I don’t know about your college, but the food at UMass is well, not the most scrumptious. The salad bar got old after the first week (of freshman year) and I swear the food is mixed with laxatives; I can never keep anything down (TMI, I know, my B).

Anyways, eating in the dining commons at my school was my least favorite option and I imagined it to be the same for every campus, until I came across an article on Yahoo about the Top 20 Rankings for Best College Food and became insanely jealous of these delicious treats.

At Wheaton College, ranked number one in this survey, Klaud Mandl, the General Manager of Food Services at Wheaton, who previously worked at the Ritz-Carlton in Boston, has a menu of Belgian chocolate homemade truffles, lavender-infused pork chops with onion gravy, and cumin-lime baked chicken with avocado cream sauce. Are you serious?!?! Homemade Belgian truffles??? The closest thing we got to that at my school was a help-yourself ice cream machine with watered down frozen yogurt. Read More »

…Especially now that TCBY is inviting us to celebrate Waffle Cone Wednesday!

Doesn’t it have a nice ring to it? Wednesdays and Waffle Cones belong together…like me and Christian Bale. Although, since Christian is a little busy with his work (and family), waffle cones will have to do.

Head to a participating TCBY location (which aren’t too easy to find these days, but LOOK!) and get a jumbo waffle cone filled with your favorite flavor (I prefer boring Vanilla) and pay only $.99 cents! Could there be anything better?

Somehow Friday doesn’t seem so far off when you have yogurt dripping down your arm.

Yum.

Everyone’s favorite summer snack is ice cream; its cold goodness sliding down your throat eases that sweet tooth every single time, am I right? The chunks of chocolate or swirls of caramel create an orgasmic explosion in your mouth. One problem with ice cream, though (like that frightening cup above!): it’s full of fat, sugar and calories (no lie - Chubby Hubby has 330 calories and 20 grams of fat…yikes!?!).

While it tastes amazing, adding those extra pounds on your thighs during bathing suit season is never a good thing. Here’s my low-fat, low-cal, highly-delicious alternative to ice cream.

You’ll need:
One Tub of Fat Free Cool Whip
One packet of Colored Sprinkles
One Gallon of Stonyfield Farm or Dannon Light & Fit Fat Free, Strawberry Yogurt
One Packet of Frozen Berries
One Pack of Red/Blue Plastic Cups (generic Beer Pong cups work perfect for this)
Glad Press ‘n’ Seal Read More »

Nothing is better than summertime. The beach, sundresses, flip-flops, parties on the patio…While all enjoyable in their own right, they become even more serendipitous when accompanied by a fabulously frozen/sweet/refreshing summer treat.

Sure if you’re Kid Rock, drinking Whiskey by the bottle (And of course, singing Sweet Home Alabama…All. Summer. Long.) would be your summer standard. But for those of us who don’t get into fist fights at The Waffle House, treats can bring us back to the sweet nostalgia of chasing the ice-cream truck (Mickey-Mouse on a Popsicle stick anyone?). Nothing is better than that!

From trendy to old school, we here at College Candy put together our list of favorite summer treats. So grab a chaise lounge, some sunscreen, relax and dig in!

Slurpees from 7-11. While Slurpee’s will always remind me of high school (I grew up in Suburbia and we spent many-a-Saturday driving between 7-11’s… Clearly, I was no Kelly Kapowski), there is just something so yummy and refreshing about sipping on a slurpee. (Note: Best enjoyed in the parking lot watching the regular creepy guys going in to buy porn)

The Freezer Pop. Long before we had our licenses, we would make our own freezer pops (before running in the sprinklers or getting muddy on the Slip’N’Slide)
How To: Take an ice cube tray (or this fancy schmancy “freezer pop maker”) and fill it with a beverage of your choice- (Lemonade, OJ, Coke) cut popsicle sticks in half and insert them in the liquid. Stick them in the freezer and enjoy! (Don’t forget your Flintstones vitamin!) Read More »

I’m a huge fro-yo fan, and my dream job may be taste-testing at the Ben & Jerry’s factory in Vermont, but sometimes it’s good to keep your calories in check when you’re craving something chilly for the summer. You know…with bathing suits and super tight dresses, and all.

And so, I bring you a ridiculously easy Yogurt Mousse to curb that sweet tooth without giving up on the flava.

What you will need:
½ cup plain nonfat yogurt
½ cup light Cool Whip
1 capful flavored extract of your choice (Vanilla or almond are great, lemon and orange aren’t bad if you’re craving fruit)
Sprinkle of Sweet and Low to taste

How to do it:
Mix all ingredients in a bowl and add Sweet and Low as desired (if desired at all). Yeah, it’s that easy. Read More »

I’m an avid dieter, but that’s really only because I’m an avid eater. My love for food is more passionate than I’ve been in some relationships, and that’s okay. Now I write about it and can share my concept of the Top Three.

The Top Three are the very three foods I would choose if I were given only that many to eat for the rest of my life with no detrimental effects on my health or waistline. Yes, I hypothesize random things like this on a semi-regular basis. Judge away. You can justify yours however you want, but here are mine and why I love them so:

1) Movie theater popcorn. I can’t say no. If I go to a movie and don’t overpay for that greasy, glorious popcorn, it’s not a real theater experience for me. I would substitute it for a meal. Clearly this is horrible for you, so my fix when I’m being calorie-conscious is to make 94% fat free and douse it in I Can’t Believe It’s Not Butter Spray. If this doesn’t do the trick, and I’m really craving the grease, I’ll sometimes melt light butter/something to the effect of the low fat buttery spreads in a bowl and drizzle over my popcorn. Yes, I’m adding unnecessary fat, but at least I know how much I’m putting in and I’m controlling it. I don’t have one of the oil dispensers in my apartment, and therefore have to behave a little bit.

2) Ice cream. I could probably eat myself sick on Moose Tracks or anything Ben and Jerry’s. Read More »

Recently, some friends of mine have diagnosed themselves as lactose intolerant. One realized that milk in her coffee could result in hours of pain, the other was a lapsed vegan and spent an evening in the fetal position after reintroducing dairy to her routine. We went for frozen yogurt on a perfect May Saturday, and after her first bite of her tiny cup of Tasti D, she sighed. “It’s sooo good, but it’s going to hurt so much later. Can’t believe I forgot my Lactaid.”

As I took another bite of my own frozen yogurt, I couldn’t help but feel guilty for suggesting ice cream. She had only mentioned it in passing once, and I had completely forgotten about her allergy. Read More »

About a month ago, a bright and shiny new Pinkberry shop opened up on St. Mark’s, a Hipstered-out street that’s only a few blocks from where I work. The first time I tried the mystery confection, I wasn’t sold. It kinda tastes like cold yogurt, I thought. Cold yogurt…but not.

But the second time, after eating an entire medium cup filled with the “original” flavor (don’t call it vanilla, they get oddly pissed) and a few scoops of fruit, I thought, it kinda tastes like cold yogurt. Cold yogurt…but better!

Since then, I’ve been a regular customer at this low fat, low calorie chain. So regular, in fact, that I actually felt sad when the New York Times recently confirmed my suspicious that things which seem too good to be true — are.

Seems that even though Pinkberry totes itself as all natural, it really, really isn’t.

“The list [of ingrediants] includes at least five additives defined by the United Nations Food and Agriculture Organization as emulsifiers (propylene glycol esters, lactoglycerides, sodium acid pyrophosphate, mono- and diglycerides); four acidifiers (magnesium oxide, calcium fumarate, citric acid, sodium citrate); tocopherol, a natural preservative; and two ingredients — starch and maltodextrin — that were characterized as fillers by Dr. Gary A. Reineccius, a professor in the department of food science and nutrition at the University of Minnesota and an expert in food additives.”

Damn you, Pinkberry! Damn you for letting me think I was eating a natural, low calorie snack when what I was really doing was stuffing myself with low calorie chemicals that will most likely cause my liver to shrivel and heart to explode in like 8 years.

Why didn’t you just stay in LA?!