Friday recipe: a sweet for your sweetie

In trying to reduce – or at least control – sugar in my diet, I find it works best to keep a little sweetness on the menu. I’m proud to say I’m at least 12 months’ Krispy Kreme-free; instead, I like to indulge in an occasional piece of Double-Bubble sour apple bubble gum. The sugar-free Werther’s caramel hard candies I keep in a bowl on my desk also are great when I need a smidge of the sweet stuff.

But come on, people, moderation in moderation. And next week brings Valentine’s Day, when many of us like to treat our sweeties – and be treated – to chocolate.

Recipe and photo:

Don’t opt for the heart-shaped box full of high-fat creams and caramels, though. Instead, show your loved one how much you care by whipping up this relatively light and easy mousse. Each half-cup serving totals 75 calories if you use the sugar-free, fat-free pudding mix (140 calories if you use the “real” kind); make it practically guilt-free by splitting one serving and then going for a romantic walk.

In what healthy ways do you indulge your sweet tooth?

Chocolate espresso mousse

  • 2 tablespoons and 1 cup light chocolate soy milk, divided
  • 1 tablespoon instant espresso powder or instant coffee granules or crystals
  • 1 ounce semisweet or bittersweet baking chocolate
  • 1 box (four-serving size) sugar-free and fat-free chocolate instant pudding mix
  • 2 cups frozen (thawed) fat-free whipped topping

In a small saucepan, stir together 2 tablespoons soy milk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and the mixture is well blended. Cool slightly.

In a medium bowl, beat 1 cup soy milk and the pudding mix with an electric mixer on medium speed or wire whisk 1 to 2 minutes, or until mixture is well blended and thickened.

Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into 6 individual dessert dishes; serve immediately or refrigerate until serving time. Store covered in the refrigerator.

One response to “Friday recipe: a sweet for your sweetie

  1. It is truly a necessity to limit our sweets and refined foods. However, your examples are not healthy choices for a few important reasons.
    1. They maintain the bad habit of craving sweets and in the process keep the glycemic metabolism in your body confused. There have been studies that show artificial sweetners have a more destructive effect on glycemic index than regular sucrose.
    2. Artificial sweetners, especially aspartame, are toxic to the liver, hormones & nervous system. And again they keep the person “addicted” to the “need something sweet” habit.
    3. Fat-free has been shown to have a destructive effect on glycemic issues. The gut needs some fat & oil to work properly. Without this dietary fat, it digests & absorbs the carbohydrates too fast and creates a higher glycemic effect. Again, this negative effect leads to stronger fat & sugar cravings.
    Here are a few alternative approaches:
    According to Asian Medicine, the sour flavor can help control sugar cravings. Yes it’s not as tempting but that is the point. Try these:
    1. A bit of lemon or vinegar in some water sipped on after a meal
    2. A few raspberries or blackberries, organic preferably. Berries have a great glycemic index.
    3. A Japanese option is to eat an Umeboshi Plum after the meal. It’s sour and has a great effect on gut health and immune function.
    Most importantly, the person needs to change their mind & appetite about sweets. Sweet & refined foods are very destructive to our health. I have seen that people who acknowlede and eliminate that addiction have wonderful results in their health.

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