DESSERT
SWEET AND LOW
There’s no finer way to finish a meal than with a delicious dessert. Try these
recipes from Healthy Chef Teresa Cutter and indulge without fear of the bulge
I
love giving classic desserts healthy
makeovers. It’s common knowledge
that cakes, puddings and so on are
loaded with saturated fats, sugar and
salt, all of which can wreak havoc on
blood sugar levels and contribute to
weight gain. But there are many ways
to make satisfying sweet treats that are
wholesome too.
The secret to making delicious and
healthy desserts comes down to two key
factors: the ingredients you choose and
how you cook them.
I like to reduce saturated fats by
substituting butter for anti-inflammatory
oils such as macadamia or light olive oil.
You can easily reduce refined sugars by
halving the amount called for, or using
natural sweeteners from fruit. Spices
such as cinnamon, nutmeg, orange zest
and vanilla bean enhance other flavours
in much the same way as salt does.
When baking, be adventurous and
get out of the habit of using plain or
self-raising white flour. Highly refined
products such as this can contribute to
high insulin levels.
Swap white flour for a delicious
wholegrain flour such as spelt, quinoa,
oats, linseed or buckwheat. My favourite
flour for baking is almond meal (ground
almonds) – because it so sweet and
moist, you don’t need to add much sugar
or fat, plus it has the added benefit of
being high in protein and gluten-free.
I also increase the nutrient profile by
adding fruit for extra fibre, vitamins
and sweetness.
Here are some of my favourite warm
dessert recipes that I hope you enjoy as
much as I do.
Food heaven
There are many
ways to make
satisfying sweet
treats that are
wholesome too.
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