Each  serving:    4 protein exchanges, 1 fat exchange, 1/2  fruit
        exchange, 45 optional calories.
        

The beautiful colors of the kiwi fruit add a lot of life to fruit salad.
Besides slicing it, you can cut it into chunks of appropriate sizes.  I
used dice-sized chunks of kiwi and other fruits on toothpicks to make
fruit kebobs for a party; it worked out great!  Making ice milk or just
kiwi ice (slushy or semi solid juice) are other simple low calorie ideas.

Does this sound like an ad for the Kiwi Growers of America? :-)


Jill

    Kiwis are 45 calories, according to a pamphlet on kiwis that I
    picked up at the supermarket a while back.  I've recently seen the
    Exotic Foods pamphlets in the Shaws store here in Nashua.  They
    probably have some more good ideas for how to use kiwis.
    
    --Louise

    Last evening my boyfriend served something new to me for a side
    dish for supper that he used to have all the time in Florida.  It
    was called "Hearts of Palm".  I looked it up in my trusty 'All-In-One
    Calorie Counter', but couldn't find it.  Does anyone know how many
    calories are in this tasty morsel?  (It was really expensive!  Try
    $3.49 or $3.99; I forget which, for 4 4-5 inch pieces.)
    
    Many thanks!
    
    Corey

    For a simple, attractive dessert, try half pear slices with a teaspoon
    of mincemeat in the center topped with kiwi slices.  Very good!
    
    Corey
    

    I don't know how many calories are in hearts of palm but you can
    bet all or most come from fat.  Palm oil is a highly saturated oil
    used in comercial bakery products and is something to avoid or limit.
    

    This seemed as good a place as anywhere...
    
    I'm coming over in May.  Could somebody please help me with a phone
    number/fax number or address of Lane Bryant Head Office so I can find
    out where all their stores are and what stock etc will be available.
    
    I have a book published by them, I thinks its about 2 years old now and
    the stuff is sooooo good and reasonable.
    
    ...dale

    
    
    Can non fat frozen yogurt that has fatty thing like chocolate chunks in
    it still be sold as non fat, or does the chocolate has to be non fat
    also??  I recently went to Erickson's and got "non fat" milky way
    frozen yogurt, granted it was delish, just very hard to beleive it was
    non fat with all the chocolate chunks.  
    
    
    
     

    I think that the chocolate is made with skim milk or something.  But
    the fattening things that make chocolate fattening are supposidly not
    used. Or so I've heard.
    
    
    Donna

    Well, "non-fat" doesn't really mean non-fat, it means "below a certain
    amount of fat" which I believe is 1g per serving.  So - if they used
    defatted cocoa rather than chocolate, and there aren't that many
    chunks, then they might be able to get away with that.  It doesn't seem
    a little dubious though.  It might be that there is a caveat that the
    yogurt itself is non-fat but that mix-ins aren't?
    
    D!