Do you want to lose 10, 30, 50 or more pounds? Have you recently reached your weight loss goal but want to maintain it? Are you willing to dedicate yourself to a healthy lifestyle? Then this blog is for you!

I have lost 118 pounds and have maintained the weight loss for two years. One of the things I have learned during the weight loss process is that it is much easier to reach and maintain your goal weight if you surround yourself with like-minded individuals to support you in the process (whether they be in person or online).

I also have learned that learning as much as possible about healthy living gives you the knowledge and expertise needed to lose weight the “right” way. So this blog includes regular posts, a book list, website list, TV list, video list and book and website of the month. In addition, there is a recipe of the month and product review section. Visitors to Weight Loss Aficionado can just enjoy the site for informational purposes or can comment on posts, ask questions, share resources, their triumphs and pitfalls during the weight loss process.

Saturday, February 18, 2012

5-Layer Flat Belly Dessert

I found this amazing recipe on At first I thought I was on the wrong website. How can something that looks this good be good for you and help you get a flat stomach! I plan on making it next time I have guests over.

5-Layer Flat Belly Dessert 

Think you can’t have dessert if you want to get in shape? Think again! Top Chef: Just Desserts host Gail Simmons shares something you never thought was possible: a fabulous and decadent dessert that can actually help flatten your belly. Each layer of this 5-layer dessert has an added benefit to keep your midsection trim

1 box devil’s food cake mix
1 cup nonfat Greek yogurt
1 cup water
4 cups fat-free ricotta
1 cup coconut milk, well stirred
1 cup shredded, toasted sweetened coconut
4 tablespoons agave syrup
1/2 cup toasted oats
1/2 cup ground flaxseeds or flaxseed meal
1/2 cup finely chopped walnuts, lightly toasted if desired
4 cups total of any combination of fresh well-washed berries (strawberries, hulled and halved, blueberries, raspberries, blackberries)
2 ounces bittersweet chocolate, for shaving

Note: Ingredient quantities depend on size of pan. This recipe is for a 9-inch trifle dessert pan. Preheat oven to 350° F degrees. 

Prepare two 9-inch round cake pans with nonstick spray or butter and lightly flour each pan.

(Layer 1) In a large mixing bowl or stand mixer, combine the cake mix, yogurt, and water and mix well until no lumps remain. Divide batter evenly into prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake emerges cleanly. Allow the cakes to cool completely in the pans. 

Meanwhile, in a medium mixing bowl, mix the ricotta, coconut milk, shredded coconut and agave. With a rubber spatula, gently fold them together to fully combine. Remove the cake from its pan and place in desired glass dish with high sides. Evenly spread half of the whipped topping mixture on top of the cake (Layer 2).

In a large resealable bag, combine the oats, flaxseeds and walnuts. Seal the bag and shake well. Sprinkle half of the mixture evenly over the ricotta (Layer 3), then top with the berries to cover the whole cake surface (Layer 4). 

Repeat all 4 layers with the other half of the ingredients. Using a vegetable peeler, shave the bittersweet chocolate decoratively over the top (Layer 5). Serve dessert by scooping portions of the cake and all its layers into shallow bowls.

Recipe courtesy of Gail Simmons


  1. I tried this dessert and really like it. However, I am wondering how this recipe (150 calories a cup)works with the belly fat cure program in regard to sugars/carbs ratio.

  2. One of Dr. Oz's viewers, Cheri McMullin calculated the recipe and found that a 1 cup, 150 calorie serving, would have about 5 g fat, 23 g carbs, 2 g fiber, 13 g sugar, and 5 g protein. There would be 35 servings for the entire recipe.

    Jorge Cruise recommends that you consume no more than 15 grams of sugar and 6 servings of carbs each day. One serving of carbs is 5-20 grams . He calls it the 15/6 system.

    So according to Cheri McMullin's calculations this recipe has a little over one serving of carbs but has almost a full days worth of sugar, 13 grams. Of course, we don't know what brands she used to make the recipe. When purchasing the items listed compare brands and choose the brands containing the lowest amount of sugar and carbs.