I love desserts, but dislike the one thing that usually goes along with consuming them: guilt.
As timing would have it, it's the beginning of a new year. Many people have made resolutions about eating healthier, dieting, and exercise...and most have firm intentions of keeping them. At least for a while. But since I'm not prone to snubbing the dessert tray when it's passed around, what's a cook to do?
Fortunately, there are two things that can help:
- Make dessert recipes as healthy/low fat/low sugar as possible, and
- Practice portion control.
Neither are necessarily easy, but both can be done. That's why I'm tickled pink about the following recipe.
Adapted from The Big Book of Diabetic Desserts by Jackie Mills, MS, RD, the following dessert is not only delicious, it is made in individual ramekins so there's no stressing over portion control.
It's time to enjoy dessert again, guilt free!
Honeyed Fruit Pot Pies
(adapted from The Big Book of Diabetic Desserts)
makes 6 individual servings in 3 1/2" ramekins
to make the filling
- 2 tablespoons light brown sugar
- 1 tablespoon whole wheat pastry flour (may substitute with all-purpose flour if necessary)
- 1/4 teaspoon ground nutmeg
- 1 medium ripe but firm pear, peeled and chopped
- 2 mediums apples (*1 sweet & 1 tart), peeled and chopped (*I recommend Granny Smith & Honeycrisp or Haralson)
- 1/4 cup dried fruit of your choice, blueberries, cherries, cranberries or raisins (I used a blend of dried blueberries, cherries and cranberries)
- 3 tablespoons honey
to make the pot pie topping
- 3/4 cup whole wheat pastry flour (may substitute all-purpose)
- 2 tablespoons C&H Washed Raw Sugar (turbinado sugar)
- 2 tablespoons granulated sugar (may substitute granular no-calorie sweetener if necessary)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons Smart Balance Unsalted 50/50 Butter Blend (may substitute with unsalted butter)
- 1/4 cup low-fat buttermilk (need a substitute? check here for suggestions)
Preheat oven to 350 degrees F and coat 6 ramekins with non-stick cooking spray. In medium-sized bowl, combine brown sugar, flour and nutmeg and stir to blend. Add pear, apples and dried fruit, tossing to coat. Spoon approximately 1/3 cup of this prepared fruit mixture into each of the ramekins. Drizzle each serving with 1/2 tablespoon of honey.
To make the topping, combine flour, sugars, baking powder, baking soda and salt in a large bowl. Cut in 2 tablespoons of Smart Balance Unsalted 50/50 Butter Blend (or unsalted butter) and combine until mixture resembles coarse meal. Add buttermilk, stirring just until moistened and no more. Drop the batter by spoonfuls evenly onto the fruit mixture. Resist the urge to cover each and every piece of fruit. You may spread the batter using your fingertips, but try not to push the batter down into the fruit.
Place the ramekins on a baking sheet and bake in a preheated 350 degree F oven for approximately 25 minutes, or until the topping is lightly browned. Serve warm.