Lemon-Coconut Haystacks
Chocolate Chip–Almond Biscotti
Flourless Fudgy Dream Cookies
Butterscotch Banana Crêpes
Stracciatella Meringues
Roasted Fruit and Homemade Ricotta
Banana-Mango Tofu Pudding
Dulce de Leche Brown Rice Pudding
Vanilla and Blueberry Cheesecake Pudding
Pomegranate-Apple Gelatin with Raspberries
Mango-Raspberry Frozen Yogurt
At our house, dessert is a time to relax around the table, to let the girls hop on our laps, to laugh and share silly stories that somehow didn’t make it into our dinner conversation. The fact that we’re all eating something sweet is almost secondary to the happiness that surrounds us. For these reasons (and the fact that I have a major sweet tooth), it’s really hard for me to imagine a family meal that doesn’t end with dessert. The trick is that I want dessert to taste like a treat, but also not be a plate of empty calories and pure sugar.
To this end, I choose ingredients like reduced-fat milk and cream cheese, tofu, whole-grain flour, and a modest amount of sugar when making dessert. Pairing dessert with fruit is an easy strategy, too. I often serve a large bowl of clementines or peaches (which doubles as a centerpiece during the day!) with a small plate of cookies or biscotti, as a great compromise between an “all-fruit” dessert and a big plateful of sweets. For a more grown-up crowd, even just a tiny square of top-quality chocolate set on an espresso saucer is all anyone needs to satisfy a sweet tooth. Arranging fruit in a pretty way and perhaps pairing it with honey or homemade ricotta is a great and classic tactic to end a meal, too.
LEMON-COCONUT HAYSTACKS
MAKES 15 COOKIES PREPARATION TIME 10 MINUTES (plus 15 minutes to chill)
COOKING TIME NONE
Just one of these little raw gems (pictured here with the Chocolate Chip–Almond Biscotti, and the Flourless Fudgy Dream Cookies) satisfies a sweet craving without giving me a sugar rush—and that inevitable crash. In fact, you can even expect an energy boost from the coconut oil and almond flour. After the rounds are formed, and as the coconut oil firms up (the fridge speeds this up), they set into cookies, just like magic.
1 cup unsweetened shredded coconut
½ cup almond flour
3 tablespoons coconut oil (if solid, microwaved until melted)
Zest and juice of ½ lemon
1 to 2 tablespoons maple syrup
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1Place the coconut in the bowl of a food processor and pulse until semi-fine. Transfer ¼ cup of the pulverized coconut to a small plate and set aside.
2To the coconut in the food processor add the almond flour, coconut oil, lemon zest and juice, 1 tablespoon of the maple syrup, the vanilla, and salt, and process until well combined. Taste and pulse in the extra tablespoon of maple syrup, if needed.
3Transfer the mixture to a cutting board and shape it into a 7-inch-long and 1½-inch-wide log. Divide the log into 12 equal pieces, press them into cookie-shaped rounds, and press them into the reserved pulverized coconut.
4Set the cookies on a large plate, loosely cover with plastic wrap, and chill for 15 minutes before serving.
PER SERVING (1 cookie): Calories 108 / Protein 1g / Dietary Fiber 1g / Sugars 2g / Total Fat 10g
Flourless Fudgy Dream Cookies, Chocolate Chip–Almond Biscotti, and Lemon-Coconut Haystacks
CHOCOLATE CHIP–ALMOND BISCOTTI
MAKES 16 BISCOTTI PREPARATION TIME 35 MINUTES COOKING TIME 55 MINUTES
I love the European tradition of serving a small cookie or biscuit with coffee. Biscotti are the ideal coffee companion, equally delighted to be a little nibble on the side of a richer dessert or as a not-too-sweet dessert themselves. That they are surprisingly easy to make is a happy bonus. These biscotti are soft enough that they can be eaten without dunking into coffee or tea, which makes them a great option for kids.
½ cup sliced almonds
1½ cups white whole wheat flour
1 teaspoon baking powder
¼ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, at room temperature
½ cup sugar
2 large eggs
1 tablespoon finely grated orange zest
1 cup semisweet chocolate chips
1Preheat the oven to 350°F. Place the sliced almonds on a rimmed baking sheet and toast in the oven until golden brown, 4 to 5 minutes. Transfer to a medium plate and set aside. Line the baking sheet with parchment paper and set aside.
2In a medium bowl, whisk together the flour, baking powder, and salt. Using a stand mixer or a hand mixer, combine the butter and sugar on medium-high speed until light and airy, about 2 minutes. Add the eggs, one at a time, making sure to incorporate the first egg before adding the second. Add the orange zest, reduce the speed to low, and blend for 30 seconds. Add the flour mixture and mix until combined. Turn off the mixer and use a rubber spatula to fold in the toasted almonds and the chocolate chips.
3Lightly flour the work surface and divide the dough in half. Set the 2 pieces on the parchment paper–lined baking sheet and, using floured hands, shape each into a 16-inch-long log, leaving a 5-inch space between the logs. Use a pastry brush to remove the excess flour. Use your hands to flatten each log into a 2-inch-wide strip.
4Bake the biscotti logs, turning the baking sheet midway through cooking, until golden and set, about 20 minutes. Remove from the oven and place the baking sheet on a rack; let the biscotti logs cool for 15 minutes. Reduce the oven temperature to 300°F.
5Transfer each biscotti log to a cutting board and use a serrated knife to slice the log on the bias into sixteen ⅓-inch-thick slices. Arrange the slices cut side down on the baking sheet. Bake the biscotti, rotating the baking sheet halfway through cooking, until the cookies are golden and crisp, about 30 minutes. Transfer the baking sheet to a wire rack and let cool completely. (The biscotti can be stored in an airtight container at room temperature for up to 3 days.)
PER SERVING (1 biscotti): Calories 168 / Protein 3g / Dietary Fiber 2g / Sugars 12g / Total Fat 8g
FLOURLESS FUDGY DREAM COOKIES
MAKES 2 DOZEN COOKIES PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
These are my husband’s favorite chocolate cookies. They are fudgy and decadent, and no one would ever guess that there are chickpeas (!) in the dough. The chickpeas replace both flour and eggs, making this a fantastic gluten-free dessert option. Add 2 tablespoons of flour to give these a cakelike texture.
1 cup cooked chickpeas (homemade; or canned, rinsed)
¼ cup chocolate-hazelnut spread
⅓ cup almond butter
3 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon kosher salt
⅛ teaspoon almond extract (optional)
1Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper and set aside.
2Add the chickpeas and chocolate-hazelnut spread to a food processor and pulse until you get a smooth paste, ten to twelve 1-second pulses, stopping the food processor halfway through to scrape down the sides and bottom of the work bowl.
3Add the almond butter, cocoa, sugar, baking powder, vanilla, salt, and almond extract (if using) and process until the mixture is smooth. (The dough will be very thick and sticky. If too dense for the food processor, turn the dough out onto a work surface and knead by hand until well combined.)
4Divide the dough into tablespoon-size balls, and place them 2 inches apart on the baking sheets. Press down the tops lightly, then bake until the edges are firm but the centers are still soft to light pressure, about 10 minutes. Rotate the pans top to bottom and front to back halfway through the baking.
5Remove the baking sheets from the oven and set them aside. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack until they are completely cooled.
PER SERVING (1 cookie): Calories 48 / Protein 1g / Dietary Fiber 1g / Sugars 3g / Total Fat 3g
BUTTERSCOTCH BANANA CRÊPES
SERVES 4 PREPARATION TIME 15 MINUTES (plus 20 minutes to rest)
COOKING TIME 30 MINUTES
For my French mother-in-law, making beautifully tanned, thin, and lacy crêpes is second nature. Here, I borrow her smart technique of using reduced-fat milk and eau gazeuse (sparkling water) instead of whole milk, giving the crêpe extra lightness. I also use white whole wheat flour to add a little more nutrition.
FOR THE CRÊPES
1¼ cups white whole wheat flour
Pinch of kosher salt
1 cup 2% milk
¼ cup seltzer water
1 large egg
1 tablespoon unsalted butter, melted
Nonstick pan spray
Confectioners’ sugar (optional)
FOR THE BANANAS
2 tablespoons unsalted butter
3 medium bananas, peeled and thinly sliced on the bias
3 tablespoons lightly packed dark brown sugar
¼ cup 2% milk
1To make the crêpes: Whisk together the flour and salt in a large bowl. In a medium bowl, whisk together the milk, seltzer water, egg, and melted butter. Add the milk mixture to the flour mixture and whisk until smooth. Transfer to a large liquid measuring cup (or pitcher), cover with plastic wrap, and set aside for 20 minutes (or refrigerate overnight).
2Heat a medium nonstick skillet over medium-high heat and mist with pan spray. Add about 3 tablespoons of batter to the skillet, and tilt the skillet to create a thin, even circle of batter. Cook until the crêpe is browned, about 2 minutes, then use a nonstick spatula to flip it over. Cook the other side until browned, about 1 minute longer. Slide the crêpe out onto a large plate. Repeat to make 8 crêpes.
3To make the bananas: Melt the butter in a medium skillet over medium-high heat, then add the bananas. Cook until the bananas begin to caramelize around the edges, shaking the pan occasionally, 2 to 3 minutes. Add the brown sugar and shake the skillet to toss the bananas in the sugar. Once the sugar starts to sizzle and melt, add the milk and cook, stirring gently, until the sauce thickens, about 2 minutes.
4Roll the crêpes into long cylinders and serve with the butterscotch bananas and a dusting of confectioners’ sugar, if desired.
PER SERVING: Calories 377 / Protein 10g / Dietary Fiber 7g / Sugars 27g / Total Fat 12g
Stracciatella Meringues
STRACCIATELLA MERINGUES
MAKES 4 LARGE MERINGUES PREPARATION TIME 10 MINUTES
COOKING TIME 40 MINUTES (plus 1 hour to cool)
Finely grated chocolate folded into a glossy meringue offers just enough chocolate flavor to give the nearly fat-free cookies a hint of richness. The large meringues are perfectly crisp around the edges and slightly marshmallow-y at the centers, adding to the feeling of decadence.
2 large egg whites
⅛ teaspoon table salt
⅛ teaspoon cream of tartar
3 tablespoons granulated sugar
¼ teaspoon vanilla extract
2 tablespoons sifted confectioners’ sugar
½ ounce dark chocolate, finely grated on a Microplane-style grater
1Preheat the oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Use a pencil to make four 4-inch circles on the parchment so they are at least 1 inch apart. Turn over the parchment (and make sure you can see the pencil outline).
2Using a stand mixer fitted with the whisk attachment (or a large bowl and a hand mixer), beat the egg whites and salt on medium-high speed until frothy, about 30 seconds. Add the cream of tartar and, with the mixer running, begin adding the granulated sugar a little at a time. Add the vanilla, then sprinkle in the confectioners’ sugar and continue to whip until the meringue becomes glossy and forms stiff peaks, 3 to 4 minutes.
3Turn off the mixer and use a rubber spatula to gently fold in the grated chocolate. Gently divide the meringue into the 4 circles on the baking sheets. Use the back of a spoon to softly spread each mound of meringue so it fills the circle.
4Bake until the meringues are dry and easily separate from the parchment paper, about 40 minutes. Turn off the oven and let the meringues cool completely in the oven, about 1 hour, before removing them from the parchment paper.
PER SERVING (1 meringue): Calories 78 / Protein 2g / Dietary Fiber 0g / Sugars 13g / Total Fat 1g
Roasted Fruit and Homemade Ricotta
ROASTED FRUIT AND HOMEMADE RICOTTA
SERVES 6 PREPARATION TIME 45 MINUTES COOKING TIME 20 MINUTES
Setting out an assortment of sweet options for dessert, like homemade ricotta, fresh fruit, roasted fruit, toasted hazelnuts, and honey for drizzling, is visually appealing and allows guests to pick and choose how much (or little) dessert they want.
FOR THE RICOTTA
2 cups 2% milk
1 cup whole milk
1½ tablespoons white vinegar
½ vanilla bean, split lengthwise, seeds scraped out with the tip of a paring knife (reserve the bean for another use or discard)
FOR THE FRUIT
2 peaches, halved, pitted, and quartered
2 pears, seeded and quartered lengthwise
2 plums, pitted and quartered
1 tablespoon unsalted butter, melted
1 tablespoon lightly packed light brown sugar
¼ teaspoon ground cinnamon
¼ cup hazelnuts
Honey of choice
1To make the ricotta: Set a large fine-mesh sieve over a large bowl. Line the sieve with a dampened piece of cheesecloth. Pour both of the milks into a medium stainless steel or enameled pot and bring to a boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Let the mixture set for 5 minutes (it will separate into curds and whey).
2Pour the mixture into the cheesecloth-lined sieve and drain until the ricotta is nice and thick, 20 to 25 minutes. Pour off and discard the water in the bowl occasionally (for thicker ricotta, drain longer).
3Turn the ricotta out into a bowl and stir in the vanilla seeds. Use immediately or transfer the ricotta to an airtight container and refrigerate for up to 5 days.
4To roast the fruit: Preheat the oven to 400°F. Add the peaches, pears, and plums to a large bowl and toss with the melted butter, brown sugar, and cinnamon. Place the fruit on a rimmed baking sheet and roast until slightly soft and caramelized, about 10 minutes. Transfer to a bowl and set aside. Roast the hazelnuts on a second rimmed baking sheet until golden, 6 to 8 minutes. Remove from the oven and transfer to a cutting board to cool, then roughly chop.
5Serve the ricotta alongside the roasted fruit, chopped hazelnuts, and honey for drizzling.
PER SERVING: Calories 191 / Protein 6g / Dietary Fiber 3g / Sugars 20g / Total Fat 9g
KITCHEN STRATEGY
Ricotta Sweet or Savory
Ricotta can easily take to sweet or savory stir-ins. For a savory use in lasagna, stuffed shells, or gnocchi, I swap the vanilla for lemon zest or finely chopped fresh herbs, or just leave the ricotta plain.
BANANA-MANGO TOFU PUDDING
SERVES 6 PREPARATION TIME 10 MINUTES (plus 15 minutes to chill)
COOKING TIME 3 MINUTES
Puddings are a dessert staple in our house, since I always have the ingredients on hand to make them. I tend to veer toward desserts that have their roots in ingredients with a bit of protein in them, so whether I make a milk-based pudding on the stovetop or a no-cook tofu pudding in the food processor, I know I’ll end up with something sweet and creamy that won’t take us all on that dreaded sugar-fueled roller-coaster ride of highs and lows.
2 teaspoons unsalted butter
2 medium bananas, peeled, halved lengthwise, and sliced crosswise into 8 pieces
½ cup small fresh mango cubes (from 1 small mango) or frozen and thawed mango
1 12-ounce package soft Japanese silken tofu
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
⅛ teaspoon ground cinnamon, plus more for serving
¼ teaspoon kosher salt
1Melt the butter in a large nonstick skillet set over medium heat. Add the banana pieces, flat side down, and the mango cubes and cook until golden on both sides, 2 to 3 minutes total. Transfer to a plate to cool.
2Place the tofu in the bowl of a food processor. Add the confectioners’ sugar, vanilla, cinnamon, and salt along with the cooled bananas and mango. Process until smooth and creamy, about 30 seconds.
3Divide the pudding among 6 small bowls or 6-ounce ramekins. Refrigerate for at least 15 minutes before serving with a sprinkle of cinnamon. (If not serving immediately, cover each serving with plastic wrap and refrigerate for up to 1 day.)
PER SERVING: Calories 93 / Protein 3g / Dietary Fiber 1g / Sugars 10g / Total Fat 3g
KITCHEN STRATEGY
Chocolate-Tofu Pudding Variation
Swap ½ cup melted semisweet chocolate and 2 teaspoons coconut oil for the butter-sautéed fruit, and add 2 tablespoons cocoa powder to the food processor with the tofu. A little grated orange zest is a nice touch, too.
DULCE DE LECHE BROWN RICE PUDDING
SERVES 4 PREPARATION TIME 5 MINUTES (plus 10 minutes to rest)
COOKING TIME 1 HOUR
I love desserts that can go in the oven just before guests arrive for dinner, then come out of the oven in time for dessert. When using brown rice to make rice pudding, you usually have to break it up a bit in a food processor to help expose the starches and encourage creaminess. With quick brown rice, however, that’s a step you can happily skip. Caramelized sweetened condensed milk is traditionally used to make thick and rich dulce de leche. Here, I use the same idea of low and slow cooking to encourage the evaporated milk to become rich and caramel-y.
1 cup instant brown rice
2 cups unsweetened vanilla almond milk
1 cup reduced-fat evaporated milk
⅓ cup maple syrup
Pinch of kosher salt
3 cinnamon sticks
¼ cup toasted sliced almonds
1Preheat the oven to 300°F. Stir together the rice, almond milk, evaporated milk, maple syrup, and salt in a 1½-quart baking dish. Add the cinnamon sticks.
2Bake the rice for 30 minutes, then stir and loosely cover with a piece of aluminum foil. Continue to bake, stirring every 15 minutes, until the rice is very soft, about 1 hour total. (The pudding will still look loose and milky, but the rice will absorb the liquid as it cools.)
3Remove the pudding from the oven, stir, and cover with the foil. Set aside for 10 minutes, then divide among bowls and serve sprinkled with toasted almonds.
PER SERVING: Calories 286 / Protein 9g / Dietary Fiber 2g / Sugars 24g / Total Fat 9g
Vanilla and Blueberry Cheesecake Pudding
VANILLA AND BLUEBERRY CHEESECAKE PUDDING
SERVES 4 PREPARATION TIME 15 MINUTES (plus 4 hours to chill)
COOKING TIME 10 MINUTES
A little reduced-fat cream cheese stirred into a quick stovetop pudding gives it a tangy, creamy, cheesecake-y flavor and texture, with way less fat and fewer calories than a slice of cheesecake. In these parfait-style puddings, I layer the vanilla pudding with a super-fast blueberry sauce accented with a little lemon juice for a bright, fresh taste. A sprinkle of crushed graham crackers over the top really brings home the cheesecake flavor profile.
FOR THE BLUEBERRIES
1 tablespoon sugar
2 teaspoons fresh lemon juice
½ cup fresh or frozen blueberries
FOR THE CHEESECAKE PUDDING
3 tablespoons sugar
2 tablespoons cornstarch
Pinch of kosher salt
1½ cups cold 2% milk
1 teaspoon vanilla extract
¼ cup reduced-fat cream cheese (Neufchâtel)
2 graham crackers, crushed
1To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
2To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
3Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.
PER SERVING: Calories 167 / Protein 4g / Dietary Fiber 1g / Sugars 19g / Total Fat 5g
POMEGRANATE-APPLE GELATIN WITH RASPBERRIES
SERVES 6 PREPARATION TIME 1 HOUR, 10 MINUTES COOKING TIME 6 MINUTES
Fruit cocktail suspended in Jell-O was a dessert staple during my childhood. It’s no wonder that dipping my spoon into a jiggly-wiggly bowl of it gives me instant comfort! I’ve updated this oldie-but-goodie by using unflavored gelatin to firm up super-tangy pomegranate juice (antioxidants!) and apple juice. Raspberries are a nice fruit upgrade from my mom’s canned fruit cocktail (remember the crazy pink cherry?). Be sure to read the juice label to make sure that the product you are buying doesn’t have added sweeteners and is 100 percent juice.
1 cup apple juice
1 cup pomegranate juice
2 1-ounce envelopes unflavored gelatin
1 cup fresh raspberries
1Pour the apple and pomegranate juices and 1 cup water into a small saucepan. Sprinkle the gelatin over the surface and set aside for 5 minutes (do not stir).
2Set the saucepan over low heat, stirring to dissolve the gelatin, about 6 minutes. Divide the gelatin mixture among six small bowls. Add a few raspberries to each bowl, cover the bowls with plastic wrap, and refrigerate the gelatin until it is firm, at least 1 hour or overnight. Serve cold.
PER SERVING: Calories 84 / Protein 8g / Dietary Fiber 1g / Sugars 10g / Total Fat 0g
SUPERMARKET STRATEGY
Save with Seasonal Fruits
Most supermarkets offer the best prices on fruit when the fruit is in season and abundant. So follow the calendar, using fruit that is in season and cheap. When peak-season fruit isn’t available (and the alternative is rock-hard mangos or peaches shipped in from faraway lands, with prices to reflect it!), I go with frozen fruits. Individually quick-frozen fruits like mangos, raspberries, and peaches can be a tasty and wallet-friendly alternative to fresh fruit.
MANGO-RASPBERRY FROZEN YOGURT
SERVES 6 PREPARATION TIME 10 MINUTES (plus 1 hour, 30 minutes to freeze)
COOKING TIME NONE
Homemade frozen yogurt is a family favorite. You can substitute any other frozen fruit, but mango works especially well combined with plain yogurt. Raspberry jam adds a pretty ribbon of color and sweetness swirled through the yellow yogurt.
2 cups plain reduced-fat Greek yogurt
¼ cup 2% milk
2 cups thawed frozen mango pieces
1 ripe banana
¼ cup no-sugar-added spreadable fruit raspberry jam
1Place the yogurt, milk, mango, and banana in a blender jar and blend until smooth. Place the blender jar in the freezer and chill for at least 30 minutes or up to 1 hour.
2Remove the blender jar from the freezer and add the raspberry jam. Use the tip of a knife to swirl the jam into the yogurt and re-freeze until firm, about 1 hour. Let the yogurt stand at room temperature for 10 minutes before dividing among small dessert bowls. (The frozen yogurt freezes well for up to 1 week.)
PER SERVING: Calories 172 / Protein 8g / Dietary Fiber 3g / Sugars 26g / Total Fat 3g
KITCHEN STRATEGY
More Fruits for Frozen Yogurt
Just about any fruit—frozen or fresh—can be used to make frozen yogurt. Some combinations I really like are peach yogurt with raspberry jam swirls and nectarine yogurt with blueberry jam swirls.
ACKNOWLEDGMENTS
Creating a book is an act of collaboration by many minds, hearts, and hands.
Thank you to the entire team at Clarkson Potter for guidance, wisdom, and experience. Special thanks to my editor, Emily Takoudes; pinch hitter Amanda Englander; art director Jane Treuhaft; and designer La Tricia Watford. Thank you to Raquel Pelzel for helping shape words into a book. I love having you as my teammate and friend. Thank you to Tina Rupp for the beautiful photography; to Dahlia Warner, who works magical makeup wonders on me; and to Marjorie Livingston for adding her nutritional expertise.
To my entire Food Network family: thank you for letting me grow up on TV with you. Thank you to my agents at William-Morris Endeavor. Josh, Jon, Jeff, and Andy, I am grateful for all you do.
Michelle Betrock, thank you for being as smart as you are, for working on my team, and for being one of my dearest friends. Angela Robles, you changed the way I look at work forever, and Lisa Johnson, thank you for teaching me about the freedom to fail. Leti Sanchez and Kristyna Andraškova, thank you for loving my kids so deeply, and helping them with their homework so I could finish another chapter.
Finally, to Philippe, Valentine, Charlotte, Margaux, and Océane, my gratitude to God for bringing you into my life knows no limits.