Did That Cheesecake Make My Butt Look Big? Healthy Dessert Recipes & Pole Dancing

cheesecake butt big

I woke up an hour early today – partly because I had a dream I was spinning around a pole (fully clothed, people) and got motion sick and and partly because I didn’t want to miss a minute of National Cheesecake Day. Yup, that’s right, I have no shame in saying I recently had a crash course in pole dancing (see below) nor that I like to celebrate a frivolous and, as some might assume fattening food holiday. Down at yonder Cheesecake Factory, (where you can get ½ price slices of cheesecake July 30 & July 31, if you dare), a single slice of their most indulgent cheese cake, the Adam’s Peanut Butter Cup Fudge Ripple, contains a muffin-top making 1,320 calories while a Splenda-sweetened version of their Original Cheesecake trims the treat down to 570 calories. Wow, it might be hard to hang onto a pole, run or do any CrossFit WODs with too many servings of either of these!

Check out Fit & Fruity Cheesecake Ideas for Summer Dessert

by The Fit Fork at Foodie.com

I’m not knocking Cheesecake Factory in particular; most cheesecakes have an abundance of calories, carbs and fat. But I have rounded up some HEALTHIER cheesecakes and inspired-by-cheesecake treats (like smoothies and froyo) for Foodie.com that feature less sugar, less fat and more wholesome goodness. Some of the cheesecake inspiration recipes are nutritious enough to eat for breakfast!

Included in the collection of Fit & Fruit Cheesecake Ideas for Summer Dessert, is my super simple but simply sublime recipe for Cheesecake Protein “Ice Cream” – the perfect frozen base for your favorite fresh fruits of summer, such as blueberries, strawberries, pineapple and more. Crumble up a crushed graham cracker or sprinkle some granola on top for an authentic New York cheese cake taste!

frozen cheese cake treat with protein powder

Cheesecake Protein Ice Cream Recipe

  • 3 cups unsweetened almond milk
  • 1/3 cup vanilla protein powder
  • 4 ounces Neufchatel cheese, softened
  • Stevia, to taste
  • Optional garnish – fresh fruit and graham cracker crumbles

Puree all ingredients together in blender. Pour into ice cream maker and process according to manufacturer’s instructions until done (mine takes about 20 – 30 minutes). Serve with desired toppings and immediately freeze leftovers. Makes four 1-cup servings.

pole fitness jennifer fisher

photo credit: ATXfoto.com

And, finally, I have more cheesecake for you –pole dancing. Yes, I tried my hand at the “sport” at the Naturally Fit Games in Austin this past weekend. Actually, it was fun – except for the crowd that gathered at the Straight Up Pole Fitness  Expo booth caught me off guard as I learned a few tricks of the trade. Actually, I really liked the challenge of “pole fitness,” as I’ll call it – requires a lot of strength and self-confidence, of which I have both!

jackie and jen at beef booth naturally fit 2014

Jackie and I were the fueled-by-beef babes manning the Texas Beef Council booth – if you didn’t know, I am a fan of all the lean beef cuts (there are now 38 lean cuts!!) and eat beef at least every other day as a way to recover from my workouts and remain a lean, mean , running machine!

any way beef jar salad 250This summer, my Any Day, Any Way Beef Salad (in a jar) made with top sirloin steak has been my go-to meal.

Answer me this:

  • What would you put on top of plain cheesecake?
  • Have you ever tried pole dancing? If not, would you?
  • What’s your go-to summer meal?

 

This post is sponsored by Foodie.com. However, all opinions are my own. 

Blueberry Froyo + More Frozen Desserts for Fit Girls

This post is sponsored by Foodie.com, but the featured recipe and opinions are all my own!

Check out Frozen Desserts for Fit Girls

by The Fit Fork at Foodie.com

Cool off with a scoop, slice or slurp of sweet, creamy goodness without any regrets – in fact, these healthy dessert recipes are GOOD for you, filled with wholesome ingredients including fresh fruits, Greek yogurt and hydrating coconut water. I’ve put together a collection of frozen summertime treats for Foodie.com that will satisfy cravings for sweet flavor and frosty refreshment without making you slow on your feet. A fit girl needs to fuel up right to tackle all her favorite warm weather recreation, many of these recipes feature extra protein to help with muscle-making after an intense outdoor workout.

light blueberry frozen yogurt

Blueberry Frozen Yogurt Recipe

  • 3 cups milk of choice (I used cow milk, but almond, soy, coconut milks are other options)
  • 12 ounce plain Greek yogurt
  • 2 cups fresh or frozen blueberries
  • ½ – 1 teaspoons liquid Stevia, to taste

Add all ingredients to a blender; blend until smooth. Place in electric ice cream maker and freeze according to manufacturer’s instructions (typically about 20 minutes).  Serves 4.

frozen blueberry yogurt desesrt

 

Yeah, that's right -- Dean still can't believe I got these abs from healthy desserts -- that and a zillion 'floor sweepers" and crunches.

Yeah, that’s right — Dean still can’t believe I got these abs from healthy desserts — that and a zillion ‘floor sweepers” and crunches.

I love snorkeling at the beach, paddle boating on the lake, and trail running under the shady trees. I’d also never say “no” to a river tubing trip,kayaking, water skiing, or hiking the canyon. How about you, what are your favorite fun ways to stay fit in the summer? Please share in the comments below!

 

Jennifer & the Giant Peach Obsession – Bourbon Peach Frozen Yogurt with Caramel-Pecan Swirl

jennifer fisher litehouse peach pecan caramel frozen yogurt closeup_wm

Okay, this is my last peach post for the summer, I promise. Maybe. After I prepped and put up most of the peaches in the freezer and we ate all we could, I still had plenty of ripe peaches begging for love. A couple nights ago I made a Pecan Peach Crisp for my gluten-free guests, served with vanilla ice cream melting at just the right speed to fill in every nook and cranny in the almond meal and oat crust. The rich, decadent ice cream got me thinking about a lighter version for “every day” indulging. So, I hauled out the electric ice cream maker, threw in a carton of plain, no-fat yogurt sweetened with a bit of Stevia and blended with a couple of those juicy peaches I had sautéed earlier with a splash of bourbon.  I snuck a spoonful in for quality control and my hunch was confirmed – to-die-for delicious! But what if I swirled in a few ribbons of low-fat caramel sauce and a sprinkling of sugared pecans? Oh my! Find out every luscious detail and how to make the recipe yourself on my recent blog post for Living Litehouse, “Sublimely Summer, Bourbon Peach Frozen Yogurt with Caramel-Pecan Swirl.”

jennifer fisher litehouse peach pecan caramel frozen yogurt pan and product

Don’t forget to visit the Litehouse Foods blog, Living Litehouse for more photos.

Sublimely Summer, Bourbon Peach Frozen Yogurt with Caramel-Pecan Swirl

  • 3 ripe peaches; peeled
  • pitted and sliced
  • 3 Tbsp bourbon
  • 3 cups unsweetened no-fat plain yogurt
  • 6 packets Stevia*
  • ½ cup Litehouse Foods Low-Fat Caramel Dip (room temperature)
  • 1/3 cup honey pecans (or plain pecans) coarsely chopped

Directions

1. In a small skillet, add peaches and bourbon over medium-high heat. Continue stirring for approximately 3-4 minutes until the juices are browning and the alcohol has burned off. Allow to cool to room temperature.

2. Place the peach mixture, yogurt and Stevia in a blender; puree until smooth.

3. Transfer the peach mixture to work bowl of electric ice cream machine and process according to manufacturer’s directions (usually about 20 minutes).

4. Spoon peach frozen yogurt (still soft-serve) into 9”x 9” pan and drizzle the room-temperature caramel dip into large ribbons across the top. Sprinkle evenly with pecans. Drag back and forth across the pan with a dull knife to gently redistribute some of the caramel and nuts.

5. Serve immediately or transfer to a container and allow to firm up for an hour or two in the freezer.

*If you prefer, skip the Stevia sweetener and substitute vanilla-flavored non-fat yogurt for the plain yogurt.

living litehouse button

Summer Loving |Roasted Strawberry Coconut Milk Sherbet

jennifer fisher - thefitfork.com - roasted strawberry coconut mile sherbet 1Roasting strawberries, hmmm. Normally I would never have enough leftover strawberries in the fridge to consider getting creative with them, but after a trip to the market today I was blessed with a windfall of red, ripe strawberries that were just begging for an adventure. Since it’s been so hot here in Austin (and everywhere else, I’ve heard), I decided that a strawberry sherbet would be the ideal way to end the day. Actually, I think I have a thing for frozen strawberry treats, check out my recipes for Strawberry Lemonade Coconut Water Pops and ‘Whey Cool’ Frozen Strawberry Pie.

strawberry rinse

But, today my mind is going elsewhere with the strawberries; I’m looking to put a new spin on a sure-thing sherbet. In the past, roasting other fruits has worked well for me, magnifying the flavors and intensifying the sweetness. So, I decided to throw caution to the wind, turn on the oven, and give these beauties a blast of heat. I also used coconut sugar and unsweetened coconut milk (the kind from the carton, not the thick sweetened stuff from a can) in my recipe to keep it gluten-free, dairy-free, vegan and paleo-friendly. Whoohoo, Roasted Strawberry & Coconut Milk Sherbet for everyone!

jennifer fisher - thefitfork.com - roasted stawberry shebet scoop

Roasted Strawberry & Coconut Milk Sherbet Recipe

  • 4 cups strawberries (approx. 1 lb), hulled and halved
  • 1 cup coconut sugar*
  • 2 cups unsweetened coconut milk (from carton)
  • ¼ teaspoon sea salt

 Instructions:

Preheat oven to 400 F degrees.

Combine strawberries and sugar on a rimmed metal baking sheet, tossing until all berries have been coated with sugar.

jennifer fisher - thefitfork.com - roasting strawberries

Roast strawberries, stirring occasionally, about 12 – 15 minutes until juicy and bubbling. Keep a close eye on oven to make sure sugar doesn’t start burning. Let mixture cool to room temperature.

Add strawberry mixture, coconut mile and sea salt into blender and puree for until smooth, approximately 1 minute.

Process sherbet mixture in ice cream maker according to manufacturer’s instructions.

Transfer sherbet to freezer-proof, airtight container until ready to serve.

Let soften for 5 to 10 minutes before scooping.

Serves 6.

*Coconut sugar is actually dried sap from the coconut tree and has a lower glycemic index than conventional sugar. However, it does have a brown color which makes the sherbet have a darker color. If you want “pink,” you’ll have to use white sugar . . . uh, and maybe food color (eek)!