If you are trying to watch what you eat, who says you can’t have dessert?

Don’t ditch dessert if you are trying to eat healthy. Instead, embrace these recipes for these healthy desserts that taste purely decadent.

Not only will your waist thank you, but so will your taste buds.

Strawberries with Balsamic Sabayon

You will need:

6 tablespoons sugar
4 egg yolks
2 tablespoons aged balsamic vinegar
1 ½ cups heavy whipping cream, whipped to medium-stiff peaks and refrigerated
1 pint fresh strawberries, rinsed if necessary and hulled

Preparation:

Set aside a big bowl of ice. In another small bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking the mixture until it thickens. (You’ll know the mixture is cooked when it’s light in color and it trails off the whisk in ribbons)

Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it’s completely cooled, for about 5-10 minutes. The sabayon will stiffen as it cools. Very gently, fold in the whipping cream and refrigerate the lightened sabayon for at least two hours before serving. It will hold overnight, but it’s best served the same day.

Serve the sabayon over whole or sliced strawberries in a pretty glass dish.

Serves: 8 people

Carrot Cake with Orange Cream Cheese Frosting

You will need:

For the cake:
Olive oil for the pans
1 cup sugar
1 cup firmly packed light brown sugar
¾ cup olive oil
2 cups unbleached, all-purpose flour, sifted
2 teaspoon ground cinnamon
1 teaspoon grated nutmeg, preferably fresh grated
2 tablespoons baking powder
½ teaspoon table salt
1 ½ pound carrots (8-10 medium), peeled and cut into 1 inch chunks
4 large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup of pecans, lightly toasted, cooled, and finely chopped by pulsing in a food processor
¼ cup dark rum (optional)

For the frosting:
1 pound cream cheese, somewhat softened
½ cup honey
1 tablespoon grated orange zest
½ cup heavy cream

Make the cake!
Position a rack in the middle of the oven, heated at 350 degrees. Oil two 9×2 inch cake pans with olive oil, line the bottoms with wax paper or parchment, and lightly brush the paper with oil.

Put the sugar, brown sugar, and olive oil in the bowl of a stand mixer and set aside. In a medium bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt; mix well and set aside. In a food processor fitted with a metal blade, process the carrots until they’re in tiny pieces, scraping down the sides of the bowl, for about 25 seconds. Measure three cups of carrots and set aside. In a small bowl, lightly beat the eggs with a fork, stir in the vanilla, and set aside.

Beat the sugar mixture on low until well combined, for about 2-3 minutes. Continuing on low speed, gradually mix in half the dry ingredients. (Continue this in session for 3-4 times until all of these dry ingredients have been mixed in)

Stir in the carrots, pecans, and rum, scraping the bowl once. Let the batter sit for 15 minutes. Divide the batter between the cake pans, (make sure they are evenly distributed), and bake until the center of a toothpick comes out clean. (35-40 minutes)

Run a paring knife around the inside edge to release the cakes. With the help of a second rack, turn each pan over so the bottom faces up. Remove the pan and carefully peel off and discard the paper liner. Using the racks again, flip each layer over so the top faces up again. Let cool completely.

Make the frosting!
When the layers are cool, put the cream cheese, honey, and orange zest in the bowl of a stand mixer and whip on high until smooth and light, 1-2 minutes, scraping the bowl. Add the cream and whip on medium, scraping the bowl, just until you see tracks from the whip or beaters, for about 1-2 mintues.

Frost the cake, and enjoy!

Serves: 12-14

Cook with a passion

Chef K