{"id":181,"date":"2015-10-26T23:54:32","date_gmt":"2015-10-26T23:54:32","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/desserts\/"},"modified":"2021-05-18T09:44:36","modified_gmt":"2021-05-17T21:44:36","slug":"desserts","status":"publish","type":"page","link":"http:\/\/www.frot.co.nz\/design\/recipes\/lessons\/desserts\/","title":{"rendered":"Desserts"},"content":{"rendered":"

Jump straight to the suggested recipes<\/a><\/em><\/p>\n

It\u2019s after dinner and another traditional time we look for something sweet. Some of us always had a \u201cpudding\u201d when we were growing up, and it\u2019s a hard habit to break. We already know why we can\u2019t indulge every day, but what about special occasions, like birthdays, anniversaries or holidays? For most people, unless they have a serious health challenge, an occasional dessert isn\u2019t a problem. But if you\u2019re going to have one, make it count. Make it an indulgence, something delicious that will raise your spirits and make you feel like you\u2019ve had a special treat. Dream a little.<\/p>\n

First, imagine commercial ice cream, made with skim milk, milk powder, glucose syrup, artificial colours and flavours and labelled 95% fat free. A fruit pie made with white flour and sugar, margarine and a thin smear of blueberry flavoured gunge, maybe decorated with cream out of a can. Jelly made with sugar and artificial flavours. Dry chocolate cake made from who knows what, with \u201cmock\u201d cream icing. Or maybe you\u2019ve been having homemade desserts, and trying to make them fat free, and wonder why they haven\u2019t felt satisfactory.<\/p>\n

Now imagine luscious desserts made with real fruit, whole eggs, cream, coconut, nuts and natural sweeteners. Home made ice cream with cream, egg yolks, fresh berries and maple syrup. Hot fruit crumble (yes, you can have that even if you\u2019re gluten free) with coconut cream custard. Melt in the mouth strawberry fool, with fresh organic strawberries, whipped cream and thick, tart yoghurt. The decadence of a rich chocolate mousse. The rich sweetness of coconut date truffles.<\/p>\n

Doesn\u2019t that second group sound more delicious, as well as more healthy?<\/p>\n

Once again, different desserts will appeal to you, depending on your metabolic type. Protein types will be drawn to cheesecake or something with lots of cream. Richer, high fat desserts are better for your metabolic type then fruit. If you had a very rich dinner, a small amount of fruit may be fine, though you may still need to balance it up with some fat.<\/p>\n

If you\u2019re more down the Carbo end, you might prefer a fruit salad or a sorbet. Just remember that desserts that are mostly fruit are high in sugar, and add a little yoghurt or cream.<\/p>\n

If you\u2019re Mixed, your choice may depend on what you had for a main. For all types, aim to balance up the entire meal appropriately.<\/p>\n

Before we start, let\u2019s just recap on the acceptable natural sweeteners for homemade desserts:<\/p>\n