First of all, I just have to say a big thank you for all the support/encouragement/advice on Monday’s post…I really felt the love and seriously appreciate it.
Just in case you’re wondering, my title is not a typo. It’s supposed to be a bit of a pun…I mean dessert as in what you eat, not the hot place with lots of sand – that would be desert, but I was trying to be a little funny there. If you have trouble remembering which is which, here’s a tip from my Aunt, a teacher: “dessert has 2 s’s because you always want a second helping!”
And that is SO true in my case….I always want a second (or third, or fourth) helping of dessert. Some people have a sweet tooth. I have a whole set of sweet teeth. So, how have I fit desserts into my quest to eat more naturally, less wheat, and carbs? To be honest, it hasn’t been as bad as I thought it would be. I’m being more creative, using more whole foods, and loving how the natural (for the most part) flavours are shining through. Let’s take a look at what I’ve come up with, shall we?
Exhibit A, the first photo is a seriously awesome tropical chocolate yogurt bowl. I partially thawed some frozen mango chunks (which I am completely and utterly addicted to, by the way…I go through giant Costco bags like it’s nobody’s business…is there a support group for that?), topped it with a chocolate Oikos Greek yogurt cup (3 pts plus) that I got in Buffalo (which I am now out of, sadly. And I know they’re not totally “natural,” but I’m thinkin’ it’s a more “whole” option than ultra-light vanilla ice cream with a long ingredient list – do you agree), and then it’s topped off with some cacao nibs (I’m almost out – need more – stat!) and unsweetened low fat coconut. Total points plus = 5. Totally awesome, is all I have to say. I recreated this bowl a couple nights later with raspberries in place of the mango – also delicious.
Exhibit B: A totally rockin’ soft serve sundae. It’s kinda hard to tell what it is, so let me break it down for you. My base is banana soft serve with peaches and strawberries (FYI, I’ve discovered the secret to perfect fruity soft serve is to partially thaw SOME of the fruit. That way it blends beautifully, no added almond milk necessary). Then we’ve got some cacao nibs, pecans, and unsweetened low fat coconut again, finished off with some lightly sweetened ricotta (total 5 points plus, but you could make it lower if you reduced some of the topping amounts). I will never give up on real ice cream/fro yo entirely, but honestly, this banana soft serve creation was pretty darn amazing. The flavour/texture combo rocked!
Exhibit C: A better banana split. Look at that nifty bowl. You can’t tell, but at the bottom, it has Andy Warhol’s rendering of a banana split. My sister bought me a set of 2 (plus spoons) for Christmas…cause she’s awesome like that. So instead of ice cream, I mixed 1/4 cup light ricotta, 1/4 cup fat-free Greek yogurt, vanilla extract and Stevia. Then, of course we have a banana, and it’s topped off with pecans for crunch, a tablespoon of peanut butter (it’s not natural though ‘cause I’m a rebellious, bad blogger) and a strawberry (yes, you read that right. This strawberry was so large I only needed ONE!). This was 6 points plus, but worth every one of them. I mean, c’mon – how can you eat a banana split without smiling (unless you hate bananas, then it might be kinda hard to smile).
Exhibit D: Pear/almond/ricotta sundae. This one was quick and easy, and actually even better than I expected. I chopped up a pear, microwaved it with some spices (cinnamon and Epicure poudre douce), water and Stevia for 2 minutes. I mixed 1/4 cup light ricotta with some Stevia and vanilla extract and put this on top of the pear. Over it all, I put a crushed 100 calorie pack of cinnamon-flavoured almonds (again, not totally natural, but not the worst I could do, right?). 5 points plus total, and this had great warm and cozy flavour (I know that sounds cheesy, but it’s the best way to describe it). This dessert would have been more elegant if I had poached the pears whole, but time wouldn’t allow for it. Oh well – it was still delicious!
Exhibit E: The nutty chocolate tofu mousse I showed you last week. It’s awesome. Simple as that. I’ve made it again, and added some cacao nibs to the top. Yumfest. I think this might just be one of the best things to come out of my kitchen of late.
So what do you think? Do these desserts look good to you, even for being “healthy”? Any wheat-free, natural dessert ideas you want to send my way? Link it up!