The battle of the bulge often restricts what some call guilty pleasures. These days, food lovers and renowned chefs are finding new ways for regular people to enjoy the dishes they love. This includes dessert, as more are calling for dairy free whipped cream as a way to reduce saturated fat.
Making dessert can be very simple as long as there are a few key ingredients within reach. A couple of these would be instant oatmeal, raisins, and unsweetened applesauce. Instant pudding is also a good staple to have around, as it can also be used to top cakes or mixed in for moisture. Recipes like brown betty or a quick apple bake call for these or the applesauce may be enjoyed as a fat free option.
While almond, oat, and rice milk are very popular, cashew and coconut varieties give the best texture, due to its dense texture. There are also recipes made from tofu or soy but those looking to drop a few pounds by converting to a plant diet may want to consult a physician. The reason is that soy isoflavones can change the hormonal balance of some women and make it harder to lose weight.
Those who have tried the dairy free version mostly say that it actually tastes better than the traditional recipe. One reason is that nuts have their own natural sweetness that complements the dessert. Others say they are just happy to have something creamy that does not contain as much saturated fat as the dairy version.
While there are many recipes to be found, most of these are made from coconut milk, soy, or tofu products, as these have a denser texture. There are also whipped recipes that use cashew or oat milk. The nutrient values for most of these but almost all recipes have zero saturated fat. An advantage to making it at home is being able to add extra ingredients like ground cinnamon or vanilla extract.
For those who have leftover whipped cream, it can be made into a faux ice cream popsicle. Just add a packet of flavored gelatin or hot cocoa mix and stir until even. Place inside small containers that can withstand extreme cold. If there are no popsicle sticks to use, pouring inside a space ice tray with toothpicks is a good idea. Thaw slightly for softness or eat right out of the freezer.
Besides using cream to top cakes, puddings, and pies, these can also be enjoyed alone. One way is to make a low fat frozen treat like mock cream popsicles. This can be achieved by mixing in a flavored gelatin packet and stirring to desired consistency. Then place into individual containers before placing inside the freezer. While plain nondairy milk products cannot be frozen, these will keep for up to two months.
While some may pass on dessert for a number of reasons, there is nothing with having a sweet treat once in a while. Calorie conscious individuals may find dietetic versions of their favorites in most books and magazines. There are also online demonstrations that show how to make homemade desserts in a matter of minutes. Making dishes at home is also a good way to give old classics a personalized touch.
Making dessert can be very simple as long as there are a few key ingredients within reach. A couple of these would be instant oatmeal, raisins, and unsweetened applesauce. Instant pudding is also a good staple to have around, as it can also be used to top cakes or mixed in for moisture. Recipes like brown betty or a quick apple bake call for these or the applesauce may be enjoyed as a fat free option.
While almond, oat, and rice milk are very popular, cashew and coconut varieties give the best texture, due to its dense texture. There are also recipes made from tofu or soy but those looking to drop a few pounds by converting to a plant diet may want to consult a physician. The reason is that soy isoflavones can change the hormonal balance of some women and make it harder to lose weight.
Those who have tried the dairy free version mostly say that it actually tastes better than the traditional recipe. One reason is that nuts have their own natural sweetness that complements the dessert. Others say they are just happy to have something creamy that does not contain as much saturated fat as the dairy version.
While there are many recipes to be found, most of these are made from coconut milk, soy, or tofu products, as these have a denser texture. There are also whipped recipes that use cashew or oat milk. The nutrient values for most of these but almost all recipes have zero saturated fat. An advantage to making it at home is being able to add extra ingredients like ground cinnamon or vanilla extract.
For those who have leftover whipped cream, it can be made into a faux ice cream popsicle. Just add a packet of flavored gelatin or hot cocoa mix and stir until even. Place inside small containers that can withstand extreme cold. If there are no popsicle sticks to use, pouring inside a space ice tray with toothpicks is a good idea. Thaw slightly for softness or eat right out of the freezer.
Besides using cream to top cakes, puddings, and pies, these can also be enjoyed alone. One way is to make a low fat frozen treat like mock cream popsicles. This can be achieved by mixing in a flavored gelatin packet and stirring to desired consistency. Then place into individual containers before placing inside the freezer. While plain nondairy milk products cannot be frozen, these will keep for up to two months.
While some may pass on dessert for a number of reasons, there is nothing with having a sweet treat once in a while. Calorie conscious individuals may find dietetic versions of their favorites in most books and magazines. There are also online demonstrations that show how to make homemade desserts in a matter of minutes. Making dishes at home is also a good way to give old classics a personalized touch.
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