Plastic squeeze bottles of toppings like Chocolate Fudge, Reese's, and Cookie Dough Crunch -- harden as the goo hits the cold ice cream.
The only way to make the sweet, shiny coating stiffen is to pump it up with a fat that's solid at room temperature. The best candidate: Coconut oil.
But... Coconut oil gives each two-tablespoon serving six to eight grams of saturated fat -- a third of your daily limit.
Saturated fat is guilty of helping the body produce more cholesterol than you need.
And don't forget the ice cream underneath; a cup of basic vanilla adds ten more grams of saturated fat.
When you have the urge for something cold, creamy, and chocolate, top some low-fat ice cream or frozen yogurt with Hershey's Chocolate Syrup, which is fat-free. It may not be a double dip but it won't help you avoid a double bypass either.
Disclosure: We have no affiliation with the manufacturer mentioned above.
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