Chocolate is one of the most universally appreciated dessert ingredients, but it's not always appropriate. Some diners have adverse reactions to chocolate, or simply find it too heavy after a meal. Others might object to the high-fat, high-calorie nature of most chocolate desserts. Whatever your reasons, the dessert world is filled with easy, tasty chocolate-free offerings.
Crisp, Crumble and Cobbler
Some of the easiest, tastiest and most healthful desserts make use of fresh, seasonal fruit and berries. Crisps, crumbles and cobblers are outstanding examples. They consist of nothing more than fresh fruit, sweetener and a crust or topping of some sort, baked until hot and bubbly. Most use a crumb topping made from sugar, butter and flour or oatmeal, but there are more health-conscious choices. Sweeten the fruit with honey, maple syrup or a sugar substitute rather than ordinary sugar. Use non-hydrogenated margarine in place of butter to cut down the total fat content.
Individual Fruit Desserts
Fruit and berries are ideal for many quick, easy individual desserts as well. Slice strawberries, peaches or other juicy fruits and berries and let them sit in a bowl with a small amount of sugar or other sweetener. Spoon the fruit and collected juices over angel food cake for a beautiful and low-fat dessert. Alternatively, alternate the fruit in a parfait glass with pieces of broken-up meringue cookies and low-fat whipped topping. The parfaits are visually appealing, low in calories and have pleasantly contrasting textures.
Panna Cotta
Most custard- and pudding-like desserts are extremely rich, containing large quantities of eggs and cream. One simple and lighter alternative is panna cotta, a custard-like Italian dessert that's set with gelatin instead of eggs. To make a low-calorie version, skip the cream and use buttermilk, low-fat yogurt or skim milk enriched with extra milk powder. Coconut milk is a richer but dairy-free alternative. To make panna cotta, sweeten and flavor your milk base, then warm it. Stir in an envelope of dissolved gelatin and pour the mixture into dishes to set. Serve them with a fresh-fruit garnish or curls of lemon zest for added appeal.
Instant Sorbet
If you keep have a blender and keep fruit or berries in your freezer, you have the option of making instant sorbet. A few hours ahead of time, boil a cup of water with a cup of sugar until it's dissolved. Cool the syrup in your refrigerator. Fill your blender one-fourth to one-third full of frozen berries or diced fruit, and add the syrup in a thin trickle with the blender running. In seconds, the fruit and syrup will turn into a soft sorbet. Add extra fruit if it's too soft, then serve immediately.
References
- The Professional Pastry Chef; Bo Friberg
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