Desserts to make you happy, not guilty!

Happy December First Everyone!

Did you receive your December issue of our newsletter "You Have Arrived"? It was emailed Wednesday evening. Email me if you don't have it yet! In that issue we talk about many of the emotional issues around the holiday season. I hope you found some of the content helpful. Now, to bring on some WLS-safe holiday joy I offer you three desserts to make you happy, not guilty! ENJOY!

NOTE: The following four dessert recipes are WLS friendly and low calorie. When sugar is called for Splenda may be substituted in the same measure, or a combination of sugar and Splenda may be used. Know your body's tolerance and prepare the recipes accordingly.


Chocolate-Espresso Cups
8 Servings
Prep time: 15 minutes
Cook time: 12 minutes
Chill time: 2 hours

Ingredients:
1 12-ounce can lowfat (2%) evaporated milk, divided
1/3 cup granulated sugar
3 teaspoons granulated instant espresso powder (or 3 teaspoons instant coffee)
1/8 teaspoon coarse salt
¼ cup mini chocolate chips
2 tablespoons cornstarch
1 ½ tablespoons water
¼ cup unsweetened cocoa powder
Lowfat whipped topping
8 chocolate covered coffee beans

Directions:
Combine 1 cup of milk with sugar, instant espresso powder and salt in a medium saucepan. Bring the mixture just to a boil, whisk in mini chocolate chips and turn off heat.

In a medium bowl, stir together cornstarch and water until completely smooth. Blend in remaining ½ cup of milk. Sift cocoa powder over bowl and whisk mixture until free of lumps.

Vigorously whisk hot-milk mixture to blend melted chocolate chips. Transfer to cocoa mixture and whisk to combine. Transfer mixture back to saucepan and cook over low heat until pudding has thickened, about 2 minutes.

Ladle pudding into 8 espresso or pudding cups. Lay a small piece of plastic wrap over the surface of each pudding to prevent a skin from forming. Refrigerate for 2 hours or until set.

Just before serving, top each pudding with whipped topping and garnish with a chocolate-covered coffee bean.

Nutrition per ¼ cup serving (that is an appropriate WLS size serving): 155 calories; 4grams protein, 5grams fat, 24grams carbs.

Ruby Surprise
Serves 6
Prep time: 8 minutes

Ingredients:
3 cups red grapes, rinsed
2 pints fresh or frozen raspberries (not in syrup)
6 tablespoons minced candied ginger
6 tablespoons grenadine

Set out six dessert glasses and divide the grapes and berries equally. Sprinkle 1 tablespoon minced candied ginger over fruit and then drizzle with 1 tablespoon of grenadine. Serve.

This portion may be too much for some WLS patients, depending on pouch size and previous foods consumed. Enjoy as a snack or a dessert served about an hour after dinner finishes.

Nutrition: 155 calories, 1gram protein, 36g carbs, 5grams fiber.


Snow Kisses
24 cookies
Prep time: 10 minutes
Bake time: 25 minutes

Ingredients:
2 large egg whites
1/8 teaspoon cream of tarter
¾ cup granulated sugar

Heat oven to 300 degrees. Line a baking sheet with waxed paper and set aside.

In a large bowl, beat egg whites until foamy. Beat in cram of tartar. Gradually beat in granulated sugar until stiff peaks form. Drop by heaping teaspoons 1-inch apart on prepared cookie sheet. 24 cookies.

Bake for 25 minutes or until meringues are dry. Remove the wax paper and cookies from the baking sheet and place on a wire rack to cool completely.

Nutrition: 25 calories per cookie; 6grams carbs