Tuesday, July 24, 2012

Goldie Locks and the Three Desserts

As I have not so subtly hinted before, I am not much of a dessert person.  I just tend to shy away from the sweet stuff.  But since going back on Weight Watchers which cuts my wine habit in half, I have been fulfilling my wine cravings with summer pies.  I'm not sure this is a good thing for the waist line, and am thinking of retreating back to the alcohol for my waistline's sake. 

Not that I haven't found yummy, low-point desserts in the meantime!  But we managed to make three--yes three--desserts in seven days last week.  Yikes! 

You know the story of Goldie Locks? Well this is the the Weight Watcher version of that story and I am Goldie Locks and this is my guide to desserts.

This one was too sweet (and really, really bad for you!).

A coconut creme pie with fresh coconut from the bulk section, fresh whipped cream, and the secret...extra thick pie crust made by doubling (yes, twice the butter, shortening and flour) the Crisco crust recipe. We tried to use a coconut milk whipped cream recipe I found on Pinterest, but guess what...it didn't work.  Liers! I just wasted $4 in coconut milk!

This one was too bland.

I used sugar-free vanilla pudding with fat-free milk and topped it with fresh black berries and fat-free whipped cream (from a can, in the dairy aisle--very good!).  Though the berries dramatically helped, overall it was pretty bland.  Though at 35 calories, I can't complain too much.  My sweet tooth did relent after eating it.

This one was just...right.

How about this fancy pic!  I'm getting better with my iPhone!

I found this recipe on Pinterest as well, and Bravo! it was delicious.  If you like lemon bars or tart foods, this one's for you.  It's incredibly easy and although the crust is a little heavy on calories, the filling is actually not that bad for you since it's made with Greek Yogurt and very little sugar.  In fact, I might recommend the filling on a reduced-fat graham crust or even philo dough!

It is delicious, and a must try!!!  Bonus points if you grow your own Rosemary.  So here's the recipe for this Lemon Rosemary Tart. 
 Lemon Tart with Rosemary Crust
Created, photographed, and shared by Good Things Grow
for the crust
  • 1 1/3 cup spelt flour
  • 3 tablespoons cane sugar
  • 1 tablespoon fresh rosemary, chopped
  • pinch of salt
  • 1/3 cup cold butter, cubed
  • 1-2 tablespoon ice water
for the filling
  • 1 cup plain Greek yogurt
  • 1/2 cup cane sugar
  • 2 eggs
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
Preheat the oven to 350˚F. Lightly butter a 9-inch tart pan and set aside.
Place the flour, sugar, rosemary, and salt in the bowl of a food processor and pulse a few times. Add the butter and pulse until little pea sized bits start to form. Add in the ice water, starting with just 1 tablespoon. Pulse a few more times, then check the dough to see if it holds together when pressed between your fingers. If not, add the 2nd tablespoon. The dough may still seem crumbly, but as long as it holds together when pressed it will be perfect.
 Dump the dough out into the prepared tart pan. Starting from the center, work your way out to the sides by pressing the dough firmly into the pan. Make sure you press it up along the sides evenly. Pierce the bottom with a fork a few times and place in the oven to bake for about 15 minutes. Cool on a wire rack for at least 5 minutes before filling.
Meanwhile prepare the filling. Place the yogurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time, then add the lemon juice and zest. Whisk until smooth and everything is evenly combined.
Pour the filling into the crust and bake in the oven for 25-30 minutes or until the center is set and only slightly jiggles when shaken lightly.
Allow to cool completely then place in the fridge to chill for at least 1 hour before serving. Tart can be made the day before and kept covered and chilled in the fridge. Serve with fresh whipped cream if you’d like.
via HappyYolks.com

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