I love dessert.
But I am working on the healthier lifestyle thing, so dessert means healthier alternatives. That’s why I turned to Low-Fat Vegetarian Cooking by Jenny Stacy for our New Year’s Day dessert. It’s a handy book with quite a few excellent recipes. I definitely recommend checking it out.
I wanted the desserts to be light and refreshing since the dinner was Filet Mignon and potatoes – a heavy combination. Making something thick and rick wouldn’t compliment the meal at all, and that’s a meal that deserves to be complimented. I also wanted to provide several complimentary tastes.
The first thing that popped to mind was the vanilla mousse that I first made last year. When I last made it, it was good but it did have a strong yogurt taste (and I had used cheapo yogurt that time). This time, I used a much better quality yogurt (vanilla variety) and low-fat cream cheese. Substituting vanilla non-fat yogurt also seems to make up for not using vanilla sugar, I think. In any case, the result was superb. The mousse is airy and light and the fruit sauce is a great accompaniment. The combination drew raves.
But being that I have a lot of yogurt, I wanted to make use of it so I decided to try a second dessert that sounded like it too would be light and airy. I figured the Strawberry Fool would be a good compliment to the mousse. It’s the first time I’ve made it, but I will definitely be making it again. The sweet but light fool was excellent and the hit of the dessert course. I served it in large burgundy balloon glasses with a mint leaf for garnish.
10 oz strawberries, hulled (I used fresh frozen – unsweetened, of course – ones since they are out of season)
1/2 cup confectioners sugar
1 1/4 cup nonfat vanilla yogurt (use a good quality yogurt – it’s worth it) 2 egg whites
strawberries and/or mint for garnish
Combine strawberries and sugar in a food processor and blend until smooth – about 30 seconds.
In a medium sized mixing bowl, combine strawberry mixture and yogurt.
In a separate bowl, whisk egg whites until they form stiff peaks (using a stand mixer or handheld speeds this process way up).
Fold egg whites into the strawberry/yogurt mixture. Stir until smooth (using a wire whisk can help).
Spoon into serving glasses and chill for at least one hour before serving. Garnish just before serving.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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- A Healthy Treat: Strawberry Kiwi Fool « Sarah’s Cucina Bella | January 8, 2008