Okay, trying desperately to stay on WW. Ask to bring dessert to Italian dinner. Is there

M

marilynfl

Moderator
such a thing as a low-calorie dessert when I'm having difficulty finding fruit that actually tastes like its Webster's Dictionary description?

I've tried poaching fresh peaches in wine: they were so hard they NEVER softened.

The strawberries are bitter and white on the inside.

The organic raspberries were so bitter my eyes watered.

Hostess already has fresh figs, coffee and tea planned. I had thought about figs with goat cheese and a balsamic reduction, but didn't want to step on her toes.

(Edited) Oh ya, the hostess doesn't like to eat ANY form of artificial sweetener.

 
What about a granita?

I've done it with blood oranges and a Splenda simple syrup and it works beautifully.

 
Oh...the cherry/mango tart with Blood orange granita! Thanks girls!!

Instead of the yeasty dough, I can prebake squares of puff-pastry, then just bring the filling and the granita. Each guest can add however much they want.

I can then just skip the base and enjoy the fruit and granita.

Panic averted. Reputation maintained. Thanks!!

 
REC: Light Tiramisu--from Cooking Light Magazine

Light Tiramisu'

Recipe By :Cooking Light Magazine
Serving Size : 8

2/3 cup confectioner's sugar -- sifted
8 ounces reduced-fat cream cheese -- tub style
1 1/2 cups whipped topping -- frozen, reduced-calorie, thawed & divided
1/2 cup sugar
1/4 cup water
3 each egg whites
1/2 cup hot water
1 tablespoon sugar
1 tablespoon instant espresso
2 tablespoons Kahlua -- or other coffee-flavored liqueur
20 each ladyfinger cookies
1/2 teaspoon cocoa powder -- unsweetened

Combine powdered sugar and cream cheese in a bowl, and beat at high speed of a mixer until well-blended. Gently fold 1 cup whipped topping into the cheese mixture.
Combine 1/2 cup sugar and next 2 ingredients in the top of a double boiler; place over simmering water. Beat at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture; set aside.
Combine hot water and next 3 ingredients; stir well. Split the ladyfingers in half lengthwise. Arrange 20 ladyfinger halves, cut sides up, in the bottom of an 8-inch square baking dish. Drizzle half of the espresso mixture over ladyfinger halves. Spread half of cheese mixture over ladyfinger halves; repeat procedure with the remaining ladyfinger halves, espresso mixture, and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa.
Place one toothpick in each corner and in center of Tiramisu' to prevent plastic wrap from sticking to whipped topping; cover with plastic wrap. Chill 2 hours. (serving size: 1 (4 x 2-inch) piece).

Cal: 226 Chol: 41mg Fat: 7g

 
Idea: Merigue shells that you put frozen yogurt scoops and drizzle with berry sauce.

Could fit the bill....Definitely low cal, and wont step on your hostess toes. Also, added plus, the "shells" are made ahead of time. This is not T&T, just perusing my books, trying to come up with something fun for you....Let me know you would like the recipe.

Regards,
Barb

 
Ina Garten poached some pears and dried fruit in sweet white wine. looked yummy.

I think she served just the fruit in compotes, but you could serve it with some frozen/fresh vanilla yogurt or just a dash of real whipped cream or small shortbreads.

 
Ang, we've had an organic pear sitting on the window sill for a WEEK, and it's

still rock hard. I just don't know what's happening to this stuff.

 
Not a fan of whipped topping, but when I'm dessert deprived--this satisfies my cravings and...

it would depend on the dinner guests.

 
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