Christiet

Start Weight:(19 Jun 09) 167.0 lb
Current Weight:(06 Nov 09) 133.0 lb
Goal Weight:132.0 lb
following: Christiet's own diet
performance: Steady

I am 29. A Christian military wife & homeschool mom of 4. I am certified to teach Pilates. I love diet, food, and fitness info. Love to read, shop, bake, and spend time with family & friends. :)

Sept 10, 2009
1st goal met at 140 lbs. ~ Total lost : 27 lbs. ~ Size: Med./10

New goal: 138

I know, I'm a wuss, but I want it to be attainable and easily maintained. My ultimate goal is around 130-135, but we'll see how it goes. The holidays are coming up soon and I don't want to have to eat like a bird! :oD

Well, I lost 5 more than goal. I'm at 133. My new goal is to maintain over the holidays and still be this weight come Jan. 1st, 2010. I'm not thinking it's too doable, since it took SO much to get me here in the first place but, maybe. I guess I just may HAVE to start to work out some again...Which I love to do but getting started is where I have the difficulty.

FatSecret member since: 29 Jun 08

Christiet's Weight History



Christiet's buddies

Online now cindyshine
buddies only
 
Online now Want2BFit
last weighin: steady Steady
DonnaHT
not sharing weight
 
jessyline
last weighin: gaining 0.4 lb a week Up



Christiet's cookbook

cals: 113kcal | fat: 1.87g | carbs: 24.36g | prot: 2.01g
Double Chocolate Brownies
Moist fudgy and so yummy chocolate brownies.
cals: 422kcal | fat: 40.45g | carbs: 4.99g | prot: 8.76g
Cheesecake for One
A favorite super quick cheesecake that is perfect for dessert.
view complete cookbook


Christiet's latest posts

What I had for my Bday Dessert
Chocolate Cookie Crunch Frozen Yogurt Cake
Devin Alexander

Ingredients

56 ounce container plus 4 additional cups fat free vanilla or chocolate frozen yogurt
14 reduced-fat chocolate sandwich cookies, divided
Fat free frozen whipped topping (aerosol-type), optional

Remove the full container of frozen yogurt from freezer to soften slightly, about 10-20 minutes.

Place 10 of the sandwich cookies in a re-sealable bag. Using a meat mallet, crush the cookies until they are slightly larger than crumbs.

Cut a piece of aluminum foil big enough to cover the bottom of an 8-inch spring form pan and to extend at least one inch up the sides. Wrap the outside of the bottom of the pan with the foil, securing it on the sides.

Using a spoon and or spatula, spoon 3/4 of the container into the pan, creating a smooth layer as you do. When it is completely smooth, return the remaining yogurt to the refrigerator. Sprinkle the crushed cookies evenly over the top. Reserve the bag. Cover the pan with plastic wrap and freeze it for about 30 minutes or until it is solid.

Crush the remaining cookies into fine crumbs. Reserve them. Remove the remaining yogurt from the freezer to soften, about 10-20 minutes. When soft, remove the pan from the freezer. Spoon small amounts of the remaining yogurt over the crumbs until a thin layer if formed, creating a barrier to keep the crumbs in tact. Then add the remaining yogurt to form an even layer with a smooth surface. Return the cake to the freezer for another 30 minutes or until solid.

Remove the cake from the freezer. Run a dishtowel under hot water and ring it out. Then wrap it around the sides of the cake pan to help the pan release. Repeat if necessary, squeezing the pan very gently as you to until you can see the cake pulling away ever so slightly. Then remove the rim. Remove the foil and place the cake on a plate or serving platter large enough to hold the cake, but small enough to fit in the freezer. Freeze the cake for another 15-30 minutes or until the edges are frozen solid again.

Sprinkle the remaining crumbs evenly over the top and sides of the cake to completely cover it. (You'll need to press them into the sides). Freeze it again for at least 30 minutes or until frozen solid. Cut the cake into 12 equal slices and serve immediately or return the leftovers to the freezer.

Makes 12 servings.

Each serving has: 233 calories, 10 g protein, 45 g carbohydrates, 2 g fat, less than 1 g saturated fat, 3 mg cholesterol, trace fiber, 192 mg sodium

Devin Says:

This cake is a great alternative to traditional birthday cake—you can decorate it like a traditional cake, while eliminating the need for cake and ice cream.

Be sure to shop around when buying frozen yogurt. Not all brands taste great ... before you plan to make the cake, find one you love.

Christie's hubby used Edys Light French Vanilla Ice Cream, Yum!
posted 04 Dec 2008, 20:26
Low Cal Snacks & "Indulgences"
I need some ideas of stuff to snack on, and some stuff that tastes fattening that is really isn't. I get bored quickly. Thanks yall! Very Happy
posted 28 Nov 2008, 20:52
Hungry Girl
I borrowed her book from the library! Much cheaper! lol
posted 27 Nov 2008, 19:40
Hungry Girl
"Hungry Girl" emails, they're super cute, free low-cal recipes if you sign up on her site. (Includes WW point values) I don't use fake sweetener like her, but everything else is awesome!
posted 27 Nov 2008, 19:10
Pumpkin Pie
Great, Thanks Y'all! I waited till last minute so I'll have to share the oven with the turkey. This should be interesting. I need a book on space management now!
posted 27 Nov 2008, 08:18
view all Christiet's posts

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07 November 2009

I'm eating Egg Mug Lorraine (which is actually my middle name, Lorraine, not Egg Mug) by Hungry Girl for B'fast this morning. It is really yummy and p ...
on diet Christiet's own diet  

03 November 2009

Today I traded no bible study in the morning, for all day stress & carbs. I will choose wisely tomorrow. Ugh, what a day!
on diet Christiet's own diet  

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