GTLF has taught me something very important about dessert. One thing is that it IS possible to eat dessert and if you do it properly, you shouldn't feel guilty. What I mean by properly is that dessert is by design meant to be a compliment to food, not a meal. It should be a small amount and should be infrequent to your daily life. The other thing is that dessert, even low fat ones, are high in calories. So, if you're like me and have a limited calorie budget, then you'll have to make adjustments to your diet in order to eat them. Also, it's just better to get used to desserts that are made more conscientiously health-wise to prevent any "damage" like undoing all your previous hard work or eating too much fat or sodium or something. Since I've been counting calories I've learned that desserts are painfully high in calories, especially those you'd find while eating out. YIKES!
GTLF's desserts are on average in the 300 range, but some will be close to 600 calories, even with all the adjustments. Regardless, the desserts that they feature are excellent and well worth the calories you'll eat. Here is an example of the giant Monster Cookie.
Monster Cookies
GTLF: Dessert p. 25
Serves 8, working time 25 min., total time 45 minutes plus cooling time
1 2/3 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 C reduced fat sour cream
1/4 C unsalted butter
2/3 C granulated sugar
1/4 C plus 1 tsp light corn syrup
1/4 C raisins
2 oz. mini chocolate chips (about 1/4 C)
2 tsp. unsweetened cocoa powder
Vanilla Sugar Glaze or Orange Glaze
THE GLAZES
Vanilla Glaze
1 C confectioners' sugar
1 tsp. vanilla extract
4 tsp. low fat milk (1%)
Orange Glaze
Same as above except omit vanilla and milk and use 4 tsp. orange juice
1. Preheat the oven to 350 degrees. On a sheet of waxed paper, sift together the flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat the sour cream and butter until creamy. Add the sugar and 1/4 C of the corn syrup and beat until light and fluffy. Fold in the flour mixture just until combined. Fold in the raisins and 2 tablespoons of the chocolate chips.
2. Line 2 baking sheets with parchment paper (or spray with nonstick cooking spray). Place the dough by scant 1/3 Cupfuls 3 in. apart on the prepared baking sheets for a total of 8 cookies. Flatten each to a 4 in. round. Bake for 20 minutes, reversing the sheets in the oven halfway through, until the cookies are lightly golden and just set. Transfer to a wire rack to cool.
3. In a small bowl set i a pan of hot water, melt together the remaining 2 tablespoons chocolate chips, the remaining 1 tsp corn syrup, the coca, and 1 tablespoon of water. Stir until the icing is of a spreading consistency. Spread the chocolate icing over half of each cookie. Make the sugar glaze spread over the other half, and serve.
Nutritional Information: 9 g fat, 368 calories, 5.5 g sat. fat, 70 g carbohydrate, 4 g protein, 19 mg cholesterol, 199mg sodium.
TIPS
1. To me, "scant" meant "level" and I ended up with 7 cookies. The dough is sticky so it's better to follow this direction.
2. It's important to flatten the cookie according to directions. This cookie batter does not spread. My first batch of cookies were a little puffy and too thick.
3. My experience with baking helped me learn that you should let cookies cool a little before moving them. If you're impatient like I am you can pick up the parchment paper from the pan and place it on the rack and then just slide out the paper. But if you try to move or life them in any way you'll most likely break the cookies.
TIPS for Glazes
1. Don't add too much liquid. A glaze should be spreadable with a spatula. Too much liquid will make a drizzle which is much more runny and is suitable for different purposes.
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