One of the ways I’ve stayed thin over the years is by tricking myself. Daily desserts laden with heavy cream, butter, and chocolate wouldn’t do much for my waistline. Once in a while I love them – and delight in every last bite.
There’s not been a day, though, when I haven’t eaten something that felt like dessert. Cottage cheese and fruit salad, quick blueberry banana ice cream, and a simple berry salad topped with a dollop of creme fraiche all satisfy me sweet tooth. My brain thinks I’ve indulged but my body doesn’t have to pay the price.
Last week I was looking for a new, simple twist to my ‘fake desserts’ and remembered there was a failed low-fat carob and cranberry chip cookie bar attempt in the freezer. Though too dry to eat or serve, they tasted like Tollhouse Cookies.
It occurred to me that creamy, tart yogurt would be the perfect way to moisten up the crumbs. Another fake dessert was born. Add fresh, pitted cherries and reduce the amount of crumbs to make this even healthier.
So go ahead and trick yourself. Indulge – but slightly. Life is too short not to.
What are your favorite fake desserts?
This is linked to Pennywise Platter at The Nourishing Gourmet.
Yogurt Trifle
makes 1 serving3 – 4 tablespoons of any sweet crumb
1/2 cup plain, lowfat yogurt (regular or Greek)
1 -2 carob chips (optional)Place half of the crumbs in the bottom of a fancy dessert dish. Top with half of the yogurt. Add the remaining crumbs, reserving a half teaspoon or so to sprinkle on top. Top with remaining yogurt. Sprinkle with remaining crumbs to garnish. If desired, grate one or two carob chips right on top of the trifle to make it look extra special.
Find somewhere comfortable to sit down, relax, and savor your dessert.
