How to deal with chocolate cravings during Medifast

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OMG I made a Medifast Brownie ... put it in the fridge while I prepared Medifast chocolate pudding... Took the brownie out of the fridge and dumped the pudding on top (right in the brownie cup ) Then put it back in the fridge for about a half hour ... What a way to end the night and my chocolate craving! * I also put a little bit of Cool Whip on top* YUMMMY !..

Comments (14)

That sounds delightfully decadent! It's rare that I still have 2 meals left but I will keep this in mind...

Comment #1

There's so much chocolate in Medifast I haven't had a crave since I've started...

Comment #2

LOL - Yea I had a friend say to me once "oh that's right you don't eat real food." My reply? "Maybe so but do you get to eat chocolate 5x a day and lose weight?!" She never commented again about me & Medifast food.

I tried the brownie the other night for the first time. It was ok, but for me not fantastic. I like a thick chewy type of brownie. It seemed like a mix between a brownie & dry chocolate cake. Don't get me wrong - it is chocolate so I am going to eat it lol. But, I was thinking of mixing a brownie & pudding together to see if it would moisten up some. I like the idea of plopping the pudding on top if my experiment doesn't work...

Comment #3

I love what you guys are saying about the chocolate! I always joke about how I love that my diet is brownies and candy bars and milk shakes!!! hahaha. I was really worried when my sister started. She hasn't had the same love for chocolate ever since she had her baby. While she was pregnant even the smell of chocolate made her sick. Before that though, she liked it a lot! And there is really a lot of chocolate, but I LOVE IT!!! And I LOVE love love the chocolate bars. They taste like kit kat bars to me.

I would like a rice crispy treat bar. that would be so good. And I am def going to try the pudding on the brownie!! Sounds amazing!..

Comment #4

I put a little FF cool whip on the brownie and it made ALL the difference...

Comment #5

Cowgirlatheart - try adding another teaspoon of water when making the brownie. It makes it moister...

Comment #6

Louisek - thanks for the tip. I will try that too...

Comment #7

I have started making the brownie a new way and I love it. I mix it with 2 tbsp water and 1 tbsp DaVinci SF raspberry syrup and nuke it for 75 seconds. Then I stick in the freezer for 30 minutes. It seems chewier to me with the syrup in it. Sometimes I also spread a little fat free cream cheese on top after I take it out of the freezer...

Comment #8

I add an extra tablespoon, microwave for 50 seconds, stick it in the freezer for 30-45 minutes, and then top with some LF cream cheese. NOM! I usually have an extra meal leftover at the end of the day, so I will chop up one of the chocolate mint bars and mix it in with the brownie batter. So.Good...

Comment #9

I like to make the brownie. Then mix a hot cocoa pack with a little water (until it's a thick batter) and spread that on the brownie and put in the freezer anywhere from an hour to several hours...

Comment #10

I add a Tablespoon of melted low-fat cream cheese INTO the brownie and it makes it soooo moist!..

Comment #11

I made Susan's low carb sweet cinnamon buns. They are delish alone but I needed a Medifast meal so I mixed up some choc pudding and put it on top. talk about a chocolate fix!!!! It was yummmmmy!..

Comment #12

What are the low carb cinnamon buns? Recipe please!!!!!..

Comment #13

Posted by Iwannabeskinny.

Low-Carb Buns.

These can be stored in the fridge or even frozen. Use for hamburgers, tuna salad, turkey burgers, etc. This kind of pan makes it easier to get a uniform bun (4" muffin crown pan):.

Bed Bath Beyond has them for around $10...make sure to get the 4" size!.

Susan's Low Carb Buns.

Makes 12.

Count 1/12 Lean, 1/2 HF per serving.

If I didn't count right, let me know!.

6 egg whites.

4 egg yolks.

6 Tbls. softened cream cheese(or a slightly rounded 1/3 cup).

1/4 teaspoon cream of tartar.

Pinch of salt.

Preheat oven to 300. Spray non-stick crown muffin pan with Pam..

Beat egg whites & cream of tartar until very stiff. Turn bowl upside down and if the whites don't slide, they are stiff enough. In a small bowl, mix together the other ingredients. Gently fold the yolk mixture into the whites with a rubber spatula..

Fill the crown muffin pan indents evenly..

Bake for about 30-40 minutes (or less) in a 300 degree oven. These will puff up while cooking but then fall flat upon removing from the oven. Remove the buns from the pan with a spatula onto a wire rack to let cool completely. Store in a plastic bag in the fridge (poke a few holes in the plastic to keep the buns from getting sticky...may also be frozen with good results).

Other flavor options:.

Parmesan-Onion Buns.

To the Basic recipe, add in with the yolk mixture:.

1/4 cup grated Parmesan Cheese.

1 teaspoon granulated garlic.

Sprinkle on dehydrated onion before baking..

Sweet Cinnamon Buns.

To the Basic recipe, add in with the yolk mixture:.

3-4 packets Splenda (equals 6-8 tsp sugar).

1 teaspoon cinnamon (or to taste).

Don't bake these quite as long as the basic buns so they'll be softer. Assuming you aren't gonna stuff them with anything!.


Comment #14

This question was taken from a support group/message board and re-posted here so others can learn from it.


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