Healthier Holiday Dessert Recipes
December/January 2007
Aubrey Vaughn
The holidays are notorious for overindulgence, including noshing on
the rich, fat- and calorie-laden desserts that appear each year
along with the eggnog and honey-baked ham. But you don't have to
choose between health and flavor. Celebrate great health and enjoy
delicious desserts with these simple and nutritious dessert
recipes.
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MOTHER'S KITCHEN
All I rea...
Gingerbread Yummies (from
The Sweet Potato Cookbook, by Lyniece North Talmadge)
1/2 cup skim milk
1/2 tsp lemon juice
2 tbsp applesauce
1/2 cup packed brown sugar
1/4 cup cholesterol-free egg substitute
2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1 cup water
1/2 cup unsulfured molasses
1/4 cup sweet potatoes, cooked and pureed
Preheat oven to 350 degrees F. Combine milk and lemon juice in a
large bowl. Add applesauce, brown sugar and egg substitute, mixing
well. In a separate bowl combine flour, baking soda, ginger and
cinnamon. In a medium bowl combine water, molasses and sweet
potatoes. Alternate adding the flour and sweet potato mixtures to
the applesauce mixture, beginning and ending with the flour
mixture. The batter will be lumpy. Do not over mix.
Spray a 9-inch square pan with nonstick cooking spray. Pour batter
into the pan. Bake 40 to 45 minutes, or until a toothpick inserted
in the center comes out clean. Makes 8 servings.
Indian Pudding (from
Eating Well for Optimum Health, by Andrew Weil, M.D.)
4 cups vanilla-flavored soy milk
1/2 cup plus 2 tbsp yellow cornmeal (nondegerminated)
1/2 cup brown sugar
1/4 cup unsulfured molasses or pure maple syrup
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
Preheat oven to 300 degrees F. In a medium saucepan over high heat,
bring soy milk to a boil. Reduce heat to low and sprinkle in the
cornmeal while stirring. Add the remaining ingredients and simmer
15 minutes, stirring occasionally. Remove from heat and pour into a
lightly oiled ovenproof dish. Bake pudding 45 to 60 minutes until
browned and set. Serve warm. Makes 6 servings.