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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.
Ingredients
- 3 – 4 tablespoons of any sweet crumb
- 1/2 cup plain, lowfat yogurt (regular or Greek)
- 1 -2 carob chips (optional)
Instructions
- 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.
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Amy @ MomsToolbox
posted on June 17, 2010 at 11:53 am
That looks, AWESOME, Amy!!
Definitely going to give it a try!
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Alta
posted on June 17, 2010 at 12:07 pm
Looks awesome! Before going dairy-free, I loved Greek yogurt along with fruit (my favorite was cherries) and maybe honey. Even more than Greek yogurt was vanilla bean Siggi – OMG it’s so custard-thick and delicious. I’m now wondering if I can figure out a way to make homemade coconut yogurt – the So Delicious stuff has sugar in it. I am intrigued by these carob and cranberry bars though. Even though they failed. The idea sounds delicious!
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Amy Reply:
June 17th, 2010 at 1:51 pm
@Alta, Yes, you can make coconut milk yogurt – I looked into it when I thought I needed to be dairy-free. If you Google it, you’ll find some different products.
The carob & cranberry bars have a fabulous flavor. I haven’t given up yet…
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Sarah @ Mum In Bloom
posted on June 17, 2010 at 12:33 pm
You are so clever. I love this idea
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Chelsey
posted on June 17, 2010 at 2:26 pm
Yes, I need more fake desserts! After gaining ten Lbs on the ‘real’ kind I am ready for restoration. A return to my healthy roots. Thanks for
reminding me that I can get my sweet fix without having to pay for it.
Chelsey
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Aubree Cherie
posted on June 17, 2010 at 4:12 pm
This is so cute, I love it!!! Fake desserts for me are basically any kind of fruit. OR (lots of people think this is weird) I melt 100 percent bitter chocolate and mix in a few drops of stevia. I love it! (But I’m a chocolate addict and only like it really really dark
) I do try to stick to the fruit though, haha!
~Aubree Cherie
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Amy Reply:
June 17th, 2010 at 6:02 pm
@Aubree Cherie, Sometimes I put unsweetened cocoa powder instead of cinnamon on my cottage cheese & fruit salad and add powdered stevia. It works for me.
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gfe--gluten free easily
posted on June 17, 2010 at 4:29 pm
Lovely, Amy. I admit I haven’t totally learned to let sweet indulgences using fruit work for me. I’m more apt to eat an apple and go with that. Well, I have learned how to make wonderful, satisfying ice cream/sherbert using fruit, but I need to branch out a bit.
Shirley
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Pat
posted on June 17, 2010 at 5:57 pm
Your “fake dessert” is such a good idea…and good description of how to approach sweets. This sounds so good, I want to try it right away!
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Tawra@Living On A Dime
posted on June 17, 2010 at 8:35 pm
I was wondering creme fraiche high in calories?
I don’t think we could get it here in KS anyway but I’m new to the gluten free, sugar free and wasn’t sure about things like this.
I’m just asking because I am trying to get the extra 50 pounds off and didn’t want to “enjoy” it too much. Thanks for any input!
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Tawra@Living On A Dime
posted on June 17, 2010 at 10:14 pm
Oops, sorry for the dumb question. I guess I was thinking creme fraiche was closer to yogurt than cream.
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Amy Reply:
June 18th, 2010 at 11:39 am
@Tawra@Living On A Dime, It’s not a dumb question – a dollop of creme fraiche has never hurt me. But if you didn’t want something that rich you could use greek yogurt – it’s thick and creamy without the fat.
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Barbara @ moderncomfortfood
posted on June 18, 2010 at 4:15 pm
I SO need this recipe. I’ve always been thin; or, rather, I was always thin until I became a food blogger last year and my weight started to creep up. Time to nip things in the bud and switch to smoothies and your delicious looking trifle for dessert (or maybe dinner?). Stumbled.
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megan
posted on June 20, 2010 at 10:55 pm
I like to crumble a graham cracker over banana cream pie yogurt or key lime. Taste just like a pie!
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carrie @ gingerlemongirl.com
posted on June 21, 2010 at 11:15 am
Sometimes the most simple of desserts are the most enjoyable! My mom used to make these types of personal trifles a lot growing up!
Yummy!! We made them with applesauce & cinnamon, graham crakers, and of course coolwhip… lol!
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Jenn AKA The Leftover Queen
posted on June 21, 2010 at 2:43 pm
This looks so good! I love yogurt with blueberries and maple syrup.
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