“You Fit Into a Vera Wang. A Vera Wang Does Not Fit to You.”

It suddenly dawned on me this week when I found myself trying to type with one hand and eat candy with the other – besides not being an easy feat to pull off, it was almost March.  Meaning: the countdown to bikini’s and cute sundresses was officially on.  A scary thought, since my food pyramid for the past few months has consisted solely of wine, sweets, and the odd cinnamon bun from Capers.

What originally started as a personal challenge has somehow turned into a team effort – hence, the start of “Sugar Free March”!

I have taken the liberty of providing a couple sugar-free dessert recipes and of course, the mandatory No Sugar Margarita, to help get us through a time that will, no doubt, have us begging little children in the playground for a lick of their lollypop.  Which, obviously, would NOT look too good.

And for those upcoming brides – remember this quote from Bride Wars: “Vera Wang does not fit to you.  You fit into a Vera Wang”.

Pecan Sugar-Free Fudge

Chocolate Pecan Fudge

  • 16 ounces softened cream cheese
  • 2 non-sweet chocolate squares
  • ½ cup sugar substitute
  • ½ teaspoon vanilla essence
  • ½ cup pecans (silvered)

Cream the cream cheese which has been softened previously in a bowl, then add the pecans, chocolate squares which has been melted and cooled sufficiently, the vanilla essence and the sugar substitute and blend thoroughly. Pour the mixture into an oven dish or any other flat dish lined with foil and refrigerate it. Cut it into 1-inch squares and serve chilled after 10-12 hours of refrigeration.

Cherries with Ricotta and Toasted Almonds

Cherries w/ Ricotta & Almonds

  • 3/4 cup frozen pitted cherries
  • 2 tablespoons part-skim ricotta
  • 1 tablespoon toasted slivered almonds

Heat cherries in the microwave on High until warm (1 – 2 minutes).  Top the cherries with ricotta and almonds.

Sugar-Free Margarita

Lime Margarita

  • 1/2 tsp orange or strawberry extract
  • 1 packet Splenda
  • 1 cup crushed ice
  • 1 shot tequila
  • 1/8 tsp lime juice
  • 1/4 tsp lemon juice
  • 1 tsp water

Blend extract, Splenda, and water together.  Pour crushed ice into a glass and add the Splenda mixture on top.  Add tequila and juices.  Mix with a spoon and enjoy!

I am quite sure that the next 4 weeks will be painful and tinged with many a grumpy morning, waking up to boring old black coffee.  To help us maintain our motivation, here are a couple of pictures you may want to cut out and tape to the bottle of red that will be taunting you: