Celebrations arent complete without dessert.
What a glorious combo!
Responsible for hundreds of thousands (dare I say, millions?)
of treats around the world.
No one wants to hear me say just eat seasonal, raw fruit!
Fruit is good, but its not a cookie.
Do you need a diet with no refined sugars?
Are natural sweeteners like honey or agave okay?
Is sugar totally fine but youre on a low- or no- fat diet?
Maybe youre trying to go keto?
Once youve pinpointed what you are trying to avoid, turn to the ingredients you might embrace.
It also promotes browning, adding a warm and inviting color.
Lets not forget the desserts out there that are completely fat-free without even trying.
They caramelize during cooking which, like butter, helps give your treat a tempting golden brown hue.
But, lets be real, we love sucrose for its unadulterated sweetness.
Thissugar-free peanut butter cookieuses a powdered sweetener, like Splenda, but its primary flavor is peanut butter.
Low-carb desserts
There are plenty of nutritious, accessible, low-carb replacements that work pretty darn well.
The low trio
I dont think weve talked about beans and sweet potatoes enough.
Sweet potatoes and over-ripe bananas are especially helpful in this area because they are sweet.
With naturally occurring sugars, it’s possible for you to cut down on the added stuff dramatically.
The trick when disguising beans, sweet potatoes, and bananas?
Blend the heck out of them.
Brush a thin coating of melted butter inside each ramekin.
Be sure to scrape down the mixture and blend again so no chunks of potato remain.
Transfer sweet potato mixture to a medium-sized bowl.
With the last third, fold in the egg whites until the last streaks of white just disappear.
Immediately portion out the souffle batter into your prepared ramekins.
Use a knife or a flat spatula to flatten the tops and put them directly into your 375F oven.
Enjoy as is, or garnish with a dusting of powdered sugar or a drizzle of maple syrup.
