My new cake-and-ice cream strategy

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Colleen and Rowan blow out candles at Grandma’s house on Sunday while Kyla wonders what the heck is going on. Colleen turned 11 and Rowan turned — gasp! — 20 last week.

I’ve finally figured out a safe way to indulge in birthday cake and ice cream.

Frosting the girls’ birthday cake we took to Mom’s over the weekend,  I was surprised to find that the canned chocolate variety* we were using came out to only 65 calories and 2.5 grams of fat per tablespoon.

Now, if you’re got a 10-bite dessert and each bite is 65 calories, that’s a problem. But most cake is pretty boring; it’s the frosting I crave, and even then, it doesn’t take much to scratch that itch.

So if I cut myself a tiny slice of cake, scoop a tablespoon’s worth of frosting off the top, and plunk it down on half a cup of low-fat ice cream, that provides all I need in birthday party satisfaction for less than 200 calories.

Speaking of birthdays … my little sister turns 41 today. If everything goes as planned, we’re going to celebrate with a 12-mile run/walk in preparation for our 90-mile run/walk on Nov. 9.

*We were using Betty Crocker Rich and Creamy Chocolate Frosting, but I expect other varieties aren’t much different. I hadn’t spent much time scrutinizing frosting labels because usually we make our own. We just happened to have some on hand this time because Colleen needed it for a class project, but then wound up not using it after all.

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