Soothe That Chocolate Sweet Tooth Guilt Free

Ingredients
1 package chocolate cake mix (regular size)
1 package (2.1 ounces) sugar-free instant chocolate pudding mix 1-3/4 cups water
3 egg whites
1-1/4 cups cold fat-free milk
1/4 teaspoon almond extract
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed Chocolate curls, optional
Directions In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, place milk and extract in a large bowl.
Sprinkle with a third of the pudding mix; let stand for 1 minute.
Whisk pudding into milk.
Repeat twice with remaining pudding mix.
Whisk pudding 2 minutes longer. Let stand for 15 minutes.
Fold in whipped topping.
Frost cake.
Garnish with chocolate curls if desired.
Yield: 16 servings.
Nutritional Facts
1 piece (calculated without chocolate curls) equals 197 calories, 5 g fat (3 g saturated fat),
trace cholesterol,
409 mg sodium,
35 g carbohydrate,
1 g fiber,
3 g protein.

Day 1 Week 1 INSANITY Fit Test

At 5a this morning, I watched the Dig Deeper DVD with Shaun T, then completed the Fit Test & enjoyed some Shakeology (vegan chocolate).

Here are my Day 1 Fit Test results:
Switch Kicks: 78 (quit at 15s left)
Power Jacks: 40 (quit at 11s left)
Power Knees: 61 (quit at 15s left)
Power Jumps :8
Globe Jumps: 7

Suicide Jumps: 10

Push-up Jacks: 0 (haha! Yeah, right.)
Low Plank Oblique: 24

Easter Special: Healthy Dilly Deviled Eggs

Here's an updated, healthier version to a holiday staple. What better way to use up all those colored, hard boiled eggs than to make deviled eggs!!

DILLY DEVILED EGGS

What you'll need:
6 hard boiled eggs, peeled and cut in half lengthwise
2 tbs plain low fat Greek yogurt
1 tbs light mayo
1 tbs minced fresh dill OR
    1 tsp dried dill weed
1 tbs minced dill pickle
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp white pepper (optional)
Dill sprigs (optional)
Paprika


Directions:
Remove yolks from egg halves. Mash yolks with yogurt, mayo, dill, pickle, mustard, salt and pepper in small bowl.

Fill egg halves with mixture using a teaspoon or piping bag fitted with a large plain tip.

Garnish with paprika and dill springs

NUTRITION FACTS:
1 whole egg/2 halves

Calories:80
Total Fat:6g
Saturated Fat:2g
Protein:7g
Carbs:1g
Cholesterol:185mg
Fiber:0g
Sodium:170mg