Help! Whats the fastest way to loose weight? I'm in a wedding in 1 month?
Don't try anything drastic! Cutting your calories below 1000 a day will put your body into a panic and end up gaining weight The best way to loose weight is the same way you gained itslowlyIt is rather stupid to try to loose ten years of gained weight in one monthThe most you can safely loose in one week is 2-3 poundsTaking pills or 'magic cures' will at best burn an extra pound or two; at worst, send you to the hospital Adjust your eating and exercise habits now so that you will be ready for every wedding that pops up in the future.
Sugar Free Fudge Recipe 20 ounces cream cheese, softened 2 unsweetened chocolate squares (1ounce each) melted and cooled 1 cup sugar substitute (aspartame sweetener) 1 tsp vanilla extract 1/2 cup chopped pecans Instructions In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smoothStir in pecansPour into 8-inch square baking pan lined with foilCover and refrigerate overnight- Creamy Fudge 1-1/2 cups Equal Sugar Lite 2/3 cup evaporated milk 10 tablespoons stick butter 1/4 teaspoon salt 2 cups miniature marshmallows 2 cups semi-sweet chocolate chips 1 teaspoon vanilla Combine Equal Sugar Lite, evaporated milk, butter and salt in a medium size heavy saucepanBring to a full rolling boil over medium heat, stirring frequentlyBoil and stir 5 minutesRemove from heatStir in marshmallows, chocolate chips and vanilla until completely melted and smoothPour mixture into foil-lined 8-inch square panRefrigerate at least 2 hours or until firm to the touchRemove foil from pan and fudgeCut into squaresRefrigerate any remaining fudge.
Prep Time: 10 minutes Cook Time: 5 minutes I ngredients: 16 ounces cream cheese, softened 2 unsweetened chocolate squares (1ounce each) melted and cooled 1/2 cup sugar substitute (aspartame sweetener) 1 teaspoon vanilla extract 1/2 cup chopped pecans Preparation: In a small mixing bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smoothStir in pecans Pour into 8-inch square baking pan lined with foilCover and refrigerate overnightCut into 16 squaresServe chilled Yield: 16 servings Per (1-Square) Serving: 147 Cal; 14 g Total Fat; 5 g Carb; 31 mg Cholesterol; 84 mg Sodium; 3 g ProteinExchanges: 3 Fat
