Product Review: Arctic Zero

A healthy alternative…because like I always say, we can’t stuff our faces with butter and sugar ALL the time.

Contrary to how it may appear from some of my recent recipe postings (ahem..Birthday Cake Oreo Funfetti Cheesecake), I do try to keep a balanced and healthy lifestyle. Instead of indulging in something every day, I like to treat myself to something decadent once or twice a week. In theory, this is great. In reality, most nights at around 9 my sweet tooth kicks in with a vengeance.  I picked up a pint of Arctic Zero several weeks ago at Whole Foods because I honestly didn’t believe the pint could have only 150 calories and I figured it was worth a try.

How they managed to make the entire pint so low in calories and carbs but keeping a rich flavor is beyond me.  I don’t care how they did it, all I know is that I will have this stocked in my freezer 24/7.

Find locations where Arctic Zero is sold near you here.

These little babies are now a staple in my house and will be my go-to dessert when I get that sugar itch.  My favorite flavor is Vanilla Maple 🙂

Try it out and let me know what your favorite flavor is!

150 Calorie Pints

Chocolate and Vanilla Meringue Cookies

Being healthy doesn’t HAVE to suck.

To all the girls who resist tasty temptations Monday-Thursday so they can binge eat/drink on the weekends…this one’s for you.

These are a great way to beat the evening cravings for ice cream, Oreos, Doritos dipped in queso, or whatever your vice may be. The only caloric ingredient in these is a cup of sugar but the recipe makes about 40 cookies.  So that’s like what..a teaspoon of sugar in each one..maybe less?  Make these on a Monday and fight your cravings all week!


  • 4 large egg whites
  • 1/2 teaspoon distilled white vinegar
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  1. Preheat oven to 200F.  Line two baking sheets with foil.
  2. With a mixer, beat egg whites until frothy. Add in vinegar and continue beating until soft peaks form.
  3. Increase speed to high and gradually beat in sugar. Keep beating until it appears glossy.  Add in vanilla.
  4. Remove half of the meringue into another bowl. Stir in cocoa.
  5. Spoon both meringue mixes onto the lined foil, about a tablespoon per scoop.
  6. Bake for 3 hours, or until meringues are dry all the way through.  Turn off oven and leave meringues in for another hour.
  7. Eatttt! …and make sure you store in an airtight container.