	HOME - JOIN OUR COMMUNITY - CONTACT US - SIGN IN

Frequently Asked Questions

Somersize - Desserts, Ice Cream


1.	Q: AT WHAT POINT CAN I INTRODUCE SOME LEVEL TWO DESSERTS? I HAVE NOT REACHED MY GOAL WEIGHT, BUT AM REALLY FEELING DEPRIVED OF SOME SORT OF SWEETS.
	A: If you are steadily losing weight on Level One and would love some type of a sweet, check out some of my delicious desserts that are low in Carbos. You could certainly have some of my sugarless cheesecake, or a decaf coffee granita on Level One. Another idea might be to get some premium vanilla ice cream (heavy on the cream, full fat), and have that after a Pro/Fats meal. In my book, "Eat, Cheat, and Melt the Fat Away," I give you some tips on how to cheat on Level One without disturbing your weight loss. Plus, you can use my sweetener, SomerSweet, which will also allow you to eat sweets on Level One without disrupting your weight loss at all.

2.	Q: DO YOU HAVE A RECIPE FOR COOKIES THAT I COULD MAKE FOR LEVEL TWO THAT WOULD INCORPORATE ACCEPTABLE INGREDIENTS ACCORDING TO YOUR PLAN?
	A: Cookies, by their nature, are not easily Somersized! They almost always contain Pro/Fats and Carbos, which as you know, are not a good combo. I have several cake recipes that have this combination, but with the cakes I can greatly reduce the amount of flour, which lessens the problem. With cookies you must use quite a bit of flour, so they create a larger imbalance. If you just have to have a cookie, use whole wheat flour and know that you'll have to go back to Level One to get your balance back.

3.	Q: HOW LONG SHOULD YOU WAIT TO HAVE YOUR DESSERTS AFTER A PRO/FATS MEAL OR A CARBOS MEAL?
	A: If you are having a dessert made with mostly Pro/Fats, like sugarless cheesecake, you may eat it right after a Pro/Fats meal. If you are having a couple of squares of dark chocolate, the best time to eat that is all by itself, in the middle of the afternoon. If you are having a fruit based dessert, like fruit sorbet, you should wait 2 hours after your last meal. Of course, all of these guidelines loosen up as you enter Level Two, or get close to entering Level Two.

4.	Q: I KNOW I CAN HAVE SUGAR FREE ICE CREAM (WITH THE FAT IN). BUT IS IT A CARBO OR A PRO/FAT?
	A: Ice cream of this type is a Pro/Fat.

5.	Q: I RECENTLY MADE THE DECADENT WHITE CHOCOLATE CAKE AND FOUND THE GANACHE VERY THIN. SINCE THERE ARE ONLY 2 INGREDIENTS IN THE GANACHE, WHAT COULD BE THE PROBLEM?
	A: The ganache will be thin before it hardens. Place your cake on a cooking rack with something underneath to catch the extra ganache. Pour the ganache over the cake, letting the remainder drip down the sides. Then transfer the cake to a plate and refrigerate until the ganache sets, like the exterior of a chocolate candy. Additionally, make sure the white chocolate you're using is a high quality chocolate. Most white chocolates today are made from oil and sugar. If you can find a chocolate made from cocoa butter, that would be best. Also, you may try using a little less cream.

6.	Q: CAN A PERSON EAT TOO MUCH OF THE SUGARLESS CHEESECAKE? I TEND TO EAT A PIECE EVERY DAY AS A TREAT. I KNOW IT IS ALL PROTEIN, BUT I WANTED TO MAKE SURE IT WOULDN'T HINDER MY WEIGHT LOSS.
	A: One slice a day is fine. Also, you are training your body and healing your metabolism. Just because my sugarless cheesecake is all Pro/Fats, that's not an excuse to eat a whole one in one sitting! I think one piece a day is very reasonable.

7.	Q: I'M CONFUSED. YOU SAY WE CAN HAVE NO SUGAR ADDED, FULL FAT ICE CREAM, BUT THEY ALWAYS HAVE MILK OR CREAM. I THOUGHT ONLY FAT FREE MILK WAS OKAY, AND THEN AS A CARBO? WHAT AM I MISSING?
	A: Remember that cream is a Pro/Fat. When I say full fat ice cream, I mean one that is made with cream, not milk. I have never been able to find a store bought ice cream with no sugar that is made from all acceptable Pro/Fats. Sometimes you find ones that are sugar-free and made with a combination of milk and cream. The milk would create a modest imbalance. The problem is that most sugar-free ice creams are also fat-free. Those are filled with starches and fillers to make up for the missing sugar and fat. I know you want Somersize ice cream! That is why I created recipes for my own ice cream made from cream, eggs, vanilla beans and SomerSweet. Invest in an ice cream maker and try this fabulous Level One ice cream. It's so rich, you'll only want a little bowl.

8.	Q: IS SUGARFREE ICE CREAM AND NO SUGAR ADDED THE SAME? ALSO, CAN YOU HAVE SUGARLESS/NO SUGAR ADDED ICE CREAM WITH ALL THE FAT? IF SO, IS IT A CARBO MEAL OR A PRO/FATS MEAL? IS IT LEVEL ONE OR LEVEL TWO?
	A: The FDA has different categories for food products. To call a product "sugar-free", it must contain less than 1 gram of sugars (that means sugar or sweeteners) per serving. To call a product "no sugar added" means that absolutely no sugar or sweetener was added as an ingredient. The ingredient panel may list sugar, because of natural sugars (like those that occur in milk). See my answer above for the type of ice cream that is acceptable.

9.	Q: THE ONLY KIND OF CREAM I CAN FIND IS EITHER TABLE CREAM OR LIGHT CREAM, AND IT ALSO HAS 1 CARBO PER SERVING. DO YOU HAVE ADVICE, OR IS 1G OF CARBOS NORMAL AND OK?
	A: Either table cream or light cream is fine. The 1 gram of carbohydrate is so minimal, it won't create an imbalance.

10.	Q: WHAT ABOUT THE POPSICLE RULE? WHAT KIND IS IT THAT WE HAVE TO HAVE?
	A: You want to look for all fruit juice sweetened Popsicles. You can have sugar free Popsicles, but I don't recommend it because of the health hazards associated with artificial sweeteners.

11.	Q: IS SUGARFREE ICE CREAM AND NO SUGAR ADDED THE SAME? ALSO, CAN YOU HAVE SUGARLESS/NO SUGAR ADDED ICE CREAM WITH ALL THE FAT? IF SO, IS IT A CARBO MEAL OR A PRO/FATS MEAL? IS IT LEVEL ONE OR LEVEL TWO?
	A: The FDA has different categories for food products. To call a product "sugar-free", it must contain less than 1 gram of sugars (that means sugar or sweeteners) per serving. To call a product "no sugar added" means that absolutely no sugar or sweetener was added as an ingredient. The ingredient panel may list sugar, because of natural sugars (like those that occur in milk). See my answer above for the type of ice cream that is acceptable.

12.	Q: WHAT BRAND OF SHERBET WOULD YOU RECOMMEND? THE ONES I HAVE CHECKED IN MY LOCAL GROCERY STORES ARE ALL MADE WITH SUGAR AS THE SECOND OR THIRD INGREDIENT.
	A: You actually want to look for sorbet that is sweetened only with fruit juice. Remember that concentrated fruit juice is still quite high in sugar, and therefore should only be eaten in moderation on Level One. I have a few recipes for sorbet and granite in SOMERSIZE DESSERTS.

13.	Q: WHAT KIND OF CHOCOLATE SHOULD I BE USING TO MAKE YOUR CHOCOLATE DESSERTS? I KNOW IT SHOULD BE 60%, BUT IS THAT SEMI-SWEET OR UNSWEETENED?
	A: Chocolate with at least 60% cocoa is somewhere between unsweetened and semisweet High quality chocolate usually has a percentage of the amount of cocoa. Semisweet chocolate has too much sugar in it. Some dark chocolate is 60% or more, but you can't know for sure unless the percentage is listed. Look for this good quality chocolate in fine food shops or through catalogs. If you can't find chocolate with the percentage on it, use bittersweet or dark chocolate.

ABOUT SSL CERTIFICATES