Inspired by the recent article by Capitola-Soquel Patch blogger Cheri O'Neil, I've decided to start exploring dessert alternatives. Because let's face it, everyone needs dessert once in a while, if not every day.
For those trying to tone up, though, that heavenly slice of lemon meringue pie is a malevolent trap in disguise. The widely accepted sugar, starch, and calorie-laden dessert annihilates a dieter's attempts to lose weight and stay looking young: sugar consumption is a catalyst to aging—reason alone to slay away.
Yes, it is humanly possible to cut sugar and still enjoy being alive, but it is not easy.
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"It's been challenging with company—I've had to make two birthday cakes, but I haven't had a bite," O'Neil said about the sugar and starch free diet she's been heroically following since January.
Not only was O'Neil able to resist being seduced by the tantalizing aroma of baking birthday cake, twice, she said that she's lost her daily cravings for sugar and carbs and is enjoying increased energy levels. A hopeful note in the brutal fate of never eating a chocolate chip cookie ever again.
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If the torture of deprivation is temporary, we might as well take the plunge.
The first and most obvious substitute for sugary desserts is fruit. In Chile, a ripe peach and a knife is commonly served as "dessert" after the main meal. Peaches aren't in season at the Santa Cruz Community Farmers Markets right now, but the Aromas-grown , and the citrus fruit—pomelos, navel oranges, and juicy grapefruits—are at their prime. Ripe and sweet.
Though I was tempted to serve my lovely dieting dinner guests a kiwi and a knife for dessert and watch them squirm with discomfort, I decided to torture them in a less heartless way and made one of the healthiest, most Vitamin C-packed desserts they said they'd ever had: Kiwi and grapefruit "salad" with yogurt-lime dressing. Oh, and they liked it.
The kiwis are sprinkled with toasted almonds, an invaluable ingredient if you're attempting to pass fruit off as a dessert. And the simple, five-minute recipe has the sweet, syrupy, and frozen characteristics of those more popular desserts we don't need to mention.
The dressing has a few drops of honey, which the hardcore sugar slayers will have to forego. I recommend using a higher kiwi to grapefruit ratio, or slashing the grapefruit all together—especially if you're holding the honey from the dressing, as the sour citrus easily overpowers the sweet and delicate flavor of the kiwis. Serve it fresh in seperate serving dishes, and enjoy!
Recipe for Kiwi and Grapefruit Salad with Yogurt Lime Dressing, inspired by the California Kiwi Commission's recipe:
- 4 kiwis, peeled, and cut as desired
- 1/2 - 1 grapefruit cut into small sections
- 1/4 cup frozen blueberries, raspberries or strawberries
- toasted almonds - as many as you want
- Arrange above ingredients in seperate dishes for each guest and drizzle generously with Yogurt-Lime Dressing:
- 1/4 cup plain greek yogurt (allow yourself the 2 percent, at least)
- 1 tsp honey or agave syrup (sorry, sugar slayers)
- A squeeze of lime or fresh squeezed orange juice
- 1 tsp zest of lime or orange
