We just noted a press release from Masterbrands that explains the release of dark chocolate M&M candies.
First stop of course is the www.mms.com website to find the nutritional information on M&Ms.
A mere 1.5 ounce bag of this candy yields a whopping 240 calories. MyPlate.gov explains that most individuals barely have 100 calories to spare for discretionary calories from excess fat and sugar. Furthermore, how many would eat everything else in their diet low in fat and sugar and high in fiber throughout the day so they could afford this?
M&M Peanut 250
M&M Dark 240
M&M Milk 240
Mazing Mini 210
M&M Mini 150
The latter choice is a bit of a surprise. The reason for the reduced calories is the small portion size - roughly 1 ounce. They come in a small brightly-colored container that looks more like an item for kids. This is probably the best choice for an occasional M&M fix.
There are lower-calorie choices for the chocolate fix.
Here are some 100 calorie snacks/desserts that we came up with to satisfy the chocolate tooth and add fruit or yogurt:
• 1 cup strawberries + 1 tablespoon chocolate syrup
• 1/2 banana + 1 tablespoons chocolate syrup
• 1/2 cup light yogurt, 1 tablespoon chocolate chips
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.