"Spring into Shape" Before Summer -- Sugar-free Foods and Beverages Can Help With Spring and Summer Weight Loss Efforts

Atlanta, GA (PRWEB) April 21, 2008 -- With the flowers finally in bloom and America's favorite baseball teams back at bat, spring has officially begun. And that means swimsuit season is just around the corner.

To prepare for the return to a skimpier wardrobe, some people may turn to weight loss pills and the drastic elimination of certain foods and beverages to quickly cure their weight woes. This spring, however, instead of eyeing the latest fad diet, try a more sensible approach by utilizing sugar-free foods and beverages.

Products sweetened with sucralose allow consumers to enjoy their favorite meals without worrying about the additional calories. For example, drinking a diet soda can save 150 calories. Over the course of a year, that daily calorie savings could result in a 15-pound weight loss.

"By making simple diet substitutions, consumers are able to slim down without sacrificing their favorite foods and beverages," says Beth Hubrich, a registered dietitian with the Calorie Control Council. "Sucralose and other low-calorie sweeteners can aid in weight loss efforts. Of course, portion control and regular exercise are also crucial to a healthy lifestyle."

According to a 2007 national survey conducted by the Calorie Control Council, 194 million U.S. adults enjoy low-calorie foods and beverages. The top reasons cited for the light product use include maintaining better overall health, calorie reduction and eating or drinking healthier foods and beverages.

This year, don't let swimsuit season be your worst nightmare. Start incorporating sucralose into your favorite recipes now in order to flaunt a healthier new you by summer.

Here are two recipes utilizing the low-calorie sweetener Splenda. For additional information or recipes, check out www.sucralose.org or www.splenda.com.

Blackberry Twist Lemonade

(Serves 7)

2 cups fresh blackberries, or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup SPLENDA® No Calorie Sweetener, Granulated

4 cups cold water

Combine blackberries, lemon juice, and SPLENDA® Granulated Sweetener in a blender; process until smooth, stopping to scrape down sides. Press mixture through a sieve into a pitcher; discard solids. Stir in water. Serve over ice.

Calories: 30

Total Fat: 0g

Total Protein: 0g

Carbohydrates: 8g

Chopped Salad with Buttermilk Poppy Seed Dressing

(Serves 6)

Dressing:

1 cup buttermilk

1 tablespoon cornstarch

1/4 teaspoon SPLENDA® No Calorie Sweetener, Granulated

2 tablespoons Dijon-style mustard

2 tablespoons reduced-fat mayonnaise

1/4 teaspoon salt

2 teaspoons poppy seeds

Salad:

8 cups chopped romaine lettuce

1 avocado, slightly ripe and slightly firm to the touch

1 cup coarsely chopped jicama

4 ounces sliced turkey breast

1 turkey bacon, cooked

2 tablespoons crumbled blue cheese

1/2 cup chopped red pepper

1/3 cup frozen yellow corn kernels, thawed

Prepare Dressing. Pour half of the buttermilk into a small saucepan. Add the cornstarch and stir well, using a wire whisk. Stir until the cornstarch is fully incorporated and there are no lumps. Cook over medium heat until thickened and bubbling (about 3-4 minutes). Remove from heat. Pour buttermilk mixture into a medium bowl. Add remaining buttermilk, SPLENDA® Granulated Sweetener, Dijon Style Mustard, reduced-fat mayonnaise and salt. Stir well. Add poppy seeds and stir well. Cover and refrigerate at least one hour or until ready to use.

Prepare salad just before serving. Place romaine in a large mixing bowl and set aside. Slice avocado in half. Remove pit. Peel avocado or scoop avocado out of the skin with a large spoon. Chop avocado into approximately 1/2 inch chunks. Place in the bowl with the romaine lettuce. Add chopped jicama and toss. Refrigerate romaine salad blend until ready to use. Set aside.

Cut the sliced turkey breast into small strips. Toss with about 2 Tbsp. of the chilled dressing and refrigerate until ready to use.

Chop the red pepper into thin, one-inch long strips. Set aside.

Chop the cooked bacon into short crosswise strips. Set aside.

Assemble salad. Toss 2/3 cup dressing with the romaine salad blend. Place on a serving platter. Place turkey in the center of the salad. Sprinkle over the entire salad the strips of bacon, blue cheese, corn and red pepper strips. Serve immediately. Serve any remaining dressing on the side.

Calories: 160

Total Fat: 10g

Total Protein: 8g

Carbohydrates: 14g

The Calorie Control Council, established in 1966, is an international non-profit association representing the low-calorie and reduced-fat food and beverage industry. Today it represents 60 manufacturers and suppliers of low-calorie, low-fat and light foods and beverages, including the manufacturers and suppliers of more than a dozen different dietary sweeteners, fat replacers and other low-calorie ingredients.

###