Sin-free desserts

Desserts can be tricky, especially when one is working on getting rid of those extra five to seven holiday pounds. Nutritionists and health pundits often send mixed messages about this subject. My theory? Discernment rules.

A. Eat half of each serving; or cut all serving sizes in half.

B. Eat a crisp, tart/sweet apple after dinner.

C. Substitute organic yogurt for ice cream or whipped cream.

D. Bake fruit with herbs until their natural juices caramelize.

E. Do not use artificial sweeteners; add cinnamon for flavor.
F. Eat one ounce of 70 percent or higher dark organic chocolate with a cup of herbal green tea.

Meanwhile, here are a few of my favorite recipes for sweet success. Adding cinnamon and black pepper to the “sin-free” chocolate kisses gives them an intense delicious flavor without fat calories. Make a batch in a week or so for your favorite valentine.

Orange-lemon scented almond cookies are technically called

tuiles

. Shape them into cups to hold fruit for a perfect ending to a dinner party. Your guests will appreciate your presentation and your thoughtfulness.

Fresh berries are always a good low-cal, low-fat, sinless dessert. Do not wash berries until just before serving, and after washing immediately pat or dab them dry with paper towels. Drizzling agave sweetened fresh lime juice over the fruit gives out-of-season berries a lift. No limes? Use vitamin C rich fresh orange juice.

Use your favorite fresh herb with the pineapple and figs for your own signature winter dessert. Dried figs are a good substitute for fresh ones if necessary; steep them in hot water for about 20 minutes, and drain well. Then proceed according to the recipe. Bon appetit!

Sin-Free Chocolate Kisses

(About 24 cookies)1/2 cup unsweetened cocoa powder2 teaspoons pure cinnamonPinch sea saltPinch finely ground black pepper1/2 cup sugar divided in half3 large egg whites1/8 teaspoon cream of tartar2½ teaspoons pure vanilla extract1 tablespoon powdered sugarTo prepare:

Preheat the oven to 300. Line two baking sheets with parchment paper or aluminum foil.

In a small bowl, sift cocoa, cinnamon, salt, pepper, and one-quarter cup of sugar together and set aside.

In an electric mixer bowl, with the beaters running, beat the egg whites with the cream of tartar until soft peaks form.

Gradually add the remaining sugar, beating constantly until stiff peaks form a glossy meringue.

Adding about one spoonful at a time, gradually fold chocolate mixture and vanilla into the meringue.

With a teaspoon or a pastry bag fitted with a star tip, drop the cookies about 1 inch apart onto the baking sheets.

For soft chewy cookies bake 25 minutes. For crisp cookies, bake 40 minutes. Cool on a rack, dust with powdered sugar, and store in an airtight container.

Only 25 calories per cookie!

Orange-Lemon 
Almond Cookie Cups

(18 cookies)1 cup sliced blanched almonds, toasted2 extra large egg whitesPinch of sea salt2/3 cup organic powdered sugarGrated zest of one large orangeGrated zest of one large lemon1 teaspoon brown rice flourTo prepare:

Preheat the oven to 375. Line a baking sheet with parchment paper or a Sil-pat.

Scatter almonds on a dry baking sheet and toast until they are light brown and aromatic, about 20 minutes. Remove from oven and cool to room temperature.

Transfer the almonds to the food processor and process until the nuts resemble fine bread crumbs. Transfer to a bowl.

Add egg whites, salt, sugar, zest of lemon and orange and flour. With a rubber scraper, stir the mixture together until blended.

Using a teaspoon, evenly spread the batter into thin 3½-inch circles on the cookie sheet. Leave at least 2 inches between them; you may get only four per sheet.

Bake until light golden brown, about 6 minutes.

Immediately remove the cookies from the baking sheet with a thin offset spatula or knife, and transfer them to an upside-down teacup to mold into an irregular cup shape. Let harden on the bottom of the cup. Work quickly here: the first one will be tricky, but then it will be easy.

Cover your hand with a rubber glove if you are sensitive to the heat. (Place the dough back in the oven for 30 seconds if it hardens too fast, or leave tuiles flat and cool on rack.) Store in airtight container at room temperature for up to 4 days (if there’s no humidity).

Lime Drizzled Fresh Fruit Cup

(Serves 4)1 cup blackberries, washed and patted dry1 cup raspberries, washed and patted dry1 cup strawberries, washed and slicedOptional: Your favorite fresh fruit that is available, i.e. 1 cup each of red and green seedless grapes, sliced banana, star fruit, or papaya.2 limes, juice freshly squeezed and zest of 1 lime gratedAbout 2 tablespoons agave syrup or more to tasteTo prepare:

In a small mixing bowl, whisk the lime juice and zest with agave together until blended. Taste and add more agave if necessary. Can be done ahead.

Just before serving, toss berries, grapes, and banana together to make about three cups total.

Drizzle with lime syrup, spoon into almond cookie cups and serve at once.

Roasted Figs and Pineapple

(Serves 4 to 6)1 firm ripe pineapple, trimmed and sliced2 tablespoons freshly ground cinnamon, divided in half12 fresh figs, or 12 dry figs, plumped in water, stems removed and small X cut on the bottom1 large orange, zest peeled and cut into julienne strips, and juice squeezed2 sprigs fresh lemon thyme (or regular thyme) or rosemary, about 2 tablespoons total, finely choppedOptional: 4 fresh herb sprigs and walnut halvesTo prepare:

Preheat the oven to 425. Pare the pineapple, removing the skin and eyes and cut into quarter-inch-thick slices. Arrange in the bottom of a baking/serving dish that will accommodate all the pineapple in one slightly overlapping layer.

Drizzle some orange juice and sprinkle a few strips of zest and herbs on top. Dust the whole affair with 1 
tablespoon freshly ground cinnamon and bake until the pineapple is tender and caramelized in its own juices, about 20 minutes. The roasting time will depend on the ripeness of the pineapple.

Meanwhile, in another baking/serving dish that will accommodate the figs in one layer, stand the figs on their bottoms, pressing them down so they don’t tip.

Drizzle some orange juice on the bottom and sprinkle a few strips of zest and herbs on top. Dust the whole affair with remaining tablespoon of cinnamon and bake until the figs are tender, about 20 minutes.

To serve, arrange two or three pineapple slices on a platter, stand the figs attractively on the sides. Drizzle accumulated juices over the fruits and garnish with sprigs of herbs and walnut halves.