The Biggest Loser: 100 healthy desserts, 174pp.
with nutrition consultant, Dr. Trent Watson
Hardie Grant Books, Melbourne, 2012
Cooking on page 32
The Biggest Loser television series has been popular in Australia and given weight loss a high priority. So this book caters for those who want to have their dessert and eat it too.
The first 30 pages provide lots of helpful information on weight loss, healthy eating, exercise and tips on replacement foods.
This recipe, the first one to appear in the book, is a great example of swapping fattening ingredients with lower kilojoule/calorie ones. A typical parfait would include a sugar syrup, egg and cream.
Raspberry and ricotta parfaits
250 g fresh or thawed frozen raspberries, plus extra to garnish
2 tablespoons orange juice
2 teaspoons icing sugar, plus 2 teaspoons extra
250 g (1 cup) low-fat ricotta
1/2 teaspoon vanilla bean paste
2 tablespoons chopped toasted almonds
4 slices almond bread, to serve
Place the raspberries, orange juice and icing sugar in a bowl and stir to combine, then set aside to macerate for 5 minutes.
Meanwhile, place the ricotta, extra icing sugar, vanilla and almonds in a bowl and stir to combine.
To serve, place one-eighth of the raspberries in the base of four small serving glasses. Top each with a dollop of the ricotta mixture. Repeat with another layer of raspberries and finish with a dollop of ricotta and some raspberries on top.
Serve with a slice of almond bread on the side. Serves 4.
860 kilojoules per serving
How it played out
After paying a whopping $10 for a teeny, tiny bottle of vanilla bean paste, I made this with 250 grams of mixed berries that were on sale.
I used regular ricotta. I have a thing about using low-fat ingredients because they can be unhealthy in other ways, such as excess sugar or salt. My trade-off is to use full-fat ingredients sparingly, but in this case I used the full 250 grams. Good grief, I was making a dessert.
And I served it up in some crystal glasses that belonged to my mother. I think my dad bought them for her in Germany.
This made a lovely light dessert, but it was a long-way from matching a real parfait. I’ll save it for times when everyone at the table is on a diet.
By the way, icing sugar is the same as confectioner’s sugar in the USA.