No one said you can’t enjoy a decadent dessert on occasion when following the South Beach Diet. In fact, the best desserts are homemade, using the healthiest ingredients possible. Here are some ideas to help make your favorite desserts South Beach Diet–friendly.
the full-fat whip.
Whipped cream is a common dessert topping. Leaving it off your desserts will
significantly cut down on fat and calories. Instead, use nonfat plain Greek
yogurt sweetened with a little natural no-calorie sweetener.
the sugar. On Phases 1 and 2, replace the
sugar you would use in baked goods with monk fruit all-natural no-calorie
sweetener (look for the baking product rather than the packets) or with stevia. You may have to
experiment to get the taste you like.
butter. Butter enriches many baked
desserts, but it's also high in saturated fat. If a recipe calls for butter,
try replacing it with trans-fat-free margarine (vegetable-oil spread) or in
some cases with olive oil or canola oil. Keep in mind that you may need to
experiment with the recipe to achieve the taste and texture you like with the
"à la mode."
We all know the pleasure of pie with a scoop of ice cream — it’s a
common temptation that really shouldn’t be indulged until you’re on Phase 3,
and then only occasionally. You can easily avoid this double whammy by enjoying
a few bites of just one or the other. Another solution: Have a small slice of pie with a
little nonfat plain yogurt on top instead.
- Consider healthy flour options. Once you’re on Phase 2, use whole-wheat, white whole-wheat, or whole-wheat pastry flour instead of white all-purpose, bread, or cake flour to prepare baked desserts. In addition, you can experiment with gluten-free flour options, such as almond, hazelnut, or coconut flour, buckwheat, cornmeal, garbanzo or other bean flour, and sorghum flour. Mixing a few of these grains is quite common in gluten-free baking. For ideas, check out Dr. Arthur Agatston's The South Beach Diet Gluten Solution Cookbook.