Here’s another reason I haven’t been baking much.
I was never a big fan of low-fat ice cream until “slow churning” came along. The slow churn (or double churn, as Breyers calls it) gives low fat ice cream the ultra smooth texture you get from a full fat product. I’ve been eating the slow churned ice cream for a while and am glad they are now incorporating it into bar form. The Breyers bars are a good size – not too big, not too small. I think the most important thing is that eating one gives you the psychological satisfaction that you’d get from having eaten a full fat, totally loaded ice cream bar.