This week on Pimp My Health, we’re going to pimp your hot fudge sundae. It’s a classic dessert that we all love but, unfortunately, tend to avoid because we think it’s too unhealthy. True, a hot fudge sundae can be loaded with fat, sugar and calories, but with a few simple twists, you can make it a healthier indulgence–without all the guilt!
1. Opt for low-fat ice cream or frozen yogurt. There are a number of great tasting low-fat ice creams and frozen yogurts out there. Just pick out your favorite flavor. You can even take it a step further and choose a sugar-free ice cream.
2. Add fresh fruit and nuts. Why not get a serving of fresh fruit with your dessert? A sliced banana or a handful of fresh raspberries, blueberries or strawberries is delicious with ice cream. In addition, a serving of walnuts adds protein and Omega-3 fatty acids, which are essential for a healthy heart.
3. Stick with real whipped cream. If you use just a tablespoon of whipped cream that you make yourself with heavy whipping cream (add a dash of vanilla or almond extract for more flavor), it only adds 52 calories and 5 grams of fat and no sugar. This is a far better option than all of the toxic chemicals in Cool Whip.
4. Try a sugar-free hot fudge topping. Here is one do-it-yourself recipe you can try:
3 ounces unsweetened chocolate (like Ghirardelli)
2 teaspoons unsalted organic butter
1/2 cup organic heavy cream
1/2 teaspoon pure vanilla extract
Pinch sea salt
6 tablespoons sugar sweetener
Pinch NuNaturals pure stevia extract
4-6 teaspoons water
Chop chocolate finely. Melt together unsweetened chocolate and butter in a double boiler, stirring occasionally until smooth (you can make your own double boiler by placing a steel bowl over simmering water in a small saucepan). Stir in cream and sweetener mixture, and whisk until smooth. Remove from heat and add vanilla and water. Add more water to thin it out if necessary. Taste and adjust sweetness with a bit more sweetener, as necessary. Keep in mind that the sauce will firm up over ice cream. Store in a jar in the refrigerator, and reheat and whisk well to use again.