Category Archives: Dessert

Simple, Yet Sophisticated, Single Ingredient Sorbets

What if I told you that two cool, creamy and easy fruit sorbets were just a blend away?  That’s two sorbets with no peeling, pitting or poaching required? And the best part: no ice cream maker necessary! It’s true! Simple, yet sophisticated Pear & Peach Sorbet is that easy! All you need is canned fruit halves in heavy syrup, a freezer and a food processor or sturdy blender. Fruit packed in heavy syrup is what makes this recipe work as sugar syrup doesn’t freeze completely like juice. Avoid fruit packed in juice as it will yield disappointing results.

These sorbets are nice enough to serve as is or garnish with some very finely diced candied ginger, homemade or store bought berry syrup or diced canned pears or peaches for a little flavor alliteration. No matter how you scoop or serve  them these sorbets are keepers. And by the way, I’m happily eating candied ginger again. There was a time that even those fibers bothered me. It’s so nice to have a useful old friend back in my life.

Pear & Peach Sorbet

For best flavor allow sorbet to soften for approximately 5 minutes before serving

2 15-16 ounce cans pear or peach halves in heavy syrup

Freeze unopened cans of fruit for a minimum of 8 hours. Dip unopened cans in hot water for 20 seconds to loosen filling. Pour contents into the bowl of a food processor (I used my Vitamix) tearing at the filling with a fork to break up the pieces of fruit. Puree until smooth. Transfer sorbet to a covered container and refreeze. When ready to serve, remove from the freezer and let soften for approximately 5 minutes.

Mmm Milkshake!

Like a good GPer I eat several small meals a day…six to be exact. Yes, it’s a hassle and requires planning but I find it’s the easiest way for me to fulfill my nutritional needs as well as ward off unpleasant shifts in blood sugar. Most recently (and at least three times a week!) my last meal of the day has been a No Ice Cream Frozen Banana Peanut Butter Chocolate Chip Milkshake inspired by a recipe I found at The Kitchn  Anyone following on Twitter during my hiatus got a Retweet I was so excited to share it. By the way, keep an eye on the Twitter feed…sometimes there are a few gems there.  Back to the milkshake! It is YUMMY, easy and satisfying…and for anyone looking for packages of discounted bruised bananas in my neighborhood…I’ve already been there and you’re out of luck because they’re all in my freezer! Cool, creamy and just a tad bit savory thanks to the salted peanut butter this milkshake is “Hubster Approved” so it appeals to everyone.

Originally, I made the milkshake as published (click on the link above for the original version) then streamlined it a bit. My version is as follows:

Frozen Banana Peanut Butter Chocolate Chip Milkshake

Makes one modest milkshake but I usually double it for Hubby & I.

1/2 cup unsweetened vanilla almond milk

1 tablespoon peanut butter (Trader Joe’s Creamy Salted-just salt and peanuts)

1 frozen banana*

1 square Lindt 85% Extra Dark chocolate**

Place all ingredients into a blender and puree until smooth and creamy.

Nutritional Information Per Serving:

263 Calories, 14.15 grams Fat, 5.1 grams Fiber, 6.1 grams Protein, 33 grams Carbohydrate

A few of the variations I’ve tried include:

Substituting unsweetened chocolate almond milk.

Adding a small container of baby food prunes for an extra serving of fruit, some additional sweetness or for their “magical properties”.

Substituting a squeeze of chocolate syrup when I was out of chocolate squares.

Adding a 1/2-1 scoop of whey protein isolate to make it an “I’m too hot and tired to cook dinner” milkshake. It does contain protein, carbohydrates and healthy fat plus at least two servings of fruit depending on how big the banana is and if you add some baby food prunes.

*Based on a medium banana (7-7 7/8″)

**1/10th of a 3.5 oz bar=50 Calories, 4.5 grams Fat, <1 gram Fiber, 1 gram Protein, 2 grams Carbohydrate)

Valentine’s TruffleTreats for My Sweets

Nothing says “I love you” like a box of rich chocolate truffles for Valentine’s Day.  Food is love after all!  For all GPers who can tolerate their chocolate in the form of cocoa powder I have a recipe (thanks to an old Weight Watchers cookbook) for low fat Chocolate Valentine’s truffles.  Yes, I was skeptical at first, but these really are little bites of chocolate bliss…and the best part…each truffle has only 1 gram of fat and 1 gram of fiber!  So raise a truffle and toast someone you love.

Chocolate Truffles

Makes 24 truffles

1/2 cup plus 2 tablespoons cocoa powder (use the best quality you can afford)

1 cup confectioner’s sugar

1/2 cup (4 ounces or 1/2 brick) of reduced fat cream cheese (Neuchâtel)

Flavoring of your choice-I divided the truffle mixture into 1/4’s, left 1/4 plain then used 1/2 teaspoon each Grand Marnier, Chambord, Frangelico to flavor the remaining 1/4’s (only if you can tolerate very small amounts of alcohol).  The flavoring will be subtle.  Non-alcoholic options are extracts (1/2 teaspoon almond extract) or seedless jam.

Combine 1/2 cup coca powder, confectioner’s sugar and cream cheese in the bowl of a food processor.  If you are using one flavor add it now.  If you are making multiple flavors wait.  Process until blended.  The texture will be like damp beach sand.  If you are making multiple flavors divide mixture evenly (a kitchen scale is your best tool to portion properly by weighing out and dividing mixture evenly) and reprocess each flavor separately.  Portion by rounded teaspoons (or a small ice cream scoop) and roll then place each truffle on a sheet of wax paper.  You should get 24 truffles. Roll each truffle in the remaining 2 tablespoons of cocoa powder.

Refrigerate until ready to serve.  Truffles taste best when allowed to warm slightly before enjoying.

Nutritional Information Per Serving: 1 truffle

46 calories, 1 gram fat, 1 gram fiber, 1 gram protein

NOTE: To the kind GPer who participated in the poll and checked “other”- the comment you posted in the box was truncated after the first sentence.  I care about what you have to share.  Please post your thoughts as a “Comment”on that page if you wouldn’t mind.  Thanks, Mary

Jammy Goodness

I have never met a jam, chutney, curd or marmalade that I didn’t like so imagine my disappointment when I learned that most traditional jams, chutneys, curds and marmalades are not considered GP-friendly.  I don’t like grape jelly or any jelly for that matter but have since settled for seedless strawberry, raspberry and blackberry jam because the alternative is no jam.  The following recipe I’ve named Jammy-filled Muffins is my twist on the basic P.D.Q. muffin recipe in my King Arthur Flour Cookbook.  Although they contain no butter, these muffins rise into individual, golden, brioche-like treats that hide a sweet jammy surprise.  I’m partial to raspberry so I filled mine with Smuckers Seedless Red Raspberry Jam.  They’re a sweet, Gastroparesis-friendly treat everyone will enjoy.

Jammy-filled Muffin

Mmmm! Look at all that jammy goodness!

Jammy-filled Muffins

Makes 12 muffins

2 cups flour

1/4 cup sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup fat free milk

1 teaspoon vanilla

zest of 1 lemon (grate on a rasp/microplane or leave out if concerned)

2 eggs

6 tablespoons seedless raspberry jam

Preheat oven to 500 degrees.  Line a 12 cup muffin plaque with papers.  Mix dry ingredients (a wire whisk works well for this) in a bowl.  In a separate bowl (or measuring cup) beat together wet ingredients and lemon zest until they are light.  Pour the wet ingredients into the dry and blend with a fork for about 20 second or so.  Do not over mix.  Its okay if there are some lumps.  Fill muffin papers about half full with batter.  Place a half tablespoon of jam in the center of each.  Fill with remaining batter.

As soon as the muffins are in the oven reduce the temperature to 400 degrees.  Bake for approximately 20 minutes or until muffins are golden brown.

Nutritional Information Per Serving:

137 calories, 1.1 grams fat, 0.6 grams fiber, 3.9 grams protein