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‘Healthy Desserts’ Category

  1. Low GI Recipe: Baked Oranges with Amaretti-Pistachio Filling

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    February 3, 2011 by Johanna Burani

    Low GI Recipe: Baked Oranges with Amaretti-Pistachio Filling

    Italians only eat produce in season.  In March, Sicilian oranges reign all over Italy.  They are so scrumptious that they are usually eaten as dessert, just as they are.  But sometimes cooks want to present them in a fancy way for a special occasion.  If you enjoy the taste of a fresh orange, wait until you taste these baked oranges.  The amaretti and pistachios are deliberate additions since their combination of flavors enhance the natural goodness of the humble orange.

     

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  2. Low GI Recipe: Fruit Compote with Grand Marnier

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    December 30, 2010 by Johanna Burani

    Low GI Recipe:Fruit Compote with Grand Marnier

    Italians eat fruit for dessert. Fresh fruit must be just that – fresh. As the winter season draws to an end, before the spring berries and early fruits (like apricots and cherries) appear, cooks take their not-so-fresh-anymore apples and pears and slowly stew them, often adding spices and liqueur. Here’s how I do it.

     

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  3. Low GI Recipe: Cannoli Cream Dip

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    November 15, 2010 by Johanna Burani

    Low GI Recipe: Cannoli Cream Dip

    This is a healthful twist to the much-loved Sicilian dessert that surfaces on southern Italian holiday tables especially at this time of year.  It will be part of my Christmas menu this year.  For a truly exquisite treat for your palate look for the freshest ricotta and the best quality dark chocolate you can find.  And definitely opt for the orange flower water if you can find it. keep reading »


  4. Low GI Recipe: Rice Pudding with Almond Cherry Sauce

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    August 3, 2010 by Johanna Burani

    Low GI Recipe: Rice Pudding with Almond-Cherry Sauce

    Cherries and almonds are a match made in heaven.  That’s not to say that the rice-milk-lemon mixture isn’t a divine combination as well.  In winter, rice pudding (“budino di riso”) is cooked with lots of milk to make it creamy and is served warm by itself or with stewed dried fruit. This is the summer version: just barely enough milk to cook the rice, leaving it dry enough to take the shape of a pudding mold, served at room temperature with a warmed seasonal fruit sauce.  The Italians think of everything! keep reading »


  5. Low GI Recipe: Flourless Chocolate Hazelnut Cake

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    March 4, 2009 by Johanna Burani

    Low GI Recipe: Flourless Chocolate-Hazelnut Cake

    This cake is built around rich and nutty tasting ingredients that melt in your mouth. Empty-calorie, high GI white flour is replaced by fiber-rich, vitamin-and mineral-dense ground hazelnuts. The lasting mouth feel is the result of the primarily unsaturated fat in the nuts.

    This cake stands proudly on its own – no frosting or ice cream can add to its most satisfying taste. If you must, try just a slight dusting of powdered sugar on the top of the cake. keep reading »


  6. Low GI Recipe: Baked Spiced Pears with Zabaglione Sauce

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    December 2, 2008 by Johanna Burani

    Low GI Recipe: Baked Spiced Pears with Zabaglione Sauce

    Pears with cinnamon and cardamom are a marriage made in culinary heaven. Adding the most “divine” of all Italian sauces, zabaglione, makes this dessert a truly ethereal experience. This full-bodied dessert relies exclusively on the wholesome flavors of its ingredients and not added fats, making it an excellent finish to a hearty holiday meal.

    keep reading »


Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

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