HappyGrace Posted October 27, 2009 Share Posted October 27, 2009 Dh has gone off his statins and is trying to do things naturally, so I'm having to be strict with our diet now. But I'm a daughter of a down home cook from Indiana who grew up on Shoofly Pie and all kinds of fabulous desserts. It's hard enough trying to make healthy foods taste palatable enough for me, but I am DYING w/out good desserts-HELP!!! Quote Link to comment Share on other sites More sharing options...
secular_mom Posted October 27, 2009 Share Posted October 27, 2009 Raw, vegan donut holes. They are YUMMY, IMO. :) Quote Link to comment Share on other sites More sharing options...
1GirlTwinBoys Posted October 27, 2009 Share Posted October 27, 2009 Ricki’s Marvelous Maple Flax Cookies 1/2 cup rolled oats 1 Tbsp coconut oil 3 Tbsp pure maple syrup 1 Tbsp Sucanat or other unrefined evaporated cane juice 1/2 tsp pure vanilla extract 2 Tbsp (30 ml) finely ground flax seeds 3 Tbsp whole flax seeds 1/4 tsp baking soda 1/4 tsp baking powder 1/8 tsp fine sea salt Preheat oven to 350F (180C). Line a cookie sheet with parchment paper. Mix all ingredients together with hands or spoon Dollop about 1 Tbs worth onto cookie sheet and form into cookie shape- not too thin though as they do flatten as they cook Bake for about 10-12 minutes. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 27, 2009 Share Posted October 27, 2009 Ripe figs. Eat them. :D Bill (dessert minimalist) Quote Link to comment Share on other sites More sharing options...
LibrarianMom Posted October 27, 2009 Share Posted October 27, 2009 Take one sugar free Angel food cake. Tear it up into bite size pieces and put in the bottom of a 13 x 9 pan. Mix together 1 pkg. (8 oz.) of cream cheese, 1 tub of sugar free Cool Whip or other whipped topping, and powdered sugar to taste (the original recipe calls for 1 cup; I have seen similar recipes that call for sugar free vanilla pudding instead). Spread over the top of the cake. Spread one or two cans of sugar free cherry pie topping over the top. Enjoy! This is my go to recipe when I need to take a quick dessert somewhere. The pan never fails to come home empty! Quote Link to comment Share on other sites More sharing options...
sbgrace Posted October 27, 2009 Share Posted October 27, 2009 (edited) Are you looking for low fat or low calorie or both? We restrict fat because of my son's metabolic issues but not calories. Baked apples with cinnamon might meet the criteria for both. My son loves baked apples. I use brown sugar and cinnamon. Edited October 27, 2009 by sbgrace Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 27, 2009 Share Posted October 27, 2009 This time of year: Baked Quince, heavenly! Bill Quote Link to comment Share on other sites More sharing options...
mom2abcd Posted October 27, 2009 Share Posted October 27, 2009 Raw, vegan donut holes.They are YUMMY, IMO. :) Did you write the recipe down? It's not working for me to get it from the video. Quote Link to comment Share on other sites More sharing options...
secular_mom Posted October 27, 2009 Share Posted October 27, 2009 Did you write the recipe down? It's not working for me to get it from the video. Sorry, I forgot about how hard it was to get the recipe from the video, I had to google search for it written somewhere else. Here ya go. 1C raw almonds. (Soaked, drained and allowed to air dry.) 1C pitted dates 1C dried pineapple, chopped 1 vanilla bean 1/4 teaspoon salt 5 tablespoons shredded coconut Pulse almonds in a food processor until a chunky meal is created, set aside. In a mixing bowl combine pineapple and dates and use your fingers to combine into a paste. Be prepared to be sticky! Scrape the vanilla seeds out of the vanilla bean and add along with the salt, almonds and 3 tablespoons of the coconut. Continue mixing. Roll into donut hole sized balls (about 1") and roll in remaining coconut. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted October 27, 2009 Share Posted October 27, 2009 Ripe figs. Eat them. :D Bill (dessert minimalist) Yes, they are sooo good...but one has to be a little careful as well. :lol: Quote Link to comment Share on other sites More sharing options...
Liz CA Posted October 27, 2009 Share Posted October 27, 2009 I like to use all the ripe apples at this time of year. Cut them in quarters or slices. Mix with cinnamon and brown sugar and a little maple syrup if you like. Bake at F350 for about 20-30 minutes depending on oven. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 27, 2009 Share Posted October 27, 2009 I like to use all the ripe apples at this time of year. Cut them in quarters or slices. Mix with cinnamon and brown sugar and a little maple syrup if you like. Bake at F350 for about 20-30 minutes depending on oven. If you like baked apples, you ought to try baked quince. That's all I'm going to say ;) Bill Quote Link to comment Share on other sites More sharing options...
LauraGB Posted October 27, 2009 Share Posted October 27, 2009 I like to use all the ripe apples at this time of year. Cut them in quarters or slices. Mix with cinnamon and brown sugar and a little maple syrup if you like. Bake at F350 for about 20-30 minutes depending on oven. This is absolutely one of our favorite desserts! Its delish with pears, too! We even have it as a side dish for the main meal sometimes. Goes well with dishes accompanied by stuffing/dressing or wild rice dishes. Mostly we work desserts, when we have them, around whatever fruit is in season. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted October 27, 2009 Share Posted October 27, 2009 (edited) If you like baked apples, you ought to try baked quince. That's all I'm going to say ;) Bill Do you own a quince orchard, Bill ;) Just kidding! I don't know that I've seen quince here in the desert grocery stores. My Dad ALWAYS talked about quince when I was growing up in Washington. He is of middle-eastern descent and ate it a lot as a boy. Where is quince native? Edited October 27, 2009 by BikeBookBread Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted October 27, 2009 Share Posted October 27, 2009 Ahhhh. Quince baked with vanilla beans is one of the happiest things around. I like to add baked quince to apple crumble. That's fairly healthy if you use a good oat crumble instead of that nasty cornflake stuff. Is there any reason fruit salad is not suitable. In my experience, people who dont' like fruit like it much more when someone else cuts it up into bite sized pieces for them. Rosie Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 27, 2009 Share Posted October 27, 2009 Do you own a quince orchard, Bill ;) Just kidding! I don't know that I've seen quince here in the desert grocery stores. My Dad ALWAYS talked about quince when I was growing up in Washington. He is of middle-eastern descent and ate it a lot as a boy. Where is quince native? Quince are native to a band than runs from Iran up though the Caucasus region (Georgia, Armenia and Azerbaijan). They are common in markets here, perhaps because we have a large Persian population, and Persians adore quince. Persians actually stew quince with many meats, as a sweet-savoy blend of flavors is much to their taste. Mine too. Baked quince is delicious on it's own, although I will admit the addition of a small amount of high quality vanilla ice cream, or a clotted cream does send the dessert into the stratosphere. The taste somewhat resembles baked apples or pears, but has a sweet perfume (almost rose-like) that is unique and the texture is unbeatable. Mmmm. Quince are hard when raw, but if you give one a sniff and you drink in "perfume" you know you have a great quince. A slight-smelling quince will still be "good" but won't be optimal. I'm surprised they aren't more popular. Bill Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted October 27, 2009 Share Posted October 27, 2009 Quince are native to a band than runs from Iran up though the Caucasus region (Georgia, Armenia and Azerbaijan). They are common in markets here, perhaps because we have a large Persian population, and Persians adore quince. Persians actually stew quince with many meats, as a sweet-savoy blend of flavors is much to their taste. Mine too. Baked quince is delicious on it's own, although I will admit the addition of a small amount of high quality vanilla ice cream, or a clotted cream does send the dessert into the stratosphere. The taste somewhat resembles baked apples or pears, but has a sweet perfume (almost rose-like) that is unique and the texture is unbeatable. Mmmm. Quince are hard when raw, but if you give one a sniff and you drink in "perfume" you know you have a great quince. A slight-smelling quince will still be "good" but won't be optimal. I'm surprised they aren't more popular. Bill Your explanation explains a lot! No wonder my Dad loved these growing up. He grew up in Longview, WA near the WA/OR border. There was a very large Persian population in Portland, and a middle-eastern type bazaar on weekends... Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 27, 2009 Share Posted October 27, 2009 Your explanation explains a lot! No wonder my Dad loved these growing up. He grew up in Longview, WA near the WA/OR border. There was a very large Persian population in Portland, and a middle-eastern type bazaar on weekends... The Spanish make a paste from jellied quince called "membrillo" which is delicious served with rich cheeses, Spanish almonds and a good sherry. Bill (making self hungry :tongue_smilie:) Quote Link to comment Share on other sites More sharing options...
mom2abcd Posted October 27, 2009 Share Posted October 27, 2009 Sorry, I forgot about how hard it was to get the recipe from the video, I had to google search for it written somewhere else. Here ya go. 1C raw almonds. (Soaked, drained and allowed to air dry.) 1C pitted dates 1C dried pineapple, chopped 1 vanilla bean 1/4 teaspoon salt 5 tablespoons shredded coconut Pulse almonds in a food processor until a chunky meal is created, set aside. In a mixing bowl combine pineapple and dates and use your fingers to combine into a paste. Be prepared to be sticky! Scrape the vanilla seeds out of the vanilla bean and add along with the salt, almonds and 3 tablespoons of the coconut. Continue mixing. Roll into donut hole sized balls (about 1") and roll in remaining coconut. Thanks! I wonder if it would still be good without the vanilla bean. Those things are pricey! Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted October 27, 2009 Share Posted October 27, 2009 I think quince are not more popular because they take so long to cook. It is so worth it, and it is definitely worth paying what it takes to get real vanilla bean! Ahhhhh. :) Rosie Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted October 27, 2009 Share Posted October 27, 2009 The Spanish make a paste from jellied quince called "membrillo" which is delicious served with rich cheeses, Spanish almonds and a good sherry. Bill (making self hungry :tongue_smilie:) YOU MUST STOP NOW! I'm salivating! Quote Link to comment Share on other sites More sharing options...
LaxMom Posted October 27, 2009 Share Posted October 27, 2009 Quince are native to a band than runs from Iran up though the Caucasus region (Georgia, Armenia and Azerbaijan). They're pretty happy in Maine, too. We had a huge bush in front of the porch when I was a kid, and I used to sit under it for hours, munching the fruits (all raw and hard). Mochi filled with honey sweetened cream cheese (or lowfat ricotta), with dates (I get dates by the 11# display box... very popular here at Chez Crazy), sliced pears, pecans... :drool5: (ok, off to bake up some mochi) Quote Link to comment Share on other sites More sharing options...
HappyGrace Posted October 27, 2009 Author Share Posted October 27, 2009 Thanks for the great ideas, everyone! And now I know more about quince than the general population of my town (and possibly my state....:lol:) Seriously, I am going to look for them next time I go to the health food co-op! Quote Link to comment Share on other sites More sharing options...
secular_mom Posted October 28, 2009 Share Posted October 28, 2009 Thanks! I wonder if it would still be good without the vanilla bean. Those things are pricey! You could probably skip the bean and just use a dash of pure vanilla instead. But I haven't tried it that way, and technically it wouldn't be 'raw' any more (not that any/everyone is aiming for 100% raw). :) Quote Link to comment Share on other sites More sharing options...
Audrey Posted October 28, 2009 Share Posted October 28, 2009 Dh has gone off his statins and is trying to do things naturally, so I'm having to be strict with our diet now. But I'm a daughter of a down home cook from Indiana who grew up on Shoofly Pie and all kinds of fabulous desserts. It's hard enough trying to make healthy foods taste palatable enough for me, but I am DYING w/out good desserts-HELP!!! cheesecake chocolate cheesecake raspberry cheesecake raspberry-chocolate cheesecake The dairy is good for you. Lots of calcium. Protein, too. I count it as health-food. Quote Link to comment Share on other sites More sharing options...
HappyGrace Posted October 28, 2009 Author Share Posted October 28, 2009 cheesecakechocolate cheesecake raspberry cheesecake raspberry-chocolate cheesecake You are speaking my language, sister!! :drool: Quote Link to comment Share on other sites More sharing options...
Spy Car Posted October 29, 2009 Share Posted October 29, 2009 So I pick up the Los Angeles Times this evening, and open the paper to the "Food" section, and what do you know? An article on.....you guessed it! Quince!!! http://www.latimes.com/features/food/la-fo-quince28-2009oct28,0,5254414.story Bill (slightly ahead of his time :tongue_smilie:) Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted October 29, 2009 Share Posted October 29, 2009 So I pick up the Los Angeles Times this evening, and open the paper to the "Food" section, and what do you know? An article on.....you guessed it! Quince!!! http://www.latimes.com/features/food/la-fo-quince28-2009oct28,0,5254414.story Bill (slightly ahead of his time :tongue_smilie:) ] :lol: Quote Link to comment Share on other sites More sharing options...
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