Low Calorie Dessert
Can a dessert actually be good for you??
It’s something everyone with a sweet tooth dreams of–a dessert they can eat without feeling guilty about it.
OK, I can’t go as far as saying desserts can actually be good for us. I will definitely stick to lean proteins, fruits and veggies as being “good” for us, giving our bodies essential nutrients to function and perform at our best, but there are desserts out there that are definitely better choices that we can enjoy and not feel guilty about.
The best way to know what is in your food, is to make them yourself. This way you know exactly what is in it.
With Thanksgiving just around the corner I thought I would give some leaner, healthier choices for the holidays.
Did you know that your Thanksgiving Day could cost you easily 4500 calories!! I know that sounds that alot (and it is) but it is also very easy to do.
That 4500 calories comes from turkey (some white and dark) with gravy, mashed potatoes, candied sweet potatoes, a green bean dish, and a dinner roll with some butter. When it comes to dessert, many opt for the slice of apple and pumpkin with the whip cream, or ice cream. That doesn’t sound outrageous does it.
In everything mentioned, you have consumed approximately 3000 calories. This does not even touch your wine or other drinks and before and after munchies. They can easily add up to give you those extra unwanted calories.
It’s Thanksgiving, a time to be thankful for all that we have and spend it with friends and families. If you have been working hard don’t be too down on yourself, enjoy your day have a little endulgence but know that you can feel satisfied without the huge calories. 
For example: If you absolutely love your apple pie which could easily cost you 500 calories or more, try making a mean leaner apple crisp. Apple crisp is one of my favourites and saves you a ton of calories (mostly in the pastry).
Try a new recipe–Like Layered Lemon Cream Tart. I just found this and honestly haven’t made it yet myself, but I think I will be adding this to our Thanksgiving table this year…it looks sooooo good:)
Layered Lemon Cream Tart with toasted almond crust
Serves 12, makes 1 9 inch tart: Hands on time- 45 min, Total Time: 2 hours (plus 2-3 hrs or overnight to set)
Ingredients:
Crust
1 1/2 cups rolled oats
1/4 cup blanched unsalted almonds
1/3 cup unsweetened apple butter
1/4 cup unsalted almond butter
pinch sea salt
Baked Lemon Layer
1 vanilla bean
1/2 cup egg whites
1/4 cup fresh lemon juice
1/4 cup strained low fat plain yougurt
1/4 cup raw honey
Lemon Cream Layer
1 vanilla bean
8 oz low fat cream cheese (3/4 cup)
1/3 cup strained low fat plain yogurt (note: strain yogurt overnight using cheese cloth until very thick)
1 large lemon, juiced and zested (1/3 cup juice0, divided
1/4 cup raw honey
1 cup fresh blueberries and/or blackberries
Note: while you may have unsweetened applesauce on hand, try making this recipe with apple butter instead-its thicker and better for binding.
Equipment: 1 9 inch springform pan
Instructions:
1. Prepare crust: preheat oven to 350 degrees. Line a baking tray with parchment paper. Arrange oat and almonds on baking sheet in a single layer. Place into oven and bake for 10 -12 minutes, or until golden brown. Remove from oven and let cool to room temperature. In a food processor, combine toasted oats and almond, apple butter, almon butter adn salt. Puree until almost smooth and sticky. Press crust mixture evenly into the bottom of springform pan. Cover with plastic wrap and refrigerate for 1 hour. (Crust may be prepared ahead and kept, covered and refrigerated for 24 hours)
2. Meanwhile, prepare Baked Lemon Layer:
Split vanilla bean in half lengthwise. using the dull side of a small knife, scrape inside of pod to remove seeds. Place seeds into a small mixing bowl, discarding pod. Add egg white, lemon juice, yogurt and honey and whisk until combined. Once crust has set, pur mixture into crust and bake at 350 degrees for 25 minutes, until golden brown on top and egg mixture is cooked completely and firm. Remove from oven and let cool to room temperature. Cover adn refrigerate until cooled completely about 30 minutes.
3. Next, prepare Lemon Cream Layer:
split vanilla bean in half lengthwise. Using the dull side of a small knife, scrape inside of post to remove seeds. Place seeds into the bowl of a food processor, discarding pod. Add cream cheese, yogurt, lemon juice and honey to food processor an pulse until combined and smooth. Add lemon zest and pulse again to mix thoroughly.
4. Once crust and first layer are cool, pour lemon-cream cheese filling into pan and smooth with a spatula until even. Cover and refeigerate for a minimum of 2-3 hours or overnight until set.
5. To serve, using a knife, carefully loosen the tart from the sides of the pan. Remove sides of springform pan. Fill a pitcher or bowl with warm water. Using a sharp knife, slice tart into 12 wedges, dipping knife into water and carefully wiping it clean and dry with a towel after each slice. Garnish each slice with a few berries and additional lemon zest, if desired. Serve immediately. Tart may be kept, covered, in refrigerator for up to 2 days.
TOP IT: If you’d like to add even more colour and pizzazz to this Lemon Cram Tart (perfect when company is coming), try garnishing it with a simple, tangy raspberry coulis—puree 2 pints fresh raspberries, 3 tbsp raw honey and 1 tbsp fresh lemon juice in a food processor. Strain through a fine mesh strainer if desired and refrigerate until needed.
Nutrients per 1 1/2 inch slice:
Calories-215, total fat 9 gm, sat. fat 2.5 gm, carbs 29 gm, fiber 2 gm, sugar 17 gm, protein 7 gm, sodium 84 mg, cholesterol 11 mg
I love cheesecake so I will be definitely giving this one a try–and its only 215 calories!! It does look like a bit of work but it also looks worth the effort!
Do you have a favourite low calorie dessert or Thanksgiving food? Please send it in, I would love to see, try it and share it:)
Committed to your fitness success,
Kelly Parker
