Low Fat Desserts??

Well, I'm here to make you a happy low fat dessert eater! Let me give you the secret: Rawleigh's Chocolate Pie Filling and Dessert Mix. This is a great value and also makes a fabulous treat for anyone taking care of their health. It's a low calorie mix with no fat unless you add some in; and if you take a number of my suggestions for additions, you will have low fat desserts that are so luscious that no one will be in a position to tell the difference.

Less Known Fatty Ingredients: One of the first things I asked her was regarding other less known fatty ingredients in desserts. Afterall I would say most people know that sugar and butter contain fat, but what other ingredients do too? To my surprise I learned from Marion that there indeed are many 'hidden fats' in dessert recipes, like cheese (cream cheese or ricotta cheese), nuts (you would not believe the quantity of fats that nuts have cream,), and even milk.Some Random Thoughts About Low Fat Desserts.

Retaining Flavor: So obviously that led to another concern, 'how do you keep the flavor in desserts while still maintaining a low rate of fat? ' To my dismay she explained that this still currently is a major challenge in low fat baking. Fat cannot be left out entirely or the dessert or sweet will taste bland. The recipes she likes to prepare call for other ingredients that add flavor to the recipe while lowering fat in other ingredients, such as fruits and spices, cinnamon for example. And since she does not recommend totally cutting out fat she recommends to replace one fatty ingredient for another with less fat like skim milk for full fat milk or yogurt instead of cream. Of course these are only a few ideas as there are many other substitutes.

Sugar Substitutes: I found that interesting, add other ingredients with flavor to compensate for the loss of flavor and use lower fat substitutes. Hmm, well now I just wanted to know the answer to another touchy subject, 'how to replace sugar. ' In Marion's opinion she doesn't like to take the sugar substitutes. She believes they change the flavor of the recipe too much and furthermore bring on other problems to the recipe like consistency of dough. She offered the example of making a low fat muffin and how using a tablespoon of Spenda instead of 1/2 cup of sugar wouldn't help taste and would hurt the coherence of the dough. Instead she would rather use brown sugar instead of white sugar and use a smaller amount of it than what the recipe asks for.

I'm not opposed to using fruit in a low fat dessert, even if I do not think that it qualifies as a low fat dessert. A simple treat is to slice some bananas and mix them into the pudding, or place a layer of banana slices between two layers of pudding to make a trifle. Or cut some orange slices and fan them out on a plate, then place a scoop of pudding that's been established with orange juice and a piece of orange zest into the center, for a supremely elegant low fat dessert with gorgeous color, too.