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Tipsy Plums with Sweet Cream

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I scream, you scream, we all scream for ice cream!

Remember that jingle?

When the cravings get tough, I think some people DO scream!

The good news is there is a way to have your ice cream, eat it too, and not gain weight.

Food companies are getting a clue that we want to have it all, but we know we can’t eat it all. So, they are making smaller portions. Ice cream bar mini’s are multiplying in the grocery freezer section. Many of the manufacturers are using higher quality ingredients, too, and leaving out all the artificial stuff.

You can in fact have a dessert every day if you keep your total carbohydrate count for the day under 20 percent of your total intake. Follow this rule of thumb: 20 grams of carbs (or less) in your dessert. Fifteen grams or less is better, but I do make a couple of exceptions.

So read the back of the box. If the carb count is under 20 grams, eat one. One per day should be safe. Just keep an eye on the scale…and scale back if you start to go overboard.

I went to the grocery store recently and found all kinds of new options. I even taste-tested a few so I could report out...

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Tipsy Plums with Sweet Cream

A simple, tasty summer desert.


Servings: Serves 2


For The Plums

3 ripe plums sliced thinly (no need to peel them)
1/3 cup of vodka. I use orange or vanilla-flavored vodka. If you do not cook with alcohol, use sparkling water.
1 tsp of Truvia (or to taste)

For the Sweet Cream

1/3 cup of crème fraiche (find this in tubs in the cheese section or near the cream cheese)
1 tsp of organic vanilla
½ tsp of Truvia


Heat plums vodka and one teaspoon of Truvia on medium and cook until the plum slices are softened. Remove from heat and set aside so you can make your sweet cream topping.

In a small bowl, mix the creme fraiche, vanilla and a half teaspoon of Truvia well with a spoon. Serve over the warm plums.

BIG YUM! Enjoy!



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