Fat Free Desserts Can Be Your Sweet Treats
Man has always liked sweet things. In times past they braved bee stings before they learnt to control the bees. Later came sugar from cane - so precious that in earlier times it was used more as a condiment is today, merely being sprinkled over food. In more recent times, beets, parsnips, carrots and other foods that are naturally sweet have all been used to provide that sugary flavour. Then, with modern dietetics we began to realise that eating lots of very sweet, fat heavy foods wasn't the best for the human body.
But we still like that little treat. Hence the popularity of low fat desserts.
Biscotti
1-1/2 cup yellow cornmeal
1-1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
9 tablespoons low fat spread
3/4 cup sultanas
2 eggs, beaten
grated zest of 1 lemon or orange
1 teaspoon vanilla extract
2 tablespoons water
How many cookies you get will depend on how big you make them, but it averages at about 3 dozen. They keep well in an airtight container, but only if you don't let anyone know they are there.
Pre-heat oven to 325 F, 170 C, Gas 3. Mix together the cornmeal and flour and then rub in the spread until the mixture resembles bread crumbs. You could do this in a food processor, but you will have to transfer to a bowl before adding the fruit and zest. Beat in the eggs, vanilla and water. Divide the dough into three parts and make these into long log shapes, about 8 inches long and 2-3 inches across. Place these on a non-stick baking tray and bake for 20 minutes. Let them cool for a few minutes and then slice diagonally into ¾ inch pieces. Place these cut surface down back on baking trays. These are then baked further for 5 minutes, before turning over for a further 5 minutes. Let them cool on racks and then either eat the lot or store them in an air tight container.
Coffee Brownies
These are great served after a not too rich meal with some fresh fruit - mango pieces, strawberries and so on.
½ cup low fat spread
I cup of sugar
I egg plus another white
I teaspoon of vanilla or almond extract
11/4 cups of all purpose flour
level tablespoon of instant coffee powder ( not granules)
1/3 cup of sifted cocoa powder
1 teaspoon of baking powder
1/3 cup raisins or choc chips
Preheat oven to 350F, 180C, Gas 4
In a large bowl beat together the egg, egg white, low fat spread, sugar and flavoring. Sift together the dry ingredients - cocoa, flour, baking powder and coffee powder and then mix these into the egg mixture. Stir in the fruit or chocolate chips. Pour into a greased or non-stick Baking Pan - 9 inches by 9. Bake for 20 - 25 minutes until a fork inserted comes out clean. Turn out and cut into 25 pieces or fewer larger ones.
Strawberry and Rhubarb Cobbler Serves about 6 unless you all have seconds
I f you haven't tried the combination of strawberries and rhubarb then there is a taste sensation awaiting you.
For the filling
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon (optional)
Finely grated orange zest or a teaspoon of marmalade
4 cups rhubarb, chopped
2 cups strawberries halved or sliced
For the Topping
1 cup of all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons low fat spread
2/3 cup low fat buttermilk or yoghurt
Preheat oven to 400 F, 200 C, Gas 6.
Filling - In bowl, combine the sugar, flour, cinnamon and orange zest or marmalade. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup shallow glass or ceramic Baking Dish and bake in for 10 minutes.
Topping - Combine the flour, sugar, baking powder, baking soda and salt. Rub in the low fat spread until mixture resembles bread crumbs. Stir in the buttermilk or yoghurt until a soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake for 25 minutes, or until top is golden. Serve with low fat vanilla Ice Cream or fromage frais.
About the Author
Fore more tips on cooking please visit our
cooking recipes
website. For dessert lovers we have
easy chocolate dessert recipes
Friday's me and my boyfriends anniversary, my idea was to make him a chocolate dessert.?
He's planing on bringing me out to dinner so i planned on making him a dessert. something good, that bout of us can share, after all, we're goin to be almost full from the food we eat before hand. so what should i make??
i was thinking, if not make him something i can get the bowl of chocolate cake they put out in stores, and all u have to do is heat it up. but i forgot the name... does anyone know???
Other than covering yourself with chocolate sauce and whipped cream, but best, and easiest dessert I can think of that fits your criteria are Chocolate Hazelnut Pots.
They are not difficult, they don't take a lot of time, and you won't need to warm it after you return from the restaurant.
Happy Anniversary!
Doc
Chocolate Hazelnut Pots
Ingredients:
2 Eggs
2 Egg Yolks
1 TBS Superfine Sugar
1 tsp. Cornstarch
2 ½ cups Milk
3 ounces Dark Chocolate
4 TBS Chocolate &
Hazelnut spread (Nutella)
To Decorate:
Grated Chocolate or large chocolate curls
Whipped Cream
1. -Beat together eggs, egg yolks, superfine sugar, and cornstarch until thoroughly combined. Heat milk until almost boiling.
2. -Gradually pour the milk into the eggs, beating as you do so. Melt the chocolate and hazelnut spread in a Double Boiler, then beat the melted chocolate mixture into the eggs.
3. -Pour into 6 small ovenproof dishes and cover the dishes with foil. Place them in a Roasting Pan. Fill the pan with boiling water to come halfway up the sides of the dishes.
4. -Bake in a preheated oven at 325* F for 35-40 minutes, until the custard is just set. Remove from the pan and cool, then chill until required. Serve decorate with grated chocolate or chocolate curls, with or without a dollop of whipped cream.
Cook’s Tips:
The foil lid prevents a skin from forming on the
surface of the custards.
This dish is traditionally made in little pots
called pots de crème, which are individual
ovenproof dishes with a lid. Custard pots are
fine. The dessert can also be made in one large
dish; cook for 1 hour or until set.
(Editor’s Note: This is a quick and tasty desert. If in a hurry, 20-30 minutes in the freezer chills them enough to serve. LMH)
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