Well, it’s happened…something that I never thought would happen to me. I started delving into baking healthy desserts. As I have mentioned, I don’t crave dessert items frequently ever since I’ve been working in the industry, especially because they are always right in front of me, easy accessible any time. Just inhaling it all night does the trick to suppress the sweet tooth. But every once in a while, I get a random craving for something sweet, chocolaty, buttery, and sinful. To me, desserts have always been about indulgence, a guilty pleasure to treat myself with here and there when I get the urge. As long as I didn’t over-indulge, the calorie filled-diabetes-causing sin won’t become a problem, practiced in moderation. And whenever I do indulge, I want to indulge fully…it’s all about the butter and sugar that makes many of the dessert items so good. But here I am now, experimenting with healthy, or healthier, low-calorie desserts….which I must say is pretty foreign to me.
But…here we are now. I am going through moments of wanting to pull out my hair with these gosh darn low calorie desserts. Oh…and did I mention that they are no way in Hell for me? If Miss Kim is going to have desserts, she is having the REAL THING, none of the stuff made with all that SUBSTITUTION crap. This is all geared towards fitness clients that are trying to watch their shape and calorie intake but don’t want to give up sweets.
My first item was banana bread. My subs included coconut flour, coconut sugar, and applesauce. It was pretty moist than a regular banana bread. Overall, not bad, but OMG I would so rather take a regular banana bread made with browned butter and good old regular granulated sugar. This is also ideal for the gluten-free and Paleo diets. I found all these health benefit information on coconut flour. But geez…I think I need more practice with it to produce anything remotely close to the results I am looking for. The ratio of coconut flour substituting for regular flour is about ¼ to 1/3 C for 1C. When using eggs, more is needed than usual (six eggs for 1C of coconut flour). I wonder how it would turn out if I substituted the fat (butter or oil) with more bananas instead of the applesauce that I used. Pretty banana-y I’d imagine.
Yeah, it had a rich taste. But it totally tasted like diet food. I think it was that monk fruit making it taste like this. The sweetness tasted so…diety and didn’t give me that guilty pleasure feeling at all. I don’t know….wtf do I do??! I still have some beets left. Maybe I should try again with less subs. I don’t know. I know that it’s most likely going to taste totally different with real sugar. So….should I cheat and use some of the real stuff along with the low calorie subs?
Well, that is all I have played around with so far. It’s been frustrating (not to mention pricy…all them low calorie crap is not cheap) because all this stuff isn’t coming even close to the real stuff as far as taste. Or maybe I just don’t know wtf I am doing yet.
After all that low calorie baking nonsense, I decided to make a REGULAR carrot cake. I made it to bring to an event. And OMG after all tasting of the low calorie substitution crap, it was like my taste buds were singing with joy, singing, “I missed you so much, butter and sugar. I’m so happy you’re back. Don’t ever leave me!” That sinful, guilty pleasure was felt again. Will I ever get this feeling with the low calorie stuff??
Maybe I should go out and explore places where they sell these low calorie dessert items. Perhaps tasting sinfully delicious low calorie items will give me a better idea of how something low in calories can also be just as heavenly as the real stuff. Can anyone recommend any places?