The Biggest Loser Resort at Fitness Ridge and Driscoll's create recipes to help people keep their resolution

More than 100 million Americans are expected to make a New Year's resolution this year. Losing weight and developing healthy habits, like eating healthy and exercising, are among the top three most common goals. Historically, 30% of resolutions are broken in the first week and 75% of Americans quit after three months.

To help those committed to adopting healthier habits in 2010, The Biggest Loser Resort at Fitness Ridge® has partnered with Driscoll's, growers of the world's finest berries, to create a winning recipe that will satisfy dessert-lovers' cravings without breaking their calorie bank.

Chef Cameron Payne, Executive Chef at The Biggest Loser Resort, is known for preparing meals that deliver flavor and satisfaction while respecting the dietary guidelines established by The Resort. His recipe for Berry Explosion Cobbler is the answer for anyone looking to eat healthier and fresher in 2010.

The recipe makes use of all four of Driscoll's berries - strawberries, raspberries, blackberries and blueberries - while offering satisfying texture and a no-excuses approach to dessert made simple. In fact, at The Biggest Loser Resort, Chef Cameron regularly makes use of berries - not only to brighten the plate and add a wonderful eye appeal, but to ensure guests consume their requirement of important vitamins, minerals and fiber.

"On my menu, it's important to serve a full meal - dessert included. This way our guests leave knowing they can incorporate a full meal into a healthy lifestyle," says Chef Cameron. Guests at the resort enjoy a nutrition-packed breakfast, lunch and dinner. "At The Resort we believe calorie consumption is directly related to weight loss, and decisions made nutritionally will make or break your success," says Chef Cameron.

Chef Cameron works daily with Registered Dietitian Emily Fonnesbeck. In her weekly nutrition lectures at The Resort, Emily empowers guests with skills and confidence to make healthy food choices. Lecture topics include portion sizes, intuitive eating, balanced meals, eating out, and grocery shopping. For those with a mission to get more fit in 2010 Emily offers these tips:

• Whole Foods for a Whole New You. Go back to eating food as it was intended to be eaten. Fruit instead of high sugar cereal, chicken breast instead of chicken nuggets. Replace packages with whole foods that are nutrient-rich and satisfying.

• Eat Early, Eat Often. Why eat all your calories right before bed? Food equals fuel, and you need that fuel for your workday, not right before bed. Try eating a bigger breakfast, bigger lunch and a smaller dinner. By doing so, you will have more energy; you will feel more satisfied; you won't be preoccupied with cravings; and you will sleep more comfortably.

• Eat the Color of the Rainbow. The color of food, especially fruits and vegetables, is very telling of their nutritional value. Aim to eat each color of the rainbow every day for variety in vitamins, minerals and antioxidants. Berries are a great example: raspberries, strawberries, blackberries, blueberries ... each has unique characteristics that make them nutritional powerhouses!