Recipe of the Week: Just a Little Something Sweet…

31 05 2013
Cathy Shaw

Cathy Shaw

We all do it at some point just about every day…face that craving for just a little something sweet. We are actually born with a taste preference for sweet things and eventually develop our other senses of taste as we grow and are exposed to new foods. This is why we encourage parents to give babies vegetables before fruits. This way they will learn to like the taste of vegetables before exposed to the sweetness of fruits, increasing the chances that they will like and accept them. So it is no wonder we enjoy our sweets and indulge in rich desserts more often than we should.

Sweets are a part of our culture and a way we may share love and affection to the people we care for. Who doesn’t love a box of Godiva for Valentine’s Day or Mom’s special cake for a birthday. The fact is, they are a significant source of added sugars and empty calories that  can add inches around our waistlines before we can say “baklava”! And our favorites (like cheesecake and Ben and Jerry’s ice cream) not only bring with them added sugars, but significant amounts of saturated fat as well. Unfortunately, when we completely eliminate these sweet treats from our diets, we often feel deprived and end up craving them even more. So what to do?

Find recipes that incorporate the sweetness and richness that we crave, but have been modified to reduce the calories, sugars and fats they contain. This takes some trial and error, and you will find that not all recipes are created equal. I always try to find recipes on line that have “ratings” attached. This way, I know they have been tried by others and I can read comments about how they turned out. Here is our recipe for a little something sweet this week….perfect treat for the summer heat.

Pina Colada Pudding Parfaits

Makes 8

3c skim milk

2 envelopes whipped topping mix

2pkg (1oz each) sugar free instant vanilla pudding mix

2 cans (8oz each) unsweetened crushed pineapple, undrained

½ tsp coconut extract

¼ c  flaked coconut, toasted

8 maraschino cherries

In a large bowl, whisk the milk, whipped topping and pudding mixes for 2 min. Stir in the pineapple and extract.

Spoon into 8 dessert dishes or stemmed glasses (~3/4c each). Cover and refrigerate for 30 min or until chilled. Sprinkle each serving  with ½ Tbsp of toasted coconut and a cherry.

1 serving: 171 cal, 3g fat, 350mg sodium, 31g carb, 1g fiber, 4g protein

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