Chef's Corner: Healthy ways to cure a sweet tooth
I am often astounded when people claim, as if they are somehow especially afflicted, that they possess a “sweet tooth.” To me, this is as obvious a statement as someone claiming that they eat food. Though we may not all be chocoholics, it is doubtful that anyone can claim that they receive no pleasure from sweet indulgences.
For a lucky few, healthy fresh golden pineapple is treat enough while the rest of us must grapple with the fat and caloric content of our decadent desires. The following three recipes are for the latter group of people: sweet treats made less health-disastrous with ingredient substitutions. Please note, however, that these confections are “healthier” than their original recipe counterparts, which mustn't be confused with the preferable “healthy”; there is still no reasonable justification for eating the whole batch for lunch.
Peanut Butter Fudge
- 2 oz, or one square, unsweetened baker's chocolate
- 1/2 cup evaporated skim milk
- 1/2 cup peanut butter
- 1/2 cup artificial sweetener with 1:1 real sugar ratio
- 1 tsp vanilla
- Cooking spray
In large saucepan melt together evaporated milk and chocolate over medium-low heat. Once chocolate and milk are homogenous add peanut butter and stir to combine. Remove from the heat then add the sweetener and vanilla. Spray standard pie plate with cooking spray then spread fudge evenly in the plate. Chill for about an hour in the fridge then cut into pieces. Store in airtight container in the fridge for up to a week.
Applesauce Brownies
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened cocoa powder
- 1/2 sugar
- 1/2 cup flour
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
Preheat oven to 350ºC. In a large mixing bowl, combine oil, applesauce and cocoa. Next, stir in sugar until completely dissolved then add eggs, one at a time, and vanilla stirring to incorporate then set aside. In another mixing bowl mix together flour and baking powder then add to cocoa and applesauce mixture and stir until combined. Spray a nine-inch square pan with cooking spray then pour in the batter. Bake for 20 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Cool for at least one hour then cut into individual brownies, store in airtight container in the fridge for up to a week.
Three Fruit Macaroons
- 16 dates, halved
- 2 ripe bananas, cut into a few pieces
- 3 cups unsweetened shredded coconut
Preheat oven to 325ºC. Combine all ingredients in food processor, blend until smooth. Drop approximately two tbsp worth of batter onto a non-stick cookie sheet. Bake for 15 minutes or until top is golden brown, cool for at least one hour or cookies will come apart. Makes about two dozen. Store in single layer in refrigerated airtight container for a week.
For a lucky few, healthy fresh golden pineapple is treat enough while the rest of us must grapple with the fat and caloric content of our decadent desires. The following three recipes are for the latter group of people: sweet treats made less health-disastrous with ingredient substitutions. Please note, however, that these confections are “healthier” than their original recipe counterparts, which mustn't be confused with the preferable “healthy”; there is still no reasonable justification for eating the whole batch for lunch.
Peanut Butter Fudge
- 2 oz, or one square, unsweetened baker's chocolate
- 1/2 cup evaporated skim milk
- 1/2 cup peanut butter
- 1/2 cup artificial sweetener with 1:1 real sugar ratio
- 1 tsp vanilla
- Cooking spray
In large saucepan melt together evaporated milk and chocolate over medium-low heat. Once chocolate and milk are homogenous add peanut butter and stir to combine. Remove from the heat then add the sweetener and vanilla. Spray standard pie plate with cooking spray then spread fudge evenly in the plate. Chill for about an hour in the fridge then cut into pieces. Store in airtight container in the fridge for up to a week.
Applesauce Brownies
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened cocoa powder
- 1/2 sugar
- 1/2 cup flour
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
Preheat oven to 350ºC. In a large mixing bowl, combine oil, applesauce and cocoa. Next, stir in sugar until completely dissolved then add eggs, one at a time, and vanilla stirring to incorporate then set aside. In another mixing bowl mix together flour and baking powder then add to cocoa and applesauce mixture and stir until combined. Spray a nine-inch square pan with cooking spray then pour in the batter. Bake for 20 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Cool for at least one hour then cut into individual brownies, store in airtight container in the fridge for up to a week.
Three Fruit Macaroons
- 16 dates, halved
- 2 ripe bananas, cut into a few pieces
- 3 cups unsweetened shredded coconut
Preheat oven to 325ºC. Combine all ingredients in food processor, blend until smooth. Drop approximately two tbsp worth of batter onto a non-stick cookie sheet. Bake for 15 minutes or until top is golden brown, cool for at least one hour or cookies will come apart. Makes about two dozen. Store in single layer in refrigerated airtight container for a week.
