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please help

post #1 of 16
Thread Starter 
Hi all bakers..i am new to this industry and studying at current a baking course.
Am required to come up with two desserts..one which requires baking and one without..both to be really healthy.
Have thought of creme brulee with no egg yolks or gelatine but realised that both were needed as a setting agent.
Am too close to exam date. pls do share if there are any good recipes..need not be a known product. long as they serve as desserts. criterias are to omit eggs butter sugar..substituted. and best to involve fruits..addition of nuts n quinoa all are fine..flour has to be healthy wheaty and all.
Sorry for the long list but really appreciate if i could get some help..thks
post #2 of 16

hmm, with all those limitations, how about chaff on toast (whole wheat toast of course, hold the butter)

 

no sugar, no butter no eggs and no white flour = No desert!  At least, not one i would much be interested in eating. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 16

Why not a honey sweetened baked rice pudding with some sort of fruit compote? If dairy is a problem, use almond  or cashew milk.

Roasted pear halves with maple toasted walnuts and gorgonzola crumble would be nice.

Strawberry balsamic granita? Hibiscus tea granita sweetened with agave with bits of fresh mango and pineapple.

Sweet tamales (use agave to sweeten) with dried fruit and nuts and sub greek yogurt for the butter and lard in the masa-really yummy.

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #4 of 16

Dessert tamales, wow, what a coincidence, I was just watching Rick Bayless on his PBC program the other day with my Mother.  He made Guava and cream cheese tamales.  I was quite inspired. On the show, he was in Mexico and he went to place that only made tamales.  The owner had several dessert offerings, I thought her Pumpkin Pie tamale sounded pretty taste as well.

post #5 of 16
Thread Starter 

Hi All,

 

Yup Siduri thats y it stresses bad =/

 

Thks foodnfoto..i managed to get a breather on ur reply =)

i been searchin up on the tamales but i seemingly am not sure of the what they are usin..im situated in singapore so am havin trouble with the masa stuff.

U got any recipe to share on that?

post #6 of 16

If you will notice, all the other posts have informative titles to them.

When you write "Please Help" it doesn't tell anyone anything about what your post is going to be about, so a lot of people are probably going to overlook it.

If you think about it, more or less every post here is someone asking for help, so "Please Help" more or less states the obvious.

I would redo your title to something more telling, more appropriate and you might get more responses.

post #7 of 16

If it's not supposed to have sugar, then honey, agave and maple syrup are all sugars.  If you can use these sugars you are using sugar and all the negative things sugar entails.  Yeah, they may have other elements in them, but they;re still sugar.  You can also boil down grape juice so that it's sweeter than sugar, or you can use the ever-present high fructose corn syrup, and call it "healthy" because there's no "sugar".  If other sugars are acceptable and not sucrose, all of which act somewhat the same on the body and have the same problems for diabetics etc, then it's easy, there are thousands of deserts you can make with honey, maple syrup etc.  . You can blend raisins and boiling water and use that as a sweetener (still FULL of sugar).  The thing is if it's sweet, there's sugar.  If it's not sweet, what the heck kind of desert is it!

 

Otherwise we're back to chaff on toast. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 16
Thread Starter 
Haha..I reckon wt u mean. Actually my topic is on nutritions so I hv to make as many omissions and substituitions as possible with a self degreed recipe n im stil at it. It needs one component, one sauce and one garnish. Thought of doing a sauce with raspberry thou. Warmin it and usin beetroot sugar to cook n make it a sauce. Over myb a tofu pudding but m still wonderin how to do the tofu pudding without gelatine.. blablabla..n to garnish..is rose petals..any better suggestions anyone?
post #9 of 16
Thread Starter 
Right Kbarb..Cant seem to change the title...or u mean start a new thread?
post #10 of 16

I don't think it's too difficult to make a dessert without added sugar. Of course, honey, agave, molasses all have sugar and so does fresh and dried fruit. 

Avoiding sugar can be done for various reasons- diabetes and other such ailments being the prime example. Other people just do not want to eat it and believe that using agave, honey, and molasses is healthier. While that's nutritionally, not true, who are we, as food service professionals to argue? Why not just make options that fulfill our customers' expectations and take the money to the bank?

BTW, I would not know how to buy high-fructose corn syrup if I had to. None of my suppliers carry it. Not that I would want it. 

It's been my impression that HFCS is only used and available in industrial production.

 

But there are lots of ways to make dessert, baked or not, without sugar, butter or eggs.

Better give up on the tamales, Stelcia. I don't imagine that masa harina is widely available in Singapore.

But you could try a version with cooked sticky rice and chopped dried fruit, wrapped in banana leaves and steamed. 

 

Roasting fruit is a great way to intensify its natural sweetness and flavor. Combining with cheeses and toasted nuts adds a nice counter point of texture and flavor.

 

I also had a lovely Swedish dessert one time that had very little sugar where you crushed raspberries and strawberries with a little lemon juice and grand marnier. Then slices of crustless bread were layered alternately with the crushed berries in a bombe mold and then weighted. Then after 8 hours or so, unmold and serve slices of this pudding with whipped cream (the not so healthy part). Greek yogurt would be a good topping as well.

 

You can always go for granitas with spiced fresh fruit puree and juice. I love granita- so refreshing.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #11 of 16
Quote:
Originally Posted by foodnfoto View Post

I don't think it's too difficult to make a dessert without added sugar. Of course, honey, agave, molasses all have sugar and so does fresh and dried fruit. 

Let's say that honey and agave ARE sugar with traces of other substances.  Molasses may have more of the other substances  than honey and some really good other substances, but only if it's blackstrap, and i wouldn't give even that to a diabetic, nor dried fruit. 

Quote:


Avoiding sugar can be done for various reasons- diabetes and other such ailments being the prime example. Other people just do not want to eat it and believe that using agave, honey, and molasses is healthier. While that's nutritionally, not true, who are we, as food service professionals to argue? Why not just make options that fulfill our customers' expectations and take the money to the bank?

Yeah, my diabetic friend was treated to that sort of reasoning and was given something that was "without sugar" and then later found it contained honey and fructose. 

As a consumer and not a "professional" i prefer to give my money to professionals with some professional ethic.

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #12 of 16

I wasn't suggesting giving honey or other sweeteners to a diabetic, Siduri. Just the opposite and you misunderstand my post.

 

We have many customers who will not eat refined sugar but are happy to buy desserts made with honey, agave, molasses or fruit-either fresh or dried.

We are happy to make such desserts and sell them to our happy customers. It is not our role to be the nutritional police/teachers even though our customers' beliefs might not fall in line with what nutritionists know. 

It's not unethical to offer desserts made with alternatives to refined sugar as long as customers know what they are getting. Most people with diabetes and other ailments that are adversely affected by sugar know very well how to ask for what they need and manage their dietary intake. 

We're there to give all our customers the most positive experience possible. 

 

The original poster is a culinary student who asked for help in coming up with dessert ideas that don't use sugar, butter, or eggs. He/she mentioned nothing about diabetes. I think it's a good assignment to give to a pastry student. Too often we rely on a narrow set of base ingredients to create our offerings that don't work for many of our potential customers. It's good to think "outside the box" and consider other options to fulfill a market expectation. 

I offered a few suggestions how to approach the project with a reasonable expectation of success.

 

 

Quote:

hmm, with all those limitations, how about chaff on toast (whole wheat toast of course, hold the butter)

 

no sugar, no butter no eggs and no white flour = No desert!  At least, not one i would much be interested in eating.

 

Derisive posts referring to chaff on toast, whatever that is, just doesn't seem that helpful.

 

 

 

 

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #13 of 16

Sorry, foodnphoto - Chaff on toast was my way to commiserate with the original poster's predicament - which he seems to have appreciated.  The assignment didn;t say no refined white cane sugar, but no sugar.

 

as for the second part, sorry, i wasn;t meaning to be offensive, but it still seems to be deceptive if someone is going to say a desert is without sugar, it should be without sugar in any form.  Maybe you don't say your deserts are without sugar when they have honey but given the assignment it seems the prospective client the assignment was supposed to be designed for can;t eat sugar for some reason.  In that case it shouldn;t have honey or any other type of sugar. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #14 of 16
Thread Starter 
Hey all..i made a tofu pumpkin dessert. my sauce was using beetroot crystallized sugar with raspberry then served along with yogurt. used physalis as garnish with chopped crystallized rose petals. really good..too bad my roses dint crystallize last min as i attempted to do it with Equal sugar...nt sure why but will stil attempt thou itz over. well ya..i agree this is a real gd assignment..it actually made me realise e effort i bothered to make with like two hours slp two days but was stil reli happy durin exam.
post #15 of 16
Thread Starter 
Anywy, guess passion makes a great play in pastry. anyone gt good recipe for molten lava cake?..am goin to attempt one
post #16 of 16
Thread Starter 
btw..foodnfoto..thks for all e ideas. over here we dont have masa..the substitute as my chef said would be corn flour..but fall short of masa's refined state
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