Bye-bye Baby Fat

 

 

This past January I had the privilege of speaking at a Hearts at Home conference in sunny southern California. After one of my break-out sections, a beautiful and friendly woman approached me to chat about my talk. We hit it off instantly! Her name is Arlene and she has a fabulous website for women that I’d like to tell you about.

Many moms I meet struggle with their post-baby bodies and the disappointment and discouragement they feel trying to lose weight after pregnancy. I myself had over 50 pounds to lose after each baby. And, after my last pregnancy, I let myself get to the point where I had over 100 pounds to lose! (You can see the story of that by clicking on the sidebar with my appearance on The 700 Club) Well losingweightafterbaby.com is a wonderful resource for you new (and not-so-new) moms fighting the battle of the bulge. Hop on over and check it out. Arlene’s site has many wonderful resources and she also recently featured a piece on my weight loss. Thank, Arlene!

I hope that after viewing this site, many of you will be inspired to begin to eat less and move more as you peel off that baby fat. Why, I might even get serious about getting off my last 15 pounds too! (It used to annoy me when I was a size 24 and I heard size 10 or 12 women complain about those annoying 15 pounds that they had to lose. But, they were right!! The last 10-15 pounds is the hardest. I think I lost the first 50 easier than the last five!)

And just for a little inspiration, below is one of my favorite heart-smart dessert recipes!

Sweet low-cal blessings,

Karen

Lowfat Black Forest Cake

In a large bowl cream:

1 C. sugar

1/2 C. brown sugar

!/2 C. water

2 t. butter extract

1/2 C. lowfat buttermilk

1 1/2 t. vanilla

In another bowl mix together:

1 3/4 C. all-purpose flour

1/2 C. cocoa powder

1 1/2 t. baking soda

1 t. salt

Mix the dry ingredients into the moist ingredients. Blend well and add:

20 ounce can lite cherry pie filling

3 egg whites

Spread in a 9 x 13 inch pan that has been sprayed with cooking spray. Bake at 350 degrees for 40 minutes. Do not over-bake. Remove from oven. Prepare frosting and pour hot over cake.

Frosting:

In a medium size sauce pan mix:

1 C. sugar

2 1/2 T. cocoa powder

1/2 C. flour

1/2 t. salt.

3 T. butter

Pour 1 C. boiling water over all and mix with a whisk over medium heat, stirring constantly until thickened, about 3-5 minutes. Remove from heat and stir in 1 t. vanilla. Pour hot over cake.

Serves 15. Calories 240; 3 grams fat