Tag Archives: #Desserts

If only your pie could talk! :10 untold sob stories of best loved desserts that you missed.

When it comes to sweets, who would ever say never to those fleeting spikes of pleasure! But ever wondered how guilty, bittersweet or elusive their past has been? From frosted pies to sweet buns to cakes to Pop tarts, they all are winners and each one of them has an intriguing story to tell. It’s time we heard them. Like an impossible love affair let’s try and make the future of cheat food truly free and fair!!  

Imagine this. You drop by your neighborhood pâtisserie and decide to pick up one of those non-descript sweets that you have read so much about; but have not tried so far.

You decide on the right one and reach out to pick it up… and it screams!!

What the hell?!

That pud is talking, you are taken aback! No correct, screaming!!

Ok, so now you are getting a little panicky. What’s happening here? What’s going on with this dish?

Not for a moment would you believe that a future is in the making where the food is empowered to talk back and tell us everything about itself? Not yet! Not sure for now, but give or take another ten years down the line, your favorite food might mimic a ‘block chain’-adifficult to follow chain without any trail”, thanks to digital identity technologies sailing high these days. Everything will have an end-to-end encrypted log and our everyday pud will be able to tell us the full story of its existence!

Think of a future when we make a pick of dessert, scan a QR code and see the story of its life, and everything that owns a part of its story. Could you believe that trust apart, the power will be all ours to vote with our wallet in this moment!

This is when our food will ask us to listen, wanting us to trust what it has to say!  Sounds weird doesn’t it? But if and when this happens the stories we get told, might become the truth and the narrative a reality.

Truly free and fair: The ‘run clean’ truth

Ever wondered, why bakes especially cakes are synonymous with birthdays? Why stubs of wax standing deep down in the frosting of a sticky sweet chocolate cake, wink at you when lighted, to blow them and make a wish before eating the poor-me with a gusto? Funny but intense; the secret lives of goodies at your table leaves so much to explore! So, let’s begin by unearthing unheard of amazing life stories of 10 classic desserts that may have lost relevance over the time to more modern, processed favorites like Oreos and Pop tarts, yet remain as stunning and awesome as ever.

German Chocolate Cake

 “No, it is not named after the country Germany. With key ingredients like sweet baking chocolate, coconut, and pecans , this out of box cake drew its name from an American- Sam German (1802-88)-who first came up with a mild dark baking chocolate bar for Baker’s Chocolate Company in 1852. The company chose to honor him by naming the chocolate after him– “Baker’s German’s Sweet Chocolate.” The possessive form slowly faded away over the years, leaving behind the name German Chocolate Cake that we know of today.

A stupendous hit ever since it came into being, this cake filled and topped with coconut pecan frosting, stayed unapologetically decadent and indulgent for the larger part of 20th century but today this  not–so-German chocolate cake seems to have lost all charm and sweetness, and offers not much but texture to the cake. In fact, without the cream cheese frosting that tops it, it might actually taste quite bland to few. The texture is quite similar to coconut and renders the cake a German vibe. That apart, this cake’s appeal is nothing much to write home about!!

Revenge Cookie (Neiman Marcus cookie)

It’s unlikely that you haven’t heard that funny story about the woman lunching at the Neiman Marcus Café in Dallas, who loved the cookies so much that she asked for the recipe. For “only two-fifty” and the bargain was settled; but when the bill arrived, to her dismay she found out that she was being charged $250 for the recipe. The outraged woman and the story of enduring myth that followed, famed Neiman Marcus cookies as a delicious variation of chocolate chips confection.

The blended oatmeal in the dough is what gives these famous cookies the kind of tender, chewy, chocolaty texture and body that thrills every palate. Homemade and full of chocolate chips and nuts, this knockout bake is a guaranteed crowd-pleaser any time of day.  Add some more chocolate from a grated Hershey bar and you could woo even the most unrepentant naysayers to taste it.

The cookie story in fact, serves beyond a typical chocolate chip confection recipe. And it’s not difficult to know why!  The state of outrage of this woman had decided that no one was ever going to pay for this recipe again and it was shared in no less than a chain letter style. Fast forward! This bake story lately came to be reimagined and reinterpreted as ‘Revenge cookie tale’. Some even called it Urban Legend cookie!

So much for the story, but it left in its wake equally delicious and mouthwatering trail of Neiman Marcus cookies.

‘Gosh’! It did make a good story.

Jalebi

From ‘Zulbiya’ of ancient Persia to Bengal’s omnipresent ‘Jilapi’ the luscious swirls of this Indian dessert– Jalebi has travelled a full circle!

Try it on a frosty, finger numbing cold winter morning. A hurried walk to the nearest sweet shop, all trussed up in woollens, an impatient wait in the queue and finally you get to sink your teeth in a platter full of hot, swirled, deep fried sugary goodness, topped with that heavenly rabri (sweet, condensed-milk-based dish). Your soul sighs in contentment!

Already going gaga over this unrivalled dish! And why shouldn’t you? It has never failed to stir up an obsessed enthusiast in you. Eat it just plain after a humble breakfast or evening snack of Samosa and Chai combo, in milk or with curd, hot or cold, this syrupy yeasty batter is a delightful end to your meal; any time, every time.

But there is a dark side to this recipe too! This may shock you a bit, but Jalebi never originated in India. In fact, the one that has turned into a national craze and is a foodie-favorite elsewhere, is an evolved version of Middle Eastern ‘Zalabiya’ or the Persian ‘Zulbiya’ of the early 10th century. Finding mention in ‘Kitab al-Tabeekh’ a Persian cook book by Muhammad bin Hasan al-Baghdadi, the recipe also found space in another 10th century cookbook Kitab al-Ṭabīḫ, penned by Ibn Sayyaf al-Warraq- an Arab cook book compiler and author from Baghdad.

Popular in Iran even to this day, Zulbiya unlike Jalebi has an asymmetric floral coil pattern and mandates the syrup of honey and rose water instead of simple cardamom flavored sugar syrup.

Brought into the Indian subcontinent by the Persian traders and invaders alike throughout the medieval period, the shipped-in Zulbiya didn’t take long to weave itself into the traditional Indian cuisine like never ever. Today this syrup sweetness has invaded every menu. From road side eatery to country side fair to upscale restaurants this delightful cheat food leaves everyone ecstatic, indulgent and stoked with joy- always!

From heavy weight Jaleba of night markets of Madhya Pradesh and Chhanar Jilipi’ of Bengali kitchens to ‘Khoya Jalebi’ of Hyderabad to Jahangiri’ of Andhra Pradesh; call what is what; the lip smacking flavors from a hot, sweet, dripping Jalebi will never let you have enough. Allow yourself to burn for a while and this could be one more oomph on your table!

Rasgulla

To those who argue if Bengal has contributed to this country anything other than Nobel laureate Rabindranath Tagore, spark to Indian nationalism and Well Spring Pharmaceutical Corporation (makers of Gelusil antacid), they must not forget that it is the Bengal that touched India with soft, pearly white balls of cheese, dipped in flavored sugar syrup that has endured a top pick frenzy ever since.

Just as much few claim foreign origin for Marx, some stand up for an extra Bengali source for the making of rasgulla. No beans spilled! But it stays; no reference to cheese is found in India till the end of 17th century. So how could the Bengal ever lay its hand on cheese?

After Vasco Da Gama ‘discovered’ India in 1498 via a route that the Arabs had in use for at least two millennia before him, it was not long after, that the Iberians had claimed the entire Indian coast stretching from Chittagong in Bengal to Bombay in Marathwada.

And it were the Portuguese that ended up introducing three different acid-curdled cheese to Bengal. One was obviously Chhana (milk split with citric acid). The other one was the more smoky ‘Bandel Cheese’; an all-time British favorite, and the last but not the least was more like a hardened ‘feta’ (a Greek brined curd white cheese made from sheep’s milk or from a mixture of sheep and goat’s milk) that could never take off or make big because of its tangy, salty and sharp flavors. Nowadays found only in Dhaka, it is fondly remembered asDhakai Paneer’.

Chhana subsequently spread to rest of India, where it was compressed into blocks and given the Persian name for cheese’ Paneer’; a name that even the Turkish had borrowed from elsewhere! The heavenly blend of milk solids and sugar that enraptures us today as ‘Rasgulla, owes its honeyed grace to an even more sugary soul from Bengal-Nobin Chandra Das. Few still argue over the brains behind the business and claim otherwise. Rude and shocking! But whatever the controversy; if he didn’t invent it in the first place, at least it was him who tweaked it, took it to the market and finally to your plate as an out of the box sweet.

To this day, this chhana ball boiled in sugar syrup that makes it spongier and gives it a longer shelf life, is unarguably one stellar pick of a dessert. Served cold makes it even more ravishing and overwhelming!

Baked Alaska

A cake that melts hearts and is a celebrations celebrity, baked Alaska usually ends up as a shared dessert in restaurant menus. This cake and ice cream dish enveloped in meringue and then brûléed on the outside, is an unlikely but wonderful outcome of the baking method that was conceived by an 18th century scientist Sir Benjamin Thompson whose way to prepare theOmelette Norwegge,” the treat’s name at the time, was later embraced by Charles Ranhofer, a Parisian chef working at Delmonico’s in New York.

This often ‘Go-dutch’ special dessert is said to have been invented to celebrate the US acquisition of Alaska in 1867. Carved out of velvety cake and tantalizing ice cream, topped with meringue and set on fire after adding Kirsch or liqueur, the tale, taste and drama of this classic cake is beyond a delicate acclaim!

Mud Pie

Rich, indulgent and gooey, this pie is made with flourless chocolate cake filling topped with whipped cream in a buttery chocolate crust, and looks and feels like the muddy banks of Mississippi river.  It is rumored that this delicate pie most likely originated in the U.S. State of Mississippi, hence the name. If anything said in ‘Our Fifty States’ is true, then the earliest confirmed mention of this legendary delicacy did come from Jenny Meyer, a waitress in Vicksburg, Mississippi. The melting frozen pie created by the Chef Percy Tolliver reminisced her of Mississippi mud that followed the great floods of 1927. Her remarks paved the way for christening this heavenly dish of Graham cracker crust, fudgey chocolate sauce, chocolate pudding, chocolate whipped cream and fluffy whipped cream; Baked Alaska! All in a sensational awesome blend of flavors, this recipe cares little or none for the waistlines. The gooey chocolate sauce sitting atop a crumbly chocolate crust and served with ice cream, ever screams indulgence and never has any mercy for potbellies!

With more than a dozen recipe variations, this pie nowadays comes with an Oreo cracker crust, a layer or three of chocolate pudding and a creamy topping of whipped cream, marshmallow fluff, or meringue. Honestly, I don’t think if it could get any better than this!

Doughnuts

“Who made the doughnut with the hole in the middle? Just how it got there will be always a riddle.” Guess why Cindy Hutchins – a celebrity singer of 20’s sounded so true to the convoluted past of the humble doughnut! The origin lay right there in the name, but was so easy to miss.

It is true that this meek recipe with a weird past, involved Dutch immigrants, Russian exiles, and French bakers and who else; celebs like Irving Berlin and Clark Gable!

Seemingly typical American in origin, doughnuts have been around so long that even the archaeologists have been prompted to rummage the history of Native American settlements. Fast forward to mid-19th century and you may come across Elizabeth Gregory, mother of New England ship’s captain Hanson Gregory, who dreamed of and created the first doughnut as a deep fried dough that used her son’s cargo of nutmeg and cinnamon and a bit of lemon rind. Some say she did this purposely so that her son and the crew could store the pastry for long voyages; one that would ward off scurvy and cold as well. She had put hazelnuts and walnuts in the center as an afterthought and in a literal-minded way called them doughnuts.

Few argue that it were the Dutch settlers who brought the olykoeks or “oily cakes”—to New Amsterdam or New York City of today sometimes in the 1800s. But few also credited Hanson Gregory, the captain for jabbing a hole in the middle of the pastry that created the first ever real doughnut meeting the ‘mortal eyes’. Cynics think otherwise and maintain that he did this to stint on ingredients or maybe he thought that the hole made it lot easier to digest!

You would agree that less is always more, but doughnut didn’t come to fore until World War I, when it was first fed to the French trenches in million. War over, and back home the natural yen for doughnuts invaded the supermarkets and home kitchens alike. But it was not until 1920 that Adolph Levitt -a Russian refugee’s doughnut machine that signaled the arrival of doughnuts as a gainful trade. Till then it was merely a taste sensation and a public spectacle. And it’s not so difficult to know why!

For generations people had stood behind those glass windows transfixed to shiny conveyor belts and racks filled with fresh glazed doughnuts, often half swooning at the warmth and sweet vanilla richness of it all and learning in the process that the hole is made and not cut out.  There right before their eyes, the dough, shaped like a perfect smoke ring, jumped  off into a vat of boiling oil, got turned over to brown on the other side, and came out from the oil on a moving ramp, one by one like ducks in a row.

Wars worked like a powerful stimulant that pushed the doughnut consumption. From Doughnut Dollies (the Red Cross women volunteers)to Irving Berlin to Smithsonian’s; by late 1950s, everybody had romanticized the doughnuts into a frenzy. Nobody was minding eating his or her way through some anxious waiting moments! Consumption figures though drew the ire of nutritionists.

Generally deplored and not encouraged by the waist watchers, the 300 calorie batter, derided mainly for its sugar and fat contents, bemoans the unsaturated fats of the glazed delight. But neither the science nor the culinary geniuses scoff at it or cry-wolf to its utter addicts. The Krispy Kreme‘s hot “original glazed” doughnut safely adverted as “angelic” or even “sugar-coated air” remains a top pick cheat food to stay stoked and ecstatic to this day!

Lady Baltimore cake

A specialty and a favorite wedding cake, this mountainous white cake topped with a “Seven Minute Frosting “is what makes it so distinctive. The combination of chopped nuts and dried or candied fruits in its frosting make this cake very unique and render it complex flavors.

Image source: ‘Lavender Lady Baltimore cake for Evelyn’ by Jennifer Teismann in flickr.com on April 21, 2010,

Culinarians and critics are unable to find any recorded mention or recipe for the Lady Baltimore Cake except that it was in 1906 that it first appeared in newspaper articles. So, who actually invented or first made this cake is a matter of dispute. Some say that Owen Wister (1860-1938), a popular romance novelist had modeled the central character Lady Baltimore-after one of the city’s former belles, Alicia Rhett Mayberry in his story line.  In the novel, Lady Baltimore created a cake also called “Lady Baltimore.” It is rumored that Wister’s description of the cake sent readers of his novel scrambling to find a recipe that was yet to be created.

Few chroniclers claim that it were the Florence and Nina Ottelengui, the longtime managers of  Charleston’s Lady Baltimore Tea Room for a quarter of a century, who had created a cake toward the end of the 19th century which was somewhat akin to common “Queen Cake” of that period.

And if Janet Clarkson of ‘The Old Foodie’ blog is to be believed, the first recipe surfaced in December 24th 1906 edition of the Daily Gazette and Bulletin newspaper of Williamsport, Pennsylvania. This classic delight created with white cake layers and a fruity and toasted nut filling of figs, raisins, pecans or walnuts and crowned with boiled marshmallow icing turns out as a much lauded southern belle cake of the early 20th century. Of course, the Lady Baltimore cake apparently had nothing to do with the city of Baltimore or a lady for that matter. From most accounts, its origin is a teaser.

Delicate and light in texture, this pillowy white cake enhanced by the syrupy sweetness of dates and raisins, is an anytime ethereal finish to your meal!

Lemon chiffon cake

Light and airy-thanks to the many beaten egg whites that are folded into the batter-the chiffon cake was invented by a Californian insurance agent turned caterer Harry Baker. Lighter than a buttery pound cake and moister than a sponge cake, the cake was an absolute hit overnight, but the recipe could gain some acceptance some 20 years later, only after it was sold to General Mills. A closely guarded recipe, the cake in the meantime kept on doing rounds in the Hollywood feasts and probably for Brown Derby in L.A.

Fast forward to 1947! once the beans got spilled, Betty Crocker shared it as a signature dessert in a pamphlet in 1948 along with 14 recipes and variations to it. Rest is just history!

Image source: ‘Lemon Chiffon Cake’ by Foodie Photography in foodiephotography.photoshelter.com.

Lower in saturated fat than most butter cakes, the light texture of the lemon chiffon cake comes primarily from beaten egg whites, which are folded into the batter and give it a high rise similar to that of an angel food cake. Tall with an airy, even crumb that promises every bite to be light and fluffy, this cake may not have multiple layers or snowy frosting, but never falls short as a crowd –pleaser either! Blissfully overwhelming and always a top pick, the cake is an inescapable addition to your repertoire for cake-bakes!

Chess pie

The name sounds a bit weird! But this pie certainly has nothing to do with the game of chess. Unlike the heady game, this pie is a simple but magical blend of butter, lots of sugar, milk, cornmeal, eggs and a dash of vinegar.

Little is known about its origin but most believe that the recipe descended from early English settlers in the Virginia colony. A recipe similar to it is found in the cook book by Martha Washington from mid-18th century. Few however disagree and claim that this could be a deviation of ‘cheese pie’ that is similar in texture to British cheesecake and lemon curd. Yet another belief is that it was named after the town of Chester, England or perhaps it drew its label after the pie chest’– a piece of furniture prior to advent of freezers in which the pies could be stored.

Plenty of guesses and a bit of folklore, but the origin of the name chess pie to this day is uncertain. The close one is, that since it resembled much to the English lemon curd pie, ‘chess ‘might have been a more ‘Americanized’ inflection of the word “cheese,” which basically meant curd pie.

A cheese-less cheesecake with variations ranging from lemon to chocolate to buttermilk and nuts to Coconut and orange; this exalted recipe has time travelled from the period when pecans and other nuts were hard to come by and a sugar pie merely meant combining eggs, sugar, flour or cornmeal and butter. With unrivalled storage qualities, this pie was one dessert that was crazily endeared even by the queens and bishops and knights alike.

To this day, this pantry staple classic made out of basic pantry ingredients is an up-the-sleeve surprise serve to friends and family alike!

Perhaps this all is a bit crazy or a little dreamy, but if sweet buns and cakes and those frosted pies could talk — tell us their real story — well, let’s just say, who wouldn’t want to listen? They may not be screaming yet but their story is screaming out to be told. So when they do talk someday, let’s listen…

Or at least, may be marvel at their awesome tale for now!

Even as more, stranger-than -fiction sobfest stories await to be heard!!

15 potluck worthy dream desserts that will make you quit calorie counting!

From warm, moist and cinnamon flavored waffles topped with Nutella or Belgian pearl sugar to soft and spongy, melt in the mouth gulab jamun… is there anything better?

Like everybody else, a warm lazy day to me means hanging out and lots of outdoor eating. Guess I might find it easy to throw in a few sandwiches together or fire up the grill or dream of juicy BBQ meats and grilled veggies at tabletop spreads, but like everybody says, the best part of a meal comes at the end!

This is when the sweet tooth begins to throb! It’s time to break out tubs of chilly homemade ice cream or indulgent cakes layered with fresh seasonal fruit!  But more lip smacking options are equally tempting!!! From delicious green tomato pie and flavorful strawberry shortcakes that would look gorgeous on any table, to an icebox cake, a fruit-filled pie or even jello with toppings of fresh fruits like strawberries, cherries and peaches, all would seemingly make any backyard BBQ feel timeless. Abundance of choice is bewildering.

A classic comfort food always brings a delicious end to every meal. If you ever get stuck up with options for something sugary yet healthy, don’t despair! There are several taste easy and quick desserts to slake your sugar rush. Cool, innovative and plumb delightful, these fat-easy guilt free cakes, shakes, ice-creams, sorbet or waffles are so utterly delicious that you wouldn’t even know they were healthy if not told!

But should you be quitting calorie tracking before indulging? Is sugary binge so frightening after all? We all know it’s not sustainable long term but for waist watchers every bite matters! Let’s find out if this food freedom talk is anything but a weary prop!

If only you could ace binging: Easy and healthy!!

How would you know if your occasional overindulgence is not a serious binging issue? It’s likely that you may find isolated runs as normal but binge eating is something that needs to be watched over. More than food, it’s your changing mindset that could make you ditch your diet plans.

Of course, all of us are mindful enough to listen to our bodies and recognize when it is enough. Keep tabs though. It helps; but everything about it is simply exhausting. Stop or miss it even for a day and the scales become alive and threaten!

Eventually your ability to trust yourself turns punishing enough and would push you to eat much. This is when you need to stop. Don’t let counting calories turn into an obsession. Learn to live with yourself. Usually the weight that you eye or envy is always thinner than what your body wants to be. Besides, if you don’t binge with so many trigger foods around you and keep tracking calories, then it’s not worth it. It’s neither healthy for your body nor your mind. So, just let the fun happen. Life is just too short to miss it. 

And desserts are desserts!! It’s never over till you have sunk your teeth in some ‘Butter dainties’ or that timeless classic Tiramisu or a deliciously inventive and iconic Kheer, or that unforgettable fresh and thirst-quenching Lemon semifreddo.’ Social eating or not, these delectable summery treats would make anybody happy. You just cannot go wrong with these simple heavenly delights.

Tiramisu

Feature credits: ‘ Tiramisu Cake’ by Nino’s home in youtube.com on Oct.17, 2020.

Literally meaning “cheer me up” or “pull me up,” tiramisu is a timeless classic no-bake coffee flavored patisserie that has sponge cake ladyfingers soaked in coffee and liqueur and the mascarpone cream layer. Lady Fingers are essentially sponge cake batter piped into strips then baked and dried into biscuits. Also known as “savoiardi” these absorb the syrup well without getting soggy. Absolutely perfect for a dessert plate!

Mascarpone is essentially the Italian version of whipped cream cheese, stabilized with lemon juice or citric acid.  Smooth in consistency and mildly flavored, this cheese though has twice as much fat as cream cheese.

Blending the bold flavors of cocoa and espresso with savory mascarpone cheese and wine and layered with ladyfinger biscuits, this dessert is a lavish display of forgiving ingredients and unforgettable flavor combinations.

Try it for once and much the same way like English trifle, you may not wait for another time to dig in this treat again!

Blackberry cheesecake

Image source: ‘Vegan, No bake Blackberry Cheesecake’ by Eva in thehealthytart.com

Blackberry cheesecake is essentially a creamy vanilla cheesecake with a hint of lemon in it. With swirls of fresh blackberry sauce, it is baked on golden Oreo cookie crust. The baked cheesecake makes for a perfectly healthy dessert because of its star ingredient- the blackberry. Low on carbs, the sweet blackberry sauce topping paired with the rich cheesecake filling takes the flavors beyond delicious! Still looking for a twist!

Just swirl the luscious blackberry sauce and add crunch with a scattering of honeycomb. Or simply try with fresh blackberries and clotted cream.

There are so many versions of blackberry cheesecake. Crust comes topped with syrupy blackberries before filling is poured. Blackberries are baked right into the filling itself. A strained blackberry puree ‘is added to the filling to create a beautiful purple masterpiece.  Swirls of blackberry puree make lovely designs on the top of the cake and turns this treat irresistible.  Even the no-bake version with a crunchy biscuit base all covered in a delicate cheese cream and garnished with sweet and fresh blackberries will get you hooked to this delight. The ploy to keep you buried in this delight is simply awesome and thick!

 Lemon semifreddo

Image source: ‘Lemon and yogurt semi freddo’ in realfood.tesco.com.

If you’re looking for a fresh, thirst quenching dessert, this fragrant and delicate yet simple Italian inspired dessert is the perfect sweet treat for you.

Semifreddo is an Italian word meaning “half cold.” Light and airy with a texture of  mousse, this frozen layered terrine is an ideal dessert that is so easy to pull out, slice, and serve. Traditionally made by heating sugar to 248 degrees F. (this is when the sugar turns firm and flexible), then whisked into egg and finally folding the egg white mixture into whipped cream, semifreddo could also be made by using the French meringue method of simply whisking sugar into egg whites. Both inspire the same goodness.

Want to try something that comes with a twist! Light chewy meringue, crumbled into luscious whipped cream, lemon curd and Greek yogurt is a classic dish amongst the semi frozen desserts. Laced with a drizzle of honey and few fresh berries, this lush creamyhungry for more’ eat has an intensely lemony flavor and is super refreshing.

And don’t confuse it with ice cream. They are similar but different too! Ice cream is frozen first and then air is pushed in, whereas semifreddo is whisked first and then frozen which makes it feel like half frozen.

Matcha Green Tea Frozen Yogurt

It’s the frozen yogurt that shines better than ice cream and sorbet! The Matcha Green Tea Frozen Yogurt is stuffed with antioxidants and protein, made only with natural ingredients, is vegan and claims a modest 277 kcal for each serve (half cup). Packed with irresistible flavors, this exotic super food is a sure way to keep your days supercharged!

Matcha is the fine grounded tea leaves that speeds up your metabolism. The tea’s natural buzz makes this frozen dessert a natural energy booster. Heavy on green tea flavor, the vanilla vodka is optional if you want it to be soft and velvety. An awesome healthy alternative to ice-cream, you can devour it as flavored yoghurt too! Try honey vanilla flavored yogurt if you prefer mild.

Gelato

Image source: ‘The Easiest Homemade Strawberry Gelato ‘ by Gemma Stafford in biggerbolderbaking.com on Jun. 11, 2020.

Walk around any upscale business district and you’re bound to pass faces buried deep in creamy, frozen desserts, unaware that when it comes to eating healthy, it’s better to skip dessert or may be reserve a slice of Banana Split for cheat days. But probably everybody seems to have found out which dessert works best for them. Lower calorie ice creams and frozen yogurt treats like gelato have run rogue and are hot favorites now.

Although it is difficult to tell the difference from a distance, both ice cream and it’s more densely flavored cousin- Gelato, are quite distinct. Made with a base of 3.25% whole milk and sugar, gelato has fewer calories, less sugar and lower fat content per serving than ice cream. A typical 3.5 oz. serving of vanilla gelato contains 90 calories and 3 grams of fat, compared to 125 calories and 7 grams of fat in vanilla ice cream. Much silkier and less denser than ice cream, gelato comes in an array of flavors that include raspberry, pistachio, rum, and chocolate usually packing flavors from natural sources.

So, should you be breaking out your spoons now? Not so fast! gelato has a much lower fat content of around 4–9% but packs more sugar than ice cream  and often use of  real fruit or fruit juice increases the carbs . Since it is a fairly dense, calories stack up fast. Be wary! portion control is a must if you’re on a crash diet and yet want to dig in! Low fat ice cream could soothe your cravings but if you are a fan of flavors, a small serve of gelato is just great. It won’t wreck your diet plans and Probiotics in yogurt will have some pay-offs for your health too.

Belgian waffle

Alone and have a sudden rush for dessert!  Try Belgian waffle or better still a Nutella waffle. This deep pocket sugary treat is simply delicious!! Coming straight out of Belgian street food fame books, this buttery treat tastes best when eaten warm and topped with powdered sugar or Nutella.  Crispy on the outside and fluffy on the inside, Belgian waffles are reckoned a brunch superstar.  Cooked in a hot griddle with a grid pattern, the original Belgian version has bigger and deeper pockets than the regular ones which are a wee bit smaller in size. Sometimes the only difference between different types of waffles is the number of squares pressed. Light and fluffy, the authentic Liege waffles are made with dough and include bits of caramelized Belgian pearl sugar. Try them with maple syrup or fruit and be shocked with a delicious tsunami of flavors.

Gulab Jamun

Image source: ‘Gulab Jamun Recipe’ by TNN in recipes.timesofindia.com on Jun.2, 2021.

While some of you might not want to change their lifestyle or say ‘Yes’ to clean eating fearing it would mean giving up your favorite foods; desserts make things even harder.

Saying goodbye to your favorite foods has never been so easy. And I have to say, it definitely is not a small compromise. Fortunately you need not always be into fray to eat healthy. All you should do is opt for real, whole ingredients and adjust your favorite portions a little bit not to go overboard. And this definitely applies to desserts that quickly add up the calories. But then there are a few exceptions that are deliciously healthified.

Soft and spongy, gulab jamun is one such melt in the mouth desert made from milk solids that are reduced to the consistency of soft dough. Shaped into small balls, fried and then dunked in delicately flavored sugar syrup mixed with cardamom and rose water, it is a lip smacking insight to flavors of traditional Indian desserts, every time you dig in. Be wary though of how much of it you can polish off. Flavors do not betray calories!

Garnished with nuts such as almonds and served hot, each ball of gulab jamun contains about 125 calories. Of this carbs are 90 calories, proteins about 9 and remaining 25 calories come from fat. In fact each serve of 2 pieces provides about 6 % of daily calorie requirement of a standard adult diet of 2000 calories. So watch out for this silky sweet  dessert before it makes a kill of your diet plan !!

Lamington

Image source: ‘Lamington Cake’ by Kristina Vanni in thespruceeats.com on Sep.29, 2020.

An ode to classic Aussie cooking, these dessert squares consist of butter cake or yellow sponge cake coated in chocolate sauce and then rolled into coconut flakes. The thin mixture when absorbed into the outside of the sponge cake and left to set, gives the dessert a distinctive texture. Cut into small squares, this white cake delicacy is dipped in a sweet chocolate frosting and then dunked in dried coconut flakes. It would often remind you of a chocolate and coconut covered cake doughnut that has been crafted into a delightful masterpiece. Even its namesake Lord Lamington -Governor of Queensland from 1896 – 190l, would have been at his wits end had he foreseen how popular these dessert bites were to become.

Kheer (Indian rice pudding)

Image source: ‘Rice Kheer | Indian Rice Pudding (6 ingredients, gluten-free)’ in honeywahtscooking.com on Oct. 19, 2020.

The sweet and creamy cardamom scented Indian rice pudding often served as delicious side dish or dessert – hot or cold, owes its richness to a thick and creamy base of whole milk that has been reduced to half during the preparation of this decadent treat. 

Kheer, also called Rice payasam, is one peculiar dessert that traces back its history to many different cultures. Mexicans have Arroz con Leche, Lebanese call it Moghli, and the Greeks have come out with a similar dish, rizogalo. The English have their own version of this dish and call it porridge

So flavorful and yummy, the rice pudding first originated during Tudor period in United Kingdom with the recipe first documented in 1615. Variations over the period and regions however all agree on key ingredients rice, milk, cream, and sugar though differ in flavoring and techniques involved.

Rice pudding is at best one of the most underrated desserts. So, how it is made insanely irresistible? The secret is combining it with chia pudding, a staple that’s good for gut and is filled with healthy fats and proteins. Here it makes the rice pudding give you a stick-to-your-ribs satisfaction without being at all heavy. The mix of rose, pistachio, and cardamom add the rich yummy flavor combinations.

Fresh Pumpkin Ice Cream

Image source: ‘Pumpkin Ice Cream’ by Makinze Gore in delish.com on Sep. 11, 2019.

Whoever said low-calorie desserts are not as good as regular ones, has probably never tried fresh pumpkin ice cream. Full of warm pumpkin flavors and just the right amount of richness, this one could be your pick of a spot-on creamy, sweet and delicious dessert. It’s amazing how a cup of canned unsweetened pumpkin puree’ with all the toasty flavors of pumpkin pie in a chilly ice cream, could turn into a perfect fall themed clean-eating dessert with prep time of 15 minutes only.

Vegan, dairy-free, and gluten-free, this is the dream ice cream for all the pumpkin spice fans. With 158 kcal per serve (125 gms),  this ice cream needs little garnishing though a grating of cinnamon stick would make a smart gig and add a bit more of spicy oomph. Drizzle of pumpkin shake with milk, maple syrup and bourbon and toppings of warm butter-pecan sauce or candied pepitas (pumpkin seeds) add some zest to the dish. So dig into a scoop of pancakes or waffles topped with this mushy ice cream and swoon over a decadent brunch! 

Peach Ice Cream

Peach Ice Cream is one summertime classic after eat, that has so often bowled over even the most impassioned food critique. Rich, creamy and so luscious, the peaches make it take on a deeper, richer flavor and become even sweeter. Roasted and cooled down before being added to the mix makes it easier to eat pieces of peach in the ice cream.

Yet another variant has maple syrup blended in to deepen the flavor. This actually enhances the flavor of peaches without tasting like if maple syrup has been added to it. Coming together in a matter of minutes without spending a lot of time prepping it, this vegan, gluten free goes easy with the calories at 87 kcal per serve.

 Lemon Blueberry Sorbet

Image source: ‘Blueberry Sorbet’ by Elise Bauer in simplyrecipes.com on Feb. 10, 2021.

Try this super easy, low-sugar, and perfect Lemon Blueberry Sorbet to muzzle your sweet craving. A delightful treat with great fruity taste minus the extra calories and refined sugars, this blend of wild Maine blueberries, lemon juice, zest and water, turn the sorbet into a wrap up of refreshing, light, any time dessert for health freaks. If you want a dessert option with still lesser calories than 98 kcals standard, try the one with a drizzle of honey. Lemons on the other hand add a bit of tartness and complete the whole flavor profile.

And for all we know, blueberries do wonders to our health. So, all you need is to grab a spoon and dig in!

Raspberry Sorbet

Image source: ‘Raspberry Sorbet’ in bhg.com.

Raspberry sorbet is a great option when you crave for a dessert but have no appetite for processed sugars and fats in traditional desserts. Made with raw honey, raspberries, lemon juice and water, this sorbet is one light, refreshing frozen treat that makes for one of the best easy healthy dessert.

Raw honey for added sweetness or lemon juice for a little pop of flavor  add punch to this fruity upgraded version of a fruit snack. And using good, fresh raspberries full of pectin make all the difference! A great choice, this fruit makes for a yummy, creamy, and almost ice-cream like delightful sorbet. 

Chocolate Banana Ice Cream

Feature credits: ‘Healthy 3 Ingredient Chocolate Banana Ice Cream’ by The Endless Meal in youtube.com on July 07, 2018.

Do you ever want a sweet treat but couldn’t without feeling guilty about eating it? This chocolate banana ice cream is just what could be the right choice for you. When it comes to healthy dessert options, I don’t think it gets any easier than this chocolate banana ice cream. Outrageously flavorful, this in fact is not really an ice cream; it’s a faux ice cream. With 2 simple ingredients and 110 kcals for 2 serves (0.5 cup each), this ice cream is definitely a health dream. The consistency is very similar to ice cream but it doesn’t contain dairy or sugar. When ripe frozen bananas and cocoa powder are blitzed together until smooth, you get to taste a creamy, guilt-free, scrumptious frozen treat. Besides, it’s gluten-free and vegan!

Raspberry Lemon Chia Cheesecake

Feature credits: ‘Raspberry cheesecake’ by Thy Than in youtube.com on May 07, 2021.

Just because you are in a healthy lifestyle or a cleansing detox doesn’t mean that you have to let go the desserts form your daily eats. Merely be a little wiser in your choices and there is no dearth of ways to slake your sugar rush without harming your health goals.

Besides, the good news is that are a host of dessert options that are healthy. You might say that what is healthy need not necessarily be good in taste and healthy ones usually do not taste as good as the unhealthy ones. But for once, I beg to differ. A bite of this nutritious scrumptious cheesecake will make you think twice.

With a nut-date base, cashew and coconut milk filling and raspberry chia jam topping, this dessert is your perfect rescue for healthy eating. And need you be reminded of how chia does wonders to our health? Pick this dessert when you crave for something sweet and you are good to go. Trust me; you won’t get overdosed with sugar either!

Feature credits:’20 best desserts around the world’ by the crazy trips in youtube.com on Jun.20,2019.

While it’s amazing no matter where you have it, desserts differ from country to country. Some are light and fruity, some rich and chocolaty. From Japan’s mochi to Poland’s poppy seed rolls, each has the punch to muzzle any sweet tooth.

Let’s face it—sooner or later you too could be hit with that craving for something sweet.  So, take a moment here to wax some admiration for those simple healthy desserts where sugar does not make the overkill!

It may be difficult to find a perfect classic dessert for your fancied sweet blast, but these ones are pretty close. Few are though served drizzled with sugar, honey or maple syrup, often dunked in chocolate sauce or where even yogurt is rather set aflame with vanilla vodka. If you find them deep on calories, you might want to be careful to have your pick and get it served with a whirl.

Whatever…get your back with a few of these jaw dropping healthilicious desserts to slake your sugar rush and spare yourself a knock -over in Jacob’s feast!