Bullivant: Even desserts can be (a little) healthy

By Claire Bullivant

I ‘m feeling the need to expand my definition of “healthy.”

Until now, I’ve advocated eating healthy fats and natural sugars – I use dates and bananas to sweeten smoothies and opt for almond or coconut milk over dairy. It’s really needed, especially in the face of obesity, diabetes and food allergies. I’m still a believer. BUT….

I’ve started creating these desserts, which just have my jaw dropping – all organic strawberry ice cream made with nothing other than fresh strawberries, fresh cream, milk and sugar – no powder bases, preservatives or artificial colors. And what’s more, I like it over and above any commercial ice cream! Will overindulgence in it make you fat? Most definitely! But if you’re going to eat ice cream anyway, eat the kind that was alive when it was made.

One hidden gem I intend to carry over the pond from Britain (to combat the ubiquitous fish and chips reputation) is lemon curd. I layered lemon curd, meringue and home made custard recipes. Imagine the sublime combination of tart lemon meeting chewy sweet meringue, soothed by the smooth coolness of the custard!

My tip: try making desserts with coconut palm sugar, which supposedly has a lower glycemic index than regular sugar. It gives a rich molasses flavor to desserts so I suggest it for caramel or coffee desserts.

Time for chocolate! Use high-cocoa content chocolate. Mix with organic cream, local farm eggs and organic sugar for the dreamiest velvet chocolate mousse. I found a recipe that you can freeze as gelato and defrost as a mousse. (Freeze it in individual portions and it saves you “having” to eat the lot in one go.)

Hopefully, no one has been led astray. I’m not advocating excessing on high-calorie foods, but if you do occasionally indulge, I recommend the guilt-reduced, real food option.

Claire Bullivant is the owner of Bead & Berry Coffee Shop, which is on summer hiatus.

---

This column appears in the August issue of InMaricopa.